7 Best Substitutes for Buttermilk: Baking Ratios & Conversion Chart

The Quick Answer:
The best substitute for buttermilk is Milk + Lemon Juice (or White Vinegar).
Add 1 tablespoon of lemon juice to a measuring cup, then fill it to the 1-cup line with milk. Stir and let it sit for 5 minutes until it curdles slightly. This creates the acidity needed to activate baking soda.

You have the flour, the eggs, and the baking soda ready for Saturday morning pancakes. Then you realize the recipe calls for “Buttermilk,” and your fridge is empty.

Don’t run to the store. Buttermilk is chemically essential in baking because its acidity reacts with baking soda to make baked goods rise and become fluffy. If you just use plain milk, your pancakes will be flat.

Here is how to replicate that acidity and texture using ingredients you already have.

🥣 Handy Kitchen Conversion Chart

Before you start mixing, make sure your measurements are precise.

Top 5 Buttermilk Substitutes (Pros & Cons)

1. Milk + Acid (The “DIY” Standard)

This is the most common substitute because it mimics the chemical properties perfectly.

• Ratio: 1 cup Milk (scant) + 1 tbsp Lemon Juice or Vinegar.

• Best For: Pancakes, waffles, muffins, quick breads.

• Pros: You likely have ingredients; works chemically for rising.

• Cons: Thinner texture than real buttermilk.

2. Plain Yogurt (The Texture Match)

Yogurt is cultured, just like buttermilk, so it has the natural tang and thickness.

• Ratio: Mix 3/4 cup Plain Yogurt + 1/4 cup Water (to thin it out).

• Best For: Biscuits, scones, thick cakes.

• Pros: Excellent rich flavor and creamy texture.

• Cons: Must be thinned, or the batter will be too heavy.

3. Sour Cream (The Rich Option)

Similar to yogurt but with a higher fat content. This makes baked goods incredibly moist.

• Ratio: Mix 3/4 cup Sour Cream + 1/4 cup Water (or Milk).

• Best For: Coffee cakes, pound cakes, rich muffins.

• Pros: Adds moisture and tenderness.

• Cons: High fat content might change the crumb structure slightly.

4. Milk + Cream of Tartar

If you don’t have fresh lemons, check your spice rack. Cream of tartar is an acidic powder.

• Ratio: 1 cup Milk + 1 3/4 tsp Cream of Tartar.

• Best For: Cookies, pancakes.

• Pros: Shelf-stable acid source.

• Cons: Powder can clump; whisk it into the dry ingredients first for best results.

5. Vegan Buttermilk (Almond/Soy Milk)

Yes, you can make this dairy-free. Soy milk works best because it has more protein to “curdle.”

• Ratio: 1 cup Soy/Almond Milk + 1 tbsp Apple Cider Vinegar.

• Best For: Vegan baking.

• Pros: Easy and effective.

• Cons: Won’t get as thick as dairy milk.

⚖️ Comparison: Which Substitute Should I Use?

Not all substitutes act the same. Use this table to pick the right one for your specific dish.

Frequently Asked Questions (FAQ)

Q: Can I just use regular milk instead of buttermilk?
A: No. If your recipe has Baking Soda, it needs acid to activate the rise. Regular milk is neutral. If you use plain milk, your baked goods will be flat, dense, and might taste metallic (from the unreacted soda).

Q: Can I use flavored yogurt (like Vanilla)?
A: In a pinch, yes, but only for sweet recipes like pancakes or cakes. Do not use vanilla yogurt for savory biscuits or cornbread, as the sugar and flavor will clash.

Q: Does “Milk + Vinegar” taste like vinegar?
A: Surprisingly, no. Once it is baked, the chemical reaction neutralizes the sharp vinegar taste, leaving only a subtle tang that mimics buttermilk.

Conclusion

Cooking is chemistry, but it doesn’t have to be complicated. The next time a recipe demands buttermilk, grab the milk and a lemon. You are just 5 minutes away from fluffy, perfect pancakes.