Baking Powder Substitutes

Most recipes call for baking powder at some point, but who actually finishes a whole can before it expires? If yours has gone flat or you’re caught without any on hand, don’t give up on your recipe. There are plenty of ways to make your own or swap in something else that will still get the job done.

Why Baking Powder (And Baking Powder Substitutes) Are Necessary

Here are a few reasons why you need it:

It works as a leavening agent, helping baked goods rise.
It creates a light, fluffy structure in cakes, cookies, and quick breads.
Without it, baked goods end up heavy and dense.

Why Expired Baking Powder Doesn’t Work

Old baking powder won’t give your recipe the lift it needs. To test it, stir ½ teaspoon into a cup of hot water. If it fizzes, it’s good. If it doesn’t, it’s time to toss it.

Common Baking Powder Substitutes

Baking powder is made from baking soda and cream of tartar, so any substitute needs some kind of acid say buttermilk or molasses to do the same work. Here are your best options:

Homemade Baking Powder

Blend ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch. This equals 1 teaspoon of baking powder.

Cream of tartar and baking soda

Use ¼ teaspoon baking soda plus ⅝ teaspoon cream of tartar for every teaspoon of baking powder.

“When I realize I used the last of my baking powder, I substituted it with one part baking soda plus two parts cream of tartar. You can use that one-for-one as a replacement for baking powder. It works for things like muffins and quick breads without changing the taste. Though it isn’t quite as effective as traditional baking powder, it works in a pinch.”

– Michelle Price, Honest and Truly

Baking Soda and Yogurt

Use ¼ teaspoon baking soda with ½ cup yogurt. Reduce other liquids by ½ cup.

Baking Soda and Vinegar

Stir 1 teaspoon vinegar with ¼ teaspoon baking soda. White vinegar is best for neutral flavor, though any type works.

Baking Soda and Buttermilk

Combine ½ cup buttermilk with ¼ teaspoon baking soda. Reduce other liquids by ½ cup.

Baking Soda and Sour Milk

Sour milk (not curdled, just starting to ferment) works too. Use ½ cup with ¼ teaspoon baking soda and reduce other liquids by ½ cup.

Baking Soda and Lemon Juice

Mix 1 teaspoon lemon juice with ¼ teaspoon baking soda. Only use this if a little lemon flavor won’t hurt.

Baking Soda and Molasses

Use ¼ cup molasses with ¼ teaspoon baking soda. It’s flavorful, so save this for recipes where molasses fits.

Self-Rising Flour

Made with flour, baking powder, and salt, self-rising flour can replace regular flour in cookie or quick bread recipes. Don’t add extra leavening on top.

Whipped Egg Whites

Whip 1 egg white to stiff peaks and fold it in to replace 1 teaspoon of baking powder. Works best for pancakes and waffles.

Club Soda

Replace the liquid in your recipe with club soda if you have it. This works in pancakes or waffles that don’t need a big rise.

Soda

Soda can replace the liquid in cakes or cupcakes as well. Lemon-lime sodas are best in yellow cakes, and cola pairs well with chocolate.

No substitute will work exactly like baking powder, but they’ll keep your recipe moving forward. Expect a few small changes in rise or flavor, and experiment to see which option works best in your kitchen.