Substitute for Buttermilk
A tangy, slightly thick dairy liquid used in baking, dressings, and marinades. Its acidity activates baking soda.
The Best Substitute
The Professor's top pick for replacing buttermilk is Milk + Lemon Juice at a ratio of 1 cup milk + 1 tablespoon lemon juice = 1 cup buttermilk. Let sit 5-10 minutes until it curdles slightly.. This works well for pancakes, biscuits, cakes, fried chicken marinade, dressings. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Milk + Lemon Juice
Flavor impact: Very close to real buttermilk. The acid creates the tangy flavor and the chemical reaction needed for baking.
Milk + White Vinegar
Flavor impact: Same principle as lemon juice. Vinegar is flavor-neutral in the finished product.
Plain Yogurt + Milk
Flavor impact: Thicker than buttermilk. The tang and acidity are a close match.
Milk + lemon juice, 5 minutes on the counter. That is all there is to it. The Professor has not bought buttermilk in years.
Frequently Asked Questions
Buttermilk's acidity reacts with baking soda to create carbon dioxide, which makes baked goods rise. It also tenderizes gluten for softer results.
Not directly. Regular milk lacks the acidity. Add 1 tablespoon of lemon juice or vinegar per cup and let it sit for 5-10 minutes.
The Bottom Line
If you are out of buttermilk, the best all-around substitute is milk + lemon juice. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role buttermilk plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology