Baking and suddenly realize you’re out of baking powder? No problem! Here are the best substitutes to save your recipe.

1.White Vinegar or Apple Cider Vinegar + Baking Soda

Need a quick substitute for baking powder? Vinegar and baking soda are here to save the day! It’s a bit of kitchen magic, but trust us, it’s worth it.

First, take the amount of baking powder your recipe calls for and multiply it by 1/3–that’s how much baking soda you’ll need. Then, double that amount with vinegar.

For example, if your recipe needs 1 teaspoon of baking powder, use 1/3 teaspoon of baking soda and 2/3 teaspoons of vinegar. Sounds like a lot, but it’s easier than you think!

Plus, once it’s ready, it mixes into most recipes in a snap. You don’t even need to tweak the sugar or other liquids.

A quick tip: If you use apple cider vinegar, it might leave a hint of flavor, but that’s totally fine in robust recipes like a dark chocolate cake.

Swap 1 teaspoon of baking soda with 1/3 teaspoon of baking soda + 2/3 teaspoons of vinegar, and you’re good to go!

2.Buttermilk + Baking Soda

Looking for a simple way to add some zing to your baked goods? Try using buttermilk with baking soda!

Not only does it add the perfect acidity, but it also gives your treats an extra moist texture. Just remember to cut back on the other liquids in the recipe to make it work.

One thing to keep in mind: this trick doesn’t work for super firm doughs like cookies. But for recipes that already call for buttermilk, like cakes or pancakes, it’s a breeze.

Just mix the baking soda into the buttermilk before adding it to the mix. Here’s the ratio: swap 1 teaspoon of baking powder for 1/4 teaspoon of baking soda and 1/2 cup of buttermilk. Easy peasy!

3.Club Soda

Club soda is more than just a fizzy drink–it’s a clever hack for baking! Since it contains sodium bicarbonate, you can use it to replace baking powder in a pinch.

Just a heads-up: club soda doesn’t have a ton of sodium bicarbonate, so it’s best for recipes that don’t need a lot of extra lift.

But here’s the good news: it’s perfect for smaller treats like pancakes and waffles. The bubbles in the club soda will make them extra fluffy and light!

To use it, simply swap out the milk or water in your recipe for club soda. It’s an easy way to add some serious fluff to your breakfast favorites.

4.Sour Milk + Baking Soda

Sour milk? Don’t let the name throw you off–it’s actually a simple homemade version of buttermilk! The secret?

Just add a tablespoon of lemon juice or white vinegar to a cup of milk, and let it sit for a few minutes. Boom, instant buttermilk substitute!

The acidity in the mixture is perfect for baking, especially when using baking soda. Here’s a handy tip: Swap 1 teaspoon of baking powder for 1/4 teaspoon of baking soda and 1/2 cup of sour milk.

Just remember to adjust the other liquids in your recipe accordingly. It’s a game-changer for baking, and the best part? No need to run to the store for buttermilk again!

5.Self-Rising Flour

Self-rising flour is a game-changer for bakers–it’s like having a shortcut in your pantry. This handy flour already has baking powder and salt mixed right in, so you can skip adding those extra ingredients.

It’s perfect for British recipes and any baked goods where you’d typically use all-purpose flour.

To use it, just swap it in place of regular flour and omit the baking powder and salt called for in your recipe. Easy peasy!

Plus, you can even make your own self-rising flour at home by mixing together all-purpose flour, baking powder, and salt. Talk about convenient!

6.Whipped Egg Whites

Ever find yourself without baking powder or baking soda? No worries! Just grab some egg whites and whip them up.

When you whip egg whites, you create bubbles that act like a leavening agent, giving your baked goods the lift they need. The trick is figuring out how many eggs to use.

Cakes usually need more, while pancakes and waffles require less. Once you’ve got that sorted, it’s a breeze to substitute. Simply whip the eggs until they’re frothy, then beat them until they form peaks.

For a quick swap, replace 1 teaspoon of baking powder with 1-2 egg whites in smaller recipes.

7.Lemon Juice + Baking Soda

When substituting lemon juice for baking powder, keep in mind that lemon has a bold flavor. If your recipe calls for a lot of baking powder, the lemon might overpower the other ingredients.

However, if you’re making something like lemon cake, it could be a fantastic addition! For recipes that only need a teaspoon or two of baking powder, lemon juice works beautifully.

Here’s how to make the swap: replace 1 teaspoon of baking powder with 1/4 teaspoon of baking soda and 1/2 teaspoon of lemon juice. It’s a simple and tasty adjustment to brighten up your baking!

8.Plain Yogurt + Baking Soda

No buttermilk on hand? No problem! Plain yogurt is a fantastic substitute that works just as well. It pairs perfectly with baking soda to add rich moisture to your bake.

Plus, it’s especially great for recipes that need a bit more texture, like biscuits.

Keep in mind that yogurt (especially Greek yogurt) is usually thicker than buttermilk, so your batter or dough won’t be as thin.

If you need it thinner, just mix in a splash of milk or water. Here’s how to make the swap: Replace 1 teaspoon of baking powder with 1/4 teaspoon of baking soda and 1/2 cup of plain yogurt.

Easy, right?

9.Cream of Tartar + Baking Soda

Ever run out of baking powder mid-recipe? No worries! You can easily make your own substitute at home.

Baking powder is typically a mix of baking soda and cream of tartar, with cornstarch added to prevent clumping. While store-bought baking powder is more potent, this homemade version works great in a pinch.

To make the substitute, mix 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon cornstarch.

If you skip the cornstarch, just make sure to get your batter in the oven quickly–the reaction will happen fast without it.

This DIY blend is perfect for recipes that call for baking powder and is easy to whip up in bulk for later use.

10.Molasses + Baking Soda

Molasses might not be the first thing you think of when looking for a baking powder substitute, but it’s surprisingly effective!

Since molasses is acidic, it reacts well with baking soda to give you the lift you need in baked goods.

One thing to note is that molasses has a thicker, stickier consistency compared to milk or yogurt, so you won’t need to reduce the other liquids in your recipe as much.

Plus, it’s naturally sweet, which means you might want to cut back on the added sugars in your recipe. This substitution works especially well in desserts, cookies, and breads.

To use it, simply swap 1 teaspoon of baking powder with 1/4 cup of molasses and 1/4 teaspoon of baking soda.