Buttermilk Substitutes for Baking
Out of buttermilk? Make soured milk, thinned yogurt, kefir or sour cream work in biscuits, cakes and pancakes, with ratios and notes on how each one changes the bake.
Buttermilk brings two things to baking: acidity and a thick, tangy body. The acid reacts with baking soda for lift and browning, tenderizes gluten, and gives cakes and biscuits a subtle sour note. Its thickness helps batters hold air and keeps doughs from going slack.
Any good substitute needs to supply that acid. The best ones also roughly match the thickness. This guide covers the common options, how to mix each one, and what to expect, so you can choose based on what is in your fridge and what you are baking.
Key points
- Stir 15 ml (1 tablespoon) lemon juice or white vinegar into enough milk to make 240 ml (1 cup) and let it stand 5 to 10 minutes.
- Plain yogurt thinned with milk, about 180 g yogurt to 60 ml milk, is the closest match in thickness and tang.
- Plain kefir can replace buttermilk one for one with almost no change.
- Every substitute should be acidic, because buttermilk recipes count on that acid to activate baking soda.
- Substitutes are thinner or thicker than real buttermilk, so adjust doughs with a spoonful of flour or liquid as needed.
What buttermilk does in a recipe
Store-bought cultured buttermilk is low-fat milk fermented with lactic acid bacteria. It is noticeably acidic and pourable but thicker than milk. In biscuits and scones it tenderizes and helps soda produce a quick, high rise; in cakes it gives a soft, moist crumb; in pancakes and waffles it adds tang and gives soda something to react with.
Because recipes are balanced around that acidity, replacing buttermilk with plain milk leaves the soda partly unreacted. The bake can rise less, taste faintly soapy and brown more than intended.
Soured milk with lemon juice or vinegar
Put 15 ml (1 tablespoon) of lemon juice or distilled white vinegar in a measuring jug, then add milk to the 240 ml (1 cup) line. Stir and leave for 5 to 10 minutes; it will thicken slightly and show small curds. Whole or 2 percent milk gives a better result than skim.
This is the fastest substitute and the most common one. It matches buttermilk's acid well but not its body, so batters can be a touch thinner. It shines in pancakes, muffins, quick breads and chocolate cake, and works in biscuits if you hold back a little of the liquid until you see how the dough comes together.
Yogurt, kefir and sour cream
Plain yogurt is acidic and thick. Thin 180 g (¾ cup) of yogurt with 60 ml (¼ cup) of milk or water to make 1 cup. Greek yogurt is thicker still; use about 120 g (½ cup) Greek yogurt and 120 ml (½ cup) milk. The result gives tender, rich cakes and very good biscuits.
Kefir, a cultured milk drink, is close to buttermilk in tang and thickness and can be swapped one for one. Sour cream works like Greek yogurt: thin it with about the same volume of milk. It adds extra fat, so cakes are especially soft and slightly denser.
- Use plain, unsweetened, unflavored versions only
- Full-fat versions give a richer, softer crumb
- Avoid vanilla yogurt; the added sugar and flavor change the recipe
Cream of tartar and powdered buttermilk
Whisking 1¾ teaspoons of cream of tartar into 240 ml (1 cup) of milk gives an acidic liquid without curdling. Mix the cream of tartar with a few tablespoons of milk first to keep it from clumping, then stir in the rest.
Powdered cultured buttermilk is a pantry option: whisk the powder into the dry ingredients and add water with the wet ingredients, following the package. It is convenient for occasional use, though fresh buttermilk gives a slightly better tang.
Non-dairy options
Unsweetened soy milk curdles nicely with lemon juice or vinegar at the same 15 ml per 240 ml ratio and is the best plant-based choice for structure. Oat and almond milk work in pancakes and muffins but curdle less and give a thinner batter. Plain dairy-free yogurt thinned with plant milk is another option for cakes and biscuits.
Which substitute for which bake
Your choice can follow the texture you want. Thicker substitutes give more lift in doughs; thinner ones are fine in pourable batters.
- Biscuits and scones: thinned yogurt, kefir or real buttermilk
- Pancakes and waffles: soured milk or kefir
- Layer cakes and cupcakes: soured milk, kefir or thinned sour cream
- Irish soda bread: kefir or thinned yogurt for a dough that holds its shape
- Buttermilk pie and dressings: real buttermilk or kefir, since flavor carries the dish
Common questions
- Can I use plain milk instead of buttermilk?
- You can, but add acid. Without it the baking soda will not react fully, so the bake may rise less and taste soapy. Soured milk takes only a few minutes to make.
- How long does soured milk need to sit?
- About 5 to 10 minutes at room temperature. It will look slightly thickened and curdled. Use it the same day and refrigerate any leftover milk.
- Can I freeze buttermilk?
- Yes. Freeze it in measured portions for up to about 3 months. It separates when thawed, so whisk it well. It is fine for baking but not ideal for drinking or dressings.
About this page
Written and reviewed by the BakedAI editorial team. Last reviewed . This is general educational guidance, not professional or medical advice.