No Baking Powder? Here’s What to Use Instead
Out of baking powder? Make 1 teaspoon by mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar. That’s the exact equivalent and it works instantly. No cream of tartar either? You can lean on an acidic ingredient like buttermilk or yogurt with a little baking soda. Here’s every option, with the ratios.
The Quick Version
- Best swap: ¼ tsp baking soda + ½ tsp cream of tartar = 1 tsp baking powder.
- Baking soda alone works only with an acid in the recipe (use ¼ the amount).
- Buttermilk or yogurt + baking soda can replace baking powder.
- Self-rising flour already has baking powder built in.
Baking powder substitutes (per 1 tsp)
- ¼ tsp baking soda + ½ tsp cream of tartar — the exact equivalent. Mix and use right away.
- ¼ tsp baking soda + ½ cup buttermilk or yogurt — replace ½ cup of the recipe’s liquid with the acidic one.
- ¼ tsp baking soda + ½ tsp lemon juice or vinegar — works in small recipes.
- 1 cup self-rising flour — swap for 1 cup AP flour and skip the added powder and salt.
Foolproof tip: whatever swap you use, get the batter into the oven promptly — homemade baking powder and baking-soda-plus-acid start reacting the moment they’re wet and lose lift if the batter sits.
Frequently asked questions
What can I use instead of baking powder?
¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp. No cream of tartar? Baking soda + an acidic liquid like buttermilk.
Can I use baking soda instead?
Only with an acid in the recipe. Use ¼ the amount — soda is ~3× stronger — and it needs buttermilk, yogurt, lemon, brown sugar or cocoa to rise.
How do I test if baking powder still works?
Stir 1 tsp into ⅓ cup hot water — vigorous bubbling means it’s active; a weak fizz means it’s expired.
Can I use self-rising flour?
Yes — it has ~1½ tsp baking powder and ¼ tsp salt per cup, so leave out the recipe’s added powder and salt.
More baking help
See our full baking substitutions cheat sheet, or why your cake sinks (often a leavening issue).
