01
Buttermilk
10.0best for baking1/2 tsp : 1 tsp
Mix 1/2 cup buttermilk + 1/4 tsp baking soda to replace 1 tsp baking powder; reduce other liquid
10.0
baking powder substitute
for baking.
Baking relies on baking powder's double-action CO2 release — one burst when it hits liquid near 70°F, a second above 140°F as the oven sets crumb and brown. Swaps must land both pulses within a ~4-minute batter-to-oven window or you get a dense gummy layer near the bottom. This page ranks substitutes by leavening math (tsp-to-tsp), acid pairing needed, and how fast they vent once wet so your cake rises rather than sinks after the center sets.
top substitutes
adjustment for baking
Use 1/2 cup buttermilk plus 1/4 tsp baking soda per 1 tsp baking powder and cut other liquid by 1/2 cup. Buttermilk's pH 4.5 triggers the soda on contact — you lose the second thermal action at 140°F, so get batter into a 375°F oven within 3 minutes.
02
Cream Of Tartar
5.0best for baking5/8 tsp : 1 tsp
5/8 tsp cream of tartar + 1/4 tsp baking soda per 1 tsp baking powder
5.0
adjustment for baking
Combine 5/8 tsp cream of tartar with 1/4 tsp baking soda per 1 tsp baking powder and mix into dry ingredients last. This delivers one fast CO2 pulse on hydration. Crumb sets denser than double-acting — target thinner layers under 1.5 inches or the middle won't finish rising.
03
Baking Soda
10.01/4 tsp : 1 tsp
Use 1/4 tsp baking soda plus 1/2 tsp cream of tartar per 1 tsp baking powder; mix fresh each time
10.0
show 1 more substitutes
04
Egg
1.73 1/3 tbsp : 1/2 tbsp
Whipped eggs add structure and lift; use 1 egg per tsp baking powder in pancakes and quick breads
1.7