10 Best Substitutes for Buttermilk

Buttermilk is a kitchen staple for baking tender cakes, fluffy pancakes, tangy dressings and juicy fried chicken. But what do you do when a recipe calls for a cup of buttermilk and your fridge is bare? Fortunately, there are several reliable substitutes—some dairy-based, some vegan—that mimic buttermilk’s acidity, texture and leavening effect. This guide walks you through the 10 best buttermilk substitutes, how to make them, when to use each one, conversion tips, and a few practical recipes so you can get cooking right away.

Whether you’re repairing a last-minute pantry oversight or adapting a recipe for dietary needs, these alternatives are tested, practical, and easy to use. Read on for measurements, flavor notes, best uses, and troubleshooting so your results are delicious every time.

Why you can’t always skip the acidity

Buttermilk does two jobs in many recipes:
– It contributes acidity, which reacts with baking soda to create lift and tender crumb.
– It adds moisture and tang, which affects flavor and texture.

Any good substitute should replicate at least one of those functions—ideally both—so be mindful when swapping. If a substitute is less acidic, you may need to adjust leavening slightly.

10 Best Substitutes for Buttermilk

Below are the 10 most useful substitutes. For each I include how to make it, measurement equivalencies, flavor/texture notes, and recommended uses.

1) Milk + Lemon Juice or White Vinegar (Quick Sour Milk)

How to make:
– For 1 cup buttermilk, stir 1 tablespoon (15 ml) fresh lemon juice or white vinegar into 1 cup (240 ml) of whole or low-fat milk. Let it sit 5–10 minutes until slightly curdled.

Why it works:
– The acid curdles the milk slightly and creates the tang and acidity needed to react with baking soda.

Flavor & texture:
– Mild tang; similar thinning to buttermilk. Works in almost any recipe that calls for buttermilk.

Best uses:
– Pancakes, muffins, biscuits, cakes, quick breads, dressings and marinades.

Tips:
– Use whole milk for richer results; low-fat will work fine. This is the most common, go-to replacement.

2) Plain Yogurt Thinned with Water or Milk

How to make:
– Combine 3/4 cup plain yogurt with 1/4 cup water or milk, whisk until smooth to equal 1 cup.

Why it works:
– Yogurt is fermented and tangy, matching the acidity and creaminess of buttermilk.

Flavor & texture:
– Slightly thicker and creamier than buttermilk; tang varies by brand.

Best uses:
– Cakes, pancakes, muffins, dressings and marinades. Great when you want extra richness.

Tips:
– Use plain (unsweetened) yogurt. Greek yogurt can be used if thinned (see next item).

3) Greek Yogurt Thinned (Creamy, High-Protein Option)

How to make:
– Whisk together 3/4 cup Greek yogurt and 1/4 cup warm water or milk to reach 1 cup.

Why it works:
– High protein and tangy; becomes drinkable when thinned and gives an extra-rich crumb.

Flavor & texture:
– Thicker mouthfeel before thinning; when thinned, it’s tangy and richer than buttermilk.

Best uses:
– Dense cakes, scones, biscuits and pancakes where richness is desirable.

Tips:
– Because Greek yogurt is thicker, be sure to thin it to match buttermilk’s consistency for even baking.

4) Sour Cream Thinned

How to make:
– Mix 3/4 cup sour cream with 1/4 cup water or milk to make 1 cup.

Why it works:
– Sour cream provides acidity and richness similar to buttermilk.

Flavor & texture:
– Very rich and tangy. Slightly heavier than buttermilk which can yield a moister, denser result.

Best uses:
– Rich baked goods, frostings, dressings and marinades. Use sparingly in recipes that rely heavily on liquid volume.

Tips:
– If the recipe calls for a very liquid batter, thin more (up to 1/2 cup liquid) to match viscosity.

5) Kefir (Drinkable Fermented Milk)

How to make:
– Use 1 cup plain kefir to replace 1 cup buttermilk, 1:1.

Why it works:
– Kefir is fermented and tangy with similar acidity and a pourable texture.

Flavor & texture:
– Slightly more effervescent and tangy than buttermilk, with a runny consistency.

Best uses:
– Pancakes, waffles, dressings, quick breads and marinades.

Tips:
– If kefir is available, it’s one of the most authentic substitutes because it’s essentially cultured milk.

6) Powdered Buttermilk (Reconstituted)

How to make:
– Reconstitute powdered buttermilk following package directions—typically mix a measured amount of powder with water to equal 1 cup.

