10 Easy Substitutes for Buttermilk in Baking (That Actually Work)
You're halfway through a recipe. Flour's measured, oven's preheating, and then you see it: 1 cup buttermilk. You open the fridge. No buttermilk. Of course.
Don't worry. I've been there more times than I'd like to admit, and I've tried every substitute on this list. Most of them work brilliantly. A few are better than the real thing for certain recipes. And you probably already have what you need in your kitchen right now.
Here's the complete rundown — starting with the one I reach for 90% of the time.
Quick-Reference Ratio Table
| Substitute | Ratio (per 1 cup buttermilk) | Best For |
|---|---|---|
| Milk + vinegar | 1 Tbsp vinegar + milk to 1 cup | Everything |
| Milk + lemon juice | 1 Tbsp lemon juice + milk to 1 cup | Everything |
| Plain yogurt + milk | ¾ cup yogurt + ¼ cup milk | Pancakes, muffins |
| Sour cream + milk | ¾ cup sour cream + ¼ cup milk | Cakes, biscuits |
| Cream of tartar + milk | 1¾ tsp cream of tartar + 1 cup milk | Biscuits, scones |
| Kefir | 1 cup (straight swap) | Pancakes, cakes |
| Powdered buttermilk | Follow package directions | Everything |
| Plant milk + acid | 1 Tbsp vinegar + plant milk to 1 cup | Vegan baking |
| Water + acid (emergency) | 1 Tbsp vinegar + water to 1 cup | When you're out of milk |
| Plain Greek yogurt, thinned | ½ cup yogurt + ½ cup milk | Pancakes, banana bread |
Now let's talk about each one in detail — because the "best" substitute depends on what you're baking.
Why Buttermilk Matters in Baking
Before we get into the swaps, it helps to know what buttermilk actually does. Two things matter: acid and fat.
The acid in buttermilk reacts with baking soda to produce carbon dioxide. That's what gives your pancakes lift and makes your biscuits rise tall. Without that acid, baking soda just sits there doing nothing. Your baked goods come out flat and dense.
The fat and proteins in buttermilk also tenderize gluten. That's why buttermilk pancakes are soft instead of chewy, and why buttermilk biscuits flake apart so beautifully. So when you're picking a substitute, you want something that brings both acid and some richness. Got it? Good. Let's go.
The 10 Best Buttermilk Substitutes
1. Milk + White Vinegar
The go-to. The classic. The one you should try first.
Pancakes Biscuits Cakes Muffins
Ratio: 1 tablespoon white vinegar + enough milk to make 1 cup.
Pour the vinegar into a liquid measuring cup, fill with milk to the 1-cup line, stir once, and let it sit for about 5 minutes. The milk will curdle slightly — that's exactly what you want. It looks a bit odd but it works perfectly.
I've used this in everything from banana bread to birthday cake. Honestly? I can never tell the difference from real buttermilk in the finished product. Neither can anyone eating it.
2. Milk + Lemon Juice
Same idea, slightly different flavor.
Cakes Muffins Pancakes
Ratio: 1 tablespoon fresh lemon juice + enough milk to make 1 cup.
Works identically to the vinegar method. Some people prefer lemon juice because it adds a barely-there citrus note that's nice in lighter bakes like lemon cake or blueberry muffins. Use fresh lemon if you've got it, but bottled works fine too.
3. Plain Yogurt + Milk
Thicker, tangier, and great for tender crumb.
Pancakes Muffins Quick breads
Ratio: ¾ cup plain yogurt whisked with ¼ cup milk.
Yogurt brings real tang and body. Your pancakes come out noticeably thicker and fluffier with this one. Just make sure you're using plain, unsweetened yogurt — vanilla yogurt in cornbread is not the move.
4. Sour Cream + Milk
Rich, fatty, and perfect for tender bakes.
Cakes Biscuits Coffee cake
Ratio: ¾ cup sour cream + ¼ cup milk, whisked smooth.
If you want ultra-moist cake, this is your substitute. The extra fat in sour cream gives baked goods a velvety texture. I actually prefer this over real buttermilk in chocolate cake — it makes the crumb incredibly soft.
5. Cream of Tartar + Milk
A dry acid option when you're out of vinegar and lemons.
Biscuits Scones
Ratio: 1¾ teaspoons cream of tartar whisked into 1 cup milk.
Cream of tartar is a powdered acid that hides in most spice cabinets. It dissolves into milk and provides the same acidic kick. Doesn't affect the flavor at all. This one's a sleeper — most people forget they have cream of tartar, but check behind the cinnamon. It's probably there.
