Baking powder is a complete leavening agent — a base plus its own acid — that releases gas when moistened and again when heated, giving cakes, muffins, and pancakes their rise. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for baking powder, with exact amounts.
Use: 1/4 tsp baking soda + 1/2 tsp cream of tartar for 1 tsp baking powder
Mix and use immediately in the batter.
Single-acting: get it into the oven fast.
Use: 1/4 tsp baking soda + 1/2 tsp vinegar for 1 tsp baking powder
Add with the wet ingredients, bake immediately.
Works in a pinch for pancakes and quick breads.
Use: 2 egg whites, whipped to soft peaks for 1 tsp baking powder
Fold in gently at the very end.
Best for light batters like pancakes — not sturdy cakes.
The best all-round substitute is Baking soda + cream of tartar: use 1/4 tsp baking soda + 1/2 tsp cream of tartar for 1 tsp baking powder. Mix and use immediately in the batter. Single-acting: get it into the oven fast.
Yes. Use 1/4 tsp baking soda + 1/2 tsp vinegar for 1 tsp baking powder. Add with the wet ingredients, bake immediately. Works in a pinch for pancakes and quick breads.
Vegan options: Baking soda + cream of tartar, Baking soda + vinegar.
Use 2 egg whites, whipped to soft peaks. Fold in gently at the very end.
Missing something else? Search all 48 ingredients in the substitute finder.