Game World!: can baking soda replace baking powder?

Can baking soda replace baking powder?

Become a better baker by learning the real differences between baking powder and baking soda– in easy-to-understand language!

teaspoons of baking powder and baking soda with text overlay that says baking basics a series

Welcome back to my Baking Basics series!

Today I’m discussing one of the most confusing subjects in the entire realm of baking. What is the difference between baking powder and baking soda? Are they the same? Can I sub one for the other without changing anything else?

If there is one thing that you take away from today’s lesson, let it be this: baking powder and baking soda are absolutely not the same.

Baking powder and baking soda are both leaveners, however they are chemically different.

container of baking soda with a teaspoon full

What is Baking Soda?

Aka bicarbonate of soda or sodium bicarbonate.

Let’s start with baking soda because it’s the most confusing. First, baking soda is a BASE. Do you remember the science experiment we all did in school? Mixing baking soda with vinegar and watching an eruption of bubbles? Usually we did this in some sort of model volcano contraption. I know you know. When you mix baking soda (BASE) with vinegar (ACID) you get a chemical reaction (an eruption of bubbles!). A product of this reaction is carbon dioxide.

The same exact reaction happens in our cookies, cakes, breads, etc. When a recipe calls for baking soda (BASE), it usually calls for some type of ACID like buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa powder (not dutch process), or honey. You need this ACID in the recipe to react with the baking soda, which in turn creates carbon dioxide and allows your baked good to rise.

Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. More baking soda in a recipe doesn’t necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods. Ick.

Good rule of thumb: I usually use around 1/4 teaspoon of baking soda per 1 cup of flour in a recipe.

Baking soda CAN leaven a baked good when exposed to heat. However, unless it is neutralized with an acid, your finished baked good will likely have a metallic aftertaste– like I mention above. Get it? Got it? Good.

container of baking powder with a teaspoon full

What is Baking Powder?

Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wet– like when you combine the dry and wet ingredients in the recipe. (This is why you cannot prepare some batters ahead of time to bake later– because the baking powder has already been activated.) The second leavening occurs when the baking powder is heated.

Double (first, second) acting.

Since baking powder already contains an acid to neutralize its baking soda, it is most often used when a recipe does not call for an additional acidic ingredient. Like my sugar cookies. However, this isn’t always the case. You can still use baking powder as the leavening agent in recipes calling for an acidic ingredient. Like my lemon blueberry cake. In my recipe development, I based my lemon cake recipe off of my vanilla cake recipe. I used buttermilk (acid) instead of regular milk for added moisture and a little tang and subbed a little brown sugar (acid) for granulated sugar– again, for added moisture. I was pleased with the rise and taste of the cake, so I did not experiment with using baking soda.

Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.

teaspoons of baking powder and baking soda on a baking sheet

Why do some recipes call for both?

Some recipes call for both baking powder and baking soda. These recipes contain some sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe. That’s why baking powder is used as well– to add necessary lift.

Basically, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. It’s all about balance.

Another reason to use both baking powder and baking soda is because they affect both browning and flavor. Fine Cooking breaks it down easily: let’s take my buttermilk pancake recipe. In my recipe, buttermilk is used partly for its tangy flavor. If we used only baking soda, it could neutralize all of the buttermilk’s acid. And we’d lose that tanginess! However, by including baking powder as well (which has its own acid), some of the buttermilk’s flavor is left behind, and there is still enough leavening for fluffy pancakes.

stack of funfetti buttermilk pancakes topped with vanilla icing and sprinkles on a white plate with a fork

How to Substitute

It’s tricky, which is why I never recommend it without background knowledge (and the expectancy that your baked good will not taste as intended).

If you have a recipe calling for baking soda, you might be able to substitute baking powder. However, you will need up to 4x as much baking powder to get the same amount of leavening. And, depending on the recipe, you might end up with a baked good that’s a little bitter with that much baking powder. You can sub baking soda for baking powder only if you increase the amount of acid in the recipe– which likely changes the taste and texture of your baked good. You’d also need less baking soda since it is about 3-4x stronger.

So, uh, just stick to the recipe!

Don’t Forget– They Expire!

I replace my baking powder and soda every 3 months, just to be sure they are always fresh for my recipes. I always date them on the bottom of the container. If you aren’t a baking addict freak like I am, chances are you’ll have to test your baking powder and soda for effectiveness before using.

How To Test Baking Powder

To test baking powder, pour 3 Tablespoons of warm water into a small bowl. Add 1/2 teaspoon of baking powder. Give it a light stir. The mixture should moderately fizz if the powder is fresh. If there is no reaction, toss the baking powder and buy a fresh package.

How To Test Baking Soda

To test baking soda, pour 3 Tablespoons of white distilled vinegar into a small bowl. Add 1/2 teaspoon of baking soda. Give it a light stir. The mixture should rapidly bubble if the soda is fresh. If there is no reaction, toss the baking soda and buy a fresh package.

teaspoons of baking powder and baking soda

That’s it for today! Did I completely bore you? Hello?

For anyone still here, don’t forget that baking is CHEMISTRY and it takes practice, trial and error, and the willingness to learn in order to succeed.

Stay tuned for a massively tasty chemistry project tomorrow. Cooooooookies!

Baking enthusiasts are all too familiar with baking soda—a staple ingredient essential for leavening in baked goods. Want a soft and fluffy cake? Don’t forget the baking soda!

Also known as sodium bicarbonate, baking soda causes a chemical reaction when combined with acidic compounds (think cream of tartar, lemon juice, yogurt, buttermilk, or vinegar) that's responsible for the characteristic texture of baked goods. When baking soda mixes with the acid, carbon dioxide is released, causing the batter to rise and expand, resulting in the rise, lift, and tender texture distinct to cakes, quick breads, and pancakes.12

If you don't use baking soda often, it may not have a permanent home in your pantry. Even if it does, less frequent usage may mean your current box is expired. This doesn't mean your baked goods have to go without a leavening agent! There are a few alternatives to help you create that same soft, fluffy texture.

Why Use an Alternative?

You could leave baking soda out of your recipe, but remember, the end product won’t be the same. Your cookies will probably be flat and your pancakes won’t be light and fluffy. They’ll still taste good, but you'll notice textural changes.

If flat cookies and dense pancakes aren’t what you had in mind, an alternative is ideal. Without a sufficient alternative that can provide a similar action of baking soda, you'll end up with a food you may not recognize in shape, texture, and flavor.

Baking Soda Nutrition

The nutrition information for 1 teaspoon (4.6 grams) of baking soda is provided by the USDA.3

Baking Soda Nutrition Facts

Calories: 0

Protein: 0g

Fat: 0g

Carbohydrates: 0g

Fiber: 0g

Sugar: 0g

Sodium: 1260mg

Baking Soda Substitutes

Use one of these baking soda substitutes when you’re in a pinch and need a leavening agent to bring baked goods to the next level.

Baking Powder

Baking powder is the top alternative to baking soda. The biggest difference between baking soda and baking powder is that baking powder already contains an acid. So if you’re using baking powder in place of baking soda in a recipe, you’ll need 2 to 3 times as much to create the same rise that baking soda would.

A good rule of thumb is to use 3 teaspoons of baking powder for 1 teaspoon of baking soda.

Since baking powder already contains acid, you may no longer need the acidic ingredients your recipe calls for. Consider reducing or replacing those ingredients to preserve the intended flavor of your recipe.

It’s important to note that using baking powder in place of baking soda may cause your recipe to taste saltier than it should. To compensate, try reducing the salt in your recipe by half of what is called for.

What's the Difference Between Baking Soda and Baking Powder?

Self Rising Flour

Self-rising flour can be used as a substitute for baking soda when you’re making a recipe that also contains flour. One cup of self-rising flour contains 1 ½ teaspoons baking powder.4 So if your recipe calls for three cups of flour, using self-rising flour provides enough baking powder to substitute for 1.5 teaspoon of baking soda.

Self-rising flour also contains salt, so you won’t need to add any to your recipe.

To use self-rising flour as a substitute for baking soda, replace the flour in your recipe with self-rising flour and leave out the salt.

Keep in mind you may need to adjust the acidic ingredients of your recipe as well since self-rising flour contains baking powder (which also contains an acid). For example, if your recipe calls for cream of tartar, you can simply leave it out. But if your recipe calls for buttermilk, try using regular milk instead.

If you're not used to making substitutions in baking, it's going to take a little trial and error. Be prepared to scrap a batch if the ratios didn't come out quite right the first time around.

Egg Whites

Whipped egg whites can work in place of baking soda in a recipe to provide lift and structure. Beaten egg whites place air within the batter helping the baked good to rise.

To use egg whites as a baking soda substitute, whip egg whites until stiff then fold them into your batter. Be sure to eliminate some of the liquid in the recipe to compensate for the liquid the egg whites add. For example, if you have 1/4 cup of egg whites, omit 1/4 cup of milk.

Or if your recipe calls for eggs, separate the whites from the yolk, stir in the yolks, and whip the egg whites. Then fold the egg whites into the batter. Continue with the recipe from there.

Baker's Ammonia

Baker's Ammonia, also known as Ammonium Carbonate, was the primary leavening agent used in baking before the invention of baking soda. In fact, you may still come across recipes with baker's ammonia in the ingredients list today.56

If you can look past its potent smell, baker's ammonia gives a light, crisp texture to cookies and crackers. It can be used interchangeably (in a 1:1 ratio) with baking soda and baking powder making it an excellent substitute when in a pinch.

If you do decide to use baker's ammonia, the smell dissipates with cooking and does not affect the taste of the end product.

It may not work well for all recipes, so a little trial and error is necessary.

Potassium Bicarbonate and Salt

Potassium bicarbonate is often used in antacids and as a medicine for hyperkalemia. It's also an excellent substitute for baking soda in a 1:1 ratio, however, it lacks the salt found in sodium bicarbonate (baking soda).7 While it will provide the same leavening function as baking soda, you may need to add salt to your recipe to account for any potential change in flavor.

Since potassium bicarbonate does not contain sodium, it's the perfect leavening choice for someone who is trying to watch their salt intake.

Figuring out how much salt you'll need to add to your recipe may not be so easy. Start with 1/4-1/2 teaspoon salt for every teaspoon of potassium bicarbonate used in the recipe.

A Word from Verywell

Baking soda is an important ingredient in baked goods and bread. Leaving it out will change the flavor and texture of the food in an unpleasant way. While there are substitutes, if your recipe calls for baking soda, it's important to use it whenever possible.

If you find yourself in need of baking soda quickly, baking powder is your easiest and most readily available option. But if you're out of baking powder, another alternative may suffice.

It may take a little trial and error to replace baking soda in your recipe. So if you don't have enough ingredients to potentially make a couple of batches, it may be better to wait until you can get what you need before making your recipe. Otherwise, a little experimentation will only help you become a better home baker.

Baking soda has always been a household staple: This handy powder can help you spruce up your oven, dishwasher and even UGG boots, leaving them all looking as good as new. However, when it comes to whipping up a delicious treat, baking soda can often be confused with fellow leavening agent, baking powder. So, is baking soda the same as baking powder? Find out how they differ below (and what to do if you need one but only have the other).

What is baking soda?

According to baking soda manufacturer Arm and Hammer, this household staple is made of pure sodium bicarbonate. Baking soda—which is also known as bicarbonate of soda—is a quick-acting leavening agent that reacts as soon as it’s mixed with moisture and acidic substances such as buttermilk, honey, brown sugar or vinegar (the latter is particularly useful in cleaning applications). That little spurt of bubbles that appears when you mix baking soda with liquid is what gives your dough or batter the light, fluffy texture that makes Paul Hollywood swoon. And because baking soda is fast-acting, you want to make sure to pop your dough or batter into the oven before those bubbles dwindle down.

What is baking powder?

Baking powder, on the other hand, is a combination of baking soda, acidic salts or dry acids such as cream of tartar and some form of starch (most commonly cornstarch). Because baking powder contains both the sodium bicarbonate and acid needed for your dough or batter to rise, it’s typically used in baking recipes that don’t require additional acidic substances such as buttermilk or molasses. Think: sugar cookies or brownie pops.

Can I replace baking soda with baking powder?

There are two types of baking powder—single-action and double-action. Single-action baking powder is similar to baking soda in that it creates carbon dioxide bubbles as soon as it’s mixed with moisture, so you need to get your dough or batter into the oven swiftly.

In comparison, double-action has two leavening periods: The first reaction happens when you mix your dry and wet ingredients to make dough. The second happens once the dough reaches a specific temperature in the oven. Double-action is the most commonly used of the two and probably what's sitting in your cupboard right now. However, if you stumble upon a recipe asking for single-action baking powder, you can easily substitute with double-action without adjusting the measurements, our friends at Bakerpedia tell us.

Are the two ingredients interchangeable?

The simple answer is yes. However, there are several caveats you have to consider. Swapping these two ingredients can be disastrous, but it is possible—as long as you’re precise with your measurements. Because their chemical composition is different, substituting is not a direct one-to-one conversion.

If your recipe asks for baking soda but you only have baking powder, the pros at Masterclass strongly suggest you remember the former is a stronger leavening agent, so you’ll need about three times the amount of baking powder as you would baking soda. For example, if a recipe calls for one teaspoon of baking soda, try substituting with three teaspoons of baking powder. The downside to this is that if the measurements are off, you’ll have a very bitter pastry on your hands.

On the flip side, if you’re trying to replace baking powder with baking soda, not only do you have to remember to put less baking soda than you would powder, but you also have to keep in mind that you must add an acid to the recipe—buttermilk, honey, etc. Failure to do so will result in metallic-tasting, dense and hard baked goods. Arm and Hammer recommends that for every teaspoon of baking powder you use ¼ baking soda instead, plus ½ teaspoon of cream of tartar. No cream of tartar? No problem. Here are six more substitutes for baking powder that are just as good as the real thing.

Don’t forget to check the expiration date

Whether you’re planning on baking a boatload of sugar cookies using baking powder or you have a decadent cinnamon sheet cake with cider frosting in mind, don’t forget to check if your leavening agent of choice has expired before you begin baking. The two tend to have a relatively long shelf life, so it’s easy to bypass the expiration date.

If you can't find the expiration date, you can test if your baking soda is still good by pouring three tablespoons of white vinegar into a small bowl and adding ½ a teaspoon of baking soda. If the mixture reacts, you’re good to go. If it doesn’t, it’s time to restock. Use the same method but replace vinegar with water to test your baking powder.

Before I go any further, you need to know that baking powder and baking soda are not the same thing. I know that a solid 60% of you reading this are doing so on your phone while standing in the kitchen in front of a counter full of baking ingredients. I needed to make sure I stopped you before you barged ahead and did something disastrous.

Your logic is not all that flawed: Baking powder and baking soda are both chemical leaveners, meaning that they help your warm apple cider doughnuts, your crunchy cookies, and your flaky buttermilk biscuits rise by producing carbon dioxide. Think back to your elementary school days, when you made a baking soda volcano at the science fair and all the adults pretended that they were impressed. It was a simple experiment that teaches children about the pH scale: when you mix an acid with a base, they have a chemical reaction. As in the case of the volcano: mix acidic liquid vinegar with alkaline baking soda and you get big bubbles of carbon dioxide. That second-grade science lesson is exactly the reaction that needs to occur in a recipe if it’s going to rise.

If baking soda (a.k.a. sodium bicarbonate) is going to react, it needs an acid; in baking, that might mean the lactic acid in buttermilk, the malic acid in applesauce, or the citric acid in molasses and brown sugar. If your recipe calls for baking soda, it is because one or more of the recipe’s ingredients is acidic.

Most ingredients used for baking—flour, white sugar, milk, butter, oil, and eggs—are pH neutral, so if you add baking soda to them, you will end up with flat baked goods that taste faintly metallic. When a recipe is pH neutral, it will call for baking powder, because baking powder is a mixture of alkaline baking soda and a powdered acid that react when introduced to liquid. For the acid, manufacturers often use acidic salts (like sodium phosphate) or tartaric acid (a.k.a. cream of tartar). To keep the two parts from reacting before they’re ready, they are mixed with a “buffer” of powdered starch.

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If you need baking powder but only have baking soda: Mix one part baking soda with two parts of some sort of acid, like cream of tartar or white vinegar.

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If you need baking soda but only have baking powder: Whatever amount of baking soda is dictated by the recipe, triple it, then use that much baking powder. (For example, if you need 1 teaspoon of baking soda, use 3 teaspoons of baking powder.) It does seem like a lot, but remember the ratio mentioned above. By tripling the baking powder, you’re adding the correct amount of baking soda to your recipe—plus a small amount of extra acids, which won’t cause your recipe to go sideways.

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If you have ever wondered if you can use baking soda instead of baking powder, you are not alone. Many people have asked this question and it is a good one! After all, what is the difference between baking soda and baking powder anyway?

Are they interchangeable? What function do the play in baking? All of these questions (and more) will be answered right here!

Can I Use Baking Soda Instead of Baking Powder? (Or Vice Versa?)

What Is Baking Soda?

Baking Soda, also known as sodium bicarbonate, is an alkaline compound that is commonly used in baking as a leavener. When baking soda mixes with something acidic (vinegar, cream of tartar or lemon juice, for example), it will begin to bubble and produce a carbon dioxide gas.

If this reaction happens when the baking soda is in a batter or dough, the gas will get trapped inside the batter, causing the batter to puff up, rise and expand. That is why baking soda is often used as a leavener.

Baking soda also will produce a gas solely from being heated. When baking soda is exposed to heat above 80 degrees, it will emit gas without the assistance of an acid.

This is another reason why it is often used to help batters and doughs rise in baking- the moment that the food goes in a hot oven, the baking soda will begin to react!

When to Use Baking Soda

Baking soda is often used to help leaven soft batters like pancakes, muffins, or cakes. If a batter is on the runnier side and doesn’t hold its shape, that is when you are most likely to see baking soda in the list of ingredients.

