Need a substitute for buttermilk? The best replacement depends on what you’re making, but most recipes can be saved with simple pantry staples. Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5-10 minutes for an easy homemade substitute. Plain yogurt, sour cream, kefir and dairy-free milk mixed with an acid also work well. Learn more below on why buttermilk matters, how substitutions work and which options are best for different recipes.
Key Takeaways
- What is Buttermilk?
- Why Recipes Use Buttermilk
- How to Make a Homemade Buttermilk Substitute
- The Best Buttermilk Substitutes
- Dairy-Free Buttermilk Alternatives
- Which Substitute is Best for Your Recipe
- Can You Use Regular Milk Instead?
- Common Substitution Mistakes
- Frequently Asked Questions
What Is Buttermilk?
Despite its name, traditional buttermilk isn’t extra buttery.
Originally, buttermilk was the liquid left behind after churning cream into butter. Today, the buttermilk you’ll find at the grocery store is cultured milk that’s made by adding beneficial bacteria to low-fat or whole milk.
This culturing process gives buttermilk its signature:
- Slightly tangy flavor
- Thick, creamy texture
- Higher acidity than regular milk
- Ability to create tender baked goods
That acidity is one of the biggest reasons buttermilk is a favorite ingredient in everything from pancakes and waffles to cakes, muffins and biscuits.
Why Recipes Use Buttermilk
Buttermilk does much more than add flavor. It actually changes the chemistry of your recipe to create lighter, softer baked goods.
It Helps Baking Soda Do Its Job
Many recipes combine baking soda with buttermilk. The acid in buttermilk reacts with baking soda to produce carbon dioxide bubbles, helping batters rise and creating a lighter texture.
It Creates Tender Baked Goods
Acid weakens gluten development, resulting in pancakes, cakes and muffins that stay soft instead of becoming tough or chewy.
It Adds Moisture
Because buttermilk is thicker than regular milk, it helps baked goods stay moist while creating a rich texture.
It Adds Flavor
That signature tang balances sweetness and gives baked goods more depth than recipes made with plain milk.
How To Make A Homemade Buttermilk Substitute
If your recipe calls for one cup of buttermilk, the easiest substitute only takes two ingredients.
Milk + Lemon Juice
You’ll Need:
- 1 cup milk
- 1 tablespoon lemon juice
Directions:
- Pour the lemon juice into a measuring cup
- Add enough milk to equal 1 cup
- Stir gently
- Let the mixture sit for 5-10 minutes
- Use it just like buttermilk
Best For:
- Pancakes
- Waffles
- Muffins
- Cakes
- Quick breads
Milk + White Vinegar
This option works almost exactly the same way.
You’ll Need:
- 1 cup milk
- 1 tablespoon white distilled vinegar
Let the mixture stand for about 10 minutes before adding it to your batter. The vinegar flavor disappears during baking, leaving behind the acidity your recipe needs.
The Best Buttermilk Substitutes
Not every substitute performs exactly the same. Here’s how the most popular options compare.
| Substitute | Best For | Flavor | Texture |
| Milk + Lemon Juice | Most baking recipes | Mild tang | Excellent |
| Milk + Vinegar | Everyday baking | Neutral | Excellent |
| Plain Greek Yogurt | Cakes, muffins, quick breads | Rich tang | Dense |
| Sour Cream | Biscuits, coffee cakes | Rich | Very moist |
| Kefir | Pancakes, waffles | Tangy | Excellent |
| Plain Yogurt | Muffins, cakes | Mild tang | Dense |
| Dairy-Free Milk + Lemon Juice | Vegan baking | Mild | Good |
1. Greek Yogurt
Greek yogurt is one of the closest substitutes because it already has the creamy consistency and tanginess that recipes are looking for.
How To Substitute
Mix:
- ¾ cup plain Greek yogurt
- ¼ cup water or milk
This creates a consistency similar to buttermilk.
Great For:
- Pancakes
- Muffins
- Cakes
- Banana bread
2. Sour Cream
Sour cream adds richness while maintaining the acidity needed for tender baked goods. Thin it with a little milk or water until it pours easily.
Best For:
- Biscuits
- Coffee cake
- Cornbread
- Scones
Because it’s richer than buttermilk, sour cream often creates especially moist baked goods.
