Buttermilk Substitute: Ratios, Science & Best Baking Swaps
- February 25, 2026
- 0
- 8 Min Read
Buttermilk Substitute: Everything You Need to Know
A buttermilk substitute can save your recipe when you suddenly realize you are out of buttermilk. Whether you are baking pancakes before work or preparing a layered cake for the weekend, missing this ingredient can feel frustrating.
However, you do not need to run to the store. Instead, you can make a perfect buttermilk substitute using simple ingredients already in your kitchen.
At Reciperange, we believe understanding ingredients gives you confidence. So first, we will give you quick ratios. Then, we will explain the science behind why each buttermilk substitute works.
Quick Answer: 5 Easy Buttermilk Substitute Ratios (1 Cup)
If you need a buttermilk substitute immediately, use one of these simple methods.
1. Milk + Acid (Best Overall Buttermilk Substitute)
1 tablespoon lemon juice or white vinegar
Enough milk to measure 1 cup
Let sit 5–10 minutes
This method is the fastest and most reliable. As a result, it works in almost every recipe.
2. Yogurt Buttermilk Substitute
¾ cup plain yogurt
¼ cup milk
Because yogurt is already fermented, it naturally provides acidity. However, you must thin it with milk to reach the proper consistency.
3. Sour Cream Buttermilk Substitute
¾ cup sour cream
¼ cup milk
Sour cream contains more fat. Therefore, it produces richer and slightly denser baked goods.
4. Cream of Tartar Substitute
1¾ teaspoons cream of tartar
1 cup milk
Unlike other options, this method adds powdered acid directly. Consequently, it activates baking soda without adding extra liquid flavor.
5. Vegan Buttermilk Substitute
1 tablespoon apple cider vinegar
1 cup soy milk or almond milk
Let sit 5–10 minutes
For dairy-free baking, this method works beautifully. In particular, soy milk curdles best due to its higher protein content.
What Is Buttermilk?
Traditional Buttermilk
Traditionally, buttermilk was the liquid left behind after churning butter. Because the cream was naturally fermented, the liquid had a tangy flavor and slightly thick texture.
Modern Cultured Buttermilk
Today, store-bought buttermilk is cultured milk fermented with bacteria. As a result, it becomes consistently tangy and slightly thick.
According to the U.S. Dairy, modern buttermilk is produced by adding lactic acid bacteria to pasteurized milk.
This controlled acidity is exactly why recipes call for it.
For more on dairy fermentation, you can also reference the Harvard T.H. Chan School of Public Health, which explains how fermented dairy products develop acidity.
The Science Behind a Buttermilk Substitute
A proper buttermilk substitute must recreate acidity. Otherwise, your baked goods may not rise properly.
Here is why this matters:
Baking soda is a base (sodium bicarbonate).
Buttermilk contains lactic acid.
When acid and baking soda combine, they create carbon dioxide ($CO_2$).
Those bubbles expand in heat, making baked goods rise.
Therefore, without acidity, pancakes turn flat.
Additionally, acid weakens gluten strands. As a result, cakes become softer and more tender rather than chewy.
So ultimately, every buttermilk substitute focuses on one key goal: creating that acidic reaction.
Best Buttermilk Substitute Options (Detailed Guide)
1. Milk + Lemon Juice or Vinegar (Classic Buttermilk Substitute
This is the most reliable buttermilk substitute.
Ratio:
1 tablespoon acid + 1 cup milk
Why it works:
The acid sours the milk instantly. Consequently, it mimics cultured buttermilk perfectly.
Best for: Pancakes, waffles, cornbread
2. Yogurt + Milk Substitute
Yogurt is already fermented. Therefore, it naturally contains acidity.
Ratio:
¾ cup yogurt + ¼ cup milk
If using Greek yogurt, thin it slightly more.
Best for: Muffins and quick breads
3. Sour Cream Buttermilk Substitute
Because sour cream has higher fat content, it makes baked goods richer.
Ratio:
¾ cup sour cream + ¼ cup milk
Best for: Chocolate cake, banana bread, pound cake
4. Kefir as a 1:1 Buttermilk Substitute
Kefir is essentially drinkable yogurt.
Ratio:
1 cup kefir = 1 cup buttermilk
No mixing required.
Vegan and Dairy-Free Buttermilk Substitutes
Baking for a plant-based diet or dairy allergy? You can absolutely still achieve that fluffy rise. However, choosing the right plant milk is important.
