Baking Powder Substitute

If you need a baking powder substitute, I’ve got you covered. There are plenty of simple swaps that work great in cookies, muffins, pancakes, soufflés, cupcakes and cakes, and more.

What is Baking Powder?

Before you start swapping, it’s important to know exactly what baking powder is. Baking powder contains sodium bicarbonate (the main ingredient in baking soda) plus an acid (usually cream of tartar). When mixed with liquid, these components react to create carbon dioxide bubbles that help your batter or dough to rise and become fluffy.

Since baking powder already includes an acid, you can’t simply replace it with baking soda alone. Baking soda is pure sodium bicarbonate and needs an acid added separately to produce the same leavening effect.

Can You Use Baking Soda as a Substitute For Baking Powder?

The short answer is yes, you can, but only if it is mixed with an acid (acidic ingredient) to create the same effect as baking powder. Keep reading to learn which acids work best with baking soda and discover other effective baking powder substitutes.

For a deeper look at how baking powder and baking soda work, check out my full guide on baking soda vs baking powder.

Best Baking Powder Substitutes

There are alot of really GREAT alternatives that you can use if you've just run out of your baking powder. The best thing? They're super simple to whip up and you are sure to have plenty of these on hand.

1. Cream of Tartar + Baking Soda

*My top pick! The acid used in baking powder is often cream of tartar; therefore, if you have cream of tartar and baking soda you can quickly and easily make your own baking powder.

While cream of tartar is not an everyday baking ingredient, you may have used it in a recipe at some point and have a small jar in the cupboard. If you don’t have any on hand today, it is a good ingredient to have. Grab a small jar in the baking aisle, the next time you run to the store.

On the days that you have cream of tartar, this is the best substitute. By mixing it with baking soda, you will get the same results as if you were using pre-mixed baking powder.

To make your own homemade baking powder, mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. This will replace 1 teaspoon of baking powder in a recipe (yes, even though it is technically only ¾ teaspoon).

2. Buttermilk + Baking Soda

Buttermilk is a fermented dairy product. What you may not realize is that the natural fermentation process creates an acidic base in the milk.

If you have ever had make your own buttermilk in a pinch, then you have quickened the fermentation process by adding an acid such as lemon juice or vinegar to regular milk. The acidic base is the key ingredient here.

Since baking powder is a mixture of sodium bicarbonate (aka baking soda) and acid, you can mix buttermilk with baking soda to create the same chemical compound. For every 1 teaspoon of baking powder, you will need ½ cup buttermilk + ¼ teaspoon of baking soda.

While the extra air bubbles will give your final baked goods a nice fluffy texture, the addition of a ½ cup of liquid can change the overall structure in other ways. Therefore, leave out ½ cup of other liquids (such as water, or even egg whites).

3. Homemade Buttermilk

The great thing about homemade buttermilk substitute is that you don’t even have to have buttermilk at home to still use it as a substitute. All you need is regular old milk and either lemon juice or white vinegar (apple cider vinegar will also work).

To make your sour milk gently stir in 1 tablespoon of either lemon juice or vinegar into 1 cup of milk (whole milk will work best, but whatever you have on hand is great). Let the mixture sit at room temperature for about 10 minutes.

After about 10 minutes, the milk should be curdled and a bit thicker. You now have buttermilk! Follow the same directions provided above to use buttermilk as a substitute for baking powder.

4. Yogurt + Baking Soda

Like buttermilk, yogurt also goes through a fermentation process that creates an acidic base. So, it can also be combined with baking soda to create a similar reaction as baking powder.

Plain yogurt is your best bet here, as you don’t want to add any additional flavoring from a flavored yogurt. Any plain yogurt will work though, even Greek yogurt, but you should still expect a slightly tangy taste.

For every 1 teaspoon of baking powder, you need to replace, mix ½ cup of yogurt + ¼ teaspoon of baking soda.

Even though yogurt is a bit thicker than buttermilk, it also acts as an additional liquid to your recipe. Therefore, follow the same instructions to leave out a ½ cup of liquid from your recipe (or more, if you double the recipe).

5. White Vinegar or Apple Cider Vinegar

You may have experimented as a child by mixing vinegar and baking soda together to get fizzy bubbles. While it is a great science experiment as a kid, it is even better when you can use it to make a delicious baked good as an adult.

There are some restrictions though, as this does work best as a baking powder substitute for cookies and cakes. Also, if using apple cider vinegar be mindful that it can add a slight change of taste. Therefore, if you have white vinegar on hand that is your best option for a more neutral flavor.

Replace each teaspoon of baking powder in the recipe with a ¼ teaspoon of baking soda + ½ teaspoon vinegar. Even though vinegar is a liquid, since you are using such a small amount you do not need to omit any other liquid in the recipe.

6. Lemon Juice + Baking Soda

Lemon juice is one of nature’s natural acidic foods. It works the same way as vinegar, the citric acid reacts with the baking soda to help mimic the effects of baking powder in cakes and cookies.

One thing to keep in mind if using lemon juice is that it will change the flavor slightly. It is recommended that you use lemon juice in recipes that call for small quantities of baking powder. However, this substitution can also be a fun option to add a hint of lemon to a white cake or a lemon cookie.