3. Kefir
If you already have kefir in your refrigerator, it’s one of the easiest substitutions. Kefir has a similar tangy flavor and consistency, making it a nearly one-to-one replacement for buttermilk.
Simply substitute 1 cup of kefir for 1 cup of buttermilk in most recipes.
4. Plain Yogurt
Regular plain yogurt also works well, though it’s typically thinner than Greek yogurt. If your yogurt is very thick, stir in a splash of milk until it reaches the consistency of buttermilk.
It’s An Excellent Option For:
- Pancakes
- Waffles
- Muffins
- Cakes
- Quick breads
Dairy-Free Buttermilk Substitutes
Whether you’re baking for a dairy-free diet or simply using what’s already in your refrigerator, it’s easy to make a dairy-free buttermilk substitute. The key is combining an unsweetened plant-based milk with an acidic ingredient to mimic buttermilk’s tang and baking performance.
Almond Milk + Lemon Juice
Almond milk has a mild flavor that works well in most baked goods.
You’ll Need:
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice or white vinegar
Let the mixture sit for 5 to 10 minutes before using.
Best For:
- Pancakes
- Muffins
- Waffles
- Quick breads
Soy Milk + Lemon Juice
Soy milk has more protein than many other dairy-free milks, making it one of the closest alternatives to dairy milk in baking.
Mix:
- 1 cup unsweetened soy milk
- 1 tablespoon lemon juice or white vinegar
Soy milk performs especially well in cakes and muffins where structure is important.
Oat Milk + Lemon Juice
Oat milk’s naturally creamy texture makes it another excellent option.
Combine:
- 1 cup unsweetened oat milk
- 1 tablespoon lemon juice
This substitute works particularly well in pancakes, waffles and coffee cakes.
Krusteaz Kitchen Tip: “Choose unsweetened, unflavored plant-based milk whenever possible. Vanilla or sweetened varieties can change the flavor of your recipe.”
Which Buttermilk Substitute Is Best?
Not every substitute shines in every recipe. Here’s a quick guide to help you choose the best option.
| If You’re Making | Best Substitute | Why It Works |
| Pancakes | Milk + lemon juice | Light, fluffy texture with a subtle tang |
| Waffles | Kefir | Crispy outside, tender inside |
| Biscuits | Sour cream + milk | Rich, flaky texture |
| Cakes | Greek yogurt | Moist crumb and tender bite |
| Muffins | Plain yogurt | Soft texture with balanced moisture |
| Cornbread | Milk + vinegar | Classic flavor and great rise |
| Scones | Sour cream | Rich and tender texture |
| Quick Breads | Greek yogurt | Moist without becoming dense |
Can You Use Regular Milk Instead?
The short answer is yes, but with a few caveats.
If a recipe calls for buttermilk, swapping in plain milk without adding an acid may change the final texture.
You May Notice:
- Less rise
- A denser crumb
- Less tenderness
- A milder flavor
If your recipe uses baking powder only, regular milk will usually work just fine.
If it uses baking soda, it’s best to create a buttermilk substitute with lemon juice or vinegar so the baking soda has the acid it needs to activate.
Does The Type Of Milk Matter?
Most of the time, you can use whatever milk you have on hand.
Whole Milk
Creates the richest flavor and texture.
2% Milk
A great everyday option that works in nearly every recipe.
Skim Milk
Works well but may produce baked goods that are slightly less rich.
Plant-Based Milks
Choose unsweetened versions for the closest results.
How Buttermilk Affects Different Baked Goods
Every recipe benefits from buttermilk a little differently.
Pancakes
Buttermilk creates pancakes that are light, fluffy and tender while adding just the right amount of tangy flavor.
If you’re making a batch of Krusteaz Buttermilk Pancake Mix, simply follow the package directions.
If you’re preparing a scratch recipe, a homemade buttermilk substitute works beautifully when you don’t have buttermilk on hand.
Waffles
The acidity helps waffles rise while creating a crisp exterior and soft interior.
Biscuits
Buttermilk keeps biscuits tender and encourages a higher rise, resulting in flaky layers.
Cakes
The added acidity helps produce a fine, delicate crumb while balancing sweetness.
Muffins
Moisture from buttermilk helps muffins stay soft for days after baking.
