When baking with honey, there are a few characteristics that make it different than baking with sugar.

Here are the 3 main differences:

  1. Honey browns more quickly in the oven or even in the frying pan (like with pancakes). The solution is baking honey-sweetened batters at a lower temperature.
  2. Honey is heavier, denser and wetter than sugar. Increasing the quantity of leavening just slightly helps to counteract this.
  3. Honey is sweeter than sugar AND has a stronger flavor. Decreasing the amount of honey in a recipe that originally called for sugar will prevent your baked good from being too sweet or tasting too strongly of honey, which doesn’t allow other flavors to come through.

Honey Conversion Chart

 

Sugar

Honey

Baking Soda

Notes

1/4 Cup

3 Tablespoons

    Not Required

    Reduce oven Temperature by 25 degrees

      1/3 Cup

      3 Tablespoons
      1 Teaspoon

        Not Required

        Reduce oven Temperature by 25 degrees

          1/2 Cup

          1/3 Cup

            1/4 Teaspoon

            Baking soda will reduce potential liquid 
            Reduce Oven Temperature by 25 degrees

              1 Cup

              3/4 Cup

                1/4 Teaspoon

                Baking soda will reduce potential liquid
                Reduce Oven Temperature by 25 degrees

                  2 Cup

                  1 Cup
                  6 Teaspoons

                    1 Teaspoon

                    Baking soda will reduce potential liquid
                    Reduce Oven Temperature by 25 degrees