Ingredient

Baking powder Recipes

22 recipes with baking powder for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

22 recipes

Scones (British Buttermilk Scones) with plain flour, baking powder and cold butter — UK recipe

🇬🇧UKMedium

Flour and Confectionery Products

Scones (British Buttermilk Scones)

Scones are a British quick bread made from flour, cold butter, buttermilk and a little sugar, served warm, split and spread with clotted cream and jam as the centre of a cream tea. The word scone was written down in Scotland in 1513, the baking-powder scone appeared only after 1843, and today scones are associated with Devon and Cornwall in the south-west of England. They are a quick bread (leavened by baking powder and bicarbonate of soda rather than yeast) made from flour, cold butter, buttermilk, and a little sugar. The defining technique is the same as pastry-making: very cold butter worked into flour until it resembles breadcrumbs, combined with cold liquid to just bring the dough together — never kneaded. The cold butter pockets in the dough hit the hot oven and release steam, creating the characteristic slight flakiness and the dramatic rise that splits the scone naturally along the middle — the 'waist' — making it easy to break open by hand without a knife. The recipe makes six tall scones. The butter spends 10 minutes in the freezer and the cut scones 15 minutes in the fridge; neither is counted in the time.

35 min360 kcal6 serves

🌿Vegetarian

Carrot Cake with Cream Cheese Frosting with flour, baking powder and cinnamon — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the very few cakes where the vegetable in the name is not a compromise — it genuinely makes the cake better. Freshly grated carrots release moisture directly into the batter and carry the spices into every crumb. The cake uses oil rather than butter, which keeps it moist even straight from the fridge. Brown sugar adds molasses depth that plain white sugar doesn't. The cream cheese frosting is the best part: tangy, rich, and not too sweet when you use a measured hand with the icing sugar. This is a two-layer cake assembled with frosting between the layers and swirled over the top and sides.

90 min510 kcal12 serves

🌿Vegetarian

Apple Kugel (Jewish Baked Apple Casserole) with firm tart apples, eggs and vegetable oil — Israel recipe

🇮🇱IsraelAdvanced

Sweet Dishes

Apple Kugel (Jewish Baked Apple Casserole)

Kugel is a Jewish baked casserole that sits somewhere between a cake and a pudding. This sweet apple version is built on a poured batter — oil, eggs, flour — that goes over layered apple slices and bakes until the bottom caramelises and the top turns golden. Denser than a charlotte, more forgiving than a tart. Traditional on Shabbat and holiday tables, pareve, and genuinely better the next day.

65 min310 kcal8 serves

🌿Vegetarian

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust) with unsalted butter, eggs and apricot jam — Italy recipe

🇮🇹ItalyAdvanced

Breakfast and Brunch

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust)

Crostata di marmellata is an Italian open jam tart: a shortcrust base called pasta frolla, filled with a thick layer of fruit jam and finished with a woven lattice on top. The dough is crumbly and cookie-like: butter rubbed in cold, then sugar and egg, handled as little as possible. Apricot is the most common filling, though cherry, fig, or wild berry jam work just as well. It's eaten at room temperature — for breakfast with coffee, as an afternoon snack, or as a simple dessert — and tastes better on the second day, once the crust has settled and the jam has soaked slightly into the base. Allow an extra hour for the dough to chill and another for the tart to cool.

90 min440 kcal8 serves

🌿Vegetarian

Zucchini Bread with zucchini, wheat flour and walnuts — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Zucchini Bread

Zucchini bread is an American quick bread: a sweet loaf made with grated zucchini, oil, eggs and cinnamon, leavened with baking soda and baking powder rather than yeast. It's what home bakers do with a summer glut of zucchini — the zucchini brings almost no flavor of its own, just water, which keeps the crumb damp and tender for days. Sliced thick and eaten with butter or plain with coffee, it sits somewhere between a cake and a bread and refuses to choose. The loaf has to cool completely before slicing, so bake it well ahead.

80 min430 kcal10 serves

🌿Vegetarian

Protein Muffins with cottage cheese, rolled oats and vanilla protein powder — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Protein Muffins

Soft cottage cheese muffins built on blended oats instead of flour. The whole batter goes through a blender, so the curds disappear and the oats grind into flour on the spot. Around 10 g of protein per muffin, sweetened with maple syrup rather than sugar. They bake with a domed top and stay moist for four to five days in the fridge.

35 min175 kcal12 serves

🌿Vegetarian

Strawberry Shortcake with Buttermilk Biscuits with strawberries, all purpose flour and buttermilk — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Strawberry Shortcake with Buttermilk Biscuits

American strawberry shortcake is built on warm, craggy buttermilk biscuits rather than sponge cake. The biscuits split cleanly around juicy macerated berries and softly whipped cream, so every serving has crisp edges, tender crumbs, and plenty of strawberry syrup.

75 min465 kcal8 serves

🌿Vegetarian

Sharlotka — Russian Apple Sponge Cake with eggs, plain flour and apples — Russia recipe

🇷🇺RussiaMedium

Sweet Dishes

Sharlotka — Russian Apple Sponge Cake

The Russian home cake that appears the moment apples come into season: a whisked sponge poured over sliced apples and baked until golden. There is no butter and no mixer required beyond a whisk, and the lift comes entirely from eggs beaten with sugar. Tart apples keep it from turning cloying. Let it cool in the tin before you dust it with powdered sugar and slice it.

55 min245 kcal8 serves

🌿Vegetarian

Korean Corn Dogs with hot dog sausages, mozzarella and panko breadcrumbs — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Korean Corn Dogs

A Korean corn dog (핫도그, hatdogeu) is a street snack from Korea: a hot dog, a stick of mozzarella or both on a skewer, coated in a thick batter and a shell of panko, deep-fried until crunchy, then dusted with sugar and zig-zagged with ketchup and mustard. Makes 8 corn dogs, 2 per serving. The pull of molten cheese and the sweet-savoury crust are the whole appeal.

40 min820 kcal4 serves

Japanese Souffle Pancakes with eggs, flour and milk — Japan recipe

🇯🇵JapanMedium

Breakfast and Brunch

Japanese Souffle Pancakes

Japanese souffle pancakes (スフレパンケーキ, sometimes sold as fluffy or jiggly pancakes) are the tall, wobbly pancakes of Japanese cafés, made from eggs, a little flour and milk, and lifted mostly by whipped egg-white meringue. I'll be honest: they're finicky, and the first batch you make will probably be a bit lopsided. They rise so high because the batter is really a meringue with a small amount of yolk batter folded through, cooked low and slow under a lid with a splash of water for steam. Get the meringue right and everything else follows. Two eggs make 3 tall pancakes.

35 min320 kcal2 serves

🌿Vegetarian

Ingredients

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Other ingredients that appear most often alongside baking powder across the archive. Pick one to drill deeper.

eggs flour buttermilk plain flour all-purpose flour cocoa powder brown sugar almond vanilla extract chicken onion paprika