Homemade Baking Powder

Making your own baking powder is one of those really practical pantry recipes that can save both time and money, especially if you bake regularly. It’s simple to mix together, keeps well when stored properly, and means you’re less likely to run out halfway through making something.

A lot of older recipes and home bakers used homemade baking powder because the ingredients were easy to keep on hand in bulk. It’s also useful if you buy ingredients like cream of tartar and baking soda in larger amounts for preserving, baking, or pantry storage.

I originally mixed up a smaller batch of this while filming another recipe and thought it was worth sharing properly on its own because it’s such a handy pantry staple to know how to make.

Once mixed, homemade baking powder can be used exactly the same way as store-bought baking powder in your baking recipes. The corn flour helps absorb moisture and keeps the mixture free-flowing while stored.

This is one of those small homemade staples that can quietly make pantry cooking a bit easier.

Links to Other Recipes

If you enjoy practical pantry staples like this, you might also like:

• Homemade Chicken Gravy Mix | Pantry Staple Gravy Powder
• The DIY Pantry: Everyday Staples Made Simple
• Homemade Pancake Mix and The Best Way To Store It
• Affordable Homemade Gravy & Sauces from Scratch

Recipe Card

Makes: Approx. 2 cups
Prep time: 5 minutes

Ingredients

• 1 cup cream of tartar
• ½ cup baking soda
• ½ cup corn flour

Method

1. Add the cream of tartar, baking soda, and corn flour to a large bowl.
2. Whisk together thoroughly until the mixture is completely combined and evenly mixed.
3. Transfer to a clean, dry airtight container or jar for storage.
4. Use as you would regular store-bought baking powder in recipes.

What to Serve with This Recipe

This homemade baking powder can be used in:

• Cakes
• Muffins
• Scones
• Pancakes
• Biscuits and slices

Stacey’s Kitchen Tips

• Make sure all utensils and containers are completely dry before mixing
• Moisture can cause the baking powder to clump or activate early
• Shake or stir before using if it has been stored for a while
• Label the jar with the date so you can keep track of freshness

Variations & Substitutions

• Store in smaller jars if making large batches
• Double or halve the recipe depending on your baking needs
• Use arrowroot powder instead of corn flour if preferred

Storage, Freezer & Make-Ahead Notes

• Store in an airtight container in a cool, dry pantry
• Keep away from moisture and humidity
• Best used within 6 months for strongest effectiveness
• If the mixture develops lumps, break them up before using

Final Thoughts

Knowing how to make simple pantry staples like this can be really helpful, especially if you bake often or like keeping a well-stocked pantry. It’s quick to put together, stores well, and gives you one less thing to remember to buy at the supermarket.

Stacey