Buttermilk Substitute
Written by Mustapha B. · Updated August 13, 2026
The easiest buttermilk swap is milk + an acid. Search the full list below.
If you are out of buttermilk, the easiest fix is to make a quick soured-milk version: stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk, then let it sit for 5 to 10 minutes until it thickens slightly and curdles. This mimics buttermilk's acidity, which is what reacts with baking soda to give pancakes, biscuits, and cakes their lift and tender crumb. Use it cup-for-cup in place of the buttermilk in your recipe.
Other good swaps include thinning plain yogurt or sour cream with a little milk or water until pourable, again at a 1:1 ratio. For a dairy-free option, the same lemon-juice trick works with unsweetened soy or almond milk. A helpful tip: these substitutes provide the tang and acidity buttermilk is prized for in baking, but they are thinner, so they shine best in batters rather than as a drink or marinade base.
Ingredient substitutions
Out of something mid-recipe? Search above for a working substitute with the right ratio. Below is the full list, each swap is chosen to behave as closely as possible to the original in cooking and baking.
| Out of… | Use instead |
|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar (rest 5 min) · or · ¾ cup plain yogurt + ¼ cup milk |
| Heavy cream | ¾ cup milk + ¼ cup melted butter (not for whipping) · or · 1 cup evaporated milk |
| Sour cream | 1 cup plain Greek yogurt · or · 1 cup buttermilk (in baking) |
| Cornstarch (thickener) | 2 tbsp all-purpose flour per 1 tbsp cornstarch · or · 1 tbsp arrowroot per 1 tbsp cornstarch |
| Brown sugar | 1 cup white sugar + 1 tbsp molasses · or · 1 cup white sugar (in a pinch) |
| Self-rising flour | 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt |
| Egg (in baking) | ¼ cup unsweetened applesauce · or · 1 tbsp ground flax + 3 tbsp water (rest 5 min) · or · ¼ cup mashed banana |
| Honey | 1¼ cup sugar + ¼ cup liquid per 1 cup honey · or · 1 cup maple syrup |
| Wine (for cooking) | Broth + 1 tsp vinegar or lemon · or · Grape or apple juice + 1 tsp vinegar |
| Breadcrumbs | Crushed crackers or cornflakes · or · Rolled oats · or · Panko |
| Vanilla extract | Equal amount maple syrup · or · Half the amount of almond extract |
| Lemon juice | Equal amount lime juice · or · Half the amount of white vinegar |
| Shortening | Equal amount butter (reduce other liquid slightly) · or · Equal amount coconut oil |
| Milk | 1 cup water + 1 tbsp butter · or · Equal amount any plant milk |
| Mayonnaise | Equal amount Greek yogurt · or · Equal amount sour cream |
| Cream cheese | Equal amount mascarpone · or · Equal amount thick (strained) Greek yogurt |
| Ricotta | Equal amount cottage cheese (blended smooth) · or · Equal amount mascarpone |
| Tomato sauce | ¾ cup tomato paste + 1 cup water · or · Crushed tomatoes, simmered |
| Soy sauce | Equal amount tamari (gluten-free) · or · Worcestershire sauce + a little water |
| Baking powder | ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp |
Frequently asked questions
What is the best substitute for buttermilk in baking?
Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and rest it for 5 minutes. Use this cup-for-cup in place of buttermilk.
Can I use yogurt instead of buttermilk?
Yes. Thin plain yogurt with a little milk or water until it is pourable, then use it as a one-to-one replacement for buttermilk.