Buttermilk is a tangy, acidic dairy liquid that tenderizes baked goods and reacts with baking soda for extra lift. It is a staple in pancakes, biscuits, and fried chicken batter. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for buttermilk, with exact amounts.
Use: 1 cup milk + 1 tbsp lemon juice for 1 cup buttermilk
Stir together and rest 5–10 minutes until slightly curdled.
Closest flavor and acidity match.
Use: 3/4 cup plain yogurt + 1/4 cup milk for 1 cup buttermilk
Whisk until smooth and pourable.
Use plain, unsweetened yogurt.
Use: 1 cup for 1 cup buttermilk
Use as a direct 1:1 replacement.
Already tangy and cultured.
Use: 3/4 cup sour cream + 1/4 cup milk for 1 cup buttermilk
Whisk smooth before measuring.
Rich and tangy; great in cakes.
The best all-round substitute is Milk + lemon juice: use 1 cup milk + 1 tbsp lemon juice for 1 cup buttermilk. Stir together and rest 5–10 minutes until slightly curdled. Closest flavor and acidity match.
Yes. Use 3/4 cup plain yogurt + 1/4 cup milk for 1 cup buttermilk. Whisk until smooth and pourable. Use plain, unsweetened yogurt.
Gluten-free options: Plain yogurt, thinned, Kefir, Sour cream, thinned.
Use 1 cup. Use as a direct 1:1 replacement.
Missing something else? Search all 48 ingredients in the substitute finder.