6,166 baking powder recipes

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.

Sweetish Hill bakery-style blueberry muffins: a tender cake-flour-and-AP-blend batter loaded with three full cups of fresh blueberries. Tall, golden-domed, bakery-quality muffins from a beloved Austin bakery.

Peanut butter banana muffins with a Hawaiian twist of shredded coconut and pecans, sweetened with brown sugar and a splash of Amaretto. Moist, nutty, and tropical, great for breakfast or a snack.

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Cocoa brownies crowned with a glossy fudge ganache made from chocolate chips and sweetened condensed milk. Two-layer chocolate dessert that yields 40 squares for crowds and bake sales.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Sourdough pancakes or waffles made with a 12-hour overnight ferment of whole wheat flour and rolled oats. Tangy, hearty, and the perfect way to use up active sourdough starter for weekend breakfast.

Carrot cake muffins with whole wheat flour, crushed pineapple, raisins, and walnuts. A lightly spiced, oil-free, lower-sugar version that bakes in 15 minutes.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

Pumpkin whoopie pies sandwich pillowy spiced pumpkin cookies around fluffy vanilla filling. A New England fall classic with cinnamon, ginger, and clove warmth in every bite.

"A wonderful combination of flavors and the frosting is fantastic."

Masa biscuits blend masa harina with all-purpose flour and buttermilk for a Southwestern twist on the classic flaky biscuit. Crisp golden tops, tender corn-flavored crumb, ready in 15 minutes.

Banana oat bran muffins: tender, high-fiber muffins sweetened mostly by ripe banana and honey, with warm cinnamon, ginger, and a hint of orange zest. A wholesome, low-fat breakfast or snack you can feel good about.

Whole wheat banana bran muffins made with no butter or oil. Ripe bananas and low-fat yogurt keep them moist while unprocessed bran and whole wheat flour pack in the fiber. A healthy grab-and-go breakfast in 30 minutes.

Maple whole wheat scones sweetened only with real maple syrup, with tart dried cranberries, orange zest, and warm nutmeg. A refined-sugar-free, whole-grain dome scone scored into wedges.