Baking soda and acid are the two ingredients baking powder already contains
Baking powder is a leavening agent—it makes baked goods rise. It works by releasing carbon dioxide gas when it gets wet and warm. Most baking powder sold in stores is a mixture of baking soda, an acid (usually cream of tartar), and a filler like cornstarch.
If you don't have baking powder on hand, you can make it work by combining baking soda with an acid. The acid reacts with the baking soda to create the same gas that makes your cake or muffins rise. You need the right ratio, and you need to work quickly—the reaction starts as soon as the wet ingredients hit the dry ones.
The most reliable substitutes are ones you probably already have in your kitchen: baking soda paired with something acidic like buttermilk, yogurt, lemon juice, or vinegar. Each works slightly differently, and the choice depends on what your recipe already calls for.
Key Takeaways
- Mix one part baking soda with two parts cream of tartar to make your own baking powder in a 1:2 ratio by volume.
- If you have baking soda but no cream of tartar, use buttermilk or yogurt in place of regular milk, or add lemon juice or vinegar to milk.
- Baking soda alone will not work without an acid present in the recipe—the acid is what triggers the rise.
- Work quickly once wet and dry ingredients are mixed, because the leavening reaction begins when ready and will lose strength if you let the batter sit.
Baking soda plus cream of tartar: the closest match
If you have both baking soda and cream of tartar in your pantry, you can make baking powder. Mix one part baking soda with two parts cream of tartar by volume. For example, 1/4 teaspoon baking soda mixed with 1/2 teaspoon cream of tartar replaces 1 teaspoon of baking powder.
This is the most reliable substitute because it mimics what commercial baking powder actually is. The ratio matters—too much cream of tartar and your baked good will taste metallic; too little and it won't rise properly. Stir the mixture together thoroughly before adding it to your dry ingredients, or sift them together to distribute the baking soda evenly.
If your recipe calls for more than a teaspoon or two of baking powder, you can make a larger batch and store it in an airtight container for a few weeks. Label it with the date, because the baking soda will gradually lose its strength over time.
Baking soda with buttermilk or yogurt
If you have baking soda and buttermilk or plain yogurt, you can use them together. Replace the regular milk in your recipe with buttermilk or yogurt, and use 1/2 teaspoon baking soda for every 1 cup of buttermilk or yogurt. The acid in the buttermilk or yogurt reacts with the baking soda to create lift.
This works well for pancakes, waffles, biscuits, and quick breads. The buttermilk or yogurt also adds a subtle tang to the flavor, which some recipes actually benefit from. If your original recipe called for baking powder but not buttermilk, you will need to reduce the other liquid in the recipe slightly to account for the buttermilk or yogurt you are adding.
For example, if a muffin recipe calls for 1 teaspoon baking powder and 1 cup milk, replace the milk with 1 cup buttermilk and use 1/2 teaspoon baking soda instead. This keeps the total liquid the same while providing the leavening you need.
Baking soda with lemon juice or vinegar
Lemon juice and vinegar are both acidic and will react with baking soda. Use 1/2 teaspoon baking soda mixed with 1/4 teaspoon lemon juice or white vinegar to replace 1 teaspoon of baking powder. Add the acid to your wet ingredients first, let it sit for a moment, then mix in the baking soda with your dry ingredients just before combining everything together.
This method works for recipes where the flavor of lemon or vinegar won't stand out—cakes, cookies, and muffins where those tastes blend into the background. If you use this substitute, avoid adding more lemon or vinegar to the recipe for flavor, because the amount you are already using for leavening may be enough.
The timing matters more with this method than with buttermilk. Once the lemon juice or vinegar hits the baking soda, the reaction begins when ready. Mix your wet and dry ingredients quickly and get the batter into the oven right away, or the rise will fizzle out before baking starts.
When baking soda alone is not enough
Baking soda by itself will not make your baked goods rise unless there is already an acid in the recipe. If your recipe contains buttermilk, yogurt, sour cream, brown sugar, molasses, honey, or citrus juice, there is enough acid present that baking soda alone might work. But it is risky—you may end up with a dense, flat result.
If you have only baking soda and no acid source, your best option is to find one of the substitutes listed above. Baking soda without acid will taste bitter and metallic, and it will not rise. Do not try to use it alone.
What does not work as a substitute
Self-rising flour is not a substitute for baking powder because it already contains salt, which changes the flavor balance of your recipe. Yeast is not a substitute either—it works differently and requires time to proof, which baking powder does not.
Potassium bicarbonate can replace baking soda in some cases, but it is not a common pantry item. Club soda or other carbonated liquids will not work because the carbonation escapes too quickly to provide reliable lift.
How much substitute to use
| If your recipe calls for: | Use this instead: |
|---|---|
| 1 teaspoon baking powder | 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar |
| 1 teaspoon baking powder | 1/2 teaspoon baking soda + 1/2 cup buttermilk (reduce other liquid by 1/2 cup) |
| 1 teaspoon baking powder | 1/2 teaspoon baking soda + 1/4 teaspoon lemon juice or vinegar |
These ratios assume you are using standard baking soda and the acids listed. If you are working with a recipe that calls for a large amount of baking powder—more than 2 teaspoons—the substitution becomes trickier because you may end up with too much baking soda flavor or too much added liquid. In that case, consider whether you have another recipe that does not require baking powder, or whether you can pick up a box from a store.
Frequently Asked Questions
Can I use baking soda alone if I do not have an acid?
No. Baking soda needs an acid to create the gas that makes baked goods rise. Without it, you will get a dense, flat result with a bitter, soapy taste. You need to add an acid source—either cream of tartar, buttermilk, yogurt, lemon juice, or vinegar.
Does the type of vinegar matter?
White vinegar and apple cider vinegar both work. Avoid flavored vinegars like balsamic or rice vinegar, because their flavor will carry into your baked good. White vinegar is the safest choice because it is neutral-tasting.
Can I make a big batch of baking powder substitute and store it?
You can store a baking soda and cream of tartar mixture for a few weeks in an airtight container. Do not make large batches of baking soda mixed with lemon juice or vinegar—the reaction will start when ready and the mixture will lose strength. Buttermilk and yogurt substitutes need to be made fresh in the recipe.
What if my recipe has no acid and I only have baking soda?
You will need to add an acid source. Mix in buttermilk or yogurt in place of regular milk, or add lemon juice or vinegar to the wet ingredients. If you cannot do either, the recipe will not work properly with baking soda alone.
Does the substitute change the flavor of what I am baking?
Buttermilk and yogurt add a slight tang. Lemon juice and vinegar add subtle tartness. Cream of tartar has almost no flavor. In most recipes, these flavor changes are mild enough that you will not notice them, but in delicate recipes like angel food cake, they may be noticeable.