Buttermilk Substitute: 6 Easy Swaps (and When Each Works Best)
No buttermilk? Make a substitute with milk and lemon juice or vinegar, yogurt, kefir or sour cream. Ratios, rest times and best uses explained.
By Ayoub Farid · · 2 min read
Buttermilk adds tang and tenderness to pancakes, biscuits, fried chicken marinades and cakes. Its acidity also reacts with baking soda to help baked goods rise. If you don't have any, these swaps work almost every time.
1. Milk + lemon juice or vinegar (the classic)
- 1 cup (240 ml) milk + 1 tbsp lemon juice or white vinegar.
- Stir and rest 5–10 minutes until slightly thickened and curdled.
- Works in: pancakes, waffles, muffins, cakes, quick breads, marinades.
Whole milk gives the closest result; lower-fat milk works too.
2. Plain yogurt thinned with milk
- ¾ cup plain yogurt + ¼ cup milk (or water).
- Great for: cakes, muffins, marinades. Adds richness.
3. Kefir
- Use 1:1. Kefir is already tangy and pourable, which makes it the easiest swap.
4. Sour cream thinned with milk
- ¾ cup sour cream + ¼ cup milk.
- Rich; good in biscuits, scones and cakes.
5. Cream of tartar + milk
- 1 cup milk + 1¾ tsp cream of tartar, whisked well (to avoid lumps, mix the cream of tartar with a few tablespoons of milk first).
6. Dairy-free buttermilk
- 1 cup unsweetened soy or oat milk + 1 tbsp lemon juice or vinegar, rested 5–10 minutes.
- Soy curdles best thanks to its protein.
Which swap for which recipe
| Recipe | Best swap |
|---|---|
| Pancakes and waffles | Milk + lemon |
| Biscuits and scones | Sour cream or yogurt + milk |
| Fried chicken marinade | Yogurt + milk |
| Cakes | Milk + vinegar, or yogurt + milk |
| Ranch dressing | Kefir or yogurt + milk |
Does the substitute affect rising?
All these swaps are acidic, so they still react with baking soda. If you replace buttermilk with plain milk (no acid), the recipe may rise less and taste flatter.
Keep it with your recipe
If you often bake a pancake recipe that calls for buttermilk, add the swap as a note in the ingredient in SmartChef AI. Next time you won't need to look it up. More swaps: ingredient substitutions chart. Pancake recipe ideas: easy breakfast ideas.
Buttermilk pancakes with a substitute
Mix 1 cup milk with 1 tbsp lemon juice and rest 5 minutes. In a bowl, combine 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda and a pinch of salt. Whisk the soured milk with 1 egg and 2 tbsp melted butter, then fold into the dry ingredients until just combined. Cook on a medium-hot greased pan until bubbles form, flip and cook another minute. Makes about 8 pancakes.
What about powdered buttermilk?
Dried buttermilk powder keeps for months in the fridge and is handy for occasional bakers. Mix it into dry ingredients and add water as the package directs.
Frequently asked questions
How do I make buttermilk with lemon juice?
Mix 1 cup milk with 1 tablespoon lemon juice and let it stand 5–10 minutes.
Can I use plain milk instead of buttermilk?
You can, but results may be less tender and rise less. Add an acid for better results.
Can I freeze buttermilk?
Yes. Freeze it in measured portions; it may separate when thawed, so whisk before using in baking.
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