Buttermilk substitute: what to use instead

Stir 1 tablespoon lemon juice or white vinegar into enough milk to make 1 cup, then let it stand 5 to 10 minutes. For better flavor, mix plain Greek yogurt and milk 1:2.

Ratios from university extension services and King Arthur Baking. Checked October 12, 2026.

Buttermilk substitutes, best first

1. For 1 cup buttermilk1 Tbsp lemon juice or white vinegar + milk to make 1 cup; let stand 5-10 minutesBest for: pancakes, cakes, quick breads

   Nebraska/Utah State say 5 minutes, King Arthur 10-15. Rises well but tastes less tangy in biscuits (King Arthur).

2. For 1 cup buttermilk1/3 cup Greek yogurt + 2/3 cup low-fat or skim milk (1:2)Best for: biscuits, pancakes

   King Arthur's top performer: runner-up in biscuits, tied with buttermilk in pancakes.

3. For 1 cup buttermilk1 cup plain yogurtBest for: baking

   Utah State, NMSU, Mississippi State; thin with a little milk if very thick.

4. For 1 cup buttermilk1 cup milk + 1 3/4 tsp cream of tartarBest for: baking when you have no lemon or vinegar

   Utah State, NMSU, King Arthur.

5. For 1 cup buttermilkSour cream thinned with milk or water to heavy-cream consistencyBest for: baking in a pinch

   King Arthur; no exact ratio given.

What not to use

Plain milk with no added acid: in King Arthur's tests it gave flat-tasting biscuits, lower pancakes and a darker, denser cake, since there's no acid for the baking soda.

Why the swaps work

Buttermilk's acidity reacts with baking soda to make carbon dioxide and tenderizes gluten; any swap needs similar acidity.

Questions people ask

Sources

• Buttermilk substitute (King Arthur Baking)
• Ingredient Substitutions (Nebraska Extension, UNL)
• Ingredient Substitution, FN 255 (Utah State University Extension)
• In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
• Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)