Buttermilk might just be the secret behind those fluffy pancakes, moist cakes, and tangy southern-style fried chicken you keep going back to.
Its slight acidity works wonders in recipes, reacting with baking soda or powder to give cakes their lift and bringing tangy richness to marinades or dressings.
But here’s the thing—it’s not always waiting in your fridge when you need it. The good news? You don’t need an emergency grocery run.
A handful of simple ingredients can step in and give you the same magic buttermilk effect.
Whether you’re whipping up baked goods, a savory dish, or a creamy dressing, the right substitute will ensure your recipe tastes just as intended—without missing a beat. With these handy swaps, there’s no excuse for skipping that next culinary masterpiece!
7 Easy Substitutes for Buttermilk
These options are all about mimicking buttermilk’s acidity and creaminess. Depending on what’s on hand, you can surely find a swap that keeps your recipe on point and your flavors intact.
1. Milk and Lemon Juice – A Go-To Quick Fix
This is likely the most popular option because it’s easy, reliable, and uses ingredients most people already have. The acidity of the lemon juice curdles the milk, creating a texture similar to buttermilk.
For every cup of buttermilk called for, combine 1 cup of milk with 1 tablespoon of freshly squeezed lemon juice. Stir it together, then set it aside for 5 to 10 minutes until it thickens slightly. Use it in recipes just like you would use traditional buttermilk.
Looking for more ways to substitute citrus? Explore lemon juice substitutes for fresh ideas.
2. Milk and Vinegar – The Versatile Stand-In
No lemons? No problem. Vinegar works just as well, offering that necessary acidic boost. White vinegar is the preferred option because of its neutral flavor, but apple cider vinegar can also work in a pinch.
Simply mix 1 cup of milk with 1 tablespoon of vinegar, stir, and give it a few minutes to thicken. This swap works brilliantly in both savory and sweet recipes, from biscuits to dressings.
For more vinegar tricks, visit vinegar substitutes and get creative.
3. Plain Yogurt – Creamy and Tangy
Plain yogurt’s already tangy and thick, making it an excellent alternative for buttermilk. To mimic the thinner consistency of buttermilk, you’ll want to dilute it slightly. Stir together ¾ cup of plain yogurt with ¼ cup of water or milk to equal 1 cup of buttermilk. Adjust the consistency as needed based on your recipe.
This option shines in baked goods, providing a rich texture and tangy flavor very similar to buttermilk.
Dive into dairy swaps with yogurt substitutes for even more useful ideas.
4. Sour Cream and Water – A Tangy Replacement
Sour cream is another excellent buttermilk alternative, thanks to its rich tang and creamy texture. To make it more liquid-like, mix ¾ cup of sour cream with ¼ cup of water for every cup of buttermilk. Whisk until smooth, and you’ve got an easy replacement ready to go.
This works especially well in cakes or muffins, where that extra creaminess enhances the texture. If you’re short on sour cream, don’t miss sour cream substitutes for ideas to keep your recipes flowing.
5. Milk and Cream of Tartar – A Baking Hack
Cream of tartar, often stashed in the back of baking cupboards, is a fascinating way to replace buttermilk. It adds acidity to milk with ease, mimicking the tangy effect of buttermilk in baked goods.
Simply whisk 1 cup of milk with 1½ teaspoons of cream of tartar, and you’re ready to jump back into your recipe. This substitute is lightweight and perfect when you’re focused on getting the chemistry just right in baking.
Discover more cream of tartar substitutes for endless baking possibilities.
6. Kefir – A Natural Alternative
If you’re into fermented dairy products or just happen to have kefir on hand, it’s a fantastic buttermilk replacement. Its tangy flavor and similar consistency make it a nearly perfect fit. Use plain, unsweetened kefir in an equal measure to buttermilk in any recipe.
Kefir is especially good for pancakes, as it brings out a rich, tangy flavor that elevates the dish.
Learn more about dairy options with kefir substitutes to expand your ingredient choices.
7. Nondairy Milk and Acid – A Plant-Based Option
For a dairy-free substitute that works flawlessly, reach for almond milk, soy milk, or even oat milk. Add an acidic component like lemon juice or vinegar to mimic the tanginess of buttermilk.
Combine 1 cup of your chosen nondairy milk with 1 tablespoon of either lemon juice or vinegar. Stir well, then set aside for a few minutes to curdle. This substitute is ideal for vegan recipes or when you’re accommodating dietary restrictions.
