Baking powder is a leavening agent used in baking to help baked goods rise. It is made by combining baking soda, an acid (such as cream of tartar), and cornstarch to stabilize the mixture.

Baking powder is commonly used in recipes such as cakes, loaves of bread, and pancakes. It cannot be substituted 1:1 with baking soda, as the acid component is necessary for the reaction to take place. However, baking soda combined with an acid such as vinegar or lemon juice can be used as a substitute in some recipes.

How To Substitute Baking Powder In Most Recipes

Substitute	Description	Instructions/Serving Size
Yogurt	A tangy dairy product that can add acidity to a recipe.	Use 1 tablespoon of yogurt for every 1 teaspoon of baking powder.
Buttermilk	A cultured dairy product that provides acidity and tanginess.	Use 1 tablespoon of buttermilk for every 1 teaspoon of baking powder.
Vinegar	A sour liquid that can be used to add acidity to a recipe.	Use 1 teaspoon of vinegar for every 1 teaspoon of baking powder.
Cream of Tartar	An acidic powder often used in baking.	Mix 2 parts cream of tartar with 1 part baking soda to replace 1 teaspoon of baking powder.
Molasses	A thick, sweet syrup that can add flavor and acidity to a recipe.	Use 1 tablespoon of molasses for every 1 teaspoon of baking powder.
Club Soda	A carbonated beverage that can add acidity to a recipe.	Use 1/4 cup of club soda for every 1 teaspoon of baking powder.
Sour Milk	Milk that has been fermented and has a tangy flavor.	Use 1 tablespoon of sour milk for every 1 teaspoon of baking powder.
Lemon Juice	A tart liquid that can add acidity to a recipe.	Use 1 teaspoon of lemon juice for every 1 teaspoon of baking powder.
Whipped Egg Whites	A protein-rich ingredient that can add structure and lightness to a recipe.	Use 2 egg whites whipped until stiff peaks form to replace 1 teaspoon of baking powder.