Best Buttermilk Substitutes
What Can I Use Instead of Buttermilk for Baking?
Use the same amount as the original. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 min until it curdles slightly. Works perfectly in cakes, pancakes, and marinades.
Ran out of Buttermilk mid-recipe? Don't panic — you have options. This guide covers 4 tested Buttermilk substitutes that actually work in baking, complete with exact ratios so you don't have to guess. Whether you need to keep things plant-based or avoid dairy, there's a swap here for you. The top pick is Milk + white vinegar — it's the closest match for most recipes. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 min until it curdles slightly. Works perfectly in cakes, pancakes, and marinades.
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Get ratios for Buttermilk →All Buttermilk Substitutes (4 options)
Mix 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 min until it curdles slightly. Works perfectly in cakes, pancakes, and marinades.
Mix 1 cup plant milk (oat, almond, or soy) with 1 tbsp vinegar. Let sit 5 min. Best vegan option.
Use 1 cup plain yogurt, thinning with water if needed. Adds slight tang — ideal for muffins and quick breads.
Mix 3/4 cup sour cream with 1/4 cup water. Richer result — great in cakes.
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Tips for Substituting Buttermilk
For most recipes, Milk + white vinegar is the best starting point. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 min until it curdles slightly. Works perfectly in cakes, pancakes, and marinades. When substituting Buttermilk in baking, pay close attention to the role it plays — it may affect structure, moisture, flavor, and leavening all at once. Start with a small test batch if the recipe matters. Going plant-based? Non-dairy milk + vinegar is a vegan-friendly option that work well in most recipes. If you're unsure which Buttermilk substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Buttermilk Substitutes
The best substitute for Buttermilk is Milk + white vinegar. Use the same amount. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 min until it curdles slightly. Works perfectly in cakes, pancakes, and marinades.
In most baking recipes, yes. Milk + white vinegar is the top-rated Buttermilk substitute for baking. Check the ratio above and note any texture or flavor differences for your specific recipe.
This guide lists 4 Buttermilk alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Non-dairy milk + vinegar is a great plant-based alternative to Buttermilk. Mix 1 cup plant milk (oat, almond, or soy) with 1 tbsp vinegar. Let sit 5 min. Best vegan option.
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