Looking for the best buttermilk substitutes for baking? This guide shows you several easy buttermilk substitutes you can make with simple ingredients like milk, lemon juice, or vinegar, along with options using yogurt, sour cream, or plant-based milk. Each one works beautifully in pancakes, muffins, cakes, and other baking recipes, so you can choose what you have on hand and get reliable results every time.
I've tested these methods in my own kitchen to make sure they turn out reliably every time, and you'll also find options using yogurt, sour cream, or plant-based milk below, along with a quick infographic to help you choose what works best.
A Quick Look At The Recipe
- ⏱️ Ready In: About 10 minutes
- 👪 Serves: Makes 1 cup buttermilk substitute
- 🥣 Main Ingredients: Milk + lemon juice or vinegar, yogurt, sour cream, or cream of tartar
- 🎉 Best For: Pancakes, biscuits, quick breads, cakes, and other baking recipes
- ⭐ Why It Works: The acidity mimics real buttermilk and helps baked goods turn out tender and fluffy.
- ⚠️ What to Watch For: Let the mixture rest 5-10 minutes so the milk curdles slightly and develops its tangy flavor.
- ✨ Infographic Guide: See the simple infographic below that shows all five buttermilk substitutes and their ratios at a glance.
Every home cook knows that moment. You mix the batter, preheat the oven, and suddenly realize the recipe calls for buttermilk. I've been there too. Thankfully, there are several easy ways to make a quick substitute with ingredients you probably already have in the fridge.
This buttermilk substitute works beautifully in all kinds of baking recipes. Try it in breakfast favorites like Fluffy Buttermilk Pancakes, quick breads like this Old Fashioned Banana Bread Recipe (saved over 75,000 times on Pinterest), or these tender Banana Muffins with Streusel Topping that taste just like the banana bread everyone loves.
Jump to:
- A Quick Look At The Recipe
- What Is Buttermilk?
- Where to Use Buttermilk Substitutes
- Best Buttermilk Substitute (Milk + Lemon Juice or Vinegar)
- Why This Recipe Works
- Ingredients You'll Need
- How to Make a Buttermilk Substitute
- Which Buttermilk Substitute Works Best?
- 5 Easy Buttermilk Substitutes
- Expert Tips
- Recipe FAQs
- How To Use a Buttermilk Substitute
- Recipes That Use Buttermilk
- 📖 Recipe
- 💬 Community
What Is Buttermilk?
Buttermilk is an essential ingredient for many bakers and cooks. In baking and cooking, its tangy flavor and creamy texture help balance flavors and tenderize proteins in recipes.
True buttermilk is the liquid left behind after churning butter. Traditionally, it fermented naturally, giving it a tangy flavor and thicker texture. Most grocery stores do not carry true buttermilk. All milk products sold in the United States must be pasteurized or cultured for safety reasons.
Store-bought buttermilk or Cultured Buttermilk is what you'll find readily available at the grocery store. It is made from fermented lactic acid bacteria and low-fat milk. Store-bought buttermilk, often labeled cultured buttermilk, is made by adding lactic acid bacteria to pasteurized milk. The cultures create the tangy flavor and thicker texture.
Where to Use Buttermilk Substitutes
These buttermilk substitutes work well in a variety of baking recipes, especially those that rely on moisture and a tender crumb. They're perfect for pancakes, waffles, muffins, and quick breads, and will still give you soft, reliable results.
Best Buttermilk Substitute (Milk + Lemon Juice or Vinegar)
The easiest and most reliable buttermilk substitute is made with milk and a little acid, such as lemon juice or vinegar. This quick mixture mimics the tangy flavor and acidity of real buttermilk, which helps baked goods rise and turn out tender.
To replace 1 cup of buttermilk, add 1 tablespoon lemon juice or vinegar to a measuring cup, then fill with milk to the 1-cup line. Let it sit for 5-10 minutes before using.
This is my go-to method and works especially well in quick breads, muffins, and other baked recipes where a soft, tender texture matters.
Why This Recipe Works
- Simple pantry ingredients. Most buttermilk substitutes use ingredients you probably already have in the refrigerator or pantry.
- Ready in minutes. Just mix the ingredients and let them rest for 5-10 minutes before using.
- Works in all kinds of recipes. Use these substitutes in pancakes, biscuits, cakes, quick breads, and other baking recipes.