Since baking soda acts so quickly, it can help a loose batter rise fast and then the heat of the oven will set the batter in place. A stiffer dough does not need such a fast acting leavener as it can hold its shape without needing to be quickly leavened and set.

So, if you are baking something like a bread dough, you probably won’t see baking soda in the ingredients. However, if you are baking a very soft, liquidy batter quick bread like banana bread, for example, baking soda will probably be one of the ingredients.

What Is Baking Powder?

Baking Powder is a blend of acids and alkaline compounds, typically made up of calcium acid phosphate, cream of tartar or sodium aluminum sulfate along with sodium bicarbonate.

All that is needed to cause a chemical reaction in baking powder is to add some water or any other liquid to the powder. Carbon dioxide will immediately be released and produce air bubbles which then cause doughs and batters to rise.

Heat will also help baking powder react and produce more carbon dioxide gas. The pressure from the air bubbles will cause the baked good to rise quickly and then set from the heat in the oven.

There are actually three different kinds of baking powder which are all slightly different. The first is double acting baking powder which releases gas the moment it comes in contact with moisture and then again when it is exposed to high heat (having two reactions). This is also the most commonly used kind of baking powder.

The next type of baking powder is tartrate which is a single acting baking powder, releasing gas only when it is exposed to heat. The third kind is phosphate which is a slow acting, single reaction baking powder.

These two single release forms are difficult to find in stores and, while they may have their baking advantages as you can control when the most carbon dioxide is released, they are largely being replaced with double acting baking powder in all recipes.

When to Use Baking Powder

Baking powder is used in many baked goods, especially those that do not contain an acidic ingredient. Since baking powder already contains an acid within the mix, there is no need to have one in the recipe in order to help the chemical reaction of the baking powder take place.

You will find baking powder in lots of cookie dough recipes, cake batters and thicker batters in general.

Baking Powder vs. Baking Soda

Now that you know the basics of what baking powder and baking soda are, it’s time to compare the two- what you have been waiting for!

Ingredients

To begin, baking soda is only made up of one ingredient- sodium bicarbonate. Baking powder is a mix of ingredients, one of them being sodium bicarbonate. Since baking soda is only one ingredient, it needs something else to help it leaven baked goods.

A recipe with baking soda also needs to have some kind of acid in it in order to produce the chemical reaction needed. Baking powder, on the other hand can leaven a batter or dough all on its own.

Baking Powder vs. Baking Soda

Strength

Another difference is that baking soda is a much stronger leavener than baking powder. In fact, baking soda is four times stronger than baking powder.

This means that one teaspoon of baking powder will raise one cup of flour while only ¼ of a teaspoon of baking soda will have the same effect.

This is important to keep in mind when you are measuring ingredients and assessing a recipe. Also, another reason to be careful when reaching for ingredients- you don’t want to put in baking soda instead of baking powder by mistake!

Timing

The next difference between baking soda and baking power is when the chemical reaction that causes the leavener to release carbon dioxide occurs.

Baking soda will begin to react the moment that it comes in contact with an acid (think about making a volcano at school with baking soda and vinegar- the second the two come together, poof! Bubbles everywhere).

However, this automatic reaction can be a problem. You might not want to create bubbles within your batter right away. Many times you may need an extended reaction, allowing the rising to take place over time. This is when you should opt for baking powder.

Most baking powder is double acting so it will create carbon dioxide gas when it first gets wet and then have another strong reaction again when it heats in the oven. This double reaction is thanks to the two kinds of acids in the baking powder that respond to different elements.

Using baking powder will make your batter rise for a longer period of time, making lots of bubbles as the baked good cooks and making your foods fluffier.

Another benefit of the slower reaction time is that you can make batters and doughs that contain baking powder ahead of time, put them in the fridge or freezer and use them later.

If you try this with a batter that contains just baking soda as a leavener, cooking the food hours or days after the batter was mixed will cause it to not rise properly or even at all.

The main reaction of the baking soda will have already occurred and it will not have any “juice” left to help rise the batter.

Do Baking Soda and Baking Powder Expire?

While baking soda and baking powder may never truly “go bad,” they will lose their leavening powder overtime. Both chemicals react to heat so if they are sitting on a shelf for years, being exposed to high humidity and drastic weather changes, they will lose their potency.

Luckily, there is an easy way to tell if the ingredients are still good and will have the chemical reaction you need when mixed into your dough and batter.

To test baking powder, mix one teaspoon of baking powder into 1/3 cup of hot water. If there are lots of bubbles, the baking powder is fresh and ready to use.

To test if baking soda is still good, place ¼ teaspoon of baking soda in a small bowl and add a small amount of lemon juice or vinegar. If vigorous bubbles occur instantly, it is still good to use!

Are Baking Soda and Baking Powder Interchangeable?

Baking soda and baking powder in their basic form are not really interchangeable. One needs an acid to cause a chemical reaction and is much stronger while the other requires a higher quantity to make a batter rise but will have a dual reaction time in order to create very fluffy baked goods.

That being said, there are ways to use baking powder or baking soda in place of each other when baking. You just need to know what to use!

Using Baking Powder in Place of Baking Soda

Replacing baking soda with baking powder is actually fairly simple. Since baking powder actually has baking soda in it, it is already halfway there!

For every 1 teaspoon of baking soda a recipe asks for, simply used 3 teaspoons of baking powder. It may seem like a lot but keep in mind that baking powder is not as strong as baking soda and you will need more in order to cause the same chemical reaction.

Using Baking Soda in Place of Baking Powder

If you need to substitute baking soda in place of baking powder, you will need to add an acid to the recipe in order to help the baking soda have the proper chemical reaction. This is easy, though!

The most basic way is to use one part baking soda and two parts cream of tartar to create baking powder. So, if you need one tablespoon of baking powder, combine one teaspoon baking soda with two teaspoons of cream of tartar.

You can even make a mix of baking soda and baking powder to use anytime a recipe calls for baking powder.

As you can see, there are many similarities between baking soda and baking powder and they are both essential to baking beautiful, fluffy baked goods. There are definitely ways to substitute one for the other but keep in mind it is not as simple as using the same measurements.

Whenever you need to replace baking soda for baking powder, or the other way around, be sure to make a proper mix, check your measurements and then keep baking! I am sure you will have lots of success!

In desperate need of baking soda? Fear not, these alternatives will work just fine.

Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda.

Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda.Getty Images

Feb. 20, 2020, 10:12 PM CET / Updated Jan. 26, 2022, 3:36 PM CET / Source: TODAY

By Katie Jackson

Even though most recipes don't require a lot of baking soda, that doesn't mean it's not important.

This alkaline agent is a miracle worker that turns sticky batters into baked goods. Still, like many common ingredients, it has substitutes. If you're halfway through a muffin recipe and suddenly realize you don't have baking soda in the pantry, there's no need to panic.

Renée Gan, a food scientist who has over 25 years of experience working for major food companies like Kellogg's and Kraft Foods, has several common fixes for home bakers stuck without baking soda. She told TODAY Food her favorite baking soda replacements and alternatives.

Tips to make baking a cake easier and more fun

SEPT. 21, 202104:24

Can you substitute baking powder for baking soda?

The difference between baking soda and baking powder is simple: Baking powder contains the leavening acids needed to produce carbon dioxide (bubbles) and baking soda needs other ingredients for that reaction to take place.

FOOD

What's the difference between baking soda and baking powder?

Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda. Gan — who noted that any substitutions may change the texture and flavor of the final dish — recommended using three times the amount of baking powder in lieu of baking soda. So, if a recipe calls for one teaspoon of baking soda, use three teaspoons (or a tablespoon) of baking powder.

If you don't have baking powder or baking soda on hand, Gans said there are some recipes that really should be avoided. Cakes, for example, will just be too dense.

Egg whites

Whipped egg whites may be substituted for baking soda in certain recipes.

If you find yourself without baking powder or baking soda (and you're not making a super complex recipe), try using egg whites.

"The proteins in egg whites lend physical structure to the baked product," explained Gan, who recommended starting with two egg whites at a time.

First, pour the egg whites into a measuring cup and remove the same amount of liquid from the recipe. Before adding the egg whites to your mixture, whip the egg whites until they're foamy. The more air that's incorporated — which will give a lift to the baked good — the better.

Club soda

Out of baking soda? Using a little club soda will actually give your baked goods a little lift.

You can also use club soda as a substitute for baking soda. As with the egg white method, you'll want to remove the same amount of liquid from your recipe that you add back in the form of club soda.

"If you do try this approach, work quickly," advised Gan. "Much of the carbon dioxide in the club soda will be lost in the air and won't provide much leavening action." According to Gan, you'll never get enough lift from club soda to make something super light and fluffy. So if you have your heart set on making cake-like cookies, take a trip to the grocery store first.

Self-rising flour

Self-rising flour already has a leavening agent mixed into it.

Unlike all-purpose flour which contains just one ingredient (wheat), self-rising flour is pre-mixed with a leavening agent and, often, a bit of salt. If you haven't baked with self-rising flour before, it can be a little tricky since the same amount can't just be swapped in place of the regular stuff. Every cup of self-rising flour has about 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, so you'll need to adjust your recipe accordingly. If you happen to have a friend who loves fractions, call them up to help recalculate the recipe's measurements with self-rising flour.

What do you do if a recipe calls for baking soda but you only have baking powder, or if you have baking soda but not baking powder? As it turns out, there are options. You can make that quick bread, biscuits or cookies after all. You could even make all of them, which is always an acceptable choice in these stressful times.

Photo: Shutterstock

BAKING SODA

If you don’t have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it’s also a good idea to halve the salt the recipe calls for.

The drawback with substituting baking powder for baking soda is that you run the risk of your baked goods being bitter, so it’s important not to use too much.

BAKING POWDER

Substituting for baking powder is a little more complicated. If you have baking soda, but you don’t have baking powder, you’ll need to use baking soda plus an acid, such as cream of tartar. For every teaspoon of baking powder, you’ll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don’t have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice. For liquid acids, such as vinegar or lemon juice, mix it in with the wet ingredients.

HOW TO TELL IF YOUR BAKING SODA OR BAKING POWDER IS STILL GOOD

If you are eyeing that package of baking powder or baking soda in the back of your cupboard, it’s easy to test it out before you use it to make something.

For baking powder, put three tablespoons of warm water in a bowl, then stir in ½ tsp of baking powder. If the mixture fizzes, that means it is still good. If it doesn’t, that means it’s expired, and should be thrown out.

For baking soda, pour three tablespoons of white vinegar into a bowl, then stir in ½ tsp of baking soda. If the mixture bubbles up, it’s still good. If not, throw it out. And if it turns out that your baking powder is still good, but your baking soda is not, or vice versa, at least you know how to substitute one for the other.

To find the best baking powder substitute, check out my guide to the top 10 easy baking powder alternatives! There's no need to panic when you find yourself baking soda-less, just swap it out with some of these common ingredients!

Baking powder substitute alternatives that you can use in any recipe.

The Best Baking Soda Substitutes for all your baking needs!

The Best Substitutes for Baking Powder Baking powder and baking soda – two ingredients that are essential to the perfect fluffy pancakes and cakes we love to enjoy. Two that also happen to be the ingredients we forget to restock!

Rather than forgetting about making the indulgent breakfast or sweet treat you are craving, check your kitchen for the perfect substitute. Baking powder and baking soda are two different ingredients though, so make sure you double-check which one you need a substitute for.

Jump to:

What is Baking Powder?

Can you use Baking Soda as a Substitute?

Best Baking Powder Substitutes

1. Cream of Tartar + Baking Soda

2. Buttermilk + Baking Soda

3. Homemade Buttermilk

4. Yogurt + Baking Soda

5. White Vinegar or Apple Cider Vinegar

6. Lemon Juice + Baking Soda

7. Molasses + Baking Soda

8. Club soda

9. Soda Pop

10. Egg whites

Can you leave out the baking powder?

📋 Recipe

💬 Comments

If you happen to be looking for baking soda, then head on over to this list of the best baking soda substitutes. If it is indeed baking powder you need though, keep on reading!

WHAT IS BAKING POWDER?

Baking powder has the same base as baking soda, which is the mineral sodium bicarbonate. However, baking powder is mixed with an acid. Typically, the acidic ingredient used is cream of tartar.

To understand how this helps doughs and batters rise, here is a quick little science lesson. When the baking powder comes in contact with liquid, even just simple water, the sodium bicarbonate and acid react to form bubbles of carbon dioxide.

Difference between Baking Soda and Baking Powder in 60 seconds - Warren Nash

These little bubbles allow the dough or batter to expand. Once you place the mix in the oven, the heat traps these bubbles to make little pockets of air. This helps give additional rise to the baked good and makes it nice and fluffy.

CAN YOU USE BAKING SODA AS A SUBSTITUTE?

Knowing that baking powder includes the same main ingredient in baking soda – sodium bicarbonate – you may be wondering if you can use baking soda as a substitute. You can, but only if it is mixed with an acid to create the same effect as baking powder.

Keep reading to find out which acids work best to combine with baking soda, as well as other great substitutes that help your baked items rise in their own unique ways!

BEST BAKING POWDER SUBSTITUTES

There are alot of really GREAT alternatives that you can use if you've just run out of your baking powder! The best thing? They're super simple to whip up and you are sure to have plenty of these on hand!

1. CREAM OF TARTAR + BAKING SODA

The acid used in baking powder is often cream of tartar; therefore, if you have cream of tartar and baking soda you can quickly and easily make your own baking powder.

While cream of tartar is not an everyday baking ingredient, you may have used it in a recipe at some point and have a small jar in the cupboard. If you don’t have any on hand today, it is a good ingredient to have. Grab a small jar in the baking aisle, the next time you run to the store.

On the days that you have cream of tartar, this is the best substitute. By mixing it with baking soda, you will get the same results as if you were using pre-mixed baking powder.

To make your own homemade baking powder, mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. This will replace 1 teaspoon of baking powder in a recipe (yes, even though it is technically only ¾ teaspoon).

2. BUTTERMILK + BAKING SODA

Buttermilk is a fermented dairy product. What you may not realize is that the natural fermentation process creates an acidic base in the milk.

If you have ever had make your own buttermilk in a pinch, then you have quickened the fermentation process by adding an acid such as lemon juice or vinegar to regular milk. The acidic base is the key ingredient here.

Since baking powder is a mixture of sodium bicarbonate (aka baking soda) and acid, you can mix buttermilk with baking soda to create the same chemical compound. For every 1 teaspoon of baking powder, you will need ½ cup buttermilk + ¼ teaspoon of baking soda.

While this will give your final baked goodie a nice fluffy rise and texture, the addition of a ½ cup of liquid can change the overall structure in other ways. Therefore, leave out ½ cup of other liquids (such as water, or even egg whites).

3. HOMEMADE BUTTERMILK

The great thing about homemade buttermilk substitute is that you don’t even have to have buttermilk at home to still use it as a substitute! All you need is regular old milk and either lemon juice or white vinegar (apple cider vinegar will also work).

To make your sour milk gently stir in 1 tablespoon of either lemon juice or vinegar into 1 cup of milk (whole milk will work best, but whatever you have on hand is great). Let the mixture sit at room temperature for about 10 minutes.

After about 10 minutes, the milk should be curdled and a bit thicker. You now have buttermilk! Follow the same directions provided above to use buttermilk as a substitute for baking powder.

4. YOGURT + BAKING SODA

Like buttermilk, yogurt also goes through a fermentation process that creates an acidic base. Therefore, it can also be combined with baking soda to create a similar reaction as baking powder.

Plain yogurt is your best bet here, as you don’t want to add any additional flavoring from a flavored yogurt. Any plain yogurt will work though, even Greek yogurt. For every 1 teaspoon of baking powder, you need to replace, mix ½ cup of yogurt + ¼ teaspoon of baking soda.

Even though yogurt is a bit thicker than buttermilk, it also acts as an additional liquid to your recipe. Therefore, follow the same instructions to leave out a ½ cup of liquid from your recipe (or more, if you double the recipe).

5. WHITE VINEGAR OR APPLE CIDER VINEGAR

You may have experimented as a child by mixing vinegar and baking soda together to get fizzy bubbles. While it is a great science experiment as a kid, it is even better when you can use it to make a delicious baked good as an adult.

There are some restrictions though, as this does work best as a baking powder substitute for cookies and cakes. Also, if using apple cider vinegar be mindful that it can add a slight change of taste. Therefore, if you have white vinegar on hand that is your best option for a more neutral flavor.

Replace each teaspoon of baking powder in the recipe with a ¼ teaspoon of baking soda + ½ teaspoon of vinegar. Even though vinegar is a liquid, since you are using such a small amount you do not need to omit any other liquid in the recipe.

6. LEMON JUICE + BAKING SODA

Lemon juice is one of nature’s natural acidic foods. It will work the same way as vinegar in reacting with the baking soda to help mimic the effects of baking powder in cakes and cookies.

One thing to keep in mind if using lemon juice is that it will change the flavor slightly. It is recommended that you use lemon juice in recipes that call for small quantities of baking powder. However, this substitution can also be a fun option to add a hint of lemon to a white cake or a lemon cookie.

Replace 1 teaspoon of baking powder with ½ teaspoon lemon juice + ¼ teaspoon baking soda.

7. MOLASSES + BAKING SODA

This one may surprise you, but molasses is also an acidic product that can be used as a baking powder substitute! The process of turning sugar into molasses is similar to fermentation and creates a similar acidic base as other fermented foods.

Of all the acidic bases you can mix with baking soda to mimic baking soda, molasses has the most distinct taste that could alter your overall recipe. It can also alter the color of your final baked good.

With this in mind, it is best to use this option for cakes and cookies that already have a flavor profile that is slightly caramel or rich and warm (such as gingerbread cookies). Mix ¼ cup of molasses with ¼ teaspoon of baking soda to equal 1 teaspoon of baking powder.

Molasses is considered a liquid and a sweetener in this case. So, make sure to leave out ¼ cup of liquid from your recipe. You may also want to leave out some of the sweetener.

