Buttermilk Substitutes

Best substitute

1 cup milk + 1 Tbsp lemon juice or white vinegar, rested 5 min, per 1 cup buttermilk

Let it sit until slightly curdled before using.

All tested swaps

Milk + lemon juice or vinegar

pancakes, biscuits, quick breads

1 cup milk + 1 Tbsp lemon juice or white vinegar, rested 5 min, per 1 cup buttermilk

Let it sit until slightly curdled before using.

Plain yogurt + water

baking, marinades

¾ cup yogurt + ¼ cup water (or milk) per 1 cup buttermilk

Whisk smooth; thin to a pourable, buttermilk-like consistency.

Why it works

Buttermilk's acidity reacts with baking soda for lift and tenderizes gluten. A splash of acid in milk recreates that same tang and reactivity.

Common mistake

Not resting the milk-and-acid mix — it needs ~5 minutes to acidify and thicken before you use it.

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