The Best Baking Powder Substitutes According to a Registered Dietitian
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Have you ever been in the middle of whipping up your favorite treat and discovered you’re out of baking powder? No need to stress—we have plenty of baking powder substitutes to save the day! In this post, we’ll explore simple, effective alternatives that ensure your cakes and cookies still rise beautifully so you can keep baking without missing a beat.
Today, I’m sharing simple swaps for when you run out of baking powder that can save the day, keeping cakes fluffy, cookies crisp, and pancakes light. Whether you’re out of baking powder or just looking for alternatives, you’re in the right place.
What is Baking Powder
Baking powder was invented in the 19th century as a quick, yeast-free leavening agent. In 1843, English chemist Alfred Bird created the first version by combining bicarbonate of soda with tartaric acid and starch. Later in 1856, American chemist Eben Norton Horsford improved it by patenting a process to extract mono calcium phosphate from bones, which, when combined with baking soda, produced a reliable leavening effect. The combination of baking soda, acid, and cornstarch releases carbon dioxide gas when mixed with moisture and heat.
Baking powder is a crucial leaving agent in baking, responsible for increasing volume and lightening the texture of baked goods by releasing carbon dioxide gas into the batter or dough. This gas forms bubbles that expand during baking, causing the mixture to rise.
Without an appropriate leavening agent, your finished product may be dense and flat. Therefore, understanding and utilizing effective baking powder substitutes is essential for successful baking outcomes.
Why Expired Baking Powder Fails
Here are the three most common reasons why baking powder fails and you might need a last-minute substitute.
- Over time, baking powder loses its ability to produce carbon dioxide gas, leading to flat and dense goods. Without proper gas production, baked goods won’t rise resulting in poor texture.
- Baking powder draws in moisture from the air, triggering early reactions and weakening its effectiveness.
- Expired baking powder can lead to uneven baking, dense crumbs and off taste in your final product. Due to the degradation of active ingredients, the leavening process is unreliable.
Why is Baking Powder Substitute Necessary
Here are a few reasons why you need it:
- Baking powder acts as a leavening agent—-it helps baked goods rise.
- It gives cookies, cakes, and quick bread a light and porous structure.
- Baking powder gives baked goods an airy, light texture.
- Baking powder neutralizes acidity in recipes while improving flavor and consistency.
- Unlike yeast, it works instantly, reducing preparation time.
Common Baking Powder Substitutes
Baking powder usually contains cream of tartar, which is a dry acid that will produce carbon dioxide bubbles when added. It is usually called for in recipes that don’t have an acidic ingredient like buttermilk or molasses. Substitutes must contain an acid to create the same effect.
Homemade baking powder
Homemade baking powder has baking soda, cream of tartar, and cornstarch.
How to Use: 1 teaspoon of baking powder is mixed with ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon of cornstarch.
Cream of tartar and baking soda
Cream of tartar is the acid that is typically in baking powder, so if you combine it with baking soda creates a perfect substitute.
How to Use: To replace 1 teaspoon of baking powder, mix ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch.
“When I realized 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
Yogurt is slightly acidic, so that is where the acid comes from in this substitution.
How to Use: To replace 1 teaspoon of baking powder, mix ¼ teaspoon baking soda with ½ cup yogurt. Reduce other liquids in your recipe by ½ cup to keep the balance right.
Baking soda and vinegar
White vinegar has the most neutral flavor, but any type of vinegar can be used.
How to Use: To replace 1 teaspoon of baking powder, mix 1 teaspoon vinegar with ¼ teaspoon baking soda.
Baking soda and buttermilk
Buttermilk’s acidity makes it a great baking powder when combined with baking soda.
How to Use: To replace 1 teaspoon of baking powder, mix ½ cup buttermilk with ¼ teaspoon baking soda. Reduce other liquids in the recipe by ½ cup to maintain consistency.
Baking soda and sour milk
If your milk has started to go bad — it smells off but hasn’t curdled yet, it is starting to go through fermentation. It contains lactic acid, which will activate baking soda.
How to Use: To replace 1 teaspoon of baking powder, mix ½ cup sour milk with ¼ teaspoon baking soda. Reduce other liquids in the recipe by ½ cup to maintain consistency.
Baking soda and lemon juice
Lemon juice adds a noticeable tang, so I only use this when I don’t mind a hint of citrus in my bakes.
How to Use: To replace 1 teaspoon of baking powder, mix 1 teaspoon lemon juice with ¼ teaspoon baking soda.
Baking soda and molasses
Molasses is acidic enough to react with baking soda, making it a suitable baking powder substitute. Its strong flavor can alter the taste of your recipe, so use it accordingly.
How to Use: To replace 1 teaspoon of baking powder, mix ¼ cup molasses with ¼ teaspoon baking soda.
Self-rising flour
Self-rising flour is made from all-purpose flour, baking powder and salt, so it has everything needed to make baked goods, like cookies, rise.
How to Use: Swap regular flour with self-rising flour in your recipe and omit any added baking powder or baking soda.
Whipped egg whites
Whipping egg whites creates air bubbles which help increase the volume and lightness of baked goods.
How to Use: To replace 1 teaspoon of baking powder, use 1 whipped egg white. Best for pancakes or waffles that don’t need much height.
Club soda
Club soda adds carbonation, mimicking the leavening effect of baking powder. Since it contains little sodium bicarbonate, it works best for recipes that don’t require much rise like pancakes or waffles.
How to Use: Replace all liquid in the recipe with club soda, unless the other liquids contribute to flavor.
Soda pop
Soda pop adds sweetness and carbonation, making it a good baking powder substitute for cakes and cupcakes. While it won’t create as much rise, it works well in certain flavors—Sprite or 7-Up for yellow cakes and Coke or Pepsi for chocolate cakes.
How to Use: Replace all liquid in the recipe with soda pop and reduce the sugar to balance the sweetness.
Final Thoughts on Baking Powder Substitute
Running out of baking powder doesn’t mean your baking plans are ruined. With the right baking powder substitutes, you can still achieve light, fluffy, and delicious baked goods.
Simple swaps like club soda, whipped egg whites, or cream of tartar can keep your recipe on track. Best of all, these alternatives might even add a unique twist of flavor and texture to your baked goodies. So next time you’re out of baking powder, try one of these substitutes and keep your creative kitchen adventures rolling!
If you ever run out of baking powder, these simple substitutes keep your baking on track. But what if you’re missing other key ingredients?
Other Ingredient Substitutions:
- No eggs? The Best Egg Substitute Options
- Out of baking soda? The Best Baking Soda Substitutes
- No brown sugar? 12 Smart Alternatives to Brown Sugar
Keep a few backup options and you’ll never have to postpone your baking plans again.
