7 Best Substitutes for Baking Powder

Introduction

Running out of baking powder mid-recipe is a kitchen moment every home baker dreads. But don’t panic — there are several reliable substitutions that can deliver lift, tenderness, and the light texture you’re after. Whether you’re making pancakes, muffins, cakes, or cookies, the right substitute depends on what you’re baking, the flavors you want, and what ingredients you have on hand.

This guide covers the 7 best baking powder substitutes, how and when to use each one, exact substitution ratios, pros and cons, and practical tips so your baked goods still turn out great. I’ll also include easy recipes that demonstrate a few substitutes in action. Read on to learn how to keep your baking on track without a last-minute trip to the store.

Why baking powder matters

Baking powder is a chemical leavening agent that releases carbon dioxide gas when it reacts with moisture and/or heat. Those bubbles are what make quick breads, cakes, and cookies rise and become airy. Baking powder is typically “double-acting” (two stages of gas release: once when mixed and again when heated), which gives bakers a reliable rise across many recipes.

When substituting, you’re trying to reproduce that leavening effect—either chemically (using baking soda + acid), mechanically (incorporating air), or by using an ingredient that already contains leavening (self-rising flour). Each substitute behaves differently, so timing, texture, and flavor may change.

How to choose the right substitute

• Consider acidity: Many substitutes rely on an acid + baking soda reaction. If your recipe already contains acidic ingredients, that helps.
• Think about texture: Whipped egg whites add delicate lift and are great for sponge-like cakes, while baking soda + acid gives immediate chemical lift better for muffins or quick breads.
• Flavor impact: Buttermilk and yogurt add tang, vinegar can add subtle acidity, and self-rising flour changes the flour-to-leavening ratio and salt content.
• Availability and safety: Baker’s ammonia (ammonium carbonate) works for thin, crisp cookies but isn’t suitable for moist, thick bakes.

Below are seven proven substitutes, with clear guidance on ratios and use.

The 7 Best Substitutes for Baking Powder

1) Homemade baking powder: Cream of tartar + baking soda

What it is:
A simple dry mix of cream of tartar (an acid) and baking soda produces a homemade baking powder that behaves like single-acting baking powder when used immediately.

How to use:
– Ratio: 2 parts cream of tartar + 1 part baking soda = 3 parts homemade baking powder.
– To substitute: For every 1 teaspoon commercial baking powder, mix 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda.

When to use:
– Perfect for cookies, muffins, quick cakes and any recipe calling for baking powder when you want a dry, shelf-stable substitute.

Pros:
– Easy to make, no added moisture.
– Neutral flavor.

Cons:
– Single-acting (reacts once when wet), so bake right after mixing batter.

Tips:
– Store small quantities in an airtight container and use within weeks for best potency.
– If your recipe requires double-acting properties (some time between mixing and baking), prioritize baking immediately.

Recipe idea: Quick muffins with homemade baking powder
– Ingredients:
– 2 cups all-purpose flour
– 3/4 cup sugar
– 2 teaspoons homemade baking powder (see ratio above)
– 1/2 teaspoon salt
– 1 cup milk
– 1/3 cup vegetable oil
– 1 egg
– 1 teaspoon vanilla extract
– Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin or grease.
2. Whisk flour, sugar, homemade baking powder, and salt in a bowl.
3. In another bowl, whisk milk, oil, egg, and vanilla.
4. Fold wet ingredients into dry until just combined.
5. Divide batter into muffin cups and bake 15–18 minutes until a toothpick comes out clean.

2) Baking soda + an acidic liquid (vinegar or lemon juice)

What it is:
A classic chemistry trick: baking soda (sodium bicarbonate) reacts with acids like white vinegar or lemon juice to release carbon dioxide immediately.

How to use:
– Ratio: For every 1/2 teaspoon baking soda, use about 1 teaspoon vinegar or lemon juice.
– To replace 1 teaspoon baking powder: Use 1/4 teaspoon baking soda + 1/2 teaspoon vinegar or lemon juice.

When to use:
– Great for quick pancakes, muffins, and quick breads where a fast rise is fine.

