Baking powder is a common leavening agent used in cakes, cookies, pancakes, muffins, biscuits, and other baked foods. It helps baked goods rise by producing carbon dioxide when it reacts with moisture and heat. But what happens when you start baking and realize you're out of baking powder?
Fortunately, several ingredients can work as a substitute for baking powder. The best option depends on what you're making and which acidic or alkaline ingredients are already present in your recipe. Some alternatives can create a light and fluffy texture, while others work better for pancakes, cakes, biscuits, or quick breads.
In this guide, we'll cover the 10 best baking powder substitutes, how they work, the recommended substitution ratios, and which recipes they are best suited for.
Baking powder is a chemical leavening agent that typically contains baking soda, an acid, and a starch. When mixed with liquid and exposed to heat, it releases carbon dioxide bubbles that help dough and batter rise.
There are two common types: single-acting and double-acting baking powder. Most baking powder sold for home baking is double-acting, meaning it produces gas both when moistened and again when heated.
There are several reasons you may need an alternative to baking powder:
You ran out while preparing a recipe.
You want to use ingredients already available in your pantry.
You need a substitute for a specific baking recipe.
You want to avoid commercial baking powder.
Your recipe already contains acidic ingredients.
You need a different texture or flavor.
Baking soda and lemon juice are one of the most effective homemade alternatives to baking powder. Baking soda is alkaline, while lemon juice provides the acid needed to create the carbon dioxide that helps baked goods rise.
This combination works particularly well in cakes, muffins, pancakes, and quick breads where a small amount of acidity won't negatively affect the flavor.
Best For
Cakes
Muffins
Pancakes
Quick breads
Substitution Ratio
For 1 teaspoon of baking powder, use ¼ teaspoon baking soda plus ½ teaspoon lemon juice. Reduce another liquid in the recipe slightly if necessary.
Buttermilk is naturally acidic, making it an excellent partner for baking soda. When combined, they create bubbles that help make pancakes, biscuits, muffins, and other baked goods light and tender.
This substitute works especially well in recipes that already use buttermilk because the additional acidity fits naturally into the recipe.
Best For
Pancakes
Biscuits
Muffins
Quick breads
Substitution Ratio
For 1 teaspoon of baking powder, use approximately ¼ teaspoon baking soda with ½ cup buttermilk, while adjusting the other liquid ingredients as needed.
Plain yogurt contains lactic acid, which can react with baking soda to create the gas needed for leavening. It also adds moisture and tenderness to cakes, muffins, and pancakes.
Use unsweetened plain yogurt rather than flavored varieties so you don't unexpectedly change the taste or sweetness of the recipe.
Best For
Muffins
Pancakes
Quick breads
Substitution Ratio
Use ¼ teaspoon baking soda plus about ½ cup plain yogurt for approximately 1 teaspoon of baking powder, adjusting other liquids as needed.
Molasses is naturally acidic and can react with baking soda to help baked goods rise. It also provides a rich, caramel-like flavor and darker color, so it works best in recipes where those characteristics are welcome.
Because molasses is sweet and liquid, you may need to adjust the sugar and other liquids in the recipe.
Best For
Gingerbread
Brown bread
Spice cakes
Substitution Ratio
Use approximately ¼ teaspoon baking soda with 1 tablespoon molasses to replace about 1 teaspoon baking powder, while adjusting the recipe's other liquids and sweeteners.
Cream of tartar is an acidic powder that can be combined with baking soda to create a homemade baking powder substitute. This combination is particularly useful because both ingredients are dry and won't add extra liquid to your recipe.
It is a convenient choice when you want a more predictable substitute for baking powder.
Best For
Cakes
Cookies
Biscuits
Muffins
Substitution Ratio
For 1 teaspoon of baking powder, combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar.
Self-rising flour already contains flour, baking powder, and salt, making it a convenient alternative when you're baking bread, biscuits, pancakes, or similar recipes.
Since it already contains a leavening agent and salt, you'll need to adjust the amount of regular flour and salt called for in your original recipe.
Best For
Biscuits
Pancakes
Quick breads
Cakes
Substitution Ratio
Replace some or all of the regular flour with self-rising flour, depending on the recipe. Reduce or eliminate additional baking powder and salt as appropriate.
Carbonated water can add bubbles to batters and help create a lighter texture. It doesn't work exactly like baking powder because it doesn't provide the same chemical leavening reaction, but it can be useful in certain recipes.
Club soda works particularly well when making light pancakes, waffles, and batters.
Best For
Pancakes
Waffles
Tempura-style batter
Light batters
Substitution Ratio
Replace part of the liquid in the recipe with an equal amount of chilled club soda. Use it immediately after opening for maximum carbonation.
Whipped egg whites provide mechanical leavening by trapping air inside the batter. When heated, the air expands and helps baked goods become lighter and more airy.
This method takes a little more effort but is excellent for delicate cakes, soufflés, pancakes, and other recipes where a light texture is important.
Best For
Sponge cakes
Soufflés
Pancakes
Angel food-style desserts
How to Use
Separate the eggs, whip the whites until they form soft or stiff peaks depending on the recipe, and gently fold them into the batter to avoid deflating the trapped air.
Sourdough starter contains naturally occurring yeast and lactic acid bacteria that can help dough rise and develop a distinctive tangy flavor. It is especially useful in breads, pancakes, waffles, and other fermented recipes.
Because sourdough starter changes the hydration and flavor of a recipe, it isn't a direct one-to-one replacement for baking powder.
