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Substitutes for Baking Powder in Pancake

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Ancient Greece and Rome were both known for their fondness for pancakes. They were historically prepared as ceremonial foods for consumption during feasts. Famous circular and flat cakes, pancakes may be eaten for either a meal or as a dessert. It is produced by combining all-purpose flour with the remaining components of the recipe. This all relies on the preferences of the chef. There are a variety of recipes available for use while making pancakes. The majority of the time, pancakes are cooked by frying them with oil or butter on a heated surface, such as a griddle or a frying pan. 375 degrees Fahrenheit is the optimal temperature for frying.

When cooking pancakes, one of the items that is required is baking powder. This kind of leavening ingredient is dry and is used to make baked goods and fried dishes lighter while also increasing their volume. It is a combination of carbonate or bicarbonate (often sodium bicarbonate) with a salt of a weak acid. This is a chemical mixture. It was developed as a replacement for yeast and eggs in recipes. Alfred Bird developed the first modern type of baking powder. He is credited with this invention. In 1843, he devised this recipe for his wife, who suffered from an allergy to eggs as well as yeast. In most cases, the very front of the tongue does not pick up any flavor from baking powder. However, when it moves farther and further back into the language, a bitter taste begins to develop.

Baking powder is activated by the release of carbon dioxide into the batter or dough in order to perform its purpose. This ultimately results in an acidic reaction, which may be seen as the formation of bubbles inside the liquid. This response is what “leavesns” the mix, so to speak. Baking powder is used for yeast in the following types of foods:

  • Do not insist on having that “fermented” taste.
  • Use batters that are unable to keep air bubbles contained for more than a few minutes at a time.
  • There is no need to wait several minutes before rising.
  • Pancakes need a speedy leavening agent, and baking powder serves that purpose. It renders it velvety and airy in texture.

Use of Baking Powder In Different Types of Recipes

Baking powder plays an important role in the process of adding volume to food that has been baked or fried. It may be found in a variety of pancake recipes, including:

  • Danish Aebleskiver
  • Irish boxty
  • Moroccan Msemen
  • Russian Blinis
  • Scotch pancakes

Substitutes for Baking Powder

Whipped Egg Whites

The white portion of a raw egg must be separated from the yolk before the egg whites may be whipped. After that, it is whisked at a slow pace in order to make the whipped texture more uniform. This causes the egg white to expand and form bubbles because it is forced to absorb air as a result of the process. Pancakes get their fluffy texture from the addition of beaten egg whites. It has a significant potential for foaming and produces results in the pancake that are similar to those produced by baking powder. After you have beaten your egg white, you are free to continue with the recipe. The next step is to incorporate all of your components into the mixture by folding them in. When you are finished, you will have a mouthwatering dish of light and airy pancakes in front of you.

Butter Milk

This component is often contrasted with unsweetened yogurt. Baking powder may also be replaced with buttermilk, which is a common practice. It is a dairy product that has been fermented. The flavor of buttermilk may be described as sour and tangy, and it also contains an acidic make-up. Because of its naturally acidic composition, it functions admirably in place of baking powder when mixed with baking soda. In turn, this provides the pancake batter with more volume. Due to the fact that buttermilk is a liquid, the amount of other liquids that are needed in the recipe should be decreased. This will assist you in maintaining the uniformity that you seek.


Molasses has an acidity level that, when coupled with baking soda, may result in an acid-base reaction. [Cause and effect] It is a sweetener that is obtained as a by-product of sugar production. Because of this, it may be used as an alternative to refined sugar. Molasses calls for a reduction in both the quantity of liquid and the amount of sugar that is called for in the recipe. Molasses is another another fantastic ingredient to use in place of baking powder. You will need 84 grams of molasses and 1 gram of baking soda to make a replacement for it. This will provide you with the same result as baking powder would provide for your pancake recipe.


Vinegar has a powerful taste that sets it apart from other foods. Fermentation of alcohol leads to the production of acetic acid, which may then be used in many applications. The culinary community has a strong affinity for using this component. It is used in the kitchen for both baking and cooking. Vinegar may be used in place of baking powder in recipes without sacrificing flavor.

Vinegar performs the same function as the other components that I described before in this paragraph. Its leavening properties are enhanced when used in conjunction with baking soda. You may use any kind of vinegar for this. However, the usage of white vinegar is strongly recommended. This is because both its flavor and its appearance are unremarkable. In addition, you won’t have to worry about it, even if it will bring more color to your pancake. Vinegar is a liquid. Therefore, you will need to cut down on the amount of the mix’s other liquid ingredients.

Cream of Tartar

Potassium hydrogen is another name for the ingredient known as cream of tartar. This is a mildly corrosive, white powder that is a by-product of the production of wine. It serves the purpose of preventing sugar crystals from forming in the sugar. Additionally, it is used in the stabilization of egg whites as well as creams. This item is a good stand-in for baking powder and may be used in its place.

In the spice sections of most supermarkets, you may locate cream of tartar without any difficulty. Baking powder may be replaced with this ingredient quite well. When baking powder is replaced with cream of tartar, the ratio of the two ingredients should be changed to 2:1. (i.e., two rations of cream of tartar where one ration of baking powder is required).

Frequently Asked Questions

How do you make baking powder?

You may produce baking powder by:

  • Mixing 1part baking soda to one part corn starch and
  • 2 parts cream of tartar, e.g., ¼ tsp baking soda +1/2 tsp cream of tartar + ¼ tsp of corn starch = 1 tsp homemade baking powder.

What is the secret to fluffy pancakes?

Chemical leaveners, like as baking powder, are the key to producing light and airy pancakes. It will assist to soften and lighten the dough for your pancakes. The finished result resembles a light and airy pancake.

Can I use baking powder in pancakes?

Yes. Baking powder is what you need to use to give your pancakes a tender, airy, and fluffy texture. You are also free to adjust the measurement in accordance with the total quantity you want to produce.


Baking powder is required in a significant number of recipes. However, there are instances in which the baking powder could not be accessible at that particular moment for a variety of reasons. As a result of this, it is necessary to look for substitutes for this essential component of the recipe. In the recipe for pancakes, viable alternatives to baking powder have been supplied by this page. I really hope that was informative for you.