Why it works:
– It’s the real thing in dehydrated form and provides authentic flavor, acidity and baking performance.

Flavor & texture:
– Close to fresh buttermilk when reconstituted.

Best uses:
– Baking and anywhere buttermilk is called for; also great for long-term pantry storage.

Tips:
– Store the powder in an airtight container in a cool, dry place. Check package directions; different brands vary.

7) Non-Dairy Milk + Acid (Vegan Buttermilk)

How to make:
– For 1 cup non-dairy milk (soy, almond, oat, rice), add 1 tablespoon lemon juice or white vinegar. Let sit 5–10 minutes. Use 1:1 substitution.

Why it works:
– The acid curdles plant milk slightly and creates the acidity needed for leavening.

Flavor & texture:
– Flavor depends on the milk you use. Soy and oat are closest in texture to dairy milk; almond has a faint nutty flavor; rice is thin.

Best uses:
– Vegan baking, pancakes, dressings (if flavor-compatible), and marinades.

Tips:
– Unsweetened, plain non-dairy milks are best to avoid altering recipe sweetness. Soy and oat milk usually perform best for structure.

8) Coconut Milk + Acid (For a Tropical Note)

How to make:
– Use 1 cup full-fat canned coconut milk thinned with 1–2 tablespoons water plus 1 tablespoon lemon juice or vinegar; let sit briefly.

Why it works:
– The acid provides tang while the coconut milk supplies richness and fat.

Flavor & texture:
– Distinct coconut flavor. Very rich and slightly oily if canned coconut milk is used.

Best uses:
– Cakes, quick breads and pancakes with complementary flavors (banana, pineapple, chocolate). Not ideal for classic savory dishes where coconut would taste odd.

Tips:
– Use sparingly; coconut flavor can dominate. Light coconut milk can be used with more water to reduce richness.

9) Clabbered Milk (Naturally Soured Milk)

How to make:
– Leave raw milk or pasteurized milk (if you don’t mind gentle souring) covered at room temperature for 24–48 hours until thickened and tangy. Refrigerate when desired tang is reached.

Why it works:
– This is traditional soured milk—natural fermentation produces tang and acidity similar to old-fashioned buttermilk.

Flavor & texture:
– Tangy and slightly thick; flavor varies depending on fermentation time.

Best uses:
– Traditional baking, pancakes, and recipes where a slightly funky tang is welcomed.

Tips:
– Only use this method if you’re comfortable with fermentation and starting with fresh milk. Keep sanitation in mind.

10) Milk + Cream of Tartar (Acid from a Dry Ingredient)

How to make:
– Whisk 1 3/4 teaspoons cream of tartar into 1 cup milk until dissolved. Use 1:1.

Why it works:
– Cream of tartar (potassium bitartrate) is a dry acid that can mimic buttermilk’s acidity without adding extra liquid.

Flavor & texture:
– No additional tang beyond the slight acidity; texture remains close to milk.

Best uses:
– Recipes where you don’t want extra flavors but need acidity to react with baking soda (cakes, cookies, pancakes).

Tips:
– This is especially handy if you don’t have lemon juice/vinegar or prefer a neutral flavor. For stronger tang, pair with a touch of yogurt or sour cream.

Quick Conversion Reference

• 1 cup buttermilk = 1 cup milk + 1 tbsp lemon juice/vinegar (let sit 5–10 min)
• 1 cup buttermilk = 3/4 cup plain yogurt + 1/4 cup water or milk
• 1 cup buttermilk = 3/4 cup sour cream + 1/4 cup water or milk
• 1 cup buttermilk = 1 cup kefir
• 1 cup buttermilk = powdered buttermilk reconstituted per package
• 1 cup buttermilk (vegan) = 1 cup non-dairy milk + 1 tbsp lemon juice/vinegar
• 1 cup buttermilk = 1 cup canned coconut milk (thinned) + 1 tbsp acid
• 1 cup buttermilk = clabbered/soured milk (1:1)
• 1 cup buttermilk = 1 cup milk + 1 3/4 tsp cream of tartar

Recipes & Meal Ideas Using Buttermilk Substitutes

Below are three practical recipes that show how to use the substitutes in everyday cooking. Each recipe includes ingredients and step-by-step instructions.

Buttermilk-Substitute Pancakes (using milk + lemon juice)

Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup milk (see substitution below)
– 1 tablespoon lemon juice or white vinegar
– 1 large egg
– 2 tablespoons melted butter or oil
– 1 teaspoon vanilla extract (optional)

Substitution note:
– To make 1 cup buttermilk substitute, stir 1 tablespoon lemon juice into 1 cup milk and let sit 5–10 minutes.

