The effect of different types of templating sugars at different concentrations on the porosity of lactose through a templating method has been investigated. Increasing the concentration of different templating sugars appeared to decrease the yield from spray drying, which was connected to an increase in stickiness due to a decrease in the glass-transition temperatures of the spray-dried powders. Higher concentrations of templating sugars also increased the degree of crystallinity of the lactose in the spray-dried powders, which had a detrimental effect on the porosity and BET surface areas of the ethanol-washed lactose particles. Maltose and sucrose showed promising results regarding high powder recoveries during spray drying and large BET surface areas for the final processed powders. This behavior may be attributed to the higher glass-transition temperatures for maltose and sucrose compared with glucose and fructose, leading to higher yields and lower degrees of crystallinity for the lactose in spray-dried powders and consequently higher BET surface areas for the processed particles after ethanol washing.