Buttermilk is a tangy, slightly thick liquid traditionally made as a byproduct of churning butter. Modern buttermilk is cultured, meaning it’s made by fermenting milk with lactic acid bacteria. This gives it its signature tangy flavor and acidity, which helps activate leavening agents like baking soda in baked goods and tenderize proteins in marinades.
If you don’t have buttermilk on hand, there are several easy substitutes that can replicate its acidity and consistency.

What Is Buttermilk?
Buttermilk is an important ingredient in many recipes, especially baked goods like pancakes, biscuits, and cakes. Its acidity reacts with baking soda to create the bubbles that help the dough rise and give baked goods a tender crumb. It’s also used to marinate meats, making them moist and flavorful.
Substitutes for Buttermilk
1. Milk + Lemon Juice
Mixing milk with lemon juice is one of the easiest ways to replicate the acidity of buttermilk. The acid curdles the milk slightly, mimicking the texture and tang of buttermilk.
How it compares: When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but the curdled bits will not affect the texture of your finished recipe. Use the curdled bits included, as you would buttermilk in your recipe.
How to substitute:
- For 1 cup of buttermilk: Add 1 tablespoon of lemon juice to 1 cup of milk. Stir well and let it sit for 5–10 minutes before using.
Best uses: Pancakes, waffles, cakes, and quick breads.
2. Milk + Vinegar
Like lemon juice, vinegar can also curdle milk to create a buttermilk substitute. This method is quick, simple, and works well in any recipe that calls for buttermilk.
How it compares: When ready, the milk will be slightly thickened with small curds, much like the lemon juice method. While it won’t match the thickness of store-bought buttermilk, the mixture’s acidity will work the same way in recipes. Be sure to use the curdled bits as well for the best results.
How to substitute:
- For 1 cup of buttermilk: Add 1 tablespoon of vinegar (white or apple cider vinegar) to 1 cup of milk. Stir well and let it sit for 5–10 minutes before using.
Best uses: Biscuits, scones, muffins, and marinades.
3. Plain Yogurt + Water or Milk
Plain yogurt has a tangy flavor similar to buttermilk and can be thinned with water or milk to achieve the right consistency. This option works particularly well in marinades and dressings.
How it compares: You only need to thin the yogurt to match the consistency of buttermilk. For best results, use 4/5 cup plain yogurt with 1/5 cup water or milk. Stir until smooth before adding to your recipe.
How to substitute:
- For 1 cup of buttermilk: Combine 4/5 cup plain yogurt with 1/5 cup water or milk, adjusting as needed to achieve buttermilk thickness.
Best uses: Cakes, pancakes, muffins, and marinades.
4. Sour Cream + Water or Milk
Sour cream is another tangy substitute for buttermilk. Like yogurt, it needs to be thinned to match buttermilk’s consistency. This method works well in baked goods and marinades where sour cream’s slightly richer flavor complements the dish.
How it compares: Thinning sour cream ensures it closely matches the consistency of buttermilk. It provides the same acidity needed for leavening in baked goods.
How to substitute:
- For 1 cup of buttermilk: Mix ¾ cup of sour cream with ¼ cup of water or milk. Whisk until smooth before using.
Best uses: Baking (cakes, muffins, scones) and marinades.
5. Powdered Buttermilk
Powdered buttermilk is an excellent option for those who don’t regularly have access to fresh buttermilk. It can be ordered online and stored for months or even years, making it a convenient solution. When needed, you simply mix the powder with water to create liquid buttermilk.
How it compares: Powdered buttermilk provides the same tangy flavor and acidity as fresh buttermilk, with the added benefit of a long shelf life. This makes it ideal for occasional bakers or those who want to stock up on a versatile pantry staple.
How to substitute:
- Follow the instructions on the packaging to mix the correct amount of powdered buttermilk with water for your recipe.
Best uses: Pancakes, biscuits, muffins, and quick breads.
How to Incorporate These Substitutes
- Adjust for Consistency: Some substitutes, like yogurt or sour cream, may need to be thinned to match buttermilk’s liquid texture.
- Match Acidity: If the substitute doesn’t have enough acidity, the leavening reaction in baked goods may not be as effective. Use the specified ratios to help counter this.
- Quick Preparation: Many substitutes, such as milk with lemon juice or vinegar, can be made in just a few minutes.
Final Thoughts
Buttermilk adds tang, acidity, and moisture to recipes, but substitutes like milk with lemon juice, vinegar, yogurt, sour cream, or powdered buttermilk can replicate its qualities with slight adjustments. Choose the option that best fits your recipe and enjoy the same delicious results, even without buttermilk.