Instructions:
1. Make the quick buttermilk: combine milk and lemon juice in a measuring cup and let it curdle slightly.
2. Whisk together flour, sugar, baking powder, baking soda and salt in a bowl.
3. In another bowl, whisk the curdled milk, egg, melted butter and vanilla.
4. Pour wet into dry and mix until just combined; small lumps are OK.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease.
6. Pour 1/4 cup batter per pancake; cook until bubbles appear and edges set, then flip and cook until golden.
7. Serve warm with butter and syrup or fruit.

Quick Ranch Dressing (using plain yogurt substitute)

Ingredients:
– 1/2 cup plain yogurt thinned with 2 tablespoons water (or milk)
– 2 tablespoons mayonnaise
– 1 teaspoon lemon juice or white vinegar
– 1 clove garlic, minced
– 1 teaspoon dried dill (or 1 tablespoon fresh)
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1–2 tablespoons milk (to thin as needed)

Instructions:
1. In a bowl, combine the yogurt and water to make a pourable consistency (about 1/2 cup thinned yogurt).
2. Add mayonnaise, lemon juice, garlic, dill and onion powder and whisk until smooth.
3. Taste and season with salt and pepper. Add 1–2 tablespoons milk if you prefer a thinner dressing.
4. Chill for at least 30 minutes to let flavors meld. Serve with veggies or as a salad dressing.

Buttermilk-Style Fried Chicken Marinade (using kefir or yogurt)

Ingredients:
– 2 cups plain kefir or thinned plain yogurt
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon smoked paprika (optional)
– 2–3 lbs (about 1–1.5 kg) bone-in chicken pieces

Instructions:
1. In a large bowl, whisk together kefir (or thinned yogurt), garlic, salt, pepper and smoked paprika.
2. Add chicken pieces and submerge them in the marinade. Cover and refrigerate for at least 4 hours or up to overnight.
3. Remove chicken from marinade, shake off excess, dredge in seasoned flour and fry or oven-bake per your preferred method until internal temperature reaches 165°F (75°C).
4. Rest the chicken 5 minutes before serving to let juices redistribute.

Tips for Choosing the Right Substitute

• For baked goods that rely heavily on liquid volume (thin batters), prefer 1:1 liquid substitutes (milk+acid, kefir, powdered buttermilk reconstituted).
• For added richness and a denser crumb, use yogurt or sour cream (thinned to match volume).
• For vegan recipes, use unsweetened plant milk + acid; soy and oat are structurally the best.
• If flavor neutrality is important (e.g., delicate cakes), use milk + cream of tartar or powdered buttermilk.
• Remember acidity helps react with baking soda. If your substitute is less acidic, your baked goods may be denser—consider whether the recipe uses baking soda and adjust slightly if needed.

Storage and Shelf-Life Notes

• Quick sour milk (milk + acid) should be used fresh after sitting 5–10 minutes.
• Thinned yogurt or sour cream can be made and stored in the refrigerator for 2–3 days.
• Kefir stores like yogurt—use within its best-by date.
• Powdered buttermilk lasts months in a cool, dry pantry—reconstitute as needed.
• Clabbered milk should be refrigerated once soured and used within a few days.

Troubleshooting Common Problems

• Batter too thick after using yogurt/sour cream: thin with a splash of milk or water until you reach the original batter consistency.
• Lack of rise after substituting with low-acid options: ensure the substitution provides acidity. If not, add 1/2 teaspoon lemon juice per cup of batter or slightly increase baking powder (but do this cautiously).
• Unexpected flavors: coconut milk and nut milks can impart flavors that don’t suit every recipe; match the substitute to the recipe profile.

Final Thoughts

You don’t need to panic when a recipe calls for buttermilk and you don’t have any on hand. With a little understanding of acidity, texture and flavor, you can choose a substitute that keeps your baked goods tender, your pancakes fluffy, and your dressings bright. From the classic milk + lemon juice quick fix to pantry-friendly powdered buttermilk, and accommodating vegan options, there’s a solution for every kitchen and diet.

Try the simple swaps in this guide the next time you’re baking, and don’t be afraid to experiment—some substitutions (yogurt, kefir) can even improve richness and flavor. Baking is part science, part art; armed with these substitutes and tips, you’ll be ready to adapt and still get delicious results.

Happy baking and cooking!