Baking powder is a leavening agent used to create light, airy textures in baked goods. It’s a mixture of bicarbonate of soda (an alkaline compound) and an acid, such as cream of tartar or tartaric acid. When moistened and heated, these components react to produce carbon dioxide gas, which helps dough and batters rise.

Historically, before baking powder’s introduction in the mid-19th century, leavening was achieved using yeast or by laboriously beating air into mixtures. Baking powder revolutionized baking by providing a quick, reliable method for achieving lift in cakes, cookies, and bread.
If you don’t have baking powder on hand, several substitutes can achieve the same leavening effect by combining baking soda with an acidic ingredient. Here are five effective alternatives.
5 Substitutes for Baking Powder
1. Baking Soda + Cream of Tartar
Combining baking soda with cream of tartar is the simplest and most effective substitute for baking powder. Cream of tartar is a dry acid that reacts immediately with baking soda when moistened, producing carbon dioxide gas.
A drawback of this combination is that the reaction begins immediately when mixed with liquid. To avoid losing the leavening effect, the batter should be baked as soon as it is prepared to ensure the baked goods rise and set properly.
You can prepare a larger batch of homemade baking powder by mixing a 1:2 ratio of baking soda to the cream of tartar and storing it in a dry airtight container.
How to substitute:
- For 1 teaspoon of baking powder: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar.
Best uses: Cakes, cookies, muffins, and quick breads.
2. Baking Soda + Lemon Juice
Lemon juice provides the acidic component needed to activate baking soda. This substitute is particularly useful in recipes where a slight citrus tang enhances the flavor.
How to substitute:
- For 1 teaspoon of baking powder: Combine ¼ teaspoon of baking soda with ½ teaspoon of lemon juice.
Best uses: Pancakes, muffins, waffles, and light cakes.
3. Baking Soda + Vinegar
Vinegar is another common household acid that works well with baking soda to create a leavening effect. This combination is particularly suitable for recipes where the flavor of vinegar will not be noticeable.
How to substitute:
- For 1 teaspoon of baking powder: Mix ¼ teaspoon of baking soda with ½ teaspoon of vinegar.
Best uses: Breads, cakes, and savory baked goods.
4. Baking Soda + Buttermilk
Buttermilk is another acidic ingredient that works well with baking soda to mimic the effect of baking powder. Keep in mind that buttermilk adds moisture, so adjust other liquid ingredients in your recipe accordingly. The added liquid can adjust the texture of the recipe.
How to substitute:
- For 1 teaspoon of baking powder: Use ¼ teaspoon of baking soda and replace ½ cup of liquid in your recipe with ½ cup of buttermilk.
Best uses: Biscuits, pancakes, muffins, and cakes.
5. Baking Soda + Yogurt
Yogurt is slightly acidic and can activate baking soda effectively, making it a good substitute for baking powder. Like buttermilk, it adds liquid to the recipe, so adjustments may be necessary.
How to substitute:
- For 1 teaspoon of baking powder: Use ¼ teaspoon of baking soda and replace ½ cup of liquid in your recipe with ½ cup of yogurt.
Best uses: Muffins, scones, pancakes, and quick breads.
How to Incorporate These Substitutes
- Measure Precisely: Too much or too little baking soda can upset the balance of a recipe. Use the exact ratios provided to ensure success.
- Adjust Liquids: When using liquid substitutes like yogurt or buttermilk, reduce the amount of other liquids in the recipe to maintain the correct consistency.
- Bake Immediately: Substitutes like baking soda with vinegar or lemon juice react quickly, so bake the batter as soon as it’s mixed to avoid losing the leavening effect.
Final Thoughts
Baking powder is an important ingredient in many recipes, but substitutes like baking soda combined with cream of tartar, lemon juice, vinegar, yogurt, or buttermilk can provide the same leavening power.
Choose the substitute that best suits your recipe, and be sure to measure accurately and adjust liquids as needed. With these alternatives, you can continue baking, even without baking powder.