Homemade Baking Powder (Quick Baking Powder Substitute)

This Homemade Baking Powder is a quick baking powder substitute you can stir together in about two minutes. Making your own baking powder means no last-minute grocery run when the can runs out halfway through a recipe. It works like store-bought baking powder in biscuits, pancakes, muffins, cakes, and quick breads, and it’s budget-friendly and aluminum-free, too!

Homemade Baking Powder

Honestly, up until last year, I didn’t even know there was a substitute for baking powder. Did you? It’s one of those little kitchen tricks that seems so obvious once you know it!

This is a great recipe to tuck away for the next time you run out, especially with the holiday season coming up fast. It would be so miserable to discover you don’t have any right in the middle of baking Christmas cookies! Now you can just mix up a quick batch and keep right on baking.

And it might not even be that you’ve run out… the baking powder in your pantry could just be old or expired, which can cause problems too (see the FAQ below). A fresh homemade batch of DIY Baking Powder is an easy fix either way.

Why You’ll Love This Recipe

It’s ready in about two minutes. There’s no cooking or special equipment, so you can get right back to your recipe.

It uses simple ingredients. The key ingredient is probably already tucked in your spice cabinet, which saves you a trip to the store.

You know exactly what’s in it. Your own baking powder has no aluminum and nothing you can’t pronounce.

Ingredients

You only need a couple of ingredients, and the third one is up to you.

• Cream of tartar – The key ingredient and the acid in the mix. Organic cream of tartar works great too.
• Baking soda – Also called sodium bicarbonate or bicarbonate of soda. Use a fresh box for the best rise.
• Cornstarch (optional) – Keeps the mix dry and lump-free. Regular or non-GMO cornstarch both work, and arrowroot powder is a good swap for anyone with a corn allergy.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Homemade Baking Powder

1. Measure the cream of tartar, baking soda, and cornstarch (if using) into a small bowl.
2. Whisk for about 30 seconds until completely blended, pressing out any little lumps with the back of a spoon.
3. Use it right away, measuring it just like regular baking powder.
4. Store leftovers in a labeled airtight container, like a small glass jar, in a cool, dry place.

How Homemade Baking Powder Works

Baking powder is simply an alkaline ingredient (baking soda) paired with an acidic ingredient (cream of tartar). Once it hits the wet ingredients, a chemical reaction releases carbon dioxide gas, and those tiny bubbles make your batter rise. Fun fact… cream of tartar, or potassium bitartrate, is a form of tartaric acid that forms as crystals inside wine barrels and at the bottom of wine bottles during winemaking!

Commercial baking powder is usually double acting, with a second acid like sodium aluminum sulfate or calcium acid phosphate that reacts again in the oven’s heat. This homemade version is single acting, so most of its leavening power happens as soon as it gets wet. That just means you’ll want to get your batter into the oven right away.

Want to dig a little deeper? My Baking Soda vs Baking Powder: Everything You Need to Know guide covers the differences and when to use each one.

Pro Tips

• Whisk it into the dry ingredients first. This spreads it out evenly so you don’t get bitter pockets of baking soda.
• Skip the freezer. Moisture can make it clump and lose its power, so keep it out of the freezer and fridge.
• Test it before you bake. Stir 1/2 teaspoon into 1/4 cup of hot water. It should fizz right away.
• Keep the ratio. Want a larger amount? Use two parts cream of tartar to one part baking soda and make as much as you like.

Storage Instructions

Keep your homemade baking powder in an airtight container in a dry place, away from the stove and sink, for up to 2 months. The cornstarch helps it last longer, so leave it out only if you’ll use the batch within a week or two.

FAQ

Can I use homemade baking powder in place of commercial baking powder? Absolutely! Use the same amount your recipe calls for with no adjustments, and bake right away.

Is cream of tarter the same as cream of tartar? Yes! Cream of tarter is just a common misspelling of the same spice-aisle staple.

What can I use if I don’t have cream of tartar? Pair baking soda with an acidic ingredient already in your recipe. To replace 1 teaspoon of baking powder, use 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour cream (and cut the other liquid by 1/2 cup), or 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice.

Do I have to use the cornstarch? Nope! It’s optional. It just soaks up moisture so the mix doesn’t clump in storage.

Does baking powder expire? Yes, but it doesn’t spoil. It just slowly loses its leavening power, so old baking powder leaves your biscuits and cakes flat instead of fluffy. Opened store-bought baking powder is best used within about 6 months to a year. This homemade version lasts up to 2 months with cornstarch, or a week or two without it. To check, stir 1/2 teaspoon into 1/4 cup of hot water. It’s still good as long as it fizzes right away!

A Handy Pantry Staple

This little recipe is such a lifesaver to have in your back pocket, and nobody will ever know the difference in their biscuits or pancakes. Be sure to leave a comment and a star rating once you try it… I’d love to hear what you baked with it!

More Baking Basics Recipes

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• What is a Good Substitute for Shortening?
• How to Make a Buttermilk Substitute
• How to Make Garlic Butter (Only 4 Ingredients!)
• How to Cut an Onion (6 Different Ways)
• How to Make Homemade Powdered Sugar with 2 Ingredients!