Buttermilk Substitute (5 Easy Swaps in 5 Minutes)
The easiest buttermilk substitute is 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar — let it sit 5 minutes and it works just like the real thing. The acid sours and thickens the milk, giving you the tang and tenderizing power buttermilk provides in pancakes, cakes and biscuits. Here are five swaps, ranked.
The Quick Version
- Best swap: 1 cup milk + 1 tbsp lemon juice or vinegar, rest 5 min.
- Also great: thinned yogurt, thinned sour cream, or kefir (1-to-1).
- Dairy-free? Unsweetened soy milk + acid works best.
- Use it in: pancakes, biscuits, cakes, quick breads, fried chicken.
5 buttermilk substitutes, ranked
- Milk + lemon juice or vinegar — 1 cup milk + 1 tbsp acid. The classic, works every time.
- Plain yogurt — thin 1 cup with a splash of milk to pourable.
- Sour cream — thin ¾ cup with milk to 1 cup.
- Kefir — use straight, 1-to-1.
- Milk + cream of tartar — 1 cup milk + 1¾ tsp cream of tartar (whisk in to avoid clumps).
Foolproof tip: any milk works — whole, low-fat, even plant milk. Give it the full 5 minutes so the acid has time to curdle and thicken it.
Frequently asked questions
How do you make a buttermilk substitute?
Stir 1 tbsp lemon juice or vinegar into 1 cup milk and rest 5–10 minutes until slightly curdled. Use 1-to-1 for buttermilk.
What else can I use?
Thinned yogurt, thinned sour cream, kefir, or milk + 1¾ tsp cream of tartar — all 1-to-1.
Does it work with plant milk?
Yes — unsweetened soy or almond milk curdle with acid. Soy works best for its protein.
DIY Buttermilk Substitute
Ingredients
Instructions
- Pour 1 tablespoon of lemon juice or white vinegar into a measuring cup.
- Add milk until it reaches the 1-cup line and stir gently.
- Let it sit 5 to 10 minutes, until the milk thickens slightly and looks a little curdled.
- Stir and use in place of 1 cup of buttermilk in any recipe.
More baking help
See our full baking substitutions cheat sheet, or other swaps like brown sugar and baking powder.
