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In this 3-4 day lesson, students explore how the amount of baking soda impacts the taste and texture of pancakes, investigate ratios in this chemical reaction through various mini-labs, and then determine the “ideal” amount of baking soda in a pancake recipe.


Prerequisite: Students must have completed our Baking Soda & Kefir Flatbread lesson before doing this lesson. This lesson specifically builds on concepts already established in that lesson.


This lesson is similar to our High School Baking Soda & Pancakes Lesson, but does not go into details of stochiometry. It's a fun and accessible way to talk a bit about ratios in chemical reactions.


This Lesson Includes:

  • Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
  • Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
  • Student Handouts with step-by-step lab directions and other activities
  • Videos: an instructional lab video and a fun and informative "Science Behind" video


All materials are included in a Google Drive folder.

Baking Soda & Ratios: How much baking soda should we use in this pancake recipe?

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