Substitute for Buttermilk: 6 Easy Cooking Alternatives
The best substitute for buttermilk is Milk + Lemon Juice at a 1 cup milk + 1 tbsp lemon juice ratio. It works best for baking, pancakes, waffles. There are 5 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Milk + Lemon Juice
1 cup milk + 1 tbsp lemon juice
Let sit 5-10 minutes until curdled. Works in all baking recipes.
Flavor & Texture Change
Slightly less tangy than real buttermilk. The lemon flavor is undetectable after baking. Texture of baked goods will be nearly identical.
When Not to Use
Do not skip the 5-10 minute curdling time. Using it immediately means the acid has not reacted with the milk proteins, and your baked goods will not get proper lift.
Which Buttermilk Substitute Should You Use?
Best for Baking
Milk + Lemon Juice
Creates acidity needed to activate baking soda. Let sit 5-10 minutes for proper curdling.
Best Vegan Option
Plant Milk + Lemon Juice
Soy milk curdles best and closest mimics real buttermilk. Oat milk also works well.
Best for Dressings
Plain Yogurt + Water
Provides the tangy flavor and creamy body needed for ranch, coleslaw, and salad dressings.
Best for Marinades
Plain Yogurt + Water
Yogurt's lactic acid tenderizes meat similarly to buttermilk. Great for fried chicken brine.
What are the other substitutes for buttermilk?
Milk + White Vinegar
1 cup milk + 1 tbsp white vinegar
Same technique as lemon juice. Let curdle 5-10 minutes before using.
Flavor/texture:Vinegar gives a sharper acidity than lemon juice. After baking, the difference is undetectable. For uncooked uses, lemon juice tastes better.
Avoid when:Same as lemon juice: do not skip curdling time. White vinegar can leave a faint sharpness if used in uncooked applications like dressings.
Plain Yogurt + Water
3/4 cup yogurt + 1/4 cup water
Whisk until smooth. Provides similar tang and acidity to buttermilk.
Flavor/texture:Richer and tangier than buttermilk. Baked goods may be slightly denser but with better flavor depth. Works excellently in pancakes and waffles.
Avoid when:Do not use flavored or sweetened yogurt. Greek yogurt needs more water (1:1 ratio) than regular yogurt. Over-thinning creates a watery substitute that won't perform well.
Sour Cream + Water
3/4 cup sour cream + 1/4 cup water
Whisk to thin out. Adds richness along with the tang.
Flavor/texture:Adds a rich, tangy creaminess. Baked goods will be moister and more tender. Excellent in chocolate cake and banana bread.
Avoid when:Higher fat content than buttermilk, so baked goods will be richer and denser. Do not use in recipes where a light, fluffy texture is critical (like angel food cake). Whisk thoroughly to avoid lumps.
Cream of Tartar + Milk
1 cup milk + 1 3/4 tsp cream of tartar
Stir well to dissolve. Provides acidity without the curdled texture.
Flavor/texture:No tang or creaminess, just acidity. Baked goods will rise properly but taste less complex than with real buttermilk.
Avoid when:Stir very well because cream of tartar can clump. Does not curdle the milk, so the texture is thinner than real buttermilk. Best only for baking where acidity is the main need.
Plant Milk + Lemon Juice
1 cup soy milk + 1 tbsp lemon juice
Soy milk curdles best. Oat and almond milk also work but curdle less visibly.
Flavor/texture:Soy version is closest to dairy buttermilk in tang and body. Oat milk version is slightly sweeter and creamier. Almond milk version is thinner and less tangy.
Avoid when:Soy milk curdles best. Almond and coconut milk barely curdle at all and produce a thinner substitute. Rice milk is too thin and does not work well.
What should you know before substituting buttermilk?
Buttermilk's acidity activates baking soda, creating lift and tenderness. Any substitute must be acidic to replicate this chemical reaction. It also tenderizes gluten, making baked goods softer.
How do you substitute buttermilk in a recipe?
A tangy, slightly thick fermented dairy product used in baking and marinades. Its acidity reacts with leavening agents to create lift in baked goods and tenderizes proteins in marinades.
The best substitute for buttermilk depends on what role it plays in your recipe. Our top recommendation is Milk + Lemon Juice (1 cup milk + 1 tbsp lemon juice), which works well for baking, pancakes, waffles.
If you need a different option, Milk + White Vinegar (1 cup milk + 1 tbsp white vinegar) is another reliable choice. Same technique as lemon juice. Let curdle 5-10 minutes before using.
When substituting buttermilk, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
What can you use instead of buttermilk in specific recipes?
Buttermilk in Fried Chicken
View recipe-specific substitutes →
Buttermilk in Pancakes
View recipe-specific substitutes →
Buttermilk in Biscuits
View recipe-specific substitutes →
Buttermilk in Cornbread
View recipe-specific substitutes →
Buttermilk in Waffles
View recipe-specific substitutes →
Buttermilk in Cake
View recipe-specific substitutes →
Buttermilk in Muffins
View recipe-specific substitutes →
Frequently Asked Questions
What is the best substitute for buttermilk in baking?
Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles. This works as a 1:1 replacement in any baking recipe.
Can I use yogurt instead of buttermilk?
Yes. Whisk 3/4 cup plain yogurt with 1/4 cup water until smooth. This gives you the same tang and acidity that buttermilk provides in recipes.
Is there a vegan substitute for buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of soy milk and let it sit for 5-10 minutes. Soy milk curdles the most like dairy buttermilk.
What can I use instead of buttermilk?
The easiest substitute is 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar - let it sit 5 minutes to curdle. Plain yogurt thinned with water or sour cream thinned with water also work well.