Soy Milk (Best Option)
Soy milk has a higher protein content. Because of this, it curdles beautifully when acid is added, closely mimicking dairy milk.
Almond Milk
Almond milk is a good second choice. However, the curdle will not be quite as thick.
Oat Milk
Oat milk contains less protein. Therefore, it often struggles to curdle properly, which may result in a flatter bake.
Dairy-Free Method:
Use 1 tablespoon apple cider vinegar (or lemon juice) plus enough soy or almond milk to reach 1 cup. Then, let it sit for 5–10 minutes to curdle.
The Ultimate Substitute Matchmaker: What to Use When
Not every substitute works equally well for every recipe. Therefore, choose based on what you are baking.
| Recipe Type | Best Substitute | Why It Works Best |
|---|---|---|
| Pancakes & Waffles | Milk + Lemon/Vinegar | Provides a strong, fast reaction for maximum fluffiness. |
| Chocolate Cake | Sour Cream + Milk | Extra fat makes the cake richer and fudgier. |
| Biscuits & Scones | Kefir or Milk + Vinegar | Adds tang without altering fat structure. |
| Muffins | Yogurt + Milk | Creates a tender crumb and lasting moisture. |
| Cornbread | Milk + Vinegar | Maintains proper hydration in thin batter. |
Chocolate Chip Cookies
These bakery-style gluten-free chocolate chip cookies are everything you crave in a classic treat—thick, chewy, and bursting with pools of melted chocolate. Crafted with a few clever techniques, they completely eliminate the gritty texture often found in GF baking, delivering a cookie that tastes just as indulgent as the original.
Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake. Its deep red color, velvety texture, and gentle cocoa flavor make it both elegant and comforting. This cake isn’t just visually stunning. It offers a soft, moist crumb and a sweet tang from cream cheese frosting that makes every bite irresistible.
Double Chocolate Chip Cookies
Double chocolate chip cookies are a rich, indulgent treat for anyone who craves deep chocolate flavor in every bite. Unlike traditional chocolate chip cookies, these cookies feature both unsweetened cocoa powder and semi-sweet chocolate chips, creating a luxurious double dose of chocolate.
Avocado Smoothie Recipe
This silky green smoothie blends healthy fats, plant-based protein, and natural sweetness for a nourishing start to your day. Perfect for breakfast, post-workout recovery, or a midday energy boost.
No-Bake Coconut Mango Dessert
A tropical twist on traditional sweets, this no-bake coconut mango dessert is a creamy, chewy, and refreshingly cool treat—perfect for warm days, school lunchboxes, or mindful indulgence.With just four ingredients and zero baking required, this recipe celebrates simplicity and flavor in every bite.
Easy Homemade Iced Coffee Recipe
This creamy, refreshing iced coffee will give your favorite café brew a run for its money. It’s quick, affordable, and made with simple ingredients—no blender required. Perfect for tropical mornings or wellness-friendly sipping any time of day
Troubleshooting Your Bakes
Even when using a buttermilk substitute, small mistakes can affect results. Therefore, check these common issues.
Your Milk Was Too Cold
If you are using the Milk + Vinegar method, very cold milk takes longer to curdle. Let it sit for 10–15 minutes if needed.
You Overmixed
Once acid meets baking soda, the reaction begins immediately. Therefore, mix gently and avoid letting the batter sit too long. Otherwise, the $CO_2$ bubbles will escape.
Check Your Baking Soda
If your pancakes still turn out flat, your baking soda may be expired. Test it by adding a spoonful to vinegar. If it does not fizz strongly, replace it.
Can I just use regular milk without adding anything?
No. If a recipe specifically calls for buttermilk, it likely relies on baking soda for its rise. Regular milk is not acidic enough to activate baking soda. Your baked goods will turn out dense, flat, and may even have a soapy, metallic taste from the unreacted baking soda.
Does a buttermilk substitute taste like vinegar?
Not at all. The 1 tablespoon of vinegar or lemon juice is entirely neutralized during the baking process as it reacts with the baking soda. You will not taste any harsh vinegar notes in your final dish.
How long does homemade buttermilk last?
The Milk + Vinegar/Lemon Juice substitute should be used immediately for your recipe. However, if you mix a batch of Yogurt + Milk or Sour Cream + Milk, you can store it in an airtight container in the refrigerator for up to 3 days.
