Best Buttermilk Substitutes: 14 Easy Alternatives for Baking and Cooking

Running out of buttermilk right when you need it for a recipe is a common kitchen dilemma. Whether you’re preparing fluffy pancakes, tender biscuits, or moist cakes, buttermilk plays a crucial role in creating the perfect texture and flavor. The good news? You don’t need to rush to the store. With a few simple ingredients already in your kitchen, you can create excellent buttermilk substitutes that work just as well as the real thing.

This comprehensive guide will walk you through 14 different buttermilk alternatives, including both dairy-based and plant-based options, so you can continue with your recipe without missing a beat.

What Is Buttermilk and Why Is It Used in Recipes?

Buttermilk is a fermented dairy product with a distinctively tangy flavor and thick, creamy texture. Traditionally, it was the liquid left behind after churning butter from cream. Today, commercial buttermilk is made by introducing lactic acid bacteria to regular milk, which ferments the lactose and creates that characteristic tang.

The unique properties of buttermilk make it invaluable in baking and cooking:

• Acidity: The lactic acid in buttermilk reacts with baking soda to create carbon dioxide bubbles, helping baked goods rise and become light and fluffy
• Tenderness: The acid helps break down gluten strands, resulting in more tender baked goods
• Moisture: Buttermilk adds moisture to recipes, preventing dry, crumbly results
• Flavor: The tangy taste adds depth and complexity to both sweet and savory dishes

Common recipes that call for buttermilk include pancakes, waffles, biscuits, muffins, cakes, fried chicken, salad dressings, and marinades.

The Science Behind Buttermilk Substitutes

Creating an effective buttermilk substitute requires understanding two key components:

1. Acidity: You need an acidic ingredient to replicate buttermilk’s pH level and its ability to activate leavening agents. Common acids include lemon juice, vinegar, cream of tartar, and fermented products like yogurt.

2. Liquid Base: You need a liquid with a similar consistency and flavor profile to buttermilk. This can be dairy milk, plant-based milk, or other liquid ingredients.

When you combine an acid with milk or a milk alternative, the acid causes the proteins to curdle slightly, mimicking buttermilk’s texture and behavior in recipes. This reaction happens quickly, usually within minutes.

Dairy-Based Buttermilk Substitutes

If you consume dairy products, these substitutes offer the closest match to traditional buttermilk in terms of flavor, texture, and performance.

1. Milk and White Vinegar

This is perhaps the most popular and straightforward buttermilk substitute. White vinegar has a neutral flavor that won’t affect the taste of your recipe.

How to make it:

• Pour 1 tablespoon (15 mL) of white vinegar into a liquid measuring cup
• Add milk until you reach the 1-cup (240 mL) line
• Stir gently and let it sit for 5-10 minutes until it curdles slightly
• Use in your recipe as you would regular buttermilk

Best for: All baking recipes, especially when you want a neutral flavor

2. Milk and Apple Cider Vinegar

Apple cider vinegar adds a subtle fruity note along with the required acidity. It’s particularly good in recipes where a hint of apple flavor complements the other ingredients.

How to make it:

• Add 1 tablespoon (15 mL) of apple cider vinegar to a measuring cup
• Fill with milk to the 1-cup (240 mL) mark
• Stir and allow to sit for 5-10 minutes

Best for: Pancakes, waffles, quick breads, and spice cakes

3. Milk and Lemon Juice

Fresh lemon juice provides acidity along with a bright, citrusy flavor that can enhance certain recipes. You can use either freshly squeezed or bottled lemon juice, though fresh offers better flavor.

How to make it:

• Squeeze or pour 1 tablespoon (15 mL) of lemon juice into a measuring cup
• Add milk to reach 1 cup (240 mL)
• Stir and let stand for 5-10 minutes

Best for: Lemon-flavored baked goods, scones, and muffins

4. Milk and Cream of Tartar

Cream of tartar is a fine white powder that’s a byproduct of winemaking. It’s an excellent acidifying agent with a completely neutral flavor.

How to make it:

• Mix 1¾ teaspoons (5 grams) of cream of tartar with 1 cup (240 mL) of milk
• To avoid clumping, whisk the cream of tartar with 2 tablespoons of milk first, then add the remaining milk
• Alternatively, mix cream of tartar with your dry ingredients before adding the liquid

Best for: Any recipe where you want no flavor alteration

5. Plain Yogurt and Milk or Water

Plain yogurt has a similar tangy flavor and creamy texture to buttermilk, making it an excellent substitute. Greek yogurt works too, though it’s thicker and may need more liquid.

How to make it:

• Combine ¾ cup (170 grams) of plain yogurt with ¼ cup (60 mL) of milk or water
• Whisk until smooth and pourable
• Adjust consistency as needed for your recipe

Best for: Cakes, muffins, marinades, and salad dressings

6. Sour Cream and Milk or Water

Sour cream offers the same tangy flavor profile as buttermilk but needs thinning to match buttermilk’s consistency.

