8 Baking Powder Substitutes for Pancakes, Bread and Cookies

Baking powder is a leavening agent used in baking to help make your baked goods lighter and fluffier. Unlike baking soda, which consists only of sodium bicarbonate, baking powder contains sodium bicarbonate and a dry acid that is activated by water. This allows you to bake without having to add another acid or without needing yeast.

In case you don’t have any baking powder handy, don’t worry because there are several baking powder substitutes you can try.

Here are 8 great substitutes for baking powder.

1. Cream of Tartar and Baking Soda

Baking powder typically contains cream of tartar as its dry acid, so if you have any cream of tartar on hand, you can simply combine it with baking soda to make baking powder. This is one of the best substitutes you can make because it matches baking powder exactly.

Can I Use Cream of Tartar and Baking Soda Instead of Baking Powder?

You definitely can. In fact, by combining these two, you are essentially just DIY-ing some baking powder yourself. This is because baking powder contains sodium bicarbonate (baking soda) and a dry acid such as cream of tartar.

There’s essentially no difference between cream of tartar with baking soda and standalone baking powder, so this is truly one of the best substitutes you can make in case you don’t have baking powder on hand.

Cream of tartar, or potassium bitartrate, is a byproduct of winemaking and has been a popular home remedy for a variety of conditions such as edema, cystitis, and constipation. It contains a high amount of potassium and should be used sparingly by those with kidney problems to prevent hyperkalemia. Baking soda on the other hand, is an antacid used to help relieve indigestion, heartburn, and acid reflux.

Best for: baking, desserts, sweet treats

How to Substitute Cream of Tartar and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with ¼ teaspoon of baking soda and 5/8 teaspoon of cream of tartar.

Make sure to follow this ratio exactly so as not to add too much cream of tartar to your mixture. Cream of tartar is perfectly safe in small doses. However, those with kidney issues or are pregnant should avoid having too much cream of tartar due to the high potassium content.

2. Lemon Juice and Baking Soda

Lemon juice is naturally acidic and can also infuse your recipes with some natural flavor, so it’s a great option if you need to make baking powder in a pinch. It works particularly well for baking desserts and sweet treats.

Can I Use Lemon Juice and Baking Soda Instead of Baking Powder?

You bet! Lemon juice and baking soda work well together since lemon juice is very acidic, so it can help trigger that acid-base reaction for use in baking. It does have some flavor to it, so be sure to use it in recipes that will benefit from a mild lemon flavor such as cakes, muffins, or bars.

Lemons are a good source of Vitamin C, which provides you with a ton of important health benefits. They contain citrus flavonoids that help protect against heart disease and stroke. In addition to that, some studies have shown that daily consumption of lemons or lemon juice combined with a moderate amount of walking can help to relieve hypertension.

Best for: baking, desserts, sweet treats

How to Substitute Lemon Juice and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 3/4 teaspoon of baking soda and 1/4 teaspoon of lemon juice in a 1:1 ratio.

Make sure to use fresh lemon juice for this because bottled lemon juice may have other additives.

3. Lime Juice and Baking Soda

Similar to lemon juice, lime juice is naturally acidic and will help add some natural flavor to your recipe. In case you don’t have any lemon juice handy, lime juice will work just as well.

Can I Use Lime Juice and Baking Soda Instead of Baking Powder?

Definitely! Lime juice and baking soda would make an excellent substitute for baking powder. Lime juice is acidic and when combined with baking soda, will trigger the reaction needed to help make your baked goods rise and fluff up. The lime juice can also add another layer of flavor to your recipes, particularly with desserts and sweet treats.

Limes contain flavonoids that have been found to help protect the body against cardiovascular diseases and stroke. They are also known to have certain anti-inflammatory and anti-cancer properties including protection against chronic inflammation and diseases such as diabetes.

Best for: baking, desserts, sweet treats

How to Substitute Lemon Juice and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 3/4 teaspoon of baking soda and 1/4 teaspoon of lime juice.

Both lime juice and lemon juice are better when they’re freshly squeezed. For this recipe, it doesn’t matter so much if they’re freshly squeezed, but it’s definitely still preferred over the bottled extracts.

4. White Vinegar and Baking Soda

Since the activation of baking soda requires an acid, using white vinegar would work just as well as lemon juice or lime juice albeit with a few tweaks. However, unlike lemon juice and lime juice which contains the stronger citric acid, white vinegar contains acetic acid which is a weaker acid.

Can I Use Lime Juice and Baking Soda Instead of Baking Powder?

Yes, you can. White vinegar and baking soda are commonly used in the baking world as an alternative to baking powder since white vinegar is shelf stable and is found in most kitchen pantries.

The use of vinegar for various conditions dates back thousands of years and has only expanded since. Recent studies have demonstrated vinegar to have antimicrobial, antibacterial, antifungal, antitumor, and anti-inflammatory benefits. Vinegar has also been found to provide numerous benefits for your cardiovascular health, including lowering blood pressure and reducing LDL cholesterol.

Best for: baking, cooking, desserts, savory treats, sweet treats

How to Substitute White Vinegar and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 1/2 teaspoon of baking soda and 1/2 teaspoon of white vinegar.