8. CLUB SODA

This substitution is really easy and a fun one! It is also great if you don’t have baking soda on hand to mix with one of the acidic bases above.

If you have a bottle (or a few cans) of club soda, then you are set to make a delicious fluffy cake or cupcakes. Simply replace the liquid the recipe calls for (milk or water) with the same amount of club soda. That’s it!

I do recommend adding the club soda last though and only lightly stirring to keep as much carbonation as possible in the batter.

9. SODA POP

This is a very specific substitution for cakes or cupcakes, but you can use soda instead of club soda as well. Sprite or 7-Up works well for white or yellow cakes and Coke is a fun one to try for chocolate cakes.

Just like the club soda, replace the liquid in the recipe with the soda. Since soda is sweeter than club soda, you may want to use less sugar as well.

10. EGG WHITES

Whipped egg whites are already a popular baking ingredient. They can add the right amount of height to a lemon meringue pie or are the base for a perfectly fluffy angel food cake.

They work in a similar way to replace baking powder, by working as both a leavening agent and helping to maintain an ideal lightness in certain baked goods. As a baking powder substitute, egg whites can be a bit trickier to use than the other options above, but if you can find the right ratio, it will work well in many recipes.

This substitution works best if you are already making a recipe that calls for eggs. Simply separate the egg whites from the yolks. Add the yolks to the batter and mix as you normally would.

Then use a beater to whip the egg whites into stiff peaks. Gently fold the egg whites into the batter. If you have a recipe that does not call for eggs but does call for baking powder, you can still use egg whites, but it takes a bit more guessing to get the right amount.

Start with 1 whipped egg white for 1 teaspoon of baking powder and add more if needed. You will also want to leave out a small amount of liquid as the egg whites will add liquid.

CAN YOU LEAVE OUT THE BAKING POWDER?

It is not recommended that you leave the baking powder out of a recipe. Baking powder is essential to getting the right structure and texture in most baked goods; therefore, leaving it out can leave you with an unappealing final product.

With so many great substitutions, you will do much better to choose one and give it a go.

Many people think baking powder and baking soda are interchangeable, but they're absolutely not! Although they both help batters and doughs rise, they have different chemical makeups. Baking powder has baking soda in it, but it has additional ingredients that make it react differently when mixed into batters or doughs.

Baking soda is a base that when mixed with acids bubbles. Baking powder is made of baking soda and a dry acid. It reacts differently depending on what is in your batter or dough.

It is possible to substitute one for the other. Substitute 2 or 3 tsp of baking powder for 1 tsp baking soda. Substitute 1/2 tsp of baking soda for 1 tsp baking powder and 1 tsp vinegar or lemon juice.

How long do they last? Baking powder has a shelf life of 3-12 months. If you live in a humid climate, it expires more quickly. To test your baking powder, put a small amount in a bowl and add water. If it bubbles it's still good. Baking soda lasts much longer as long as it's sealed and kept cool. It doesn't have an expiration date. To test your baking soda add a bit of vinegar. If it bubbles, it's still usable.

What Is the Difference Between Baking Soda and Baking Powder?

If you're baking something, there's a good chance you'll see baking soda or baking powder in your recipe's list of ingredients. Have you ever wondered how these substances work with heat to transform your dough or batter into risen baked goods? Below, we explain what the difference between baking soda and baking powder is, how each ingredient works, and whether or not you can substitute one for the other.

Baking Soda vs. Baking Powder: What Is the Difference?

The difference between baking powder and baking soda is how many ingredients each contains. Baking soda is made of only one ingredient called sodium bicarbonate. Baking powder, on the other hand, is comprised of more than one ingredient. Baking powder contains sodium bicarbonate, but it has an additional acidic ingredient. Often, this acid is cream of tartar, also known as potassium bitartrate.

How Do Baking Soda and Baking Powder Work?

As chemical leavening agents, both of these substances help your baked goods to rise without yeast. Their leavening processes are not quite the same, however. Keep reading to see how baking soda and baking powder work, and why one may be more suitable for your recipe than the other.

How Baking Soda Works

how does baking soda work

When mixed with an acidic ingredient like lemon juice, buttermilk, yogurt, or even honey, baking soda undergoes a chemical reaction. This reaction occurs only when moisture is present and produces carbon dioxide gas, which looks like little air bubbles in your batter.

It is best to bake your batter or dough as soon as possible once you have added baking soda to it. Otherwise, your baked goods may not get enough rise because too much carbon dioxide could escape before baking.

How Baking Powder Works

Baking powder already contains an acidic ingredient, so it activates once it is mixed with liquid. Similarly to baking soda, the activation process of baking powder produces carbon dioxide gas that helps your baked goods rise.

Some baking powder is double-acting, which means that it is activated a second time with the addition of heat. Because of this second activation, you don’t need to rush to get your batter or dough in the oven when you’re using double-acting baking powder.

Can You Substitute Baking Powder for Baking Soda?

Yes, you can substitute baking powder for baking soda. However, baking powder is comprised of about 1/3 baking soda and 2/3 an acidic ingredient, so using the same amount of baking powder that your recipe calls for will not be as effective.

BAKING POWDER OR BAKING SODA: what’s the difference and are they substitutes for each other?

When you’re in a pinch, remember this rule for conversion from baking soda to baking powder: for every 1 teaspoon of baking soda, substitute 3 teaspoons of baking powder.

Can You Substitute Baking Soda for Baking Powder?

Yes, you can substitute baking soda for baking powder. When doing so, though, you must ensure that you have enough of an acidic ingredient to activate the baking soda adequately. Because baking soda is roughly 3 times more powerful than baking powder, you’ll need much less than the recipe calls for.

To substitute baking powder for baking soda, use 1 teaspoon of baking soda for every tablespoon of baking powder, and add 2 teaspoons of vinegar, lemon juice, cream of tartar, or another acidic ingredient to your batter or dough. Your substitute for baking powder will not be double-acting, so you should get your batter or dough in the oven as soon as possible after you combine it with wet ingredients.

How to Tell If Your Baking Soda or Baking Powder Is Still Good

how to tell if your baking soda is still good

Most packages of baking soda or baking powder have an expiration date of 18 months, but environmental factors can cause these ingredients to lose their potency faster. If you’ve had your baking soda or powder for over 6 months, you can check that it is still functional by mixing it with water.

To test baking soda, mix 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. It should bubble immediately if your baking soda is useable.

To test baking powder, mix 1 teaspoon of baking powder with 1/2 cup of hot water. If it bubbles, your baking powder is still effective.

How to Store Baking Soda and Baking Powder

These ingredients can lose their potency faster if they are stored in warm or humid environments. Always make sure that your baking soda and baking powder packaging is tightly sealed, and that their storage place is not too warm. For example, your baking soda or powder should not be stored in a cabinet adjacent to your oven. It’s best to keep these ingredients away from heat sources.

Many people say that baking is a science, and how baking soda and baking powder work as chemical leavening agents is an excellent example of science at work in your kitchen. Recipes use these ingredients to give your baked goods the perfect texture brought on by chemical reactions and carbon dioxide gas. As a result, precision is key when working with baking soda and baking powder. Next time you use one of these ingredients, remember our storage tips and directions for how to make sure that your baking soda or baking powder is still working.

Create a homemade baking powder substitute with simple pantry ingredients. It works well in any recipe!

baking soda, cornstarch, and cream of tartar

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Are you wondering why do I need a baking powder substitute? Why can’t I just use baking soda?

While they are both chemical leaveners, they function differently in recipes and have different compositions.

Baking soda, also known as sodium bicarbonate, produces carbon dioxide when it comes into contact with an acid and a liquid. It is basic on the pH scale, which is why it reacts with acids.

Meanwhile, powder is different in that it is made of sodium bicarbonate and it comes with a powdered acid. It only needs a liquid to be activated.

For more information on when to use which chemical leavener, check out my guide.

Why this recipe works

These simple, common ingredients are readily available in most home pantries.

Sodium bicarbonate, a base, is paired with an acid, cream of tartar.

This baking powder replacement is so easy to make with almost no notice!

container of baking powder

What you need

No need to rush to the store. The ingredients are likely already in your kitchen. Let’s discuss just a few of the key ingredients:

Ingredients

Cream of tartar: This is the acidic ingredient in the recipe.

Baking soda: The recipe calls for this as the leavening agent.

Cornstarch: This is an anticaking agent, which prevents the mixture from clumping up.

How to make homemade baking powder

Three simple ingredients combine to make an alternative at home.

measuring spoons filled with baking soda, cream of tartar, and cornstarch

Combine the cream of tartar, baking soda and cornstarch together until well-blended.

Use 1 teaspoon of this blend to replace 1 teaspoon of baking powder.

What else can I use as a baking powder alternative?

Yogurt + Baking Soda: According to Good Housekeeping, you can combine ¼ teaspoon of baking soda and ½ cup of plain yogurt. This will replace 1 teaspoon.

White Vinegar + Baking Soda: Another GH tip is mixing ½ teaspoon of vinegar and ¼ teaspoon of baking soda. This will replace 1 teaspoon.

Lemon Juice + Baking Soda: GH also recommends combining ¼ teaspoon of baking soda and ½ teaspoon lemon juice. This will replace 1 teaspoon.

Molasses + Baking Soda: Country Living recommends mixing ¼ cup molasses with ¼ teaspoon of baking soda. (You must lower liquids in the recipe by ¼ cup!) This will replace 1 teaspoon.

Club Soda: According to a Taste of Home, you can replace the liquid in your recipe with club soda. This works best for recipes that don’t require a lot of rising.

How to store this substitute?

To store: Keep it in an airtight container and store at room temperature. Never store in the refrigerator!

What is the Difference between Bicarbonate of Soda and Baking Powder? And How are Both Used?

Baking powder and baking soda are two basic baking ingredients that give magic to our cakes, cookies and pastries. But nearly every baker has encountered this scenario: you’re following a recipe which calls for baking powder but you only have baking soda. The question is can you substitute?

spoon with bicarbonate soda and baking powder

Baking essential – bicarbonate of soda & baking powder

What’s the real difference?

While both baking soda and baking powder are leavening ingredients, they are chemically different. And the major difference is that baking soda (also called sodium bicarbonate) is a base or alkaline. If you have been baking for a while, you may notice in various recipes calling for baking soda that something acidic is also included, such as vinegar (like when you are making red velvet cake), yoghurt (for chocolate and vanilla-base cakes) or lemon juice. When acid and alkaline both come into contact, bubbles or carbon dioxide are formed. This forms the leavening in your dough or batter. While baking soda will still bubble up when heated, it needs to react with acid so it doesn’t produce that metallic taste – the last thing you want your cake, brownie or cookie to have.

Baking powder, on the other hand, is a mixture of baking soda and acid, and some corn starch to keep the two different chemicals dry and separated. Most baking powders available in local stores are labelled ‘double acting’ which means that when used, part of the leavening occurs the minute the baking powder comes in contact with water, and the rest occurs once it is heated. Baking powder is often used for recipes containing non-acidic ingredients like Dutch-processed cocoa and whole milk. Meanwhile, baking soda (since it needs to react with acid), is used more often for recipes that have acid-containing ingredients like natural cocoa and yoghurt.

Can you substitute one for the other?

Fortunately, yes. And it isn’t too hard. You just have to remember the rule of thumb: baking soda is three times as powerful as baking powder. So if the original recipe calls for 3 teaspoons of baking powder, you only need a teaspoon of baking soda as substitute. You will also need a teaspoon of acid (such as vinegar or lemon juice) for every 1/2 teaspoon of baking soda.

Conversely, if the recipe calls for one teaspoon baking soda and you’re using baking powder as a substitute, you need 3 teaspoons of it. But wait – here’s another gem of fact: Baking powder already contains salt so if you’re controlling the salt in your baked goods, leave it out as you proceed with the rest of the baking process.

Okay, let’s do a quick recap. The next time you bake, there’s no need to rush to the store to buy baking soda. Just reach out for some baking powder, triple the amount called for, and leave out the salt. No baking powder and only have baking soda? Divide the required amount by three and adjust the acid in your ingredients. That easy. J

Why do some recipes use both?

Like most bakers out there, you’ve probably wondered why some recipes call for both baking soda and baking powder. If they are both leavening agents and do pretty much the same thing on baked goods – why use them both at the same time?

It all boils down to the need for acid. As we mentioned earlier, baking soda needs some acid to activate and produce the carbon dioxide which leavens the batter. To make sure that there is enough acid to neutralise the soda, baking powder is added at the same time in some recipes (particularly those that have no or fewer acid-containing ingredients). Also, both can be added for that nice brown colour and tangy flavour.

Imagine that you are baking in your kitchen, adding the dry ingredients to a bowl, when suddenly you realize you have made a grave mistake. You added baking soda instead of baking powder! Immediately you wonder if your cake is ruined. Or is it? Can you substitute baking powder with baking soda and vice versa? Those questions are going to be answered right now.

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What Happens If You Use Baking Soda Instead of Baking Powder in a Cake_Cooks Dream

What is Baking Soda?

Also known as sodium bicarbonate, baking soda is a leavening agent used in baking and cooking. It is considered basic on the pH scale, so you need to pair it with something acidic in order for it to do its job. This is why baking soda begins to bubble, releasing carbon dioxide, whenever it meets vinegar or lemon juice, for example.

When baking soda and an acid are mixed into dough or cake batter, the carbon dioxide gets trapped, causing the batter to puff up and expand. However, baking soda can also release CO2 in heat.

Baking Soda in Recipes

Baking soda is used in recipes that have soft batters, like muffins, cakes, and pancakes. Any batter that will be runny or quickly lose its shape will require baking soda. Because baking soda will react quickly to acidic or heat (or both), it will help keep the batter together as it rises then sets into place. Thicker dough does not need support from a leavening agent.

If you use baking soda without acid, the end result is horribly metallic.

What is Baking Powder?

Unlike baking soda which is pure sodium bicarbonate, baking powder is a mixture of alkaline and acid compounds, such as cream of tartar, sodium aluminum sulfate, calcium acid phosphate, and sodium bicarbonate. Since there is already an acid and base mixed together, all you need is water or another kind of liquid to create a chemical reaction. Immediately, carbon dioxide is released to make batters and dough rise.

There are single acting and double acting baking powders. Single reaction powders use either tartrate or phosphate and react slowly. A double acting baking powder has two reactions. The first happens when exposed to moisture. The second is when the ingredients are heated up.

How to Use Baking Powder

Baking powder is used in recipes that do not contain any acidic ingredients. Some examples include thicker batters, like brownies, cookie dough, and denser breads.

Can Baking Soda Replace Baking Powder?

Here is a question many home cooks and bakers ask themselves: Are baking soda and baking powder interchangeable? Set them side by side in a chemistry lab and you will find that their base forms are different. Baking soda is much more powerful than baking powder—about 4 times stronger.

In other words, 1 teaspoon of baking powder is required to raise a cup of flour while you only need ¼ teaspoon of baking soda for the same result. This is why you need to be careful when measuring out your dry ingredients. You also do not want to mistakenly use baking soda instead of baking powder, because it could cause a doughy explosion. Meanwhile, too little baking powder in a recipe needing baking soda could cause your cake to go flat.

Also, keep in mind that baking powder is not just sodium bicarbonate and acid. It has other ingredients that may react with other components of the cake batter, making the final product bitter or stale.

What Should I Do if I Only Have Baking Soda?

Now, what happens if you need baking powder but you only have baking soda? It’s not the end of the world, thankfully. All you need is a little more acid for the baking soda. Consider this: if you have a recipe for bread or cake that calls for a teaspoon of baking powder, you can substitute that with ½ or ¼ teaspoon of baking soda and a teaspoon of something acidic, like vinegar or lemon juice. 1 cup of brown sugar or buttermilk also work well.

Or, if you have cream of tartar in your pantry, you’re in luck. Simply mix 2 teaspoons of baking soda with a single teaspoon of cream of tartar to mix a tablespoon of baking powder. You can then bake to your heart’s content.

What Happens If You Use Baking Soda Instead of Baking Powder in a Cake_Cooks Dream

Wrapping Up

So, what happens when you use baking soda instead of baking powder or vice versa? A less than ideal result. Too much baking soda could create a mess in the oven; and even if everything bakes up well, the flavor will be heinous. If you accidentally use baking powder instead of baking soda, the taste could be bitter, and your cake or baked goods won’t be as fluffy. Be sure to pay attention to the recipe you are using!

By Anna

Hey, I’m Anna; writer, editor and amateur cook extraordinaire! Food has been my life and my passion for the most of my life – it’s crazy to think I didn’t pursue a career in cooking. I’m obsessed! However, keeping cooking as an obsessive hobby has worked for me – my passion grows as the years pass by – maybe I wouldn’t say the same if it was also my day job! I hope you find cooking inspiration, entertainment and “stop and think interesting tid-bits” throughout my writing – and I’d love to hear from you if you’ve got anything you want to share. Food feeds the soul – so get eating!

These two baking agents are very different, but there is a simple method that lets you substitute one for the other (if you really, REALLY need to).

If you were under the impression that you can swap your baking soda for baking powder (or vice versa) - sit down and prepare for a very important baking lesson.

Yes, they may have very similar names. Yes, they are both used in cakes, batters and dough recipes to help them rise. However their chemical makeups are different, meaning the way they act while cooking is extremely different.

Saying this, it is possible to substitute one for the other - you just need to know how to go about it.

To do so, you first need to understand how they are different.

To put it simply - baking soda will bubble when mixed with an acid. Baking powder is a mixture of baking soda PLUS a dry acid (i.e. cream of tartar), which means it doesn't 'bubble' the same way baking soda does.

Baking Soda vs Baking Powder, What's the Difference?

Confusing these two can make for some disastrous cooking attempts.

But if you are mid-recipe and discover you're out of soda or powder, there is a way to substitute one for the other (though it is certainly not ideal). It's all about increasing or reducing the acid level.

baking soda vinegar and lemon on the white background

Vinegar and lemon juice can make allll the difference. Source: iStock.