Common Mistakes To Avoid
Making a substitute is simple, but these small mistakes can affect your results.
Don’t Skip the Resting Time
After mixing milk with lemon juice or vinegar, let it sit for at least 5 minutes. This allows the milk to curdle slightly and develop the acidity your recipe needs.
Don’t Use Sweetened Plant-Based Milk
Sweetened almond, oat or soy milk can make baked goods sweeter than intended. Stick with unsweetened varieties whenever possible.
Don’t Add Extra Acid
More isn’t always better. Using more than one tablespoon of lemon juice or vinegar per cup of milk can make baked goods taste overly tangy.
Don’t Overmix the Batter
Once you add your buttermilk substitute, stir until everything is just combined. Overmixing develops gluten, which can make pancakes, muffins and quick breads tougher than you’d like.
Frequently Asked Questions
What is the best substitute for buttermilk?
For most recipes, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 to 10 minutes before using. This is the closest substitute for baking, pancakes and waffles.
Can I make buttermilk without lemon juice?
Yes. White vinegar is the most common alternative, but you can also use plain yogurt, Greek yogurt, sour cream or kefir depending on the recipe.
Can I use apple cider vinegar instead of white vinegar?
Yes. Apple cider vinegar works just as well as white vinegar for making a buttermilk substitute and has a slightly milder flavor.
Can I substitute Greek yogurt for buttermilk?
Yes. Thin ¾ cup plain Greek yogurt with ¼ cup milk or water to create a similar consistency. It’s an excellent option for cakes, muffins and quick breads.
Is buttermilk healthier than regular milk?
Buttermilk is typically lower in fat than whole milk and contains beneficial cultures. Nutritional differences are generally small, so the best choice depends on your recipe and dietary needs.
Can I use heavy cream instead of buttermilk?
Not by itself. Heavy cream lacks the acidity that helps baked goods rise. If needed, thin it with a little milk and add lemon juice or vinegar.
What’s the best dairy-free buttermilk substitute?
Mix 1 cup unsweetened almond, oat or soy milk with 1 tablespoon lemon juice or white vinegar. Let it rest for 5 to 10 minutes before using.
Why didn’t my milk curdle?
Some ultra-pasteurized or plant-based milks won’t curdle as noticeably as dairy milk. As long as you’ve added the acid and allowed it to rest, it will still work in most recipes.
Can I use the same substitute for pancakes, waffles and biscuits?
Yes. Milk with lemon juice or vinegar works well in all three. For richer biscuits, sour cream or Greek yogurt are also excellent choices.
Does buttermilk go bad?
Yes. Store-bought buttermilk should be refrigerated and used by the expiration date. If it develops an off smell, mold or unusual texture, it’s time to discard it.
Can you freeze buttermilk?
Yes. Freeze buttermilk in airtight containers or ice cube trays for up to 3 months. Thaw it in the refrigerator and stir well before using, as some separation is normal.
How long does a homemade buttermilk substitute last?
For the best results, use it immediately after making it. If needed, you can refrigerate it for up to 24 hours and stir before using.
Can I make buttermilk with half-and-half?
Yes. Mix 1 cup of half-and-half with 1 tablespoon lemon juice or vinegar. Because half-and-half is richer than milk, it can create extra moist baked goods.
What happens if I skip the buttermilk?
Replacing buttermilk with plain milk may result in baked goods that are denser, less tender and don’t rise as much, especially in recipes that rely on baking soda.
Can I use sour cream instead of buttermilk?
Yes. Thin sour cream with a little milk or water until it reaches a pourable consistency. It’s especially good in biscuits, coffee cakes and muffins.
Is Kefir the same as buttermilk?
Not exactly, but they’re very similar. Kefir has a tangy flavor and comparable consistency, making it an easy 1:1 substitute for buttermilk in most baking recipes.
Can I use regular milk instead of buttermilk?
You can, but your baked goods may not be as light or tender. For the closest results, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk to mimic buttermilk’s acidity.
Can I use buttermilk in Krusteaz recipes?
Absolutely. Many scratch recipes pair wonderfully with buttermilk, and if you don’t have any on hand, a homemade substitute can help you achieve similarly fluffy, tender results. Always follow the package directions for Krusteaz mixes, and use a substitute only if the recipe specifically calls for buttermilk.