Replace 1 teaspoon of baking powder with ½ teaspoon lemon juice + ¼ teaspoon baking soda.

7. Molasses + Baking Soda

This one may surprise you, but molasses is also an acidic product that can be used as a baking powder substitute! The process of turning sugar into molasses is similar to fermentation and creates a similar acidic base as other fermented foods.

Of all the acidic bases you can mix with baking soda to mimic baking soda, molasses has the most distinct taste that could alter your overall recipe. It can also alter the color of your final baked good.

With this in mind, it is best to use this option for cakes and cookies that already have a flavor profile that is slightly caramel or rich and warm (such as gingerbread cookies). Mix ¼ cup of molasses with ¼ teaspoon of baking soda to equal 1 teaspoon of baking powder.

Molasses is considered a liquid and a sweetener in this case. So, make sure to leave out ¼ cup of liquid from your recipe. You may also want to leave out some of the sweetener.

8. Club Soda

This substitution is really easy and a fun one. It is also great if you don’t have baking soda on hand to mix with one of the acidic bases above.

If you have a bottle (or a few cans) of club soda, then you are set to make a delicious fluffy cake or cupcakes. Simply replace the liquid the recipe calls for (milk or water) with the same amount of club soda. That’s it!

I recommend adding the club soda last and only lightly stirring or folding to keep as many of the bubbles and carbonation in the batter as you can.

9. Soda Pop

Soda pop is a very specific substitution for cakes or cupcakes, but you can use soda instead of club soda as well. Sprite, 7-Up, Sierra Mist, or any of the generic equivalents work well for white or yellow cakes and Coke, Pepsi, and Dr. Pepper are fun to try in chocolate cakes.

Just like the club soda, replace the liquid in the recipe with the soda. Since soda is sweeter than club soda, you may want to use less sugar as well.

10. Egg Whites

Whipped egg whites are already a popular baking ingredient. They can add the right amount of height to a lemon meringue pie or are the base for a perfectly fluffy angel food cake.

They work in a similar way to replace baking powder, by working as both a leavening agent and helping to maintain an ideal lightness in certain baked goods. As a baking powder substitute, egg whites can be a bit trickier to use than the other options above, but if you can find the right ratio, it will work well in many recipes.

This substitution works best if you are already making a recipe that calls for eggs. Simply separate the egg whites from the yolks. Add the yolks to the batter and mix as you normally would.

Then use a beater to whip the egg whites into stiff peaks. Gently fold the egg whites into the batter. If you have a recipe that does not call for eggs but does call for baking powder, you can still use egg whites, but it takes a bit more guessing to get the right amount.

Start with 1 whipped egg white for 1 teaspoon of baking powder and add more if needed. You will also want to leave out a small amount of liquid as the egg whites will add liquid.

11. Self-Rising Flour

If your recipe calls for all-purpose flour, this is one of the easiest and most effective swaps available. Self-rising flour is simply all-purpose flour that already has baking powder and salt mixed into it.

Because the leavening agent is already distributed evenly throughout the flour, you don't need to do any mixing or measuring of substitutes. You simply swap out the flour.

To use self-rising flour, replace the all-purpose flour in your recipe with an equal amount of self-rising flour. Be sure to leave out both the baking powder and the salt that your recipe calls for, as these are already included in the self-rising flour.

This method is best for simple recipes like pancakes, biscuits, and some muffins and quick breads.

12. Sour Cream + Baking Soda

Similar to yogurt and buttermilk, sour cream is a fermented dairy product with an acidic profile. This acidity reacts beautifully with baking soda to produce carbon dioxide, which gives your baked goods a tender crumb and excellent lift.

Full-fat, plain sour cream will give you the best results, adding a rich flavor and moist texture that is ideal for baking cakes, muffins, and coffee cakes.

For every 1 teaspoon of baking powder called for in a recipe, use ¼ teaspoon of baking soda and ½ cup of sour cream instead. Because you are adding a significant amount of moisture, be sure to reduce another liquid in your recipe (like milk or water) by about ½ cup.

13. Whipped Aquafaba (Vegan Alternative)

This one is a fantastic vegan alternative to using whipped egg whites. Aquafaba is the starchy liquid found in a can of chickpeas. When whipped, it creates a stable foam that traps air, providing powerful lift and a light, airy texture to baked goods.

This substitute works by physically leavening the batter rather than through a chemical reaction. It's a perfect choice for recipes where a delicate, fluffy texture is desired, such as sponge cakes, mousses, and muffins.

To replace 1-2 teaspoons of baking powder, drain the liquid from one can of chickpeas (you'll need about ½ to ¾ cup). Using an electric mixer, whip the aquafaba on high speed until it forms stiff, glossy peaks, just as you would with egg whites.

Gently fold the whipped aquafaba into your finished batter as the very last step. You may need to reduce other liquids in your recipe by 2-3 tablespoons to account for the liquid from the aquafaba.

Can I Leave Baking Powder Out of a Recipe?

I don't recoomend that you leave the baking powder out of a recipe. Baking powder is essential to getting the right structure and texture in most baked goods. Leaving it out can leave you with a dense final product.

With so many easy substitutions, you would do much better choosing one and giving it a go.

Have you ever had to swap out baking powder in a recipe? I’d love to hear which substitute worked best for you in the comments!

📖 Recipe Card