Substitute for Baking Powder
A leavening agent used in baking to help batters and doughs rise. Contains baking soda, an acid, and a buffer.
The Best Substitute
The Professor's top pick for replacing baking powder is Baking Soda + Cream of Tartar at a ratio of 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar = 1 teaspoon baking powder. This works well for cakes, muffins, pancakes, biscuits, all baking. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Baking Soda + Cream of Tartar
Flavor impact: No flavor difference. This is essentially homemade baking powder.
Dairy-freeBaking Soda + Lemon Juice
Flavor impact: May add a very slight citrus note. Usually undetectable in the finished product.
Dairy-freeBaking Soda + Vinegar
Flavor impact: The vinegar taste bakes out completely. Mix wet and dry ingredients separately, combine just before baking.
Dairy-free
Baking powder is just baking soda + an acid + a filler. If you have baking soda and cream of tartar, you can make your own. The ratio is 1 part soda to 2 parts cream of tartar.
Frequently Asked Questions
Not directly. Baking soda is 3-4 times stronger. Use 1/4 teaspoon baking soda plus an acid for every 1 teaspoon baking powder.
Drop 1 teaspoon into 1/3 cup hot water. If it bubbles vigorously, it is still active.
The Bottom Line
If you are out of baking powder, the best all-around substitute is baking soda + cream of tartar. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role baking powder plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology