Running out of buttermilk doesn't mean your recipe has to fail. The best replacement for buttermilk in baking must provide both acidity and moisture to keep cakes soft, muffins fluffy, pancakes, and biscuits light.
This guide explains exactly how to substitute buttermilk in baking, including dairy-based and plant-based options that produce reliable results.
Why Buttermilk Matters in Baking
Buttermilk does three important things:
- Adds moisture for a soft texture
- Provides acidity to activate baking soda
- Creates a tender crumb in cakes, pancakes, muffins, and quick breads
Without that acidity, recipes may turn dense or flat.
How to Substitute Buttermilk in Any Recipe
To substitute buttermilk successfully:
• Use a 1:1 replacement ratio
• Always include an acid if the recipe contains baking soda
• Let milk + acid mixtures rest 5-10 minutes before using
• Measure carefully to avoid overly tangy flavor
If the recipe uses only baking powder, acidity is less critical but still improves texture and flavor.
Best Dairy-Based Replacement for Buttermilk
Milk + Acid (Best Overall Substitute)
Add 4 teaspoons fresh lemon juice, white vinegar, or apple cider vinegar to a liquid measuring cup. Fill with whole or 2-percent milk to the 1-cup line.
Stir and let sit at room temperature for 5-10 minutes.
The mixture will curdle slightly and thicken. Use exactly as you would buttermilk. This works because the acid reacts with baking soda, producing carbon dioxide for proper rise.
Dairy-Based Substitutes
Sour Cream + Milk (or Water)
To replace 1 cup of buttermilk:
¾ cup full-fat sour cream
¼ cup milk or water
Whisk until smooth and pourable. Use as a 1:1 substitute.
Plain Yogurt + Milk (or Water)
