Baking Powder
Baking powder is a premixed chemical leavener that combines a dry acid with baking soda, releasing carbon dioxide to lift batters and doughs without the need for an added acidic ingredient. It's the quiet workhorse behind fluffy pancakes, biscuits, and quick breads.
How to buy
Most supermarket baking powder is double-acting, meaning it releases gas once when wetted and again when heated, giving a more reliable rise. Check that the can isn't dented or damp, and avoid any that feels clumped, since moisture can trigger the reaction early and waste its lifting power before it ever reaches the oven.
How to store
Keep the can sealed tightly in a cool, dry pantry away from the stove's heat and steam. It generally stays effective for 6 to 12 months after opening. To test if it's still active, drop a spoonful into hot water: vigorous bubbling means it's good, a weak fizz means it's time to replace it.
Culinary profile
- Flavor
- On its own it's essentially flavorless, though too much can leave a faint metallic or soapy bitterness in the finished product. Its job is purely functional, not a flavor contributor, so recipes are calibrated to use just enough for lift without any aftertaste.
- Texture
- A fine, powdery dry ingredient that disappears into batter. Once activated by liquid and heat, it's responsible for the light, airy crumb in cakes and the tall, craggy rise in biscuits and scones.
- Aroma
- Essentially odorless on its own; any sharp or soapy smell in a baked good usually signals too much was used.
How to prepare
- Sifted into dry ingredients — Whisked or sifted with flour to distribute it evenly before liquid is added.
- Freshness-tested — A spoonful dropped into hot water to confirm it still fizzes vigorously before committing it to a recipe.
- Paired with baking soda — Used alongside baking soda in recipes with strong acidic ingredients for extra lift and browning.
- Used in no-rest batters — Relied on in pancake and waffle batters that go straight from mixing bowl to hot griddle.
Classic dishes
American
- Buttermilk biscuits — Short, flaky biscuits leavened mainly by baking powder for a tall, tender rise.
- Pancakes — A quick batter leavened by baking powder to give a light, fluffy crumb.
- Waffles — A thicker batter leavened with baking powder for crisp exteriors and airy interiors.
- Cornbread — Cornmeal batter lifted by baking powder into a tender, crumbly loaf or skillet bread.
- Banana bread — A quick bread where baking powder provides the rise that yeast would otherwise supply.
- Red velvet cake — A tender layer cake relying on baking powder alongside a small amount of baking soda for lift.
- Funnel cake — A thin, leavened batter drizzled into hot oil, puffing into crisp, airy strands.
- Cake doughnuts — A dense, cake-like doughnut batter leavened chemically rather than with yeast.
- Johnnycakes — Cornmeal griddle cakes given lift by baking powder for a lighter bite than flatbread.
Mexican
- Buñuelos — Fried dough fritters whose batter or dough is often lightened with baking powder before frying.
Japanese
- Okonomiyaki — A savory cabbage pancake whose batter sometimes includes baking powder for a fluffier interior.
Indian
- Gulab jamun — Milk-solid dumplings whose dough often includes a touch of baking powder for a lighter, more porous texture.
- Malpua — A sweet, syrup-soaked pancake whose batter can include baking powder for extra puff.
Filipino
- Bibingka — A rice cake traditionally baked over coals, leavened with baking powder for its light, spongy rise.
- Puto — Steamed rice cakes leavened with baking powder to achieve a soft, fluffy texture.
British & Irish
- Victoria sponge cake — A classic sandwich sponge that depends on baking powder for its light, even crumb.
- Scones — A rich, short dough leavened with baking powder for a tall, tender rise.
- Welsh cakes — Griddle-cooked sweet cakes lightly leavened with baking powder for a soft, cake-like bite.
- Crumpets — A griddle batter sometimes leavened with baking powder to form the signature bubbly holes.