- Flexible options. Choose from several different substitutes depending on what you have on hand.
- Vegan friendly. Many of these methods also work with plant-based milk for a dairy-free option.
Ingredients You'll Need
- Milk - Regular milk works well for most substitutes. Whole milk, low-fat milk, or even heavy cream can be used depending on the recipe.
- Acid (Lemon Juice or Vinegar) - The acid creates the tangy flavor and reacts with baking soda to help baked goods rise and become tender. It also activates baking soda (a leavening agent), creating tiny gas bubbles that cause baked goods to rise.
- Cream of Tartar - A powdered acid that can be mixed with milk to create a quick substitute when you don't have lemon juice or vinegar.
- Greek Yogurt or Plain Yogurt - Yogurt adds thickness and tanginess similar to real buttermilk when thinned with a little milk.
- Sour Cream or Crème Fraîche - These dairy ingredients can be whisked with milk to create a rich, creamy buttermilk substitute.
- Plant-Based Milk (Optional) - Almond, soy, oat, or coconut milk can be combined with lemon juice or vinegar for a simple dairy-free substitute.
See the recipe card for full information on ingredients and quantities.
Pro Tip: Avoid eyeballing measurements. Accurate measurements produce the most reliable results.
How to Make a Buttermilk Substitute
To make a buttermilk substitute, combine milk with an acid like lemon juice or vinegar and let it sit for 5-10 minutes until slightly thickened. Then use it just like regular buttermilk in your recipe.
1. Lemon Juice + Milk. Add 1 tablespoon of fresh lemon juice to a liquid measuring cup. Fill the measuring cup with milk to the 1-cup line. Transfer the mixture to a mason jar, close the lid tightly, shake well, and let it rest for 10 minutes.
Substitution - May substitute 1 tablespoon of vinegar for 1 tablespoon of lemon juice.
2. Cream of Tartar + Milk. Whisk together 1 ½ teaspoon cream of tartar and 1 cup of milk in a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.
3. Greek Yogurt + Milk. Add ¾ cup greek yogurt and ¼ cup of milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.
4. Sour Cream + Milk. Add ½ cup of sour cream and ½ cup of milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.
5. Crème Fraîche + Milk. Add ½ cup crème fraîche and ½ cup of milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.
Which Buttermilk Substitute Works Best?
The best buttermilk substitute depends on what you have on hand and the recipe you're making.
For most baking recipes, milk with lemon juice or vinegar is the easiest and most reliable option. It closely mimics the acidity of real buttermilk and works well in pancakes, muffins, and cakes.
If you want a richer texture, yogurt or sour cream thinned with milk creates an extra tender crumb and works especially well in quick breads and coffee cakes.
For dairy-free baking, plant-based milk with an acid is a simple substitute that still provides the acidity needed for baking, though the flavor may vary slightly depending on the milk used.
In most cases, any of these options will work, so the best choice is simply the one you already have in your kitchen.
5 Easy Buttermilk Substitutes
Infographic Guide: The simple infographic below shows all five buttermilk substitutes and their ratios at a glance.
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Expert Tips
- Let the mixture rest for 5-10 minutes. Why? The acid needs time to curdle the milk slightly and develop the tangy flavor that mimics real buttermilk.
- Measure the acid carefully. Why? Too much lemon juice or vinegar can overpower the flavor, while too little may not activate baking soda properly in baked goods.
- Use fresh milk for best results. Why? Fresh dairy curdles more predictably when mixed with acid, producing a better texture and flavor.
Recipe FAQs
The most reliable substitute for buttermilk is milk mixed with an acid such as lemon juice or vinegar. To replace 1 cup of buttermilk, add 1 tablespoon lemon juice or vinegar to a measuring cup and fill with milk to the 1-cup line. Let the mixture rest for 5-10 minutes before using.
To replace 1 cup of buttermilk, add 1 tablespoon lemon juice or vinegar to a measuring cup, then fill with milk until it reaches the 1-cup line. Let the mixture sit for 5-10 minutes before using.
A dairy-free buttermilk substitute can be made by mixing plant-based milk such as almond milk, soy milk, oat milk, or coconut milk with lemon juice or vinegar. Let the mixture sit for about 5-10 minutes before using.
Yes. Plain yogurt or sour cream can be thinned with a small amount of milk or water to create a substitute with a similar tangy flavor and thickness as buttermilk.
