Every item on this page was chosen by an editor from The Pioneer Woman. We may earn commission on some of the items you choose to buy.
Baking powder is one of those staple pantry ingredients that everyone should keep on hand. It's essential to make fluffy pancakes or any baking project you try to master. But if you find yourself out of baking powder, things can get a little tricky—especially if you're not able to pop out to the supermarket. Luckily, there's no need to panic or stop what you're making because these baking powder substitutes are here to save the day.
Baking powder is a leavening agent that's made from baking soda mixed with an acid. When it comes in contact with a liquid, it releases carbon dioxide bubbles, which causes cakes made from scratch, muffins, and other baked goods to rise. While it might seem like baking soda is a good substitute, the truth is that there's a big difference between baking powder versus baking soda. So, you can't just swap one for the other. However, many of the baking powder substitutes ahead will use baking soda along with another ingredient to create the same rising effect.
So, what else do you need to know about baking powder? Remember that it usually lasts for about 12 months if stored in a cool, dry place, but, like any ingredient, it can go bad sooner. Check the expiration date to start or try this fun test to see if your baking powder is still active: Mix 1/2 teaspoon baking powder with 1/2 cup hot water; the mixture should bubble right away.
Find these handy dandy subs in your kitchen:
Cream of Tartar + Baking Soda
This mixture is basically like making your own baking powder right at home. Cream of tartar, which is sold in most baking aisles, adds acidity to the baking soda to help baked goods rise. For 1 tablespoon baking powder, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda (add 1 teaspoon cornstarch if you're making a big batch; it prevents the mixture from caking, but it's not necessary).
Self-Rising Flour
Did you know that self-rising flour is just flour with baking powder and salt already mixed in? That means that you can swap all-purpose flour for self-rising and just omit the baking powder and salt called for in the recipe! It's one of the easiest substitutes as long as you have some in your pantry. Look for it in the baking aisle with the other flours.
Buttermilk (or Yogurt or Sour Milk) + Baking Soda
When working with baking soda, adding an acidic ingredient is essential if you want your recipe to rise. Luckily, buttermilk is very acidic. For 1 teaspoon baking powder, add 1/4 teaspoon baking soda with your dry ingredients and 1/2 cup buttermilk with the wet ingredients. But keep in mind, you're adding extra liquid, so you'll need to reduce any other liquids in the recipe to balance it out. You can also use plain yogurt or sour milk in the same ratio.
Vinegar (or Lemon Juice) + Baking Soda
Vinegar is highly acidic and it's probably something you already have in your kitchen! White vinegar has the most neutral flavor, so it will probably go undetected in a baked good, but rice vinegar or apple cider vinegar will also work in a pinch. To substitute for 1 teaspoon baking powder, mix 1/2 teaspoon vinegar with 1/4 teaspoon baking soda. You can also use lemon juice, which is high in citric acid, in the same ratio with baking soda.
Egg Whites
Skip the chemical leaveners completely and try whipped egg whites! It's the same technique you'll find in an angel food or chiffon cake. For every 1 teaspoon of baking soda in the recipe, whip 2 egg whites to stiff peaks. Gently fold them into the recipe at the end so they don't deflate. While this technique won't work for every recipe, try it in simple baked goods like muffins or breakfast batters like pancakes.
How to Pick the Best Apples for Homemade Pie
Should You Rinse Rice Before Cooking?
Should You Salt Pasta Water?
What Is Beef Tallow and How Do You Use It?