Best For
Bread
Pancakes
Waffles
Sourdough baked goods
How to Use
Use an active sourdough starter according to the recipe and adjust the flour and liquid to account for the starter's hydration.
Aquafaba is the liquid found in cooked chickpeas and can be whipped similarly to egg whites. It traps air and can provide structure and lift in certain cakes, cookies, and other baked recipes.
It's particularly useful for vegan baking when eggs and traditional leavening ingredients aren't available.
Best For
Vegan cakes
Cookies
Meringues
Light desserts
How to Use
Whip aquafaba until light and foamy or until stiff peaks form, depending on the recipe, then gently fold it into the batter.
| Substitute | Best For | Main Benefit |
|---|---|---|
| Baking Soda + Lemon Juice | Cakes & Muffins | Chemical leavening |
| Baking Soda + Buttermilk | Pancakes & Biscuits | Light & tender texture |
| Plain Yogurt | Cakes & Muffins | Moisture & leavening |
| Molasses + Baking Soda | Gingerbread & Cookies | Rise & rich flavor |
| Cream of Tartar + Baking Soda | Cakes & Cookies | Dry leavening substitute |
| Self-Rising Flour | Biscuits & Pancakes | Convenient option |
| Club Soda | Pancakes & Waffles | Adds airiness |
| Whipped Egg Whites | Sponge Cakes | Light texture |
| Sourdough Starter | Bread & Pancakes | Natural fermentation |
| Whipped Aquafaba | Vegan Baking | Airy texture |
Baking soda combined with an acidic ingredient such as lemon juice, yogurt, or buttermilk can work well in cakes. The right choice depends on the other ingredients already present in the recipe.
Buttermilk with baking soda, yogurt with baking soda, and club soda are excellent options for pancakes. They can create a light and tender texture while adding moisture or airiness.
Cream of tartar with baking soda, buttermilk with baking soda, and self-rising flour are practical choices for biscuits. These options can help produce a tender interior and nicely browned exterior.
Cream of tartar with baking soda works well when you need a dry leavening combination. Molasses and baking soda are also useful in cookies where a deeper caramel-like flavor is desirable.
Sourdough starter is a better choice for recipes designed around fermentation, while baking soda-based substitutes are generally more appropriate for quick breads that don't require yeast fermentation.
Baking powder and baking soda are both leavening agents, but they aren't interchangeable in equal amounts. Baking soda requires an acidic ingredient to produce carbon dioxide, while baking powder already contains both an acid and a base.
Using too much baking soda can leave a bitter or soapy taste, while using too much baking powder can create an unpleasant aftertaste and affect the texture of baked goods.
Check whether your recipe already contains acidic ingredients.
Don't use baking soda in the same quantity as baking powder.
Adjust liquid ingredients when using yogurt, buttermilk, or molasses.
Avoid overmixing batter after adding your leavening ingredients.
Bake immediately when using fast-acting acidic combinations.
Follow the recommended ratio for the specific substitute.
Don't expect every substitute to produce exactly the same texture.
Store baking soda, cream of tartar, and other dry baking ingredients in airtight containers away from moisture, heat, and direct sunlight. Keeping them dry helps maintain their effectiveness.
For ingredients such as yogurt, buttermilk, eggs, and sourdough starter, follow their normal refrigeration and storage requirements. Always check freshness before using them in baking.
Choose baking soda and lemon juice if you want:
A simple homemade option
Cakes and muffins
Quick chemical leavening
Choose buttermilk and baking soda if you want:
Fluffy pancakes
Tender biscuits
Moist muffins
Choose cream of tartar and baking soda if you want:
A dry substitute
Cookies
Cakes
Biscuits
Choose whipped egg whites if you want:
Light cakes
Airy desserts
A delicate texture
Choose sourdough starter if you want:
Naturally fermented recipes
Bread
Pancakes
A mild tangy flavor
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Running out of baking powder doesn't mean you have to abandon your recipe. From baking soda combined with lemon juice or buttermilk to cream of tartar, yogurt, whipped egg whites, and sourdough starter, there are several alternatives that can provide lift and improve texture.
The best substitute for baking powder depends on your recipe and the ingredients you already have available. Choose an option that complements the flavor, moisture, and texture of your dish, and adjust the other ingredients when necessary for the best results.
A combination of baking soda and cream of tartar is one of the closest homemade alternatives to baking powder. Baking soda combined with an acidic ingredient such as lemon juice or buttermilk can also work well.
Yes, but baking soda is much stronger and requires an acidic ingredient to activate it. You generally shouldn't substitute baking soda for baking powder at a one-to-one ratio.
A common starting point is about ¼ teaspoon of baking soda combined with an appropriate acidic ingredient, although the exact amount depends on the recipe.
Regular flour cannot directly replace baking powder because flour doesn't produce the gas needed to make baked goods rise. Self-rising flour can help because it already contains a leavening agent.
Yes. A simple homemade mixture can be made by combining baking soda with cream of tartar. Using the correct proportions is important for achieving consistent results.
They can provide a similar leavening effect, but they aren't identical. Baking powder contains both an acid and a base, while baking soda needs an external acid such as lemon juice to create the reaction.
Yeast can make dough rise, but it isn't a direct substitute for baking powder. Yeast requires fermentation time and is better suited to breads and other recipes designed around yeast.
Buttermilk combined with baking soda, plain yogurt with baking soda, or club soda can work well for pancakes. These options can help create a light and tender texture.