5. Buttermilk and Baking Soda

Buttermilk is a fermented dairy product that’s used in baking to add fluffiness and volume to baked goods. It’s great for use in muffins, pancakes, waffles, biscuits, and the like. It’s slightly acidic as well, which is why it can be used in combination with baking soda as a baking powder substitute.

Can I Use Lime Juice and Baking Soda Instead of Baking Powder?

Yes, definitely! Although buttermilk isn’t quite as acidic as lemon juice, lime juice or white vinegar, it can still work, especially since buttermilk on its own is used as a leavening agent already.

Buttermilk is a good source of probiotics, which provide numerous benefits for your gut microbiome. This beneficial type of bacteria helps to keep your bowel movements regular and it even helps to relieve many common stomach issues, such as indigestion, constipation, and acid reflux. You’ll also be getting plenty of essential vitamins and minerals such as calcium, potassium, and vitamin B12.

Best for: baking, cooking, desserts, savory treats, sweet treats

How to Substitute Buttermilk and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 1/2 teaspoon of baking soda and 2/3 teaspoon of buttermilk in a 1:1 ratio.

Since buttermilk has a slightly thicker consistency, you may need to reduce the volume of other liquids in the recipe depending on how much baking powder you’ll be substituting for.

6. Yogurt and Baking Soda

Yogurt is a popular probiotic-rich food that’s a staple in many households for its versatility and flavor. It’s slightly tangy, so it can be used in everything from savory to sweet recipes.

Can I Use Yogurt and Baking Soda Instead of Baking Powder?

You most definitely can! Yogurt is acidic by nature, but it’s not as acidic as lemon juice, lime juice or white vinegar. It’s similar to buttermilk in that it can still work, but you may need to add a bit more yogurt in order to properly activate the baking soda.

Yogurt is the most popular source of probiotics due to its numerous benefits for digestion, wellness, and overall health. Probiotics boost the immune system, help prevent bowel diseases, and may even treat symptoms of indigestion. It’s rich in vitamins and minerals and has been associated with many positive health outcomes related to diabetes, cardiovascular health, and more.

Best for: baking, cooking, desserts, savory treats, sweet treats

How to Substitute Yogurt and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 1/2 teaspoon of baking soda and 2/3 teaspoon of yogurt in a 1:1 ratio.

Yogurt is a liquid so it may affect the overall balance of the dry ingredients with the wet ingredients in your recipe. Adjust the volume of the wet ingredients as needed to account for the addition of yogurt.

Be sure to use unsweetened yogurt for this baking powder substitute to avoid adding any unnecessary sugars and flavors.

7. Molasses and Baking Soda

When you think of an acid, molasses probably isn’t the first thing that comes to mind, but its pH level is just enough to work as a leavener for baking soda. Molasses is made from refining sugar beets into sugar and is used to sweeten foods.

Can I Use Molasses and Baking Soda Instead of Baking Powder?

Yes, you can. In fact, molasses and baking soda is perfect for making both sweet and savory recipes and is quite different compared to the other baking powder substitutes. Unlike lemon juice and baking soda, which will add a sour flavor to your recipes, molasses does the opposite and adds a hint of sweetness to your recipes.

Molasses is a good source of antioxidants that may help to keep you safe from certain diseases. Antioxidants help to neutralize the cellular damage caused by exposure to harmful free radicals in the environment, which makes it essential to include plenty of antioxidant-rich foods as part of your diet. There is also evidence that molasses may help to relieve chronic inflammation within the body, which is another one of the leading risk factors for diseases like cancer and heart disease.

Best for: baking, cooking, desserts, savory treats, sweet treats

How to Substitute Molasses and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with ¼ cup of molasses and ¼ teaspoon of baking soda in a 1:1 ratio.

Molasses is a syrup, so when it comes to using it as a baking powder substitute, you’ll want to adjust the other liquids in your recipe as well. Reduce the total volume of your other liquids by ¼ cup to ensure that your proportions remain even.

In addition to the liquids, you’ll also want to adjust the amount of sweetener added to the recipe, since molasses is quite sweet and high in sugar.

8. Whipped Egg Whites

Baking powder is added to recipes as a way to add fluffiness and volume to the finished product. Whipped egg whites can help you achieve this effect in a similar manner, since egg whites contain air pockets that help add structure to your baked goods. This is why whipped egg whites are used in recipes like pancakes, meringues, and soufflés.

Can I Use Whipped Egg Whites Instead of Baking Powder?

Yes, definitely! Whipped egg whites work best in recipes that already contain eggs because the flavors work together more seamlessly unlike other baking powder substitutes that include lemon juice or molasses.

Eggs are an excellent source of protein, good (HDL) cholesterol, and omega-3 fatty acids. Studies have found that omega-3 fatty acids are incredibly beneficial for relieving inflammation in the body and helping to protect against heart disease. Eggs are also one of the best dietary sources there are for choline. Choline is required for many essential functions in the body, including helping your liver with purging the harmful type of LDL cholesterol found in your bloodstream.

Best for: baking, cooking, desserts, savory treats, sweet treats

How to Substitute Molasses and Baking Soda for Baking Powder

Substitute 1 teaspoon of baking powder with 1 whipped egg white in a 1:1 ratio.

To get the desired consistency, whip the egg white on low until the texture is light and fluffy. To test if your egg white is ready, see if they form soft peaks and hold their structure.

To preserve the airiness of the egg white, make sure to fold it into the recipe.