You can make a quick buttermilk substitute at home in minutes using ingredients you probably already have. This works perfectly for most baking recipes like pancakes, biscuits, cakes, and muffins.

1. Classic Buttermilk Substitute (Milk + Acid)

This is the most common homemade buttermilk alternative.

Ingredients

  • 1 cup (240 ml) milk (whole milk preferred, but 2% works)
  • 1 tablespoon (15 ml) white vinegar or lemon juice

Instructions

  1. Pour 1 tablespoon of vinegar or lemon juice into a measuring cup.
  2. Add milk until you reach the 1-cup line.
  3. Stir gently.
  4. Let it sit for 5–10 minutes at room temperature.
  5. When it looks slightly thickened and curdled, it’s ready to use.

Ratio: For any amount, use 1 tablespoon acid per 1 cup milk.

This substitute works best for:

  • Pancakes and waffles
  • Muffins and quick breads
  • Cakes and cupcakes
  • Fried chicken marinades

2. Yogurt Buttermilk Substitute

If you have yogurt, you can get a thicker, richer buttermilk replacement.

Ingredients

  • ½ cup (120 ml) plain yogurt
  • ½ cup (120 ml) milk or water

Instructions

  1. Whisk yogurt with milk or water until it’s pourable, like buttermilk.
  2. Use as a 1:1 replacement for buttermilk in recipes.

Use this when you want extra moisture and tenderness in:

  • Cakes
  • Muffins
  • Banana bread

You can also thin Greek yogurt the same way.

3. Sour Cream Buttermilk Substitute

Sour cream also mimics the tang and fat of buttermilk.

Ingredients

  • ½ cup (120 ml) sour cream
  • ½ cup (120 ml) milk or water

Instructions

  1. Stir or whisk together until smooth and pourable.
  2. Use 1 cup of this mixture for 1 cup buttermilk.

Great for:

  • Rich cakes (like chocolate cake)
  • Scones and biscuits

4. Milk + Cream of Tartar

If you don’t have vinegar or lemon juice, but have cream of tartar in your baking cupboard, use this method.

Ingredients

  • 1 cup (240 ml) milk
  • 1¾ teaspoons cream of tartar

Instructions

  1. Add cream of tartar to the milk.
  2. Whisk well until mostly dissolved.
  3. Let sit for 5–10 minutes before using.

This is useful when you want a neutral flavor without lemon or vinegar notes.

5. Can You Use Plant-Based Milk?

Yes—if you’re looking for a vegan buttermilk substitute:

Ingredients

  • 1 cup (240 ml) unsweetened plant milk
    • Best options: soy milk or oat milk
  • 1 tablespoon (15 ml) vinegar or lemon juice

Instructions

  1. Add the vinegar or lemon juice to your plant milk.
  2. Let sit for 5–10 minutes until slightly thickened.
  3. Use as a 1:1 substitute for buttermilk.

This works well in:

  • Vegan pancakes
  • Vegan muffins and quick breads

6. When You Shouldn’t Substitute

These homemade versions are excellent for baking and batters where buttermilk is mainly used to:

  • React with baking soda (for rise)
  • Add moisture and a slight tang

However, they aren’t ideal when:

  • You want to drink traditional cultured buttermilk as-is
  • You need authentic flavor for certain regional dishes that rely heavily on real buttermilk culture

In those cases, look for cultured buttermilk in the dairy section of your grocery store.

Storage Tips

Homemade buttermilk substitutes are best used immediately, but you can:

  • Refrigerate for up to 24 hours in a covered container
  • Stir or shake before using, as separation is normal

Related Reading

For more on baking and dairy substitutes, you might like:

Quick reference:

  • 1 cup milk + 1 tbsp lemon juice or vinegar → wait 5–10 min → 1 cup buttermilk substitute.