The fastest substitutes for baking powder
If you are out of baking powder, baking soda mixed with an acid is your best replacement. Mix one-third teaspoon of baking soda with one-half teaspoon of cream of tartar, then use this mixture in place of one teaspoon of baking powder. The acid in the cream of tartar reacts with the baking soda to create the same lift that baking powder provides.
If you don't have cream of tartar, use lemon juice or vinegar instead. Mix one-quarter teaspoon of baking soda with one-half teaspoon of lemon juice or white vinegar, let it sit for a few seconds until it stops fizzing, then add it to your batter right away. This works because the acid in the juice or vinegar triggers the same chemical reaction as cream of tartar does.
Both methods work when ready, so you can mix and bake without waiting. The key is using the mixture as soon as you combine the ingredients, because the reaction starts right away and loses strength if you let it sit.
Key Takeaways
- Baking soda plus cream of tartar is the closest match to baking powder and works in a one-to-three ratio: one-third teaspoon soda to one-half teaspoon cream of tartar replaces one teaspoon of baking powder.
- Lemon juice or white vinegar can replace cream of tartar if you have baking soda on hand, using one-quarter teaspoon soda to one-half teaspoon acid.
- Buttermilk, yogurt, or sour cream can replace both the liquid and the leavening in recipes that already call for milk, though the texture may be slightly denser.
- Whipped egg whites add lift to cakes and pancakes but work best in recipes where eggs are already a main ingredient.
- Self-rising flour contains baking powder mixed in, so it can replace regular flour plus baking powder if you adjust salt levels downward.
Using buttermilk, yogurt, or sour cream
If your recipe calls for regular milk, you can swap in buttermilk, plain yogurt, or sour cream and add one-half teaspoon of baking soda per cup of dairy. The acid in these products reacts with the baking soda to create lift, and they also add moisture and tang to the final bake.
This method works well for pancakes, waffles, biscuits, and quick breads like banana bread or zucchini bread. The result will be slightly denser and more tender than with baking powder, and the flavor will have a subtle tang. You may need to thin the batter slightly if the dairy product is thicker than milk.
One drawback: if your recipe doesn't already call for milk, adding a wet ingredient changes the balance of the whole recipe. In that case, stick with the baking soda and acid method instead.
Whipped egg whites for cakes and pancakes
Whipped egg whites create lift through air rather than a chemical reaction. Separate your eggs, beat the whites until stiff peaks form, then fold them gently into your batter at the very end. This works best in recipes where eggs are already a main ingredient, such as sponge cakes, angel food cakes, or fluffy pancakes.
The result is airier and lighter than baking powder would produce, but the texture is more delicate and the cake may deflate if you handle it roughly or let it sit too long before baking. This method takes more time and effort than mixing baking soda with an acid, so use it only when you want that specific fluffy texture.
Self-rising flour as a one-ingredient swap
Self-rising flour already contains baking powder and salt mixed into the flour. If you have it on hand, you can use it in place of regular flour plus baking powder, but you must reduce the salt in the recipe by one-half teaspoon per cup of self-rising flour you use.
This is the easiest swap if you have self-rising flour in your pantry, because you don't have to measure or mix anything. However, self-rising flour is not a substitute if your recipe calls for a large amount of baking powder or if it requires precise salt control, such as in bread recipes.
When substitutes don't work well
Some recipes depend heavily on baking powder's specific properties and won't work well with substitutes. Delicate cakes that rely on baking powder for their structure, such as angel food cake or chiffon cake, may not rise properly with baking soda alone. Recipes that call for more than two teaspoons of baking powder per batch are also risky, because the amount of acid or egg whites needed becomes impractical.
If you are baking something that requires precision—such as a layer cake for a special occasion—and you don't have baking powder or a reliable substitute, it's worth a quick trip to the store. For everyday baking like muffins, pancakes, or quick breads, the substitutes listed here work reliably.
Storing baking soda and cream of tartar for future use
Since baking soda and cream of tartar are inexpensive and shelf-stable, keeping both on hand means you'll never be without a baking powder substitute. Store them in airtight containers away from heat and moisture, and they will last for years. Baking soda can also be used for cleaning and deodorizing, so it's useful to have around even if you don't bake often.
A small container of cream of tartar takes up almost no space and costs very little. If you bake regularly, buying these two items together is cheaper than buying baking powder repeatedly, and you'll have the flexibility to make substitutes whenever you need them.
Frequently Asked Questions
Can I use just baking soda without an acid?
No. Baking soda alone won't create lift without an acid to trigger the chemical reaction. If you use baking soda by itself, your baked goods will taste metallic and won't rise. You must pair it with cream of tartar, lemon juice, vinegar, buttermilk, or another acidic ingredient.
Does the type of vinegar matter?
White vinegar and apple cider vinegar both work. Avoid balsamic or wine vinegar because their strong flavors will affect the taste of your bake. White vinegar is the safest choice because it has a neutral flavor and is usually already in the kitchen.
Can I make a big batch of baking soda and cream of tartar to store?
Yes. Mix one-third teaspoon of baking soda with one-half teaspoon of cream of tartar and store it in an airtight container. This equals one teaspoon of baking powder. However, it will lose potency over time, so use it within a few months for best results.
What if my recipe calls for double-acting baking powder?
Most home recipes don't specify double-acting versus single-acting, so your substitute will work fine. If the recipe does specify, use the baking soda and cream of tartar method, which mimics single-acting baking powder. The results will be nearly identical.
Will my baked goods taste different with a substitute?
Substitutes made with baking soda and acid taste the same as baking powder. Buttermilk, yogurt, and sour cream add a slight tang. Whipped egg whites create a lighter, airier crumb. For most everyday baking, the taste difference is small enough that most people won't notice.