Baking Powder Substitutes: What to Use When You’re Out

So you’re halfway into mixing banana bread or pancakes, and suddenly you realize you’re out of baking powder. Been there, done that. Don’t worry—there are plenty of ways to work around it without having to sprint to the store.

Let’s break down what baking powder actually is, and what you can use instead depending on what you’re baking.

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What Is Baking Powder?

Baking powder is a leavening agent. It helps baked goods rise by creating bubbles of carbon dioxide gas when it reacts with liquid and heat. It’s actually a combo of three things:

• Baking soda (a base)
• An acid (like cream of tartar)
• A stabilizer or moisture absorber (like cornstarch)

So when you’re out of baking powder, the goal is to recreate that chemical reaction using ingredients you do have.

Quick Substitution Chart

Substitute Combo	Use in Place of…	Notes
¼ tsp baking soda + ½ tsp cream of tartar	1 tsp baking powder	Classic DIY baking powder
¼ tsp baking soda + ½ cup buttermilk or yogurt	1 tsp baking powder	Adjust liquid in recipe
¼ tsp baking soda + 1 tsp lemon juice or vinegar	1 tsp baking powder	Great for muffins, pancakes, cupcakes
¼ tsp baking soda + ¼ cup molasses	1 tsp baking powder	Works well in spice cakes or gingerbread
Self-rising flour	Replace AP flour + baking powder	Already contains baking powder

Real-Life Substitution Examples

For pancakes
Substitute: 1 tsp baking soda + 1 tbsp lemon juice or vinegar
Why: The acid + soda combo reacts fast and gives great fluffiness.

For cupcakes or cake
Substitute: ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp baking powder
Why: Neutral flavor, solid rise, ideal texture.

For banana bread or muffins
Substitute: ¼ tsp baking soda + ½ cup yogurt or buttermilk
Why: Tangy, moist, and helps create the perfect crumb.

For cookies
You might be able to skip baking powder altogether and use a bit of baking soda + brown sugar (since brown sugar is slightly acidic). Your cookies may spread more and have a chewier texture, depending on the recipe.

What Not to Do

Don’t use baking soda on its own without an acid—it won’t activate and can leave a bitter taste.

Don’t add too much acidic ingredient trying to replace baking powder—your batter could get too tangy or watery.

FAQs:

Can I use baking soda instead of baking powder?
Sort of. You’ll need to pair it with an acid like vinegar, yogurt, or lemon juice to get that rise.

What if I don’t have cream of tartar?
Use lemon juice or vinegar instead. They’ll react with baking soda just like cream of tartar would.

Can I leave the baking powder out?
Not unless your recipe includes another leavening agent. Otherwise, your cake or muffins may come out flat and dense.

Is baking soda stronger than baking powder?
Yes. Baking soda is more concentrated, so you only need a small amount—but it must be paired with an acid to work.

Handy Formula

To replace 1 teaspoon of baking powder:

¼ tsp baking soda + ½ tsp cream of tartar
or
¼ tsp baking soda + 1 tsp lemon juice or vinegar

Multiply if your recipe needs more than 1 tsp of baking powder.

Final Tip

If you often run into this, consider keeping cream of tartar in your pantry—it lasts forever and turns your baking soda into baking powder in seconds. You can also keep a backup jar of aluminum-free baking powder just in case.

Baking Powder Substitution Chart

You Need →	Use This Instead
1 tsp baking powder	¼ tsp baking soda + ½ tsp cream of tartar
1 tsp baking powder	¼ tsp baking soda + 1 tsp lemon juice
1 tsp baking powder	¼ tsp baking soda + ½ cup yogurt
No leavener at all	Use self-rising flour instead