Pros:
– Works instantly and is widely available.
– Useful for recipes already using liquid ingredients.

Cons:
– The acid adds moisture and can change flavor (slight tang if lemon used).
– Single-acting—batter must be baked immediately.

Tips:
– Add the acid at the bowl-to-batter stage and bake right away.
– For larger recipes, scale proportionally and account for extra liquid.

Recipe idea: Lemon mug cake using baking soda + lemon juice
– Ingredients:
– 4 tablespoons all-purpose flour
– 2 tablespoons sugar
– 1/8 teaspoon baking soda
– 2 tablespoons milk
– 1 tablespoon vegetable oil
– 1 tablespoon lemon juice
– 1/4 teaspoon lemon zest (optional)
– Instructions:
1. In a microwave-safe mug, whisk flour, sugar, and baking soda.
2. Stir in milk and oil until smooth.
3. Add lemon juice and zest, stir once quickly, and microwave on high for 60–90 seconds until set.
4. Let cool slightly before eating.

3) Buttermilk or yogurt + baking soda

What it is:
Acidic dairy such as buttermilk or plain yogurt reacts with baking soda to produce CO2 and tenderize the crumb. This is a common in-recipe substitution for baking powder.

How to use:
– Ratio: Replace the liquid in the recipe: for each 1 teaspoon baking powder, use 1/2 cup buttermilk or yogurt + 1/4 teaspoon baking soda.
– Reduce other liquids slightly to account for the added dairy.

When to use:
– Ideal for cakes, pancakes, quick breads, and muffins where a moist, tender crumb is desired.

Pros:
– Adds richness and tangy flavor; improves texture.
– Helps maintain moisture.

Cons:
– Changes flavor profile (tang).
– Requires adjustment of liquid quantities in the recipe.

Tips:
– If using Greek yogurt, thin it with a little milk to match buttermilk’s consistency.
– When substituting, subtract the amount of buttermilk/yogurt from the recipe’s other liquids.

Recipe idea: Buttermilk banana muffins (bakes with buttermilk + baking soda)
– Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup sugar
– 1 teaspoon baking powder (to be replaced)
– OR substitute: 1/2 cup buttermilk + 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 2 ripe bananas, mashed
– 1/3 cup melted butter
– 1 egg
– Instructions:
1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, combine flour, sugar, and salt.
3. In another bowl, mix mashed bananas, melted butter, egg, and buttermilk.
4. Stir wet into dry until just combined, fold gently.
5. Fill muffin tin and bake 18–22 minutes until golden.

4) Self-rising flour

What it is:
Self-rising flour is all-purpose flour pre-mixed with baking powder and salt (usually about 1 1/2 teaspoons baking powder and 1/4–1/2 teaspoon salt per cup of flour).

How to use:
– Replace all-purpose flour + baking powder by using self-rising flour in equal amounts and omit any added salt accordingly.
– Example: If a recipe calls for 2 cups all-purpose flour + 2 teaspoons baking powder, use 2 cups self-rising flour and reduce salt.

When to use:
– Great for biscuits, pancakes, scones, and recipes where precise control of leavening isn’t crucial.

Pros:
– Convenient and foolproof for many quick breads and biscuits.
– Saves a mixing step.

Cons:
– Less flexible: you can’t control the exact baking powder or salt amounts unless you adjust.
– Not suitable when recipes require specific flour types (e.g., high-gluten bread).

Tips:
– Do the math: self-rising flour already contains leavening and salt—omit those from the recipe.
– If you don’t have self-rising flour, make a quick version: for each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

5) Whipped egg whites (mechanical leavening)

What it is:
Incorporating air into egg whites by whipping them to soft or stiff peaks provides lift as the air expands in the oven. This technique is mechanical, not chemical.

How to use:
– Separate eggs and whip the whites until soft or stiff peaks, then gently fold into the batter at the end.
– Use 1 large egg white whipped per about 1 cup of batter for noticeable lift (adjust by recipe).

When to use:
– Best for sponge cakes, angel food cake, soufflés, and delicate desserts. Also useful to lighten dense batters.

Pros:
– No chemical leaveners needed; gives a delicate, airy crumb.
– Adds volume and structure.