How to make it:

• Mix ¾ cup (172 grams) of sour cream with ¼ cup (60 mL) of milk or water
• Whisk until completely smooth
• Add more liquid if needed for thinner batters

Best for: Biscuits, cakes, and pancakes

7. Plain Kefir

Kefir is a fermented milk drink with a consistency very similar to buttermilk. It contains beneficial probiotics, though these will be reduced by cooking or baking.

How to make it:

• Use plain kefir as a 1:1 replacement for buttermilk
• No preparation needed—just measure and use

Best for: All buttermilk applications, especially if you want probiotic benefits

8. Buttermilk Powder and Water

Powdered buttermilk is dehydrated buttermilk that can be reconstituted with water. It’s a great pantry staple if you don’t regularly use fresh buttermilk.

How to make it:

• Mix ¼ cup (30 grams) of buttermilk powder with 1 cup (240 mL) of water
• For baking, you can add the powder to dry ingredients and the water when you’d add liquid buttermilk

Best for: All recipes; convenient for infrequent buttermilk users

9. Lactose-Free Milk and Acid

For those with lactose intolerance, lactose-free milk combined with an acid creates a suitable buttermilk substitute, though it may be slightly sweeter.

How to make it:

• Add 1 tablespoon (15 mL) of lemon juice or vinegar to a measuring cup
• Fill with lactose-free milk to the 1-cup (240 mL) line
• Stir and let sit for 5-10 minutes

Best for: Any recipe for those avoiding lactose

Dairy-Free and Vegan Buttermilk Substitutes

Plant-based eaters and those with dairy allergies can still enjoy the benefits of buttermilk in their recipes using these vegan alternatives.

10. Soy Milk and Acid

Unsweetened soy milk has a protein content similar to dairy milk, making it one of the best plant-based buttermilk substitutes. It curdles well when mixed with acid.

How to make it:

• Pour 1 tablespoon (15 mL) of lemon juice or vinegar into a measuring cup
• Add unsweetened soy milk to the 1-cup (240 mL) mark
• Stir and let sit for 5-10 minutes until it curdles

Best for: All vegan baking recipes

11. Almond Milk and Acid

Almond milk is widely available and has a mild, slightly nutty flavor. Make sure to use unsweetened varieties for savory applications.

How to make it:

• Add 1 tablespoon (15 mL) of lemon juice or vinegar to a measuring cup
• Fill with unsweetened almond milk to reach 1 cup (240 mL)
• Stir and allow to curdle for 5-10 minutes

Best for: Pancakes, muffins, and quick breads

12. Coconut Milk and Acid

Full-fat canned coconut milk or coconut milk from a carton can both work, though canned coconut milk is thicker and richer. Use unsweetened varieties.

How to make it:

• Add 1 tablespoon (15 mL) of lemon juice or vinegar to a measuring cup
• Add unsweetened coconut milk to the 1-cup (240 mL) line
• Stir and let sit for 5-10 minutes

Best for: Tropical-flavored baked goods, curries, and vegan fried “chicken”

13. Cashew Milk and Acid

Cashew milk has a creamy texture and neutral flavor, making it an excellent dairy-free option for buttermilk substitution.

How to make it:

• Pour 1 tablespoon (15 mL) of vinegar or lemon juice into a measuring cup
• Add unsweetened cashew milk to reach 1 cup (240 mL)
• Stir and let curdle for 5-10 minutes

Best for: Cakes, cookies, and savory applications

14. Silken Tofu, Water, and Acid

This protein-rich option creates a thick, creamy buttermilk substitute with added nutritional benefits.

How to make it:

• Blend ¼ cup (62 grams) of soft, silken tofu with ¾ cup (160 mL) of water
• Add 1 tablespoon (15 mL) of lemon juice or vinegar
• Blend until completely smooth

Best for: Rich cakes, brownies, and creamy dressings

Tips for Using Buttermilk Substitutes Successfully

Matching Milk Type to Recipe

If your recipe specifies low-fat buttermilk, use low-fat milk or plant-based milk in your substitute. For rich recipes, whole milk or full-fat plant milk works better.

Measuring Accurately

When making milk and acid substitutes, you can either add acid to a measuring cup and fill to the line with milk, or measure both separately (you’ll need slightly less than 1 cup of milk to account for the acid volume).

Temperature Matters

Room temperature ingredients blend more easily and curdle better. Take your milk out of the refrigerator 15-20 minutes before making your substitute.

Adjust Consistency

If your substitute seems too thick or thin compared to buttermilk, add small amounts of liquid or use less liquid initially until you achieve the right consistency.

Taste Before Using

While substitutes work functionally, they may have slightly different flavors. A quick taste can help you decide if you need to adjust other ingredients.