Yes. A homemade buttermilk substitute works very well in pancake recipes. The acidity from lemon juice or vinegar reacts with baking soda or baking powder to help pancakes rise and become light and fluffy.
You can substitute 1 cup of buttermilk substitute for 1 cup of buttermilk in pancake recipes such as these Fluffy Buttermilk Pancakes.
How To Use a Buttermilk Substitute
Use a buttermilk substitute anywhere a recipe calls for buttermilk. Simply substitute 1 cup of buttermilk substitute for 1 cup of buttermilk.
This substitute works especially well in classic baking and comfort food recipes like pancakes, quick breads, and biscuits.
- Make breakfast favorites like Fluffy Buttermilk Pancakes.
- Bake cozy treats like Old Fashioned Banana Bread or Banana Muffins with Streusel Topping.
These substitutes are primarily used in baking, but can also work in certain savory recipes depending on the method.
Recipes That Use Buttermilk
You can use a buttermilk substitute in many different recipes. Here are a few favorites to try next.
Looking for more ideas like this? Browse our Breakfast Recipes for more baking favorites and easy morning recipes.
Did you love this recipe?
Please leave a comment and a ⭐⭐⭐⭐⭐ rating below. Your feedback helps other home cooks and means so much to me. Follow Seanna's Kitchen for more simple, tasty, family-friendly recipes, and subscribe to the newsletter so you never miss a new one.
📖 Recipe
Buttermilk Substitute (Best Options for Baking)
Ingredients
Lemon Juice + Milk
- 1 tablespoon lemon juice may substitute white vinegar
- 1 cup milk
Cream of Tartar + Milk
- 1 ½ teaspoons cream of tartar
- 1 cup milk
Greek Yogurt + Milk
- ¾ cup greek yogurt plain
- ¼ cup milk
Sour Cream + Milk
- ½ cup sour cream
- ½ cup milk
Crème Fraîche + Milk
- ½ cup crème fraîche
- ½ cup milk
Instructions
Lemon Juice + Milk
- Add 1 tablespoon of lemon juice to a liquid measuring cup. Pour in milk until it reaches the 1 cup measurement line. Pour the mixture into a mason jar and close the lid on tightly. Shake well and let rest for 10 minutes.1 tablespoon lemon juice, 1 cup milk
Cream of Tartar + Milk
- Whisk together cream of tartar and milk in a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.1 ½ teaspoons cream of tartar, 1 cup milk
Greek Yogurt + Milk
- Add greek yogurt and milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.¾ cup greek yogurt, ¼ cup milk
Sour Cream + Milk
- Add sour cream and milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.½ cup sour cream, ½ cup milk
Crème Fraîche + Milk
- Add crème fraîche and milk to a mason jar. Screw the lid on tightly and shake well. Let rest for 10 minutes.½ cup crème fraîche, ½ cup milk
Notes
These buttermilk substitute methods have been tested in my home kitchen to ensure they consistently produce the tangy flavor and acidity needed for baking. This method works especially well in baking recipes like pancakes, waffles, and muffins. How to Use:
Substitute 1 cup of buttermilk substitute for 1 cup of buttermilk in most baking recipes. Why This Works:
The added acid from lemon juice, vinegar, or cultured dairy mimics real buttermilk, reacting with baking soda to help baked goods rise and turn out tender. Dairy-Free Option:
Use almond milk, soy milk, oat milk, or coconut milk with lemon juice or vinegar to create a simple dairy-free substitute. Resting Tip:
Let milk and acid mixtures sit for 5–10 minutes so the milk can curdle slightly and develop the tangy flavor of buttermilk. Storage:
Store unused substitute in the refrigerator for up to 3 days. Shake or stir before using. From My Kitchen:
This recipe was developed and tested as part of the baking recipes at Seanna’s Kitchen, where I share simple, reliable recipes designed to help home cooks cook with confidence. Simple, Tasty, Family-Friendly Recipes.
From our Midwestern kitchen to yours — where food is love, and cooking is community.
Russ B says
Great tips!
Seanna Borrows says
Thanks Russ. I appreciate you!
Suzy Williams says
Seanna, these tips are so good! I always freeze buttermilk in the freezer and forget to defrost it. Thanks so much. Love your recipes.
Seanna Borrows says
Thanks Suzy!