6. Kefir
The closest thing to a 1:1 swap.
Pancakes Cakes Waffles
Ratio: 1 cup kefir (straight swap, no adjustments).
Kefir is basically drinkable yogurt. It's tangy, acidic, and about the same thickness as buttermilk. If you happen to have it, just pour it in — no mixing, no waiting, no math. The results are genuinely excellent. My secret weapon for weekend pancakes.
7. Powdered Buttermilk
The shelf-stable backup plan.
Everything
Ratio: Follow the package directions (usually 4 Tbsp powder + 1 cup water).
If you bake a lot, keep a can of this in your pantry. It lasts for months, takes up almost no space, and it's actual buttermilk — just dehydrated. Not a substitute at all, really. More like insurance.
8. Plant-Based Milk + Acid
The vegan-friendly option.
Vegan baking Dairy-free recipes
Ratio: 1 tablespoon lemon juice or vinegar + plant milk to make 1 cup.
Soy milk curdles the most like dairy, so it gives the closest result. Oat milk works well too. Almond milk is fine but thinner. The acid still reacts with baking soda the same way, so your muffins and cakes will rise just fine. The texture might be very slightly different, but we're talking subtle.
9. Water + Vinegar (Emergency Only)
When the cupboard is truly bare.
Last resort
Ratio: 1 tablespoon vinegar + water to make 1 cup.
Will this work? Technically, yes — you get the acid for leavening. But you lose all the fat and protein that make buttermilk baked goods tender. Your pancakes will be edible but they won't be special. Use this only when there's literally nothing else. And maybe add a tablespoon of melted butter to the batter to compensate for the missing fat.
10. Plain Greek Yogurt, Thinned
Thick, protein-rich, and widely available.
Pancakes Banana bread Muffins
Ratio: ½ cup Greek yogurt + ½ cup milk, whisked until smooth.
Greek yogurt is thicker than regular yogurt, so you need more milk to thin it out. The protein boost actually helps structure in things like banana bread. And because Greek yogurt is in basically every refrigerator these days, this might be the most practical swap on the list.
Which Substitute for Which Recipe?
Here's my honest take after years of testing these:
For pancakes: Milk + vinegar or kefir. Both give you that fluffy, slightly tangy result. Yogurt works great too if you want extra-thick pancakes.
For biscuits: Sour cream + milk or cream of tartar + milk. You want richness and reliable acid. These deliver both.
For cakes: Milk + vinegar for light cakes, sour cream + milk for rich ones. The sour cream method makes chocolate cake dangerously good.
For muffins and quick breads: Pretty much any option works here. Muffins are forgiving. Go with whatever you have on hand.
Not sure what else you can swap in your kitchen? Try our substitution finder tool — it covers hundreds of ingredients.
Tips for the Best Results
Let the acid work. When using milk + vinegar or lemon juice, give it a full 5 minutes. The milk needs time to curdle and thicken. Rushing this step means less acidity in your batter.
Use whole milk when possible. The fat content matters. Skim milk will work in a pinch, but whole milk gives you results closer to real buttermilk.
Don't heat the milk first. Room temperature is ideal. Cold from the fridge is fine. But warm milk can curdle unevenly and give you lumpy batter.
Measure accurately. Baking is chemistry. A tablespoon means a level tablespoon, not a generous pour. This is one place where eyeballing can actually mess things up.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Plain milk alone won't work because it lacks the acidity buttermilk provides. But add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, let it sit for 5 minutes, and you've got a perfect buttermilk substitute. Works in any recipe.
What's the best buttermilk substitute for pancakes?
Milk plus vinegar or lemon juice is the best substitute for buttermilk in pancakes. It gives you the same fluffy, tender texture. Plain yogurt thinned with milk is a close second — the extra tang is actually a bonus.
Can I make buttermilk with almond milk or oat milk?
Yes! Add 1 tablespoon of lemon juice or white vinegar to 1 cup of any plant-based milk. It won't curdle as visibly as dairy milk, but the acid still does its job in the batter. Soy milk gives the closest result to dairy buttermilk.
How long does homemade buttermilk substitute last?
Make it fresh each time — it takes under a minute. The acid starts reacting immediately, and you want that reaction happening in your batter, not sitting around in the fridge. There's no reason to store it.
Does the substitute taste the same as real buttermilk?
In baked goods, you honestly can't tell the difference. The milk-plus-acid method produces nearly identical texture and rise. For cold applications like ranch dressing or drinking straight, real buttermilk has a distinct tangy flavor that's harder to replicate.