10 Best Buttermilk Substitutes That You Likely Already Have in Your Kitchen
You'll be making pancakes in no time!
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Buttermilk is an essential ingredient that can be used in so many ways! It's the key to fluffy buttermilk pancakes and a main component in homemade ranch dressing. It's also very good for making biscuits, fried chicken, and even buttermilk pie! If you don't have a carton of buttermilk in your fridge, there's no need to panic. Not only is it easy to make your own buttermilk from scratch, but there are also plenty of buttermilk substitutes that taste just like the real thing! Not only are these simple swaps usually readily available in your kitchen, but they also make it possible to whip up your favorite pancake recipes at a moment's notice.
But first: what exactly is buttermilk, anyway? The creamy, rich milk is what you would find left behind after churning butter (hence the name). It's very acidic and when the acid interacts with baking powder or baking soda, it produces carbon dioxide bubbles that helps baked goods rise. The result: tender cornbread, light cakes like Ree Drummond's famous Chocolate Sheet Cake. Buttermilk also adds a tangy flavor and moisture to mashed potatoes, party dips, and chicken recipes.
Looking for other clever swaps? Check out our egg substitutes and baking powder substitutes for all your cooking and baking needs.
Lemon Juice and Milk
Ingredients: 1 tablespoon lemon juice + enough milk to measure 1 cup = 1 cup buttermilk
Pour 1 tablespoon of lemon juice into a liquid measuring cup, then add enough milk to reach the 1-cup line. Stir, then let the mixture sit for about 5 to 10 minutes.
Vinegar and Milk
Ingredients: 1 tablespoon vinegar + enough milk to measure 1 cup = 1 cup buttermilk
It’s best to use distilled white vinegar here because it has a neutral flavor, but you can also use apple cider vinegar. Pour 1 tablespoon of vinegar into a liquid measuring cup, then add enough milk to reach the 1-cup line. Stir, then let the mixture sit for about 5 to 10 minutes.
Cream of Tartar + Milk
Ingredients: 1 3/4 teaspoons cream of tartar + 1 cup milk = 1 cup buttermilk
To avoid a clumpy mixture, stir 1 3/4 teaspoons cream of tartar with 2 tablespoons milk in a liquid measuring cup until dissolved, then add the remaining milk to reach the 1-cup line. Stir, then let sit for 5 minutes.
Sour Cream + Water or Milk
Ingredients: 3/4 cup sour cream + 1/4 cup water or milk = 1 cup buttermilk
Sour cream has a similar tangy flavor to buttermilk, but it's much thicker, so it needs to be thinned out with a little water or milk. Mix 3/4 cup sour cream with 1/4 cup water or milk.
Yogurt
Ingredients: 1 cup plain yogurt (not Greek-style) = 1 cup buttermilk
Plain yogurt is a great 1:1 substitute for buttermilk. If you're using a thicker Greek-style yogurt, you'll need to thin it out: Whisk 3/4 cup Greek yogurt with 1/4 cup water or milk.
Alternative Milk and Lemon Juice
Ingredients: 1 cup unsweetened almond or soy milk + 1 tablespoon lemon juice
If you're looking for a vegan alternative to buttermilk, try your favorite soy milk or almond milk instead! Combine one tablespoon of lemon juice with 1 cup unsweetened, non-dairy milk (soy and almond work best) and let it sit for a few minutes.
Non-Dairy Yogurt
Just like regular yogurt, non-dairy yogurts work well as buttermilk substitutes. Look for soy, almond, or even coconut yogurt (but note that the flavor of coconut may impart on your dish).
Kefir
Ingredients: 1 cup plain kefir = 1 cup buttermilk
Kefir is a fermented milk drink that can be used cup for cup to replace buttermilk. If needed, thin it out with a splash of milk or water.
Powdered Buttermilk
Ingredients: 1/4 cup powdered buttermilk + 1 cup water = 1 cup buttermilk
Powdered buttermilk is genius! You can find it in the baking aisle of many grocery store; it'll keep in your pantry for months. Mix it in with your dry ingredients, then use water in place of the buttermilk in the batter.
Frozen Buttermilk
Okay, so this isn't technically a substitute, but the next time you have extra buttermilk, try freezing it! Pour it into an ice tray in 1- or 2-tablespoon portions and freeze until solid, then store the cubes in a resealable plastic bag in the freezer. Thaw a cube or two the next time you need a small amount of buttermilk.
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