Here's how to go about it.

If a recipe calls for baking soda, you can switch it baking powder - but you need a lot more of it. One teaspoon of baking soda will require 2 or 3 teaspoons of baking powder.

Note: This switch can make your final product taste a little bitter.

If a recipe calls for baking powder, you can switch it with baking soda by offsetting the acidic components. Swap 1 teaspoon of baking powder for 1/2 teaspoon of baking soda, then add an additional 1 teaspoon of either vinegar or lemon juice.

You can also make your own baking powder from scratch.

Alternatively, here's how to make your own baking powder if you ever get caught short.

All you have to do is mix one part baking soda with two parts cream of tartar. It's that easy!

Hopefully this has made things a whole lot clearer. Fingers crossed you'll never accidentally end up with a flat or bitter cake ever again!

No baking soda? No problem. Here’s everything you need to know about replacing baking soda in a recipe:

What Does Baking Soda Do?

Close-Up Of Baking Soda In Jar On White Background

CREDIT: ESKAY LIM / EYEEM / GETTY IMAGES

Baking soda (sodium bicarbonate) is a chemical leavener, which means it’s something you use in baked goods to make them rise.

So how does it work? Let’s take it back to high school chemistry: Since baking soda is a base, it’s activated when combined with an acid. You’ll notice that most recipes that call for baking soda also call for one or more acidic ingredients (like buttermilk, lemon juice, or sugar). The chemical reaction that comes from this activation creates carbon dioxide, which causes the dough or batter to rise.

Related: What’s the Difference Between Baking Soda and Baking Powder?

Can You Leave Out Baking Soda?

Female mixing flour with eggs with hands

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You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.

Other baked goods that rely more on rising — like cakes, muffins, and breads — cannot be made without baking soda or an acceptable alternative.

Baking Soda Substitutes

Baking ingredients top view

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If you find yourself baking without baking soda, a grocery store run may not be in order after all. Try one of these alternatives you may already have in your kitchen:

Baking Powder

Baking powder is, without a doubt, the best baking soda substitute you can find. They’re not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways. Substitution works better when you’re dealing with something sugar-based and dense because the ingredients can produce different textures when used alone.

How to substitute: Use a 1:3 ratio (if your recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder)

Self-Rising Flour

Self-rising flour is a combination of all-purpose flour, baking powder, and salt that allows baked goods to rise without adding a separate leavening ingredient. If you’re a bread baker, you may already have this ingredient on hand.

How to substitute: It’s a little bit tricky to substitute self-rising flour for baking soda, because you’ll need to change the rest of your recipe as well. Each cup of self-rising flour contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, so it’ll take a bit of mental gymnastics to figure out how much of those ingredients to use.

Egg Whites

Whipped egg whites can give your recipe structure and add leavening abilities. They work better when substituted for baking powder, but can work as a baking soda alternative in a pinch.

How to substitute: Beat egg whites until foamy and stiff. Measure the whites in a liquid measuring cup and replace an equal amount of liquid in the recipe (if you have two tablespoons of egg whites, take out two tablespoons of liquid, like milk).

Whether you use it regularly or not, it is a very common ingredient in many baking recipes. If a cake or pancake needs more volume or a lighter texture, baking powder will come to the rescue.

If you’re in the mood for a baking session and realized you’re all out of baking powder, do not despair! Fortunately, there are a range of other ingredients that act as great substitutes instead. And the even better news is that you probably have some of these in your kitchen right now!

Whether you’ve run out or you have to bake for someone with a food allergy, we are going to guide you through the best alternatives for the magic ingredient baking powder. Get ready to have soft and fluffy baking goods!

What is Baking Powder?

First, we should look at what baking powder is and how it works so well in different baking recipes.

Baking powder is essentially a leavening agent that is regularly used in baking. This magic ingredient helps make your baked goods soft and fluffy with more volume.

It contains a mixture of sodium bicarbonate (known as a base in chemistry and baking soda to the rest of us) and an acid such as cream of tartar. It can also contain a buffer/filler (i.e. cornstarch).

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The magic behind how baking powder makes baked goods rise is through chemistry. When baking powder is combined with water, its acid reacts with the sodium bicarbonate and releases carbon dioxide gas into a batter or dough through an acid-base reaction.

This results in the formation of various bubbles which cause the mixture to expand. You are then left with added volume for all manners of baked goods.

So next time you are tucking into your fluffy pancakes and skyscraper muffins, thank good old baking powder because, without this ingredient, your pancakes, cakes, muffins, and more baked goods would probably be heavy and flat.

Many people get confused between baking powder and baking soda. However, while you may believe they are the same, this simply isn’t true. Baking soda only consists of sodium bicarbonate and doesn’t include the vital acid component. In order to have an equal leavening effect as baking powder, soda has to be combined with an acid.

As you can see, the equation is quite simple. Put acid and salt together and this equals fluffy baked goods.

Now that you know what baking powder is, let’s delve into the different substitutes for baking powder that you may have lying around.

Substitutes for baking powder

There are many substitutes for baking powder. Some are better than others but let’s take a look at the best 10 below so you can get baking as soon as possible.

Vinegar

No, it’s not a misprint. Vinegar is, indeed, a fantastic substitute for baking powder in baked goods. When you combine this with baking soda, carbon dioxide gas is released. This causes the baked goods to rise.

To replace 1 teaspoon of baking powder, all you need is ½ teaspoon of vinegar and ¼ teaspoon of baking soda. This shouldn’t affect the taste much either which is always a positive.

Nonetheless, if you’re worried about your pancake smelling and tasting like white vinegar, add a pinch more sugar to the recipe as this should offset any vinegar taste.

Buttermilk

This fermented dairy product is a superb alternative to baking powder. It has a slightly tangy, sour taste that is a little like plain yogurt.

Unless you find traditional, old-fashioned buttermilk which is created as a by-product of sweet cream that is churned into butter, you will probably end up with the commercial kind.

Commercial buttermilk is generally formed by combining bacterial cultures with milk. This is then left to ferment which breaks down the sugars into acids.

With this acid, buttermilk can be mixed with baking soda which produces a very similar leavening effect as baking powder.

To substitute 1 teaspoon of baking powder, add ½ a cup (122 grams) of buttermilk and ¼ teaspoon of baking soda into your ingredients.

It is recommended you decrease the number of other liquids in your recipe by the same amount of buttermilk added if you want to maintain a certain consistency and texture. This will compensate for the added buttermilk.

Plain yogurt

Plain yogurt is another great choice for substituting baking powder as it provides the required amount of acidity to leaven out the goods. Furthermore, you probably already have this in your fridge as you read this!

To replace 1 teaspoon of baking powder in your recipe, use ¼ teaspoon of baking soda and ½ a cup of plain yogurt.

Again, you must reduce the amount of liquid in the recipe to compensate for the yogurt. This shouldn’t have any effect on the overall taste as it has a neutral flavor but if you want to add extra flavors, consider using vanilla or berry yogurt.

Lemon Juice

Remember that sum? Acid + salt = fluffy baked goods. Well, lemon juice contains a very high amount of citric acid and is, therefore, very acidic and a solid alternative to baking powder.

The acid in lemon juice can trigger an acid-base reaction when combined with baking soda. One downside, however, is its strong flavor so lemon juice is best used in recipes that require a small amount of baking powder.

To substitute 1 teaspoon of baking powder, add ¼ teaspoon of baking soda and ½ a teaspoon of lemon juice for the desired result.

Molasses

As with buttermilk, molasses is formed as a by-product but this time from sugar production. It is often used as an alternative to refined sugar and, of course, baking powder.

Molasses is acidic enough to cause an acid-base reaction when paired with baking soda.

Simply add ¼ (84 grams) a cup of molasses with ¼ teaspoon of baking soda to substitute 1 teaspoon of baking powder.

As molasses is very high in sugar content, it may be worth reducing the amount of sweetener in the recipe as well as the amount of liquid.

Club soda

Every substitute we have mentioned so far involved baking soda but what if you don’t have any baking powder or soda available? It’s simple! Just add something that is carbonated.

The main objective of baking powder is to create bubbles. Club soda already contains this bubbly fizz. Just add unflavored seltzer, or soda if the flavor matches what you’re baking, into the batter.

It is worth noting that club soda doesn’t contain much sodium bicarbonate so it is best when used in recipes that don’t require much volume such as pancakes.

For optimal results, replace all the liquid in your recipe with soda. However, don’t do this if the original liquid is the main contributor to the recipe’s flavor.

Cream of Tartar

Also referred to as potassium hydrogen tartrate, cream of tartar is another acidic alternative. It is a white powder that is formed as the by-product of winemaking.

Many chefs use cream of tartar to stabilize egg whites and creams in certain recipes. It also works well at preventing any sugar crystals from forming.

This is a very convenient substitute for baking powder and is easy to use and find. Just head down to your local grocery store and you should find it on the spice aisle.

To take over from 1 teaspoon of baking powder, use ¼ teaspoon of baking soda and ½ a teaspoon of tartar. For the best results, stay with a 2:1 ratio of tartar to baking soda.

Self rising flour

The name pretty much gives this one away!

Self rising flour is made from a combination of baking powder, salt, and all-purpose flour. It includes everything you need to fluff out the pancakes and see those goods rise to new heights and all without the need for baking soda.

If you have self raising flour in your kitchen, it can act as a tremendous substitute for regular flour in your recipes.

4 Alternatives To Baking Soda For Cooking

Sour milk

Most people just throw away sour milk but it can act as a great alternative to baking powder. This is because milk that is soured has gone through an acidification process which cuts down pH levels.

The acidity found in sour milk reacts with baking soda, resulting in the same leavening effect as baking powder.

Replace 1 teaspoon of baking powder with ½ a cup of sour milk and ¼ teaspoon of baking soda. As with most liquid substitutes on this list, reduce the amount of liquids in the recipe by the same amount of sour milk that is added.

Whipped egg whites

If you thought baking powder was magical, you should see how important egg whites are in many recipes.

A lot of baked goods have light and airy textures due to whipped egg whites and not baking powder. As egg whites become whipped, they create minuscule air bubbles that expand the volume and lightness of the baked goods.

You will often witness this method in pancakes, meringues, soufflés, and many types of cakes. If you have no baking powder or soda at hand, this is a very useful alternative.

The amount of whipped egg whites varies from recipe to recipe. If you want to make a batch of pancakes, you will probably need around two or three egg whites while larger cakes may require over 10.

You can get your egg whites wonderfully light and fluffy by whipping them at a low speed. Wait until they are foamy. Then, increase the speed until the eggs are beaten enough to form soft peaks. Once this is achieved, mix your remaining ingredients into the egg whites.

Frequently Asked Questions

What is a substitute for 1 tablespoon of baking powder?

If you don’t want to use baking powder, there are other ingredients that you can use instead. The most obvious choice is baking soda.

If you don’t have baking soda or baking powder, you can use other things instead. For instance, you can use plain yogurt, buttermilk, vinegar and lemon juice.

Ultimately, what you choose will largely depend on the recipe so you should check if the ingredient in question will work with your recipe.

What happens if you don't use baking powder?

Baking powder is important to a large number of recipes, especially if you’re baking. With that being said though, you may not always have baking powder available to you.

With that in mind, what happens if you don’t use it?

Baking powder is important because it helps your baked goods to rise in the oven. This can be rather annoying if you are baking something like a cake.

For things like cookies and banana bread, it’s possible to bake without baking powder, but the dough isn’t going to rise as well.

There is a solution, however. If you’re making a cake, for instance, you can use self raising flour instead of baking powder.

This will help the baked goods to rise so that you don’t actually need to use baking powder. You can also use things like cream of tartar and baker’s yeast.

Can I use baking soda instead of baking powder?

Yes - it is possible to use baking soda instead of baking powder. It is important to note, however, that baking soda is incredibly strong.

It’s roughly 3-4 times stronger than baking powder. This means that if you want to use baking soda instead of baking powder, you will need to use a lot less baking soda in the recipe.

So, if you have a recipe that asks for around 1 teaspoon of baking powder, you will need roughly ¼ of a teaspoon of baking soda.

Some recipes may call for both baking powder and baking soda, however, so you will need to keep this in mind.

Can I make cake without baking powder?

Baking soda is designed to be a raising agent. Basically, it is designed to respond to the acids in your cake batter and then it produces small gas bubbles that help the cake to rise.

Now, it’s important to note that cakes don’t necessarily need baking powder in order for them to rise.

This is especially true if the cake is dense. There are other ways that you can make the cake rise without baking powder too.

For instance, you can cream the butter and the sugar, as this will help the cake to raise. You can also use self raising flour to help the cake to rise.

It’s even possible to mechanically beat the air into the cake to make it rise before you put it in the oven. This is usually how angel cakes, sponge cakes and pound cakes are made.

Alternatively you can also make your cake by getting some baking soda and using a form of acid in the cake. For instance, you could use brown sugar, cream of tartar, lemon juice, buttermilk or sour cream.

Simply combine them with the dry ingredients in the cake, mix them all together and then put them in the oven.

Again, make sure that you don’t use too much baking soda, since baking soda is a lot more powerful than baking powder. You don’t want the cake to taste like soap when it’s done!

In Summary

Baking powder is an important ingredient that leavens out many recipes and adds volume. You should always keep in mind the flavor profile of your baked goods when substituting any ingredient.

Some types of substitutes for baking powder are better than others. Vinegar may change the taste of your recipe while plain yogurt will keep it the same.

You may just have to adjust other ingredients in your recipe based on the substitute you choose.

Baking powder is a common ingredient used to add volume and lighten the texture of baked goods.

However, baking powder may not always be readily available. Luckily, there are plenty of ingredients you can use instead.

This article looks at 10 great substitutes for baking powder.

What Is Baking Powder?

Baking powder is a leavening agent that is frequently used in baking.

It is composed of sodium bicarbonate, which is known in chemistry as a base, paired with an acid, such as cream of tartar. It may also contain a filler like cornstarch.

When combined with water, the acid reacts with the sodium bicarbonate in an acid-base reaction and releases carbon dioxide gas.

This leads to the formation of bubbles, causing the mixture to expand, which adds volume to cakes, breads and baked goods (1Trusted Source).

Baking powder is often confused with baking soda, which consists only of sodium bicarbonate and is missing the acid component. Therefore, it must be combined with an acid to have the same leavening effect as baking powder (2Trusted Source).

Here are 10 great substitutes for baking powder.

1. Buttermilk

Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt.

Old-fashioned buttermilk is formed as a by-product of churning sweet cream into butter. Most commercial buttermilk is formed by adding bacterial cultures to milk and allowing for fermentation, breaking down sugars into acids (3Trusted Source, 4Trusted Source).

Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder.

Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.

To maintain the desired texture and consistency of your final baked product, make sure you decrease the amount of other liquid you add to your recipe to compensate for the amount of buttermilk added.

If you add a 1/2 cup (122 grams) of buttermilk, for example, you should reduce the amount of other liquids added to your recipe by the same amount.

SUMMARY:

Substitute 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda for 1 teaspoon (5 grams) of baking powder. Decrease the other liquids in your recipe to maintain the desired consistency.

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2. Plain Yogurt

Much like buttermilk, yogurt is produced through the fermentation of milk.

The fermentation process breaks down sugars and increases the concentration of lactic acid, effectively lowering the pH and increasing the acidity of the yogurt (5Trusted Source).

The pH of a solution is a measure of the concentration of hydrogen ions. Substances that have a low pH are considered acidic, while substances with a high pH are considered basic.

Plain yogurt has an acidic pH, which makes it a perfect substitute for baking powder when mixed with baking soda.

Plain yogurt works best over other varieties because it provides the acidity needed for leavening without adding flavor.

You can replace 1 teaspoon (5 grams) of baking powder in a recipe with 1/4 teaspoon (1 gram) of baking soda and 1/2 cup (122 grams) of plain yogurt.

Just like with buttermilk, the amount of liquid in the recipe should be reduced based on how much plain yogurt is added.

SUMMARY:

Use 1/2 cup (122 grams) plain yogurt plus 1/4 teaspoon (1 gram) baking soda to replace 1 teaspoon (5 grams) of baking powder in a recipe. The amount of liquid should be reduced to offset the addition of the yogurt.

3. Molasses

This sweetener is formed as a by-product of sugar production and is often used as a replacement for refined sugar.

Molasses can also be used as a replacement for baking powder.

This is because molasses is acidic enough to cause an acid-base reaction when coupled with baking soda.

Use 1/4 cup (84 grams) molasses plus 1/4 teaspoon (1 gram) baking soda to replace 1 teaspoon (5 grams) of baking powder.

In addition to reducing the amount of liquid to compensate for the added liquid from molasses, you may also want to consider reducing the amount of sweetener in the rest of the recipe, since molasses is high in sugar.

SUMMARY:

You can substitute 1/4 cup (84 grams) molasses and 1/4 teaspoon (1 gram) baking soda for 1 teaspoon (5 grams) baking powder. Reduce the other liquids and sugar in your recipe to compensate.

4. Cream of Tartar

Also known as potassium hydrogen tartrate, cream of tartar is an acidic white powder formed as a by-product of winemaking.

It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals.

It is also an easy and convenient substitute for baking powder and can be found in the spice aisle at most grocery stores.

Stick to a 2:1 ratio of cream of tartar to baking soda for best results.

Replace 1 teaspoon (5 grams) of baking powder with 1/4 teaspoon (1 gram) of baking soda plus a 1/2 teaspoon (2 grams) cream of tartar.

SUMMARY:

Use 1/2 a teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) baking soda in place of 1 teaspoon (5 grams) of baking powder.

5. Sour Milk

Milk that has gone sour can be used to replace baking powder.

This is because sour milk has undergone a process known as acidification, which causes a decrease in pH levels.

The acidity of sour milk reacts with baking soda to produce the same leavening effect as baking powder.

Here's the difference between baking powder and baking soda — and how to substitute one for another

Use a 1/2 cup (122 grams) sour milk and 1/4 teaspoon (1 gram) baking soda to replace 1 teaspoon (5 grams) of baking powder.