How Buttermilk Substitutes Affect Different Recipes

Baked Goods

In cakes, muffins, and quick breads, buttermilk substitutes generally work extremely well. The acid helps activate leavening agents, and the liquid provides moisture. You may notice minimal differences in texture or flavor.

Pancakes and Waffles

These recipes are very forgiving, and buttermilk substitutes work excellently. The tanginess and acidity help create fluffy, tender results.

Biscuits

Cold buttermilk substitute works best for flaky biscuits. The acid helps create tender layers, though extremely thick substitutes (like thinned yogurt) may need slight adjustments.

Marinades and Dressings

Yogurt or sour cream-based substitutes work particularly well in cold applications like marinades, dressings, and dips, providing similar texture and tang.

Fried Chicken

The acidity in buttermilk helps tenderize meat. Most substitutes work well here, especially yogurt-based or milk-and-acid combinations.

Storing Buttermilk Substitutes

Most buttermilk substitutes are best made fresh, right before using. However, if you need to prepare ahead:

• Milk and acid mixtures: Use within 1-2 hours for best results
• Yogurt or sour cream based: Can be prepared up to 24 hours ahead and refrigerated
• Buttermilk powder: The powder itself lasts for months in a cool, dry place; reconstitute as needed
• Plant-based substitutes: Use within a few hours, as separation may occur

Common Mistakes to Avoid

Using Sweetened Milk

Sweetened plant-based milks can throw off the sugar balance in your recipe. Always opt for unsweetened versions unless your recipe specifically calls for additional sweetness.

Not Accounting for Thickness

Yogurt and sour cream are much thicker than buttermilk. Always thin them with milk or water to achieve the right consistency.

Using Too Much or Too Little Acid

The standard ratio is 1 tablespoon of acid per 1 cup of liquid. Too little won’t provide enough acidity for proper leavening; too much can create an off-flavor.

Skipping the Curdling Time

While some experts say waiting isn’t necessary, allowing 5-10 minutes for curdling can improve texture, especially in delicate recipes.

Nutritional Considerations

The nutritional profile of your buttermilk substitute will vary based on ingredients used:

• Dairy-based substitutes: Provide protein, calcium, vitamin D, and B vitamins similar to regular buttermilk
• Soy milk substitutes: Offer protein content closest to dairy options
• Nut milk substitutes: Lower in protein but often fortified with vitamins and minerals
• Coconut milk substitutes: Higher in fat, especially saturated fat, but dairy-free
• Yogurt-based substitutes: May contain beneficial probiotics if not heated

If you’re following a specific diet or have nutritional concerns, choose your substitute accordingly. Those watching calories might prefer low-fat dairy or almond milk options, while those seeking protein might choose soy milk or yogurt-based substitutes.

Frequently Asked Questions

Can I drink buttermilk substitutes like regular buttermilk?

While milk and acid substitutes are safe to drink, they may not taste pleasant on their own due to the curdled texture. Yogurt or kefir-based options are more palatable for drinking.

Do I need to let the mixture sit before using it?

Most recipes benefit from allowing the mixture to sit for 5-10 minutes to curdle properly, though some experts suggest this step isn’t strictly necessary for baking.

Can I make large batches of buttermilk substitute ahead of time?

It’s best to make substitutes fresh. However, yogurt or sour cream-based versions can be refrigerated for up to 24 hours. Shake or stir before using.

Which substitute tastes most like real buttermilk?

Kefir offers the closest match in both flavor and texture. Among made-from-scratch options, milk with vinegar or lemon juice provides excellent results.

Will buttermilk substitutes work in all recipes?

Yes, generally buttermilk substitutes work in any recipe calling for buttermilk. You may notice slight variations in flavor or texture, but the results are typically excellent.

Conclusion

You don’t need to keep buttermilk on hand or rush to the store when a recipe calls for it. With these 14 buttermilk substitutes, you can easily create dairy-based or plant-based alternatives using common kitchen ingredients. Whether you’re making fluffy pancakes, tender biscuits, or moist cakes, these substitutes deliver the acidity and texture needed for delicious results.

The most popular and reliable option is simply mixing milk with vinegar or lemon juice—a method that takes just minutes and works in virtually any recipe. For dairy-free bakers, soy milk with acid provides the closest match to traditional buttermilk’s properties.

Experiment with different substitutes to find your favorites, and don’t be afraid to adjust ratios based on your specific recipe needs. With these alternatives at your fingertips, you’ll never have to skip a recipe due to missing buttermilk again.

Sources:

• Food Network – Buttermilk Substitutes
• Serious Eats – The Best Buttermilk Substitutes
• Allrecipes – Buttermilk Substitute Guide
• King Arthur Baking – Buttermilk Substitute
• Bon Appétit – How to Make Buttermilk Substitute