The Best Buttermilk Substitutes for Baking and Cooking
Out of buttermilk and halfway through your recipe? Don’t panic! Whether you’re whipping up pancakes, marinating chicken, or baking biscuits, this guide shares the best buttermilk substitutes—dairy and non-dairy—with exact measurements and tips to save your dish (and your day).
What is Buttermilk?
Traditionally, buttermilk was the liquid left behind after churning butter from cultured cream. Today, the store-bought version is typically made by adding live cultures to low-fat milk, giving it a tangy flavor and thick consistency.
It’s prized in cooking and baking for its acidity, which helps tenderize meat, activate leavening agents like baking soda, and create soft, fluffy textures in everything from pancakes to biscuits.
Why Buttermilk Is Used in Recipes
The Role of Buttermilk in Baking
Buttermilk plays a critical role in baking by providing acidity that reacts with baking soda to create lift and fluffiness in baked goods. It also adds a signature tangy flavor and tender texture.
What Happens If You Don’t Use It?
Skipping buttermilk can result in flat, dense, or dry baked goods. Without the acid, baking soda can’t perform its leavening magic. Learn more about the science in “Baking Powder vs. Baking Soda Explained.”
What Can I Use Instead of Buttermilk? (Quick Answer)
🔹 To make 1 cup of buttermilk: Add 1 tablespoon lemon juice or white vinegar to 1 cup of milk. Let sit for 5–10 minutes.
This is the fastest and most reliable substitute for buttermilk in pancakes, muffins, and more.
5 Easy Homemade Buttermilk Substitutes
1. Milk + Lemon Juice
- Ratio: 1 tbsp lemon juice + 1 cup milk
- Let sit 5–10 minutes
2. Milk + White Vinegar
- Ratio: 1 tbsp vinegar + 1 cup milk
- Acidity is nearly identical to lemon juice, but more neutral in flavor.
3. Milk + Cream of Tartar
- Ratio: 1 3/4 tsp cream of tartar + 1 cup milk
- Whisk well to avoid clumping.
4. Yogurt or Greek Yogurt
- Ratio: 3/4 cup yogurt + 1/4 cup milk
- Mix to reach a pourable consistency.
5. Sour Cream + Water
- Ratio: 3/4 cup sour cream + 1/4 cup water
- Stir well to combine.
Substitute |
Texture |
Acidity |
Best Uses |
Milk + Lemon Juice |
Thin |
High |
Pancakes, muffins |
Milk + Vinegar |
Thin |
High |
Biscuits, cupcakes |
Milk + Cream of Tartar |
Thin |
Moderate |
Scones, quick breads |
Yogurt + Milk |
Creamy |
Moderate |
Cakes, muffins |
Sour Cream + Water |
Creamy |
Low to Moderate |
Sauces, baked goods |
Non-Dairy Buttermilk Alternatives (Vegan Friendly)
1. Almond Milk + Lemon Juice
- Ratio: 1 tbsp lemon juice + 1 cup almond milk
2. Soy Milk + Vinegar
- Ratio: 1 tbsp white vinegar + 1 cup soy milk
3. Oat Milk + Apple Cider Vinegar
- Ratio: 1 tbsp ACV + 1 cup oat milk
Note: Always shake or stir well before using your vegan buttermilk substitute.
Which Buttermilk Substitute Is Best for Your Recipe?
Pancakes & Waffles
- Best: Milk + Vinegar or Lemon Juice
Biscuits & Muffins
- Best: Yogurt + Milk or Soy Milk + Vinegar
Fried Chicken Marinades
- Best: Milk + Lemon Juice or Almond Milk + Lemon Juice (for dairy-free)
Cakes, Cupcakes, and Scones
- Best: Sour Cream + Water or Oat Milk + ACV
Mini Chart: Best Substitutes by Recipe Type
Recipe |
Best Substitute |
Pancakes |
Milk + Vinegar |
Muffins |
Yogurt + Milk |
Fried Chicken |
Milk + Lemon Juice |
Cakes |
Sour Cream + Water |
Scones |
Cream of Tartar + Milk |
Check out our Make-Ahead Pancake Mixes
Common Mistakes to Avoid When Substituting Buttermilk
- ❌ Using too much acid
- ❌ Skipping the resting time (5–10 minutes)
- ❌ Substituting in delicate recipes without testing
- ❌ Not adjusting baking soda levels if needed
FAQs About Buttermilk Substitutions
Can I use water instead of buttermilk?
Not recommended. Water lacks the acid and texture needed for proper baking reactions.
What’s the best buttermilk substitute for frying?
Milk + lemon juice or vinegar. The acidity helps tenderize meat.
Can I use kefir instead of buttermilk?
Yes! Kefir is fermented and tangy, making it a great 1:1 substitute.
Is buttermilk keto or low-carb?
Traditional buttermilk contains carbs. Use unsweetened almond milk + vinegar for a keto-friendly version.
Can I freeze homemade buttermilk?
Yes, freeze in ice cube trays and thaw only what you need.
💸 Budget101® Price Breakdown: Homemade Buttermilk (1 Cup)
Ingredient |
Amount Used |
Package Size |
Package Cost |
Used Cost |
Whole Milk |
1 cup |
1 gallon (128 oz) |
$3.12 |
$0.24 |
White Vinegar |
1 tbsp |
32 oz |
$1.28 |
$0.04 |
OR Lemon Juice (bottle) |
1 tbsp |
15 oz |
$2.24 |
$0.15 |
🧾 Total Used Cost:
- With Vinegar: $0.28 per cup
- With Lemon Juice: $0.39 per cup
✅ Note: Homemade buttermilk is significantly cheaper than store-bought, which averages $1.18–$1.58 per cup when broken down from a quart-sized container.
Tried this recipe? Mention @Budget101com or tag #Budget101
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📌 Print-Friendly Buttermilk Substitutes Recipe
Homemade Buttermilk Substitute (2 Easy Ways)
Equipment
- 1 measuring cup
- 1 tablespoon
- Spoon or whisk
- Small bowl or jar
Ingredients
- 1 cup milk (whole or 2%, dairy or non-dairy like almond or soy)
- 1 tablespoon white vinegar or lemon juice (bottled or fresh)
Instructions
- Pour 1 cup of milk into a small bowl or measuring cup.1 cup milk
- Add 1 tablespoon of white vinegar or lemon juice.1 tablespoon white vinegar or lemon juice
- Stir gently, then let the mixture sit at room temperature for 5–10 minutes.
- Once it curdles slightly and thickens, your buttermilk substitute is ready to use.
Equipment
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Final Thoughts: Don’t Let a Missing Ingredient Ruin Your Recipe
There’s no need to scrap your recipe just because you’re out of buttermilk. With so many easy substitutes—both dairy and non-dairy—you can bake and cook with confidence anytime.
✅ Check out Top 25 Ingredient Substitutions Everyone Should Know
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💬 Have you tried any of these buttermilk substitutes? Tell us your go-to swap below 👇 or tag us on social with #Budget101Kitchen!
I used the lemon juice + milk version in my biscuit recipe and they turned out flaky and perfect! Never buying buttermilk again.