Cons:
– Requires technique—overmixing will deflate whites and underfolding leads to pockets of whipped egg.
– Not ideal for very moist, dense batters (they may collapse).

Tips:
– Use a clean, dry bowl for whipping egg whites.
– Fold gently with a spatula in thirds to preserve air.
– Combine with a small amount of baking soda + acid for hybrid lift in some recipes.

Recipe idea: Simple Swiss-style sponge (uses whipped egg whites)
– Ingredients:
– 3 large eggs, separated
– 3 tablespoons sugar
– 3 tablespoons all-purpose flour
– Pinch of salt
– Instructions:
1. Preheat oven to 350°F (175°C) and line a small cake pan.
2. Whisk egg yolks with half the sugar until pale. Fold in flour.
3. Beat egg whites with a pinch of salt until soft peaks, gradually adding remaining sugar to glossy stiff peaks.
4. Fold one-third of whites into yolk mixture to loosen it, then gently fold in remaining whites.
5. Pour into pan and bake 15–20 minutes until springy and golden.

6) Club soda or sparkling water

What it is:
Carbonated water contains dissolved CO2 that provides lightness to batters and quick breads. It’s a simple, easily available leavener for batters that are cooked immediately.

How to use:
– Replace part or all of the liquid in the recipe with club soda or sparkling water.
– For best results, fold in gently and cook/bake right away to preserve bubbles.

When to use:
– Ideal for pancakes, waffles, tempura batters, and some quick cakes where a light, tender crumb is desired.

Pros:
– Adds lift and light texture without changing flavor much (seltzer is neutral).
– Great for batters that are cooked immediately (like pancakes).

Cons:
– Bubbles dissipate quickly; not ideal for long-rest batters.
– Won’t provide the same rise as chemical leaveners for thick cakes.

Tips:
– Use chilled club soda to hold bubbles longer.
– Fold gently and cook foods right away to capture the lift.

Recipe idea: Light club soda pancakes
– Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 cup club soda, chilled
– 1 large egg
– 2 tablespoons melted butter or oil
– Instructions:
1. Whisk flour, sugar, and salt together.
2. In another bowl, beat egg with melted butter and then add chilled club soda.
3. Pour wet into dry and stir until just combined; small lumps are fine.
4. Cook on a preheated nonstick skillet over medium heat, 2–3 minutes per side until golden.

7) Baker’s ammonia (ammonium carbonate)

What it is:
Baker’s ammonia (also called hartshorn or ammonium carbonate) is a traditional leavener used before modern baking powder. It produces a strong lift and leaves baked goods very crisp.

How to use:
– Use sparingly: roughly half the amount of baking powder by weight—but because recipes vary, follow a trusted conversion: substitute 1 teaspoon baking powder with about 1/4–1/2 teaspoon baker’s ammonia, testing incrementally.
– Use in thin, dry baked goods (cookies, crackers) where the ammonia can fully evaporate during baking.

When to use:
– Best for thin, crisp cookies and crackers—European-style cookies (e.g., old-fashioned ginger thins, speculoos).

Pros:
– Creates an extremely crisp texture and good spread for cookies.
– No lingering taste if fully evaporated.

Cons:
– Produces ammonia smell during baking (dissipates if baked well).
– Not suitable for moist, thick bakes (smell may remain).
– Harder to find in some regions.

Tips:
– Use in recipes with minimal moisture and good oven ventilation.
– Reduce or omit strong flavors that might clash with the temporary ammonia aroma.

Recipe idea: Crisp sugar cookies with baker’s ammonia
– Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup sugar
– 1/2 teaspoon baker’s ammonia
– 1/4 teaspoon salt
– 1/2 cup (1 stick) butter, softened
– 1 large egg
– 1 teaspoon vanilla
– Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Cream butter and sugar until fluffy, then beat in egg and vanilla.
3. Sift in flour, baker’s ammonia, and salt; mix to a soft dough.
4. Roll into small balls, flatten lightly, and bake 8–10 minutes until edges are crisp.

Conclusion

Choose the substitute that best fits your recipe, then use the stated ratio and method for dependable results.