Remember to reduce the amount of liquid in your recipe by the same amount added to account for the extra liquid from the sour milk.

SUMMARY:

To replace 1 teaspoon (5 grams) of baking powder, use a 1/2 cup (122 grams) sour milk and a 1/4 teaspoon (1 gram) baking soda. Decrease the other liquid in the recipe to maintain consistency and texture.

6. Vinegar

Vinegar is produced through fermentation, during which alcohol is converted by bacteria to acetic acid (6Trusted Source).

Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.

In fact, the acidic pH of vinegar is perfect for use as a substitute for baking powder.

Vinegar has a leavening effect when paired with baking soda in cakes and cookies.

Though any type of vinegar will work, white vinegar has the most neutral taste and won’t alter the color of your final product.

Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar.

SUMMARY:

Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.

7. Lemon Juice

Lemon juice contains a high amount of citric acid and is very acidic (7Trusted Source).

For this reason, it can help provide the acid needed to trigger an acid-base reaction when paired with baking soda in baked goods.

However, because it has such a strong flavor, it’s best used in recipes that call for relatively small amounts of baking powder. This way you can avoid altering the taste of the final product.

To replace 1 teaspoon (5 grams) of baking powder, use 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) lemon juice.

SUMMARY:

Replace 1 teaspoon (5 grams) of baking powder with 1/2 teaspoon (2.5 grams) lemon juice and 1/4 teaspoon (1 gram) baking soda. Lemon juice is best used in small amounts due to its strong flavor.

8. Club Soda

Club soda is a carbonated beverage that contains sodium bicarbonate, or baking soda.

For this reason, club soda is often used in recipes to act as a leavening agent that can provide volume to baked goods without the use of baking powder or baking soda.

However, the amount of sodium bicarbonate found in club soda is minimal, so it’s best used in recipes that require only a bit of added volume.

Club soda is commonly used to create fluffy and moist pancakes, for example.

For best results, use club soda to replace any liquid in your recipe. This works especially well when replacing milk or water, and can add extra lightness and volume.

SUMMARY:

Club soda can be used to replace milk or water in recipes to add extra volume.

9. Self-Rising Flour

If you’re out of both baking soda and baking powder, self-rising flour might be a good alternative.

Self-rising flour is made from a combination of all-purpose flour, baking powder and salt, so it contains everything you need to help baked goods rise.

For this reason, it is a common ingredient in packaged cake mixes, biscuits and quick breads.

Simply replace the regular flour in your recipe with self-rising flour and follow the rest of the recipe as directed, omitting the baking powder and baking soda.

SUMMARY:

Self-rising flour contains baking powder and can replace all-purpose flour in a recipe to help baked goods rise.

10. Whipped Egg Whites

Many baked goods owe their light and airy texture to whipped egg whites rather than baking powder.

This is because the process of whipping egg whites creates tiny air bubbles that increase volume and lightness.

This method is most often used in soufflés, pancakes, meringues and certain types of cakes. It can be a good option if you don’t have baking powder or baking soda on hand.

The amount you should use varies by recipe. Angel food cake, for example, may require up to 12 egg whites, while a batch of pancakes may only need two or three.

To make your egg whites perfectly light and fluffy, beat them at a low speed until they’re foamy, and then increase the speed until the beaten eggs form soft peaks.

Gently fold your remaining ingredients into the whipped egg whites.

SUMMARY:

Whipped egg whites can be used to add volume to many baked goods. The amount required varies based on the type of recipe.

How to Choose the Best Substitute

To select the best baking powder substitute, it’s important to keep in mind the flavor profile of your finished baked good.

Vinegar, for example, may add a sharp, sour taste and is probably best suited as a replacement for baking powder in recipes that require minimal amounts.

Molasses, on the other hand, has a very sugary flavor and would make a better addition to sweet desserts rather than savory breads.

Additionally, you may need to adjust the other ingredients in your recipe based on what you decide to use as a substitute.

If you’re using a liquid replacement for baking powder, make sure you decrease the amounts of other liquids in the recipe to compensate. This will help you maintain the appropriate texture and consistency.

If you select a substitute with a strong flavor, you may want to adjust the amounts of other ingredients in your recipe to achieve your desired flavor.

SUMMARY:

Some types of baking powder substitutes are better suited for certain types of recipes. You may need to adjust the other ingredients in your recipe based on which substitute you select.

The Bottom Line

Baking powder is an important ingredient that helps leaven and add volume to many recipes.

However, there are many other substitutes you can use instead. These act in the same way as leavening agents to improve the texture of baked goods.

To use them, all you need to do is make a few slight modifications to your recipe.

Answering one of life’s big questions – exactly what is the difference between bicarb soda and baking powder?

If there was ever a question most asked on the internet, it would surely be: “Hey Google, what’s the difference between bicarb and baking powder?” So we’ve done our research to clear things up.

What is bicarb soda/bicarbonate of soda?

Bicarbonate of soda (otherwise known as bicarb soda) is a pure leavening agent.

It is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.

Bicarb soda leaves a tangy flavour if overused, so should be sifted very well.

What is baking soda?

Baking soda and bicarb soda refer to the same thing.

Australia, New Zealand and the UK use the term bicarb soda, while the US refers to it as baking soda.

What is baking powder?

Baking powder is bicarb soda pre-mixed with a dry acidic ingredient (such as cream of tartar) that causes baking to rise when mixed with wet ingredients. It is usually 2 parts cream of tartar to 1 part bicarb. All you need to add is the moisture, which gives off carbon dioxide in order to aerate and lighten a mixture during baking.

Can I use bicarb soda instead of baking powder?

Bicarb soda has 3 to 4 times more power than baking powder, so if you need baking powder and only have bicarb soda on hand, you will need to increase the amount of acidic ingredients in your recipe to offset bicarb’s power.

For example, if the recipe calls for a teaspoon of baking powder, substitute it with ½ a teaspoon of bicarb soda and then include an additional teaspoon of lemon juice or vinegar to offset the acidic components.

Alternatively, you can make your own baking powder by mixing 1 part bicarb soda with 2 parts cream of tartar, and then add the mixture as you would baking powder.

How to test if baking powder is still good

Put some baking powder in a small bowl and add some boiling water. If you see it foam up, it’s okay to use.

How to test if bicarb is still good

Drop a small amount into a mixing bowl and add a little vinegar or lemon juice to it. If it bubbles, it’s good to use.

A well-stocked pantry is not complete without a fresh box of baking soda and a container of baking powder, essential ingredients to baked goods. Both are chemical leavening agents–that is, they both break down in the presence of moisture or heat and release carbon dioxide bubbles. The gas bubbles are trapped by the starch in the batter or dough and cause the baked good to expand while in the oven. In other words, these simple ingredients are responsible for making your baked cakes, homemade breads, and holiday cookies light, porous, and fluffy. But what happens if, in the middle of mixing a recipe, you find yourself short of baking soda? Can you substitute baking powder for baking soda?

How Are They Different?

Baking soda, or sodium bicarbonate, is a quick-acting leavening agent used in baking. When baking soda (which is alkaline) is blended with moisture and an acidic ingredient such as yogurt, buttermilk, sour cream, molasses, or brown sugar, carbon dioxide bubbles result. These bubbles allow cakes, quick breads, muffins, biscuits, and cookies to rise and take on a light texture. Baking powder contains baking soda, plus another acid in powdered form, usually cream of tartar. You do not need to combine baking powder with an acidic ingredient for it to work; it can leaven dough all by itself. When a recipe calls for both baking soda and baking powder, two things happen: the baking soda balances out any acidic ingredients in the recipe, while the baking powder gives it the extra lift it needs in the oven.

Can I Substitute Baking Soda for Baking Powder?

Yes, as long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). Keep in mind that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder.

How to make baking powder at home:

Combine 1/4 cup cream of tartar with 2 Tablespoons baking soda and sift, 3 times, through a fine strainer into a small bowl. Store airtight at room temperature. For just a teaspoon of baking powder, you can substitute 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar.

Can I Substitute Baking Powder for Baking Soda?

It is not recommended. Baking powder is a combination of baking soda and other ingredients, so it is almost impossible to give a straight conversion formula and substitutions are not recommended. Baking soda is much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant chemical taste in the final baked product.

A Few Words About Baking Soda

Baking soda is a strong leavening agent and it is important to always use the exact amount called for in the recipe. While not enough baking soda will give an inadequate rise and a heavy finished product, adding too much will cause baked goods to fall.

Measure baking soda properly by dipping the measuring spoon into the container and scooping out more than you need. Level off what's in the spoon with the flat edge of a table knife.

Always mix baking soda with a recipe's other dry ingredients before adding any liquid; it will start working as soon as it is wet.

Almost every cook has faced this scenario: You're following a recipe that requires baking powder but you only have baking soda. What do you do? Can you substitute?

Or this one: You haven't baked for a while, and you make a favorite biscuit and use baking powder, only to find that your biscuits bake up flat as hockey pucks. What went wrong?

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Baking Soda vs Baking Powder

Baking soda (a.k.a. sodium bicarbonate) and baking powder are both leaveners used in baking, but they are chemically different.

The easiest way to explain it is that baking soda is a base—it's alkaline. Remember those experiments we did as kids, adding vinegar to baking soda to watch the eruption of bubbles?

When you mix a base (baking soda) with an acid (vinegar) you get a reaction (bubbles).

So if you encounter a baking recipe that uses baking soda, often that recipe will have an acidic element as well, such as vinegar, lemon juice, buttermilk, molasses, or yogurt. When the two come into contact, bubbles of carbon dioxide are formed, creating the leavening in your dough or batter.

Baking soda will create leavening on its own when it is heated (try pouring boiling water over baking soda in a sink to help unclog a drain, it will bubble up!), but unless it is balanced with an acidic ingredient, the resulting taste may be metallic.

Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some cornstarch to help keep the two separate and dry. Since baking powder contains an acid already, it doesn't need another acidic ingredient in order get a reaction and you don't have to worry quite so much about a metallic aftertaste.

What is Double Acting Baking Powder?

Most baking powders on the market are "double acting," meaning that some leavening occurs the minute the baking powder gets wet, and the rest of the leavening occurs when it is heated. This gives baked goods a double boost, and it also means that you don't have to worry quite so much about getting them to the oven right away, as you do with single-acting baking powder.

How Long Do Baking Soda and Baking Powder Last?

It depends on storage conditions. Baking soda can last quite a long time if stored sealed in a cool, dry space.

Baking powder, however, is problematic. It can last 3 months, or it can last a year. If you are in a humid environment, once opened, baking powder might not last more than a few months.

Having ruined a dish or two with old baking powder, I try to buy small cans, and I write the purchase date on the side of the can, so I know how old it is.

How to Test if Your Baking Soda or Baking Powder is Still Good

The easiest way to test baking soda to see if it is still good for leavening is to put some in a small bowl and add a little vinegar to it. (Make your own baking soda volcano!) If it bubbles up, it's still good.

The easiest way to test baking powder to see if it still works is to put some in a small bowl and add some water to it. If it foams up, it's still good.

How to Substitute Baking Powder for Baking Soda

If you have a baking recipe that calls for baking soda, and you only have baking powder, you may be able to substitute, but you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with something that's a little bitter tasting, depending on the recipe.

SIMPLE TIP!

If a recipe calls for 1 teaspoon of baking soda, you'll want to substitute with 2 to 3 teaspoons of baking powder. Just make sure your baking powder is still effective and not past its use-by date.

HOW TO MAKE BAKING POWDER ~ SO EASY!

How to Substitute Baking Soda for Baking Powder

If you have a baking recipe that calls for baking powder and you only have baking soda, you may be able to substitute if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You'll also need much less baking soda as it is 3 times as powerful as baking powder. You'll also need about 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.

SIMPLE TIP!

If a recipe calls for a tablespoon of baking powder, you'll want to substitute with a teaspoon of baking soda. You'll also want to add 2 teaspoons of vinegar or lemon juice to your batter.

Baking powder vs soda

Elise Bauer

How to Make Homemade Baking Powder

If you have baking soda and cream of tartar, you can also easily make your own baking powder.

If you live in a humid environment, or don't bake that often, it might be easiest to make your own baking powder when you need it. Packaged baking powder loses its effectiveness within 3 to 6 months, especially if it's exposed to air or humidity.

To make your own homemade baking powder, you'll need cream of tartar—a dry acid in powder form (no idea why it is called "cream")—and baking soda. If you intend to store homemade baking powder, you'll also want to add some cornstarch to keep it from clumping.

What is Cream of Tartar?

Baking soda is much stronger than baking powder. To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar. If you are storing the homemade baking powder instead of using it right away, stir in 1 teaspoon of cornstarch.

Homemade baking powder is not double acting, and will start to react as soon as it gets wet, so work quickly and don't let your batter sit around!

Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They aren't the same chemical, but you can substitute one for another in recipes. Here's how to work the substitutions and what to expect.

Key Takeaways: Baking Powder and Baking Soda Substitutions

If you're out of baking soda, use baking powder instead. Double or triple the amount of baking powder because it contains less baking soda.

If you're out of baking powder, make your own using baking soda and cream of tartar. One part baking soda plus two parts cream of tartar makes baking powder.

Homemade baking powder acts and tastes much like commercial baking powder. However, using baking powder instead of baking soda may change the flavor of a recipe.

Substitute for Baking Soda: Using Baking Powder Instead of Baking Soda

You need to use two to three times more baking powder than baking soda. This is because baking powder contains baking soda, but it also includes additional compounds. The extra ingredients in baking powder will affect the taste of whatever you are making, but this isn't necessarily bad.

Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe calls for 1 tsp. of baking soda, you would use 3 tsp. of baking powder.

Another option is to compromise and use twice the amount of baking powder as baking soda (add 2 tsp. of baking powder if the recipe calls for 1 tsp. of baking soda). If you choose this option, you might wish to omit or reduce the amount of salt in the recipe. Salt adds flavor but it also affects rising in some recipes.

Substitute for Baking Powder: How to Make It Yourself

You need baking soda and cream of tartar to make homemade baking powder.

Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp of cream of tartar with 1 tsp of baking soda.

Use the amount of homemade baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1 1/2 tsp., add exactly 1 1/2 tsp. of your mixture. If you have leftover homemade baking powder, you can store it in a labeled, zipper-type plastic bag to use later.

Cream of tartar increases the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder without adding another ingredient. Both are leavening agents, but baking soda needs an acidic ingredient to trigger the leavening, while baking powder already contains an acidic ingredient: cream of tartar. You can switch baking powder for baking soda, but expect the flavor to change a little.

You might wish to make and use homemade baking powder even if you can purchase commercial baking powder. This gives you complete control over the ingredients. Commercial baking powder contains baking soda and, usually, 5 to 12 percent monocalcium phosphate along with 21 to 26 percent sodium aluminum sulfate. People wishing to limit aluminum exposure might do better with the homemade version.

Do Baking Soda and Baking Powder Go Bad?

Baking powder and baking soda don't exactly go bad, but they do undergo chemical reactions sitting on the shelf for months or years that cause them to lose their effectiveness as leavening agents. The higher the humidity, the faster the ingredients lose their potency.

Fortunately, if you're concerned they've been in the pantry for too long, it's easy to test baking powder and baking soda for freshness: Mix a teaspoon of baking powder with 1/3 cup hot water; lots of bubbles means it's fresh. For baking soda, dribble a few drops of vinegar or lemon juice onto 1/4 teaspoon of baking soda. Again, vigorous bubbling means it's still good.

Baking powder and baking soda aren't the only ingredients you might need to substitute in a recipe. There are also simple substitutions for ingredients such as cream of tartar, buttermilk, milk, and different types of flour.

Sources

Lindsay, Robert C. (1996). Owen R. Fennema (ed.). Food Chemistry (3rd ed.). CRC Press.

Matz, Samuel A. (1992). Bakery Technology and Engineering (3rd ed.). Springer.

McGee, Harold (2004). On Food and Cooking (revised ed.). Scribner-Simon & Schuster. ISBN 9781416556374.

Savoie, Lauren (2015). "Taste Test: Baking Powder". Cook's Country (66): 31. ISSN 1552-1990.

Stauffer, Clyde E.; Beech, G. (1990). Functional Additives for Bakery Foods. Springer.

Does baking powder or baking soda make things crispy?

Crispy chicken > non-crispy chicken. Age-old wisdom. We have a lot of tricks to get there, like dredging chicken tenders in flour and breadcrumbs. But it turns out that the best hack has been hiding in our pantry all along: baking powder. Whether you’re cooking a whole Lemon and Herb Roast Chicken, a plate of Roasted Buffalo Chicken Wings or just one thigh, this technique makes for the crispiest, crackliest skin imaginable.

What you need: Skin-on chicken, baking powder, kosher salt, black pepper and a baking sheet.

What you do: Combine one part baking powder with three parts kosher salt. Add a dash of black pepper and sprinkle the mixture evenly over the skin. Transfer the chicken to the baking sheet and let it rest uncovered in the refrigerator overnight. Then roast as you normally would.

Why it works: OK, quick science lesson. Baking powder is alkaline. It raises the skin’s pH, breaking down the proteins more efficiently and making for browner, crispier results. Simultaneously, the baking powder combines with the bird’s natural juices, creating carbon dioxide. So as the bird chills out in the fridge, a tiny layer of bubbles forms all over its skin. The skin’s surface area increases, so it develops an extra-crunchy texture when it’s roasted. Taking notes?

What makes fried chicken crispy baking soda or baking powder?

You may have heard that baking soda is the trick to making chicken ultra crispy and delicious, and you might be wondering whether that’s true, or if it’s just a myth. It doesn’t seem the most obvious thing to be adding to a chicken dish! You can add baking soda, but many people find that baking powder is better.

Does baking soda make chicken crispy? Baking soda and baking powder are absolutely the best way to get crispy chicken. They cut out the need to deep fat fry anything, making it much easier to cook crispy chicken at home, even if you are baking it in your oven. You may not even notice the difference between baked chicken and deep fried chicken if you add baking soda or baking powder to your recipe!

Contents show

What’s the Difference Between Using Baking Soda and Baking Powder for Crispy Chicken?

You will find a lot of recipes that suggest you should use baking powder instead of baking soda, and that’s because baking soda has quite a noticeable flavor. It is an alkaline, and it will slightly affect the taste of the chicken. Baking powder shouldn’t have any detectable flavor.

However, many recipes also call for both of these ingredients, and both will have the result of making your chicken ultra crispy. Why? Well, baking powder is baking soda with some other things added in, so they should achieve the same effect, but baking powder will not flavor the chicken to the same degree.

Baking soda is an alkaline, and it serves to break down something called the peptide bonds in the chicken’s skin. This makes the chicken brown more quickly, speeding up the crisping process. It also works well in flour-based batters, because it reacts with the liquid in the recipe and creates bubbles of carbon dioxide.

These bubbles make the batter light as it is cooked, resulting in a deliciously crispy coating on the chicken.

However, most people tend to use baking powder, which is a mix of cream of tartar, sodium bicarbonate, and cornstarch. Because the sodium bicarbonate is diluted, it’s possible to use more without altering the taste of the dish.

Using it dries out the skin of the chicken, especially when it is mixed with salt. This allows the skin to become crispy when it is then cooked – because the moisture has already been removed.

Both products will therefore work to make your chicken crispier, and you can use a combination of the two. However, you need to be aware that baking soda has a stronger flavor and it cannot be used as a straight swap for baking powder. If the recipe calls for baking powder, make sure you use that, and not baking soda!

What Do You Do With Baking Soda?

So, how do you add baking soda to your crispy chicken recipe? The best thing to do is to mix it into a batter recipe, so it is diluted. You will only need a pinch, otherwise you will be able to taste it in the final product, but this should be enough to lift your batter and make it light and crunchy.

You may also find that it breaks down the chicken skin and helps it to brown quickly, but again, you need to be careful not to use too much, or you will find that the cooked chicken tastes odd. You should experiment with quantities before you try this for a proper meal, or you might end up ruining a lot of chicken!

What Do You Do With Baking Powder?

Baking powder can be used to dust the skin of the chicken when it is raw. Simply tip your chicken wings into a bowl, and then sprinkle some salt and aluminum-free baking powder over the top. It should not coat the wings.

You can then use your hands to mix the raw chicken up with the baking powder and salt, making sure that it is well mixed. You won’t find that the chicken gets covered, because you shouldn’t have nearly that much salt or baking powder. Instead, it will just be a thin dusting.

This dusting will dry out the skin, pulling the moisture away from the chicken. Place your chicken wings on a rack so that any excess moisture and fat can drip off, and air can circulate around the meat.

This can be left for a few minutes to enhance the effect. Wash your hands thoroughly after handling the raw chicken. Next, bake your chicken in an oven at 250 degrees F for 30 minutes to help the fat render and the meat dry.

Finish them with forty minutes (or more) in an oven set to 425 degrees F.

What are the Advantages of this Method?

It is definitely healthier to bake chicken in the oven and use baking soda or baking powder to create a crispy coating than it is to deep fry chicken. It is also much easier to do at home, since you don’t need a fryer, and you don’t have a lot of oil to dispose of afterward!

There are a lot of reasons to try this crispy chicken method, and the health factor is probably the biggest. Chicken cooked in lots of oil is not good for us, and everyone knows it. If you can achieve an equally delicious meal without all the oil, it’s definitely worth doing!

Secondly, fryers are bulky to store, dangerous, and produce a lot of waste oil that you have to deal with. It’s much better to avoid all of that by cooking chicken with baking powder, and you can still enjoy something crunchy and tasty, without the extra equipment.

Is this Chicken as Good as Fried Chicken?

Many people swear that chicken dusted with baking powder is as crispy and delicious as fried chicken, or possibly even better! The baking powder and baking soda should work to create a light, crunchy coating, allowing the chicken to brown beautifully as you cook it.

Final Thoughts

Baking soda does make chicken crispier, but you probably want to use baking powder on the whole. You won’t be able to use enough baking soda to achieve a crispy effect without affecting the taste of the chicken, so baking powder is the product to choose.

Can you substitute baking soda for baking powder in brownies?

Sweet and fudge-like, brownies are a classic bake sale treat or dressed-up dessert. While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder. Choose a recipe that relies solely on baking soda or create your own substitute for baking powder by combining baking soda and other ingredients.

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A Basic Brownie

The most basic brownie recipes eliminate the leavening question altogether. You can make a rich and delicious brownie with a moist and chewy texture with no chemical leavening at all. These recipes rely on eggs to help the batter rise in the oven. If your usual brownie recipe calls for a very small amount of baking powder, you may find that you can simply leave out the baking powder altogether rather than substituting baking soda in its place.

Baking Soda Brownies

While some brownie recipes include no leavening at all, others rely on baking soda to help the batter rise. Baking soda is one of the components found in baking powder. To create the chemical reaction that leavens the dough, baking soda must combine with acidic ingredients. In brownie recipes, the acid comes from cocoa powder. If you're using a recipe that calls for baking soda, be certain that you use traditional rather than Dutch-processed cocoa.

Substitutions

If you prefer a cake-like brownie or your favorite recipe requires baking powder, you can create baking powder at home with baking soda plus an acidic ingredient. Combine 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for each teaspoon of baking powder called for in your recipe. This substitution is quite successful and mimics the chemical composition of baking powder to help create a higher and less dense brownie.

7 Baking Powder Substitutes You Must Have in Your Kitchen

Considerations

Experiment with leavening to find the combination that works best for your tastes. The simplest brownies contain little more than eggs, chocolate, butter, sugar and flour. This combination produces a dense and rich brownie with a dark chocolate flavor. Recipes that include cocoa powder and baking soda rise somewhat higher but remain quite moist and fudge-like. Adding baking powder or a combination of baking soda and cream of tartar to a brownie recipe makes it much more like chocolate cake, creating a lighter and airier texture.

Does baking soda or baking powder make things Fluffy?

No matter where you are on your baking journey, at some point you’ve probably asked yourself, “what’s the difference between baking soda and baking powder?” It’s a reasonable question: They’re both plain white powders and their names certainly sound similar. We’d be lying if we said we hadn’t wondered the same thing once or twice in the past before tying on our aprons.

It’s totally fair to be confused because baking powder and baking soda actually do have a lot in common: They’re both chemical leaveners, which means that they add volume to baked goods by generating gas during the mixing and baking of a batter or dough. Cakes, muffins, scones, quick breads, and basically anything you’re baking that doesn’t include yeast (a biological leavener) or beaten eggs (a mechanical leavener) rely on these compounds to produce a light texture or “crumb.”

Still, while they look the same, sound the same, and do virtually the same job, they aren’t substitutes for each another—at least, not entirely.

So, what’s the difference between baking soda and baking powder?

Let’s start with the science: Baking soda is the commercial name for sodium bicarbonate. When sodium bicarbonate comes into contact with an acidic liquid—think buttermilk, yogurt, sour cream, molasses, coffee, citrus juice, or vinegar—it produces carbon dioxide gas, and those bubbles produce the lift that you’re looking for. (If you’re having flashbacks to the papier-mâché volcanoes you made for the science fair, you’re on the right track.)

Definitely worth keeping in mind: This reaction starts as soon as the two ingredients are mixed together and weakens with time. A good rule of thumb is that if a recipe calls for leavening with baking soda only, you should get the batter or dough into the oven as quickly as you can before the reaction peters out. Otherwise you might end up with flat cupcakes or muffins, even if you did everything else perfectly.

Baking powder comprises sodium bicarbonate and powdered acid—often cream of tartar. When moisture is added to baking powder, the same gaseous reaction can occur without the need to introduce a separate acidic ingredient. If you’re really in a pinch, you can make a single-acting baking powder at home by mixing cream of tartar and baking soda, although we wouldn’t recommend it for every recipe. That’s because most of the baking powder you find at the grocery store is double-acting. This means that the mix includes a secondary powdered acid and cornstarch, which acts as a drying medium. With double-acting baking powder, the first reaction begins immediately when the powder dissolves in the batter, but the second reaction (driven by that secondary acid) occurs more slowly when heated.

Thanks to that delayed reaction, double-acting baking powder gives bakers a bit more flexibility. The batter or dough can sit for a little while without the baker worrying whether or not it will rise in the oven. It also allows you to bake light, airy confections in the absence of an acidic ingredient. Powder has the leavening power to puff all on its own.

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Molly Makes Dark Chocolate Chia Parfait

One other side effect of the additional ingredients in baking powder is that the mix is less concentrated (and thus less powerful) than baking soda. In fact, 1 teaspoon of baking powder has approximately the same leavening power as just ¼ teaspoon baking soda.

Why do some recipes contain both baking soda and baking powder?

If it’s really as simple as whether or not a recipe has an acid in it, then why all the fuss about when to use baking soda versus baking powder—and why do some recipes call for both? Well, it turns out that reality is a bit more complicated. For one, when you mix baking soda with an acid, it doesn’t just create CO2. It also neutralizes the acid, raising the overall pH and making the batter more alkaline. In practical terms, this lessens the sour flavor of ingredients like lemon juice and apple cider vinegar, meaning less tartness in your final dish. Push this too far by adding too much baking soda, and the recipe could end up with an unpleasant soapy flavor. Not good, right? The amounts of acid and sodium bicarbonate in baking recipes must work in perfect equilibrium for the baked item to reach the right level of airiness. In most cases that means soda plus powder.

Buttermilk biscuits are a useful example. Buttermilk is acidic, so your impulse might be to reach straight for the baking soda. But tangy buttermilk is one of the hallmarks of any good buttermilk biscuit, so you don’t want to completely neutralize the acid in your biscuit dough. Instead, you can use a bit of soda because the immediate chemical reaction with the buttermilk gives the biscuits a big lift right out of the gate. But to get the rise you want without killing the tang (which would be the result of too much baking soda), you’ll need to incorporate baking powder as well, taking advantage of the delayed double-action to add even more levity. Combining the two leavening agents produces a biscuit that is both light and tangy. In baking as in life, it’s all about balance.

Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you’ll often see both baking soda and baking powder in a recipe. Even though the ingredients are both adding air during the baking process, they’re complements, not substitutes.

If the biscuit example doesn’t have you convinced, you should also know that baking soda enhances browning, which gives baked goods their appealing golden hue. Baking soda also weakens gluten, which helps things like cookies or pancakes spread out while keeping them soft and chewy rather than overly dense.

Some recipes do call for using a single leavener and, in fact, there is a common pneumonic device to help you remember the benefits of using baking powder versus soda: “Powder puffs. Soda spreads.” As in, recipes that call only for baking soda will continue to spread in the oven following the rapid acid-base reaction, while those made with just baking powder will rise, adding lift long after baking soda has given up.

So, in short: Baking powder and baking soda are discrete ingredients with the same primary objective—making your baked goods light and fluffy—that they accomplish in different ways depending on the recipe. They can’t be substituted for each another, and most of the time, they can work as a team, supporting each other. If you take one thing from this article, it should be that if you ever see both on an ingredient list and wonder if you really have to go back to the store to pick up another box of the one you ran out of, the answer is, forever and always: Yes.

Can I use baking soda instead of baking powder for waffles?

Waffles are one of our favorite breakfast staples. You can have them your way, with fresh fruit and syrup, or even bacon and eggs!

The great thing with waffles is that they are so easy to make, and you can rustle them up with a few ingredients found in your cupboards.

A common misconception about waffles is that they have to be cooked with baking powder, which is not true. With our recipe, you can cook delicious, crispy and fluffy waffles, without baking powder!

Waffles Without Baking Powder

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Origin Of Waffles

You may be surprised to hear that waffles have been enjoyed by people for centuries. There are even some studies that suggest the Ancient Greeks had their own version of waffles, with flatbreads cooked between two hot stones.

Even in the medieval ages, people began to cook their own types of waffles, between two rounded plates much like a modern waffle maker would! As years passed, these types of waffles became very popular, and were served all across Europe.

For the most part, waffles are attributed to Dutch culture, as they are known to make the most exceptional waffles in the world. It is said that the Dutch took waffles to America sometime in the 1600s, and the rest is history.

Nowadays, waffles are found on breakfast and restaurant menus across the globe, known as one of the most popular breakfast dishes enjoyed by many people. So, are you ready to make your own?

Ingredients You Need To Make Crispy Waffles

If you want to make crispy waffles, then there are a few things that you will need. For instance, we will not get anywhere without a waffle iron, or waffle maker.

You can find these for pretty cheap on Amazon, with a variety of shapes and serving sizes to choose from. If you just need a regular waffle maker that makes four waffles at a time, then you cannot go wrong with this one:

BLACK+DECKER Flip Waffle Maker, Silver, WM1404S

Once you have your waffle maker, then you can start thinking about the ingredients that you will need to use. The main original ingredients to make waffles are eggs, flour and water.

As their popularity grew, people began to use leavening agents such as baking soda and baking powder. However, they are not completely necessary, and some people avoid using baking powder because of its nasty aftertaste.

Therefore, you do not have to go without this tasty breakfast essential anymore, just because you don’t have baking powder! With our recipe, you can either go without it, or substitute a leavening agent instead of using baking powder in your waffles.

How To Substitute Baking Powder In Your Waffles

The perfect waffles will need to be crispy on the outside, and soft and fluffy on the inside. Sometimes, what makes waffles fluffy and light, is the leavening agent such as baking powder or soda, but you actually do not need them to make delicious waffles at home.

You can substitute many different ingredients that can act as a leavening agent if you do not have baking powder at home. For instance, you could use baking soda instead, as this makes the waffles nice and light.

Or, you could substitute baking soda with a little lemon juice as this will help to expand the waffles and make them very fluffy and airy.

However, you can also use a little bit of sparkling water, as this can work as a leavening agent. To do this, all you need to do is use half of the milk in this recipe, and add some sparkling water instead, which will create a fizz and bulk up the waffles a little bit.

In addition, some people prefer to use buttermilk instead of regular milk in their waffles recipe, as this has a much higher fat content, that can make your waffles taste extra smooth.

You may be wondering how your waffles are expected to rise if there is no baking powder in the recipe. The secret is in the eggs. Eggs can work as a raising agent, you just need to whisk them up really well.

If you whisk the eggs when making the batter really well, then there will be more air bubbles inside the batter, which will in effect make the waffles much lighter, crispier and tastier when they are done!

That being said, it is fine to use our suggestions for baking powder substitutions if you wish to!

Best Waffle Toppings

One of our favorite things about waffles (along with how delicious they are) is that they are so incredibly versatile. You can customize your waffles to your tastes by adding different toppings and sauces depending on your preferences!

This means that you can enjoy them as a sweet treat, or a savory dish, depending on what you prefer.

Our favorite waffle toppings are slices of crispy bacon, with some maple syrup, but there are so many options out there! For instance, you could have bacon and eggs on your waffles, or grated or melted chocolate with some fruit.

You could even put some heavy cream, yoghurt or some berries on top of the waffles, or eat them with a dollop of nutella, honey or jellies. The choice really is up to you!

The good thing about our waffle recipe is that they are not too sweet, and only contain 1 tbsp of sugar, which means you can either put sweet toppings, or savory ones on the waffles, and they will still taste beautiful.

In addition, you can customize your waffles, or make them in fun shapes depending on what you like, and which waffle maker you have. For instance, you can make Mickey Mouse waffles:

Disney DCM-12 Mickey Mouse Waffle Maker, Red

or heart shaped waffles:

Heart Waffle Maker - Non-Stick Waffle Griddle Iron with Browning Control - 5 Heart-Shaped Waffles, Great Mothers Day Gift

or just normal waffles:

Cuisinart Waffle Maker, Double Belgian, Stainless Steel

How To Make Waffles Without Baking Powder

If you are ready to make some delicious waffles without baking powder for yourself, then you are in luck. With our easy to follow step by step recipe, you can’t go wrong, and you will have tasty, crispy waffles in just a matter of minutes!

The first thing that you are going to have to do is gather all of your ingredients. For this recipe to work, you are going to need 2 eggs, 1 ½ cups of all purpose flour, 1 cup of whole milk, ¼ cup of melted butter, 1 tbsp of granulated sugar, and 1 tsp of vanilla.

With all of the ingredients at the ready, we can get started. First, grab a large mixing bowl and combine the flour and sugar together until mixed. Then, with a new bowl, whisk together the milk, butter, eggs and vanilla extract.

Once those ingredients are combined, you will need to fold in the dry ingredients and stir them together. Then, leave the waffle batter to rest for about two minutes.

Whilst your batter is resting, you can then preheat the waffle iron. Once it has reached the perfect temperature, then pour ⅓ cup of waffle batter into the waffle iron, and cook for about 3 or 4 minutes or until the waffles are golden brown in color.

Remove the waffles from the iron once cooked, and serve up warm with your favorite toppings and enjoy!

Can you use baking soda instead of baking powder for chicken wings?

These Crispy Baked Chicken Wings are so much easier than frying but they are just as crispy! With two sauces – original buffalo wing sauce or sweet and spicy honey buffalo, everyone will love these baked buffalo wings!

Baked buffalo wings next to a dish of creamy yogurt dip.

If you love buffalo wings but don’t want to deal with the hassle and mess of frying them at home, I have a recipe for you. Oven baked chicken wings! Yes, you can get super crispy and delicious chicken wings that are BAKED instead of fried. What is the secret to the best crispy baked buffalo wings?

A photo of a box of baking soda with a red X printed on it, underneath are the words

HOW TO GET CRISPY BUFFALO OVEN BAKED WINGS?

The secret ingredient to super crispy baked chicken wings is Baking POWDER. Please be sure to use baking powder and NOT baking SODA. In addition, make sure your baking POWDER is aluminum free. Using baking soda will give your wings an off taste, so be sure you don’t mix them up. Some baking powder contains aluminum, which can also give your wings an off taste. Be sure to read the ingredients to see if it contains aluminum. The only brand I found at my grocery store that was aluminum free was the Rumford brand.

Raw chicken wings in a glass bowl, tossed with baking powder and salt.

WHY USE BAKING POWDER ON CHICKEN WINGS?

Tossing chicken wings in baking powder before baking them will help them get very crispy, rivaling the texture of a fried chicken wing. Why? Baking powder is alkaline and breaks down peptide bonds, allowing the skin to get more brown and crisp. Science!

WHAT OVEN TEMPERATURE SHOULD CHICKEN WINGS BE BAKED AT?

Although the baking powder is a very crucial ingredient in this baked chicken wing recipe, there are other factors that help us get crispy chicken wings in the oven. First of all, setting the chicken wings on a rack over a baking sheet allows the air to circulate around them better, which helps them stay crisp. The second factor is the oven temperature. We bake these chicken wings at 450 degrees F for 20 minutes, then flip and cook for another 15-30 minutes.

HOW DO YOU MAKE BUFFALO SAUCE FOR WINGS?

I made two sauces for my baked chicken wings – Original buffalo sauce and Honey Buffalo Sauce. Personally I love a sweet and spicy sauce so that was my favorite, but you can’t beat a classic either. I always use Frank’s RedHot Original Cayenne Pepper Sauce.

How to make Original Buffalo Sauce: In a sauce pan over medium heat, melt 1/3 cup of unsalted butter. Add 1/2 cup Frank’s RedHot Original, whisk to combine. Toss with baked wings and serve.

How to make Honey Buffalo Sauce: In a sauce pan over medium heat, melt 1/3 cup of unsalted butter. Add 1/2 cup of Frank’s RedHot Original, 2/3 cup of honey, 1/2 tsp garlic powder and 1/2 tsp paprika. Whisk until fully emulsified. Toss with baked wings and serve.

Looking for more Game Day Party Appetizers? Try my Buffalo Chicken Dip, my Seven Layer Dip, or my Crab Artichoke Dip!

Crispy Baked Chicken Wings

5 from 1 vote

Print Pin Rate

Course: AppetizersCuisine: AmericanKeyword: Appetizer, Chicken Recipe, Game Day Prep Time: 5 minutesCook Time: 45 minutes Servings: 23 wings Calories: 125kcal Author: Meghan McMorrow | Fox and Briar

Ingredients

Can we use baking soda instead of baking powder in cake?

2 lbs chicken wings

2 teaspoons salt (the amount of salt is 1 tsp per pound of chicken)

2 teaspoons baking powder Be sure to use aluminum free baking POWDER, not baking soda! Use 1 tsp of baking powder per pound of chicken.

For the Buffalo Sauce

1/3 cup unsalted butter

1/2 cup hot sauce

For Honey Buffalo Sauce

1/3 cup unsalted butter

1/2 cup hot sauce

2/3 cup honey

1/2 tsp garlic powder

1/2 tsp paprika

Instructions

Preheat the oven to 450 degrees F. Line a baking sheet with foil for easy cleanup (optional), then fit baking sheet with a rack. Spray rack with cooking spray to keep chicken from sticking.

Pat chicken wings dry with a paper towel. Add to a large bowl and toss with the salt and baking powder until fully coated.

Arrange wings on the rack, allowing space between each wing for heat circulation.

Bake wings for 20 minutes. Flip wings and return to the oven for an additional 15-30 minutes, until wings are cooked through and have reached your desired crispiness.

While wings are baking, make the sauce.

Make the sauce

To make the Original Buffalo sauce, melt butter in a sauce pan over medium heat. Add hot sauce and whisk to combine.

To make the honey buffalo sauce, melt butter in a sauce pan over medium heat. Add the other ingredients, whisk until fully combined.

When wings are done, transfer to a large bowl and toss with the sauce until fully coated. Serve right away.

Notes

*As mentioned before, it is very important that you use baking powder and not baking soda. Also, be sure your baking powder is aluminum free, or it may give the wings an unpleasant taste.

Nutrition

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Did you like this recipe?

Please comment, rate and share!

Can I use baking soda instead of baking powder for pancakes?

How we make the best homemade fluffy pancakes. This easy recipe makes pancakes that are light and fluffy. You only need a few simple ingredients that you probably have in your kitchen right now. Jump to the Easy Fluffy Pancakes Recipe

A stack of fluffy pancakes

How to Make Fluffy Pancakes

Say goodbye to the boxed pancake mix. Everything you need to make delicious pancakes is probably sitting in your kitchen right now. This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious and they are easily adapted to what you have in your kitchen. Let’s do this!

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Stack of homemade pancakes with berries

Pancake Ingredients

We love simple, no-fail recipes and this pancake recipe is just that. It’s quick to make, and we’re willing to bet you’ve got everything you need to make them right now. We call for eggs in this recipe. If you are looking for egg-free pancakes, here is our recipe for vegan pancakes. Here’s a quick breakdown of what you will need (the full recipe with ingredient amounts is shared in the recipe below).

Flour: Use all-purpose flour, whole wheat flour, or a combination of the two. For gluten-free pancakes, use your favorite gluten-free flour blend or try buckwheat flour. Here is our buckwheat pancake recipe for reference.

Sugar: We use granulated sugar, but other sugars like coconut sugar, raw sugar, or brown sugar will work in the recipe.

Baking Powder: It is the baking powder that makes these pancakes light and fluffy. If you’d like to make pancakes without baking powder, I have shared tips for using baking soda in the frequently asked questions below.

Salt: We like to use 1/2 teaspoon of fine salt. It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, consider reducing the salt to 1/4 teaspoon.

Milk: Whole milk, reduced-fat, and even skim milk will work in this recipe. For dairy-free pancakes, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk). I’ve also used orange juice in place of the milk before and it worked nicely. If you’d like to use buttermilk, take a look at our recipe for Buttermilk Pancakes.

Melted Butter: You can’t beat the taste of butter for this, but if you need a plant-based option, melted coconut oil or melted plant-based butter work, too. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, reduce the amount of salt by 1/4 teaspoon.

One Egg: The egg adds structure, flavor, and fluffiness. I’ve shared tips in the frequently asked questions below for making pancakes without eggs. We use a flax egg. You might also enjoy our recipe for vegan pancakes.

Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.

We have lots of pancake recipes on the blog. If you love blueberries, you must take a look at this recipe and if you like to swap regular flour for whole wheat, try these fluffy whole wheat pancakes. We have also recently added a vegan pancake recipe to the blog, which we both love!

Our Step-by-Step Method for the Fluffiest Pancakes

These simple pancakes come together fast! They are perfect for kids (if you scroll through the reviews so many our of readers makes these with their kids and sometimes the kids even make them!) To make them follow these easy steps:

Whisk dry ingredients together

Melt butter and warm milk (we use the microwave)

Whisk wet ingredients together

Combine the dry and wet ingredients

Cook on a hot buttered skillet

Enjoy!

Here’s the secret to the fluffiest pancakes: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake — it makes them heavy and flat, not fluffy.

By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins as well as our favorite waffles.

Mixing the pancake batter

When we are ready to cook, we combine the two mixes with a fork or whisk. I like to stir until I no longer see dry clumps of flour. There can be some small lumps, though.

The middle of fluffy pancakes

See how fluffy these pancakes are?

The recipe makes 8 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 4 people. If you have some pancakes leftover, you can freeze them! I love this trick for when just one of us wants pancakes in the morning. Check the frequently asked questions below for how we freeze them.

Variations

This is our basic pancake recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:

Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries or mashed and sliced banana)

Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added a banana to these spiced banana pancakes)

Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes with a cinnamon roll glaze)

Try replacing some of the all-purpose flour with whole wheat flour (see our easy fluffy whole wheat pancakes).

Add a few spoonfuls of flax seeds, oats, or reduce the sugar.

What Our Readers are Saying

There are lots of things you can do to make these your own. If you’d like, come back and share what worked for you. We’d love to read about it. In fact, here’s what our readers have been saying about the recipe:

“Best pancakes we’ve made so far. Delicious!” – Leigh

“This was an amazing recipe! I make homemade pancakes with my kids and they always come out flat and rubbery, these are fluffy and my kids keep asking for more!” – Ebony

“Pancakes from heaven! So light and fluffy. I had to make a second batch, no one could stop eating them!” – Kimberly

“These are by far the BEST pancakes I have ever eaten!” – Kayla

Frequently Asked Questions

Since posting this recipe, we’ve had some frequently asked questions. Here are the most common:

Can I make pancakes without baking powder? Yes, absolutely. To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 ¼ cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, they will be just as fluffy as the original recipe.

How to make pancakes without eggs? For pancakes without eggs, we use a flax egg. To make a flax egg, mix one tablespoon flaxseed meal (ground raw flaxseed) with 3 tablespoons water. Set it aside for about 15 minutes in the refrigerator to thicken, and then use to replace the egg in the recipe. We also recommend that you look at our Vegan Pancakes Recipe.

Can I make the pancakes ahead of time? Can I freeze the pancakes? Yes! These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two, or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes (or until they are hard). Then divide them between freezer bags with a sheet of parchment or wax paper between them (so they don’t stick to one another). To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, package them in foil then place them into a 350°F oven for about 10 minutes.

What to Serve with Pancakes

We love serving pancakes with fruit! Try this easy fruit salad.

Bacon or sausage is classic, here’s our favorite way to cook bacon.

I love scrambled eggs for breakfast, here’s how we make them.

Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. Since sharing the first video, we have updated it. To watch the old recipe video, watch it on YouTube.– Adam and Joanne

562 comments / 345 reviews

Easy Fluffy Pancakes from Scratch

PREP 10minsCOOK 20minsTOTAL 30mins

These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter.

*We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Makes 4 servings, 2 pancakes each

WATCH US MAKE THE RECIPE

YOU WILL NEED

1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour

2 tablespoons sugar

1 tablespoon aluminum-free baking powder, see notes for substituting baking soda

1/2 teaspoon of fine sea or table salt or 3/4 teaspoon kosher salt

1 ¼ cups (295 ml) milk, dairy or non-dairy

1 large egg

4 tablespoons unsalted butter, melted, plus more for skillet

1 teaspoon vanilla extract

DIRECTIONS

MAKE BATTER

Whisk flour, sugar, baking powder, and the salt in a medium bowl.

Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.

Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

COOK PANCAKES

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.

Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

ADAM AND JOANNE'S TIPS

Measuring the flour: Measuring flour incorrectly can cause this recipe to fail. Either measure by weight (grams) or to fill your measuring cup, fluff up the flour in your canister or bag, and then spoon the flour into the measuring cup. When the cup is full, use something flat (like a butter knife) to scrape the excess flour off of the top of the measuring cup.

Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Rumford and Bob’s Red Mill are examples) since they prevent that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe).

Substitute for baking powder: To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 ¼ cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, the pancakes will be just as fluffy as the original recipe.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Can you substitute anything for baking soda?

NUTRITION PER SERVING: Serving Size 1 pancake / Calories 184 / Protein 4.5g / Carbohydrate 23.8g / Dietary Fiber 0.7g / Total Sugars 5.2g / Total Fat 7.8g / Saturated Fat 4.5g / Cholesterol 42.3mg / Sodium 173.5mg

AUTHOR: Adam and Joanne Gallagher

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What is a substitute for 1 tablespoon of baking powder?

It happens to the best of us: You're in the middle of a baking project and you realize you're missing an ingredient. Sometimes you can just wing it, but if you're out of baking powder, things get a little trickier—it's not something you can just leave out of a recipe. And if you're like Ree Drummond, you may not be able to just pop out to the supermarket—her nearest grocery store is 30 minutes away! Don't worry: There are a bunch of baking powder substitutes that will do the trick. As long as you still have some baking soda hiding in your pantry, you're golden.

First things first: Baking powder and baking soda are not the same, so you can't just swap one for the other. Both are leavening agents, but they act differently in recipes. Baking powder is actually baking soda mixed with an acid. When baking powder comes in contact with a liquid, it releases carbon dioxide bubbles, which cause baked goods to rise. Most baking powder that you buy at the store is "double-acting," which means it's activated once when it hits liquid and again when it's heated. Baking soda will also help your favorite cakes and cookies rise, but it needs something acidic, like lemon juice, buttermilk ,or vinegar, in order to work.

Another important thing to remember—baking powder doesn't last forever. It's usually good for about 12 months if stored in a cool, dry place, but, like any ingredient, it can go bad sooner. Always check the expiration date to start. If your baking powder is past its prime or if you’re worried it might not be potent, here’s an easy test: Mix ½ teaspoon baking powder with ½ cup hot water; the mixture should bubble right away. If your baking powder has lost its oomph or you're just totally out of it, try one of these easy baking powder substitutes—they'll save the day so you can get back to your biscuits.

Baking Powder Substitute: Cream of Tartar + Baking Soda

cream of tartar

THE PIONEER WOMAN

The best baking powder substitute is a mix of baking soda and cream of tartar. The cream of tartar adds acidity to the baking soda—it's basically homemade baking powder. Use this in a pinch, or make a larger batch and store it in an airtight container for baking powder emergencies. To make 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).

Baking Powder Substitute: Buttermilk + Baking Soda

buttermilk

THE PIONEER WOMAN

Buttermilk is very acidic, so it works well to activate baking soda—which makes the duo a great baking powder substitute. If a recipe calls for 1 teaspoon baking powder, add ¼ teaspoon baking soda with your dry ingredients and ½ cup buttermilk with the wet ingredients. You'll need to reduce the other liquids in the recipe to accommodate the extra ½ cup, so this isn't a great option for recipes that don't call for a lot of liquid to begin with.

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Baking Powder Substitute: Yogurt + Baking Soda

yogurt

THE PIONEER WOMAN

Yogurt is another acidic ingredient that, when mixed with baking soda, can mimic the effects of baking powder. Use the same formula as you would for buttermilk: If a recipe calls for 1 teaspoon baking powder, add ¼ teaspoon baking soda with the dry ingredients and ½ cup plain yogurt with the wet ingredients, then don’t forget to reduce the other liquids by ½ cup.

Baking Powder Substitute: Sour Milk + Baking Soda

milk

THE PIONEER WOMAN

If your milk has turned sour but isn’t curdled yet, that means it has started to undergo the process of fermentation and contains lactic acid, which will activate baking soda. It's unlikely you'll happen to have milk that's perfectly sour (but not spoiled!) when you need a baking powder substitute, but if you do, use it the same way you would use buttermilk or yogurt in combination with baking soda.

Baking Powder Substitute: Lemon Juice + Baking Soda

lemon

THE PIONEER WOMAN

Lemon juice is high in citric acid, so it’s great for activating baking soda as a baking powder substitute. Just be warned: Lemon juice also has a strong flavor. Use it as a replacement in recipes that only call for a small amount of baking powder (or in a dish where you wouldn't mind a lemony flavor). To replace 1 teaspoon baking powder, add ¼ teaspoon baking soda with the dry ingredients and ½ teaspoon fresh lemon juice with the wet ingredients.

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Baking Powder Substitute: Vinegar + Baking Soda

white vinegar

THE PIONEER WOMAN

Just like lemon juice, 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 ½ teaspoon vinegar with ¼ teaspoon baking soda.

Baking Powder Substitute: Molasses + Baking Soda

molasses

THE PIONEER WOMAN

Molasses isn’t very acidic, but when mixed with baking soda it can have similar leavening properties as baking powder. It’s basically sugar (sugar cane juice that has been boiled), so it’ll add more sweetness to a recipe. Make sure you take that into account and reduce some of the sugar in your recipe. Also keep in mind that molasses is a liquid, so you’ll need to reduce the other liquids in the recipe to accommodate. To replace 1 teaspoon baking powder, mix ¼ cup molasses and ¼ teaspoon baking soda.

Baking Powder Substitute: Whipped Egg Whites

whipped egg whites

THE PIONEER WOMAN

Most baking powder substitutes require the use of baking soda, but if you don’t have that on hand either, you may be able to use whipped egg whites to add a bit of volume in some recipes. Beat an egg white or two to soft fluffy peaks and gently fold into your batter (don’t overmix or the whites will deflate). This won't work for all recipes, but it's a decent option for pancakes or waffles.

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Baking Powder Substitute: Self-Rising Flour

self rising flour

THE PIONEER WOMAN

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.

Baking Powder Substitute: Club Soda

club soda

THE PIONEER WOMAN

Guess what? Water + baking soda = club soda. If you are really in a pinch and don’t have baking powder OR baking soda, use this lightly salted carbonated water in place of the milk or water in your recipe and it will provide a little extra volume. Only use it if you need a little lift though—it isn’t a miracle worker!

Can I use baking soda instead of baking powder for cookies?

Baking is often considered an exact science, with finely tuned recipes broken down into specific measurements of ingredients, each included to play a specific role that affects the texture and taste of the cookie. Making adjustments to recipes can be daunting, particularly to a novice baker, as any small change may result in a significantly different result. Two of the most common ingredients included in a typical cookie recipe are baking soda or baking powder. Though they are often utilized in small amounts (like a teaspoon), their impact is incredibly important to the final result of the cookie. Substituting baking soda in a cookie recipe is a challenge, but not an impossible task. While baking soda is a powerful chemical agent that plays an important role in baking, there are substitutions that can be made to produce a delicious batch of cookies. To understand how to successfully prepare cookies without baking soda (and without a disappointing result), it is necessary to understand what baking soda is and how it functions within baking, the possible substitutions for baking soda in cookies and how they function, and tips to keep in mind when making cookies without baking soda.

What Is Baking Soda?

While baking soda is a common household ingredient, many people do not realize exactly what baking soda is. Baking soda is also known as sodium bicarbonate, bicarbonate of soda and sodium hydrogen carbonate. The chemical formula for baking soda is NaHCO3. This chemical formula shows that baking soda is comprised of sodium ions and bicarbonate ions. At its most base level, baking soda is a mineral, called nahcolite, that produces carbon dioxide when combined with something acidic. This definition conjures up images of bubbles emanating from a volcano at a science fair, so what does it have to do with baking? Baking soda is a frequently used ingredient because of its ability to act as a leavener. In baking a leavener helps cookie dough or batter to rise, as the cookies bake on the baking sheet. When baking soda is included in a cookie recipe, it often has an acidic ingredient as its counterpart, such as pumpkin, molasses, maple syrup, buttermilk, brown sugar or lemon juice. When baking soda is mixed with an acid, the baking soda produces bubbles and a carbon dioxide gas, which cause the raw dough or batter to rise as a result. When baking soda is used in cookies, it gives the cookies a chewy, coarse texture. You will know you forgot to add a leavener if your cookies turn out somewhat hard and flat. While it is often known for its uses in baking, baking soda is also utilized for a variety of functions outside of baking.

Baking Soda VS Baking Powder | The Difference & How to Substitute | Le Bon Baker

Baking soda is an extremely versatile substance with a variety of uses. It is utilized in a variety of natural remedies and uses, because of its effectiveness and cost savings. Baking soda has been shown to help with neutralizing acid and improving pH balance within the body. Drinking a combination of water and baking soda may help return the body to a neutral state and can ease the symptoms of heartburn and acid reflux. In addition to its digestive benefits, baking soda has also been shown to kill bacteria and is thought to be effective in warding off skin and nail infections, yeasts and dermatophytes in human beings. Baking soda’s alkalizing effects have also made it useful in helping to combat urinary tract infections, which has been thought to alkalinize the urine and reduce acidic pH levels. In addition to these uses, baking soda is considered to be a natural remedy for a variety of ailments, including itchy skin and sunburns. Baking soda is also thought to be an effective natural teeth whitener.

With this understanding of its basic structure and functions in mind, it is now possible to explore some of the best baking soda replacements for cookies.

Baking Soda Replacements for Cookies

When making cookies without baking soda, it is important to keep in mind the type of cookie you are making and the kinds of ingredients that the recipe calls for. Cookies that rely heavily on acidic ingredients will not be the best to substitute baking soda, as it may produce varied results. When substituting baking soda, it is better to stick to soft, sugar-based doughs like sugar cookies or chocolate-chip cookies or to traditionally dense, firm cookies such as shortbreads or English biscuits, which often have recipes without baking soda. Below is a list of baking soda replacements to try the next time you are making cookies.

Potassium Bicarbonate

One of the most commonly used substitutes for baking soda in cookies is potassium bicarbonate. Potassium bicarbonate is often used by individuals who are looking to limit their sodium intake, as it contains none of the sodium that baking soda has--despite having the same leavening capabilities. Because it does not contain sodium, this option is often recommended for individuals who have circulatory or heart issues. Unfortunately, potassium bicarbonate is not as widely available as baking soda and is often not available in a typical grocery store. However, if you are looking to swap out baking soda in your cookie recipe, this is perhaps the best option available. To find it, look in the supplement section of a drugstore or health store, since it is sometimes utilized to help individuals who have acid reflux or high blood pressure. When substituting potassium bicarbonate for baking soda in a cookie recipe, you will not need to adjust the ingredient amounts. That is to say if you are using a cookie recipe that calls for one teaspoon of baking soda, substitute it with one teaspoon of potassium bicarbonate instead. When using potassium bicarbonate as a baking soda substitute, be sure to pay close attention to the acid in the recipe. It is recommended that if the recipe calls for an acidic ingredient like yogurt or sour cream, that it be substituted with milk or water to achieve the same effects in the cookie, since potassium bicarbonate will have a slightly different effect than traditional baking soda. In addition, the cookie may be lacking a bit of the salt flavor it would have normally gotten from the baking soda. If you are not sodium restricted, add one teaspoon of salt for every two to three teaspoons of potassium bicarbonate used to enhance the flavor of the cookie dough.

Baking Powder as a Baking Soda Substitute

When looking for baking soda replacements, you may find many sources referring to baking powder as one of the best substitutes for baking soda. However, this can be misleading, since many sources do not delve into the composition of baking powder. It is necessary to understand what baking powder is and how it differs from baking soda. While baking soda is pure sodium bicarbonate, baking powder is a combination of baking soda plus another acid that is also in the presence of an inactive ingredient that keeps the mixture from reacting (an inert stabilizer). Essentially, baking powder is baking soda, cream of tartar (a dry acid, one of many dry ingredients) and sometimes cornstarch. If you are truly looking to avoid using baking soda, baking powder is not a viable substitute since at its most base level, it is comprised of baking soda. With that being said, if you are not averse to a substance that contains baking soda and additional chemical agents, baking powder can be used as a substitute for baking soda in cookies.

When using baking powder as a baking soda substitute, keep in mind that baking soda is much stronger than baking powder. Baking soda is generally three to four times stronger than baking powder. If you are using baking powder as a baking soda substitute, for every one teaspoon of baking soda a recipe calls for, substitute three teaspoons of baking powder. In addition, baking powder produces a slightly different texture in cookies than baking soda does. While baking soda will create a coarse, chewy cookie texture, baking powder will produce a light, fine cookie texture.

To achieve the best cookie results, use a double-acting baking powder as a substitute. A double-acting baking powder will achieve a better rise in the cookies that the single-acting variety, which may not have enough power to raise the cookies properly. If using baking powder as a substitute for baking soda, it is also recommended to replace the acidic liquid in the cookie recipe with a non-acidic liquid. The reasoning behind this recommendation has to do with the leavening process of double-acting baking powder. When the double-acting baking powder is exposed to liquids, it experiences its first leavening reaction. The acid that is present in liquids like buttermilk can halt that leavening reaction and result in cookies that have not risen adequately.

When replacing acidic liquids in a cookie recipe with non-acidic liquid, use a one to one ratio. For trickier acids, such as citrus juice, you can still replace it with water or milk, but be sure to include citrus zest in the recipe as well to achieve the flavor profile that the cookie recipe calls for.

Is baking soda same as baking powder?

You’re probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. While baking powder contains bicarbonate of soda, aka baking soda or sodium bicarbonate, the two react differently in cooking and cannot be substituted equally.

Difference between Baking Powder and Baking Soda

Baking powder and baking soda are both leavening agents, which means they cause dough or batter to expand by releasing gas. Yeast is another leavening agent you might know about.

Even air (caused by vigorous whipping and mixing) or steam (created by heat in the oven) can be leavening agents, depending on the baking method.

Baking soda and baking powder are more common in recipes for cookies, cakes, and quick breads, and they are responsible for giving baked goods the light, fluffy, porous structure that makes them delicious. If you’re wondering, “what makes bread rise, baking soda or baking powder?” the answer is both, depending on the recipe.

Even though baking soda and baking powder both perform the same job in baking, they are chemically different and cannot be substituted one for one in recipes. That’s because the way they react and create air differs. Not knowing the difference between baking soda and baking powder can cause your baked goods to go flat. Literally.

Baking Soda vs. Baking Powder in Recipes

Baking Soda

Baking soda is pure sodium bicarbonate, a fine white powder that has many uses. You may wonder about bicarbonate of soda vs. baking soda, but they are simply alternate terms for the same ingredient. If your recipe calls for bicarbonate of soda, it is simply referring to baking soda.

Baking soda is a quick-acting leavening agent. As soon as pure baking soda is blended with moisture and an acidic ingredient, such as honey, buttermilk, molasses, chocolate, yogurt, sour cream, brown sugar, or cocoa, a chemical reaction occurs that produces bubbles of carbon dioxide. These bubbles are what gives the light texture you want in baking.

The trick with baking soda in recipes is that the reaction that creates the bubbles is immediate, so you want to get the batter or dough into the oven quickly, before all the bubbles dissipate. That’s why baking soda is used for “quick” recipes for biscuits or breads. There’s no waiting around for yeast to do its work and dough to rise.

Baking Powder

Baking powder, on the other hand, is a blended mixture containing baking soda, acidic salts or dry acids, and often a starch such as corn starch. Baking powder typically contains tartaric acid, more commonly known as cream of tartar.

Cream of tartar is a dry acid, so when you use baking powder, you are adding the acidic ingredient that will produce the carbon dioxide bubbles at the same time. Typically, baking powder is called for in recipes that do not otherwise have an acidic ingredient, such as molasses or buttermilk.

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action.

Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda. Also similarly, that quick reaction means you need to get the batter or dough into the oven quickly.

Double action baking powder is more commonly used, and has two leavening periods (hence the double action). The first surge of air bubbles is created when the alkaline baking soda and the acidic cream of tartar are combined with the recipe’s milk or water.The second leavening period happens when the ingredients reach a certain temperature, as occurs during baking in your oven.

Baking Soda and Baking Powder Conversions

Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste. Instead, follow these conversions for baking soda and baking powder.

Baking Soda for Baking Powder Conversion

If you don’t have baking powder and you’re trying to substitute baking soda, you will need much less baking soda than the amount of baking powder the recipe originally called for. Too much baking soda in a recipe can give your baked goods a metallic or soapy taste, so be careful with your amounts in conversions.

As a rule of thumb, 1 teaspoon of baking powder is equivalent to ¼ teaspoon of baking soda in terms of leavening power. But there’s more you must do.

Remember, baking powder comes with its own acid included, and it's the reaction between the acidic cream of tartar, the alkaline baking soda, and water that creates the leavening action and the air bubbles you need. If you’re substituting baking soda for baking powder, you also need to add an acid to the recipe. If you do not, you’ll be left with that metallic or soapy taste and flat, dense, hard baked goods. Try this instead.

1 tsp. baking powder = ¼ tsp. baking soda plus ½ tsp. cream of tartar

(1 part baking soda to 2 parts cream of tartar).

What if you don’t have cream of tartar, either? You can still do a baking powder to baking soda conversion by adding another acid to create the carbon dioxide bubble-releasing action.

1 tsp. baking powder = ¼ tsp. of baking soda plus 1 tsp. of lemon juice or white vinegar

(1 tsp. vinegar or lemon juice for every ½ tsp. cream of tartar)

Vinegar and lemon juice are acids, which will combine with the baking soda to create the leavening action. Lemon juice or vinegar will affect the taste of the batter somewhat, so you might want to compensate by adding a bit more sugar (e.g., 1-2 tablespoons) or just go with a slightly tangier taste.

Baking Powder for Baking Soda Conversion

If your recipe calls for baking soda and all you have on hand is baking powder, the conversion is a little easier. Remember that baking soda is 3-4 times stronger than baking powder, so you’ll need a lot more baking powder to get the same leavening action.

As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example,

1 teaspoon baking soda = 3 teaspoons baking powder.

A recipe that called for baking soda already had an acid, such as cocoa, molasses, or honey included to neutralize the alkaline baking soda and create the air bubbles. Baking powder had the cream of tartar acid included anyway, so you’ll be fine with leavening.

Lessons Learned About Baking Soda vs. Baking Powder

Some people wonder, “is cream of tartar baking soda?” and after reading this article, you can tell them. No, cream of tartar is not the same as baking soda, but it is what you add to baking soda to get baking powder.

In sum, here are the basics:

Baking soda and baking powder are not the same.

Sodium bicarbonate and bicarbonate of soda are other names for baking soda.

Baking powder is made of baking soda plus cream of tartar and cornstarch.

Baking powder can be substituted for baking soda by tripling the amount of baking powder.

Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Baking soda or baking powder are essential for your baked goods to come out light, airy, and with the right texture.

Every home needs at least one box of ARM & HAMMER baking soda at all times, for your baking and household needs.

What if you’re baking and you don’t have either baking soda or baking powder on hand? A run to the store or asking a neighbor are your only options at that point. There are baking hacks, but you need some basics, such as ARM & HAMMER baking soda, on hand to work with.

Best of luck in baking, and check out a couple of our top dessert recipes that use both ingredients.

What can I use if I dont have baking powder?

My Favorite Baking Powder Substitute

Have you ever run out of baking powder and wondered if you could sub in baking soda? Or baked up some biscuits/muffins and wondered why they were so flat? If so, you’re not alone.

Baking Soda vs. Baking Powder - What's the Difference?

To solve these problems, I’ve put together this collection of homemade baking powder substitutes that you can turn to when your baking powder runs out or expires. Each method is pretty easy to mix together, but more importantly, they’ll get you the leavened results you’re looking for!

Why Would You Need to Replace Baking Powder?

Baking powder may need to be replaced because, like anything else, it has an expiration date. After it expires, it becomes less effective as a leavening agent, which means it won’t lift your baked goods like it’s supposed to.

You can test the baking powder to see if it has expired by putting 1/2 tsp or so into some warm water. If the mixture fizzes, it’s still good. If it doesn’t, you’ll want to throw the rest of the baking powder out.

Baking Powder in a measuring spoon

What Does Baking Powder Do in a Recipe?

Baking powder is a leavening agent that will help your baked goods rise, and it can also lighten the texture of whatever it is that you are making.

When mixed with water, the dry acid in the baking powder reacts with the base, and the result is a release of carbon dioxide. That release causes bubbles to form, which in turn makes your recipe rise.

PRO TIP: Always make sure you are using ALUMINUM FREE Baking Powder when baking!

aluminum free baking powder collage

What is the Difference Between Baking Powder and Baking Soda?

There is a difference between the two, even though you will sometimes hear people mix them up. They are both used to help whatever you are baking rise up nice and tall, but you can’t just substitute one for the other without changing the amount the recipe calls for.

Baking soda is a base, which means that it needs to mix with an acidic ingredient, like lemon juice or milk, in order to leaven something. If it is not mixed with an acid, it leaves a metallic taste in the baked good, which is obviously not the desired result.

Baking Powder is a mix of baking soda and a dry acid (and sometimes cornstarch), which means that it doesn’t need another acidic ingredient in order to leaven the baking product, like baking soda does.

ingredients to make homemade baking powder

Baking Powder Substitute Options

What are the actual substitutes? Let me tell you about them! There are a couple of different options:

Make Your Own

To make 1 tsp, all you need is cream of tartar, cornstarch, and baking soda – the three ingredients used in baking powder. Use 1/2 tsp cream of tartar, and 1/4 tsp of the remaining ingredients, and you’re good to go! To make more, double or triple the proportions.

Use Baking Soda

Baking soda can be substituted for baking powder, but it requires more than just swapping one for the other. Baking soda is 3 times stronger than baking powder, so if a recipe calls for 1 tbsp of baking powder, you’ll want to use 1 tsp of baking soda. You will also need to add 1 tsp of an acid (such as vinegar or lemon juice) per every 1/2 tsp baking soda to balance out the base.

Baking powder, Baking soda & Eno Are they same or Different??

Use Lemon Juice

A slightly different mixture of lemon juice and baking soda will also work. Use 1/2 tsp lemon juice and 1/4 tsp baking soda as a substitute for every 1 tsp baking powder.

Use Self-Rising Flour

Self-rising flour has leavening agents already inside of it, so by subbing that in for all-purpose flour, you eliminate the need for extra baking powder. For example, if a recipe calls for 1 cup all-purpose flour, use 1 cup self-rising flour.

How to Store Homemade Baking Powder

The best way to store baking powder is to keep it at room temperature in an airtight container.

What happens if I use baking soda instead of baking powder?

Say you're in the middle of making pancakes, and you realize that you're out of baking powder. You may be tempted to simply substitute baking soda for baking powder in a panic—but don't do that. That's because baking soda is not a baking powder substitute. If you swap in an equal amount of baking soda for baking powder in your baked goods, they won't have any lift to them, and your pancakes will be flatter than, well, pancakes. You can, however, make a baking powder substitute by using baking soda.

All you need to make baking powder are two ingredients: baking soda and cream of tartar. According to our friends at MyRecipes, you should "combine ½ teaspoon cream of tartar plus ¼ teaspoon baking soda for every 1 teaspoon of baking powder." So if you need two teaspoons of baking powder, use a teaspoon of cream of tartar with a half-teaspoon of baking soda.

If you don't have cream of tartar on hand in your pantry, you can still use baking soda as a base for a baking powder substitute. You just need another acid to replace the cream of tartar, like lemon juice or white vinegar. Cooking Light recommends substituting one teaspoon of lemon juice or vinegar for every half-teaspoon of cream of tartar. So that means you'd use a teaspoon of lemon juice plus a ¼ teaspoon baking soda to make 1 teaspoon of baking powder.

The biggest issue with using white vinegar or lemon in place of cream of tartar is that the liquid will affect the taste, so you probably don't want to use vinegar in a sweet pancake batter. But otherwise, it's a good hack in a pinch. (Just be sure to add baking powder to your shopping list.)

You can substitute baking soda for baking powder. Just use:

1/3 teaspoon baking soda for every 1 teaspoon baking powder

2/3 teaspoon baking soda for 2 teaspoons baking powder

1 teaspoon baking soda for 1 tablespoon baking powder.

If you have cream of tartar, add double the amount of the baking soda when subbing for baking powder, so:

ALL ABOUT LEAVENING | baking soda, baking powder, yeast, and steam

1/3 teaspoon baking soda plus 2/3 teaspoon cream of tartar for every 1 teaspoon baking powder

2/3 teaspoon baking soda plus 1 1/3 teaspoon cream of tartar for 2 teaspoons baking powder

1 teaspoon baking soda plus 2 teaspoons cream of tartar for 1 tablespoon baking powder

How to Substitute Baking Soda and Baking Powder

How to Substitute Baking Powder for Baking Soda

This is trickier. Because you would need to use 3 times as much baking powder to get the same rising effect, you could end up with a bitter, chemically taste if you add too much leavening. If you have one teaspoon of baking soda, then go for 1 tablespoon baking powder; if the recipe calls for more than 1 teaspoon baking soda, you may want to wait for another time.

Not enough leavening will prevent baked goods from rising as much as they should, and yet too much leavening could cause baked goods to fall. In either case, you won’t get the light results you’re looking for. Always use the exact amount stated in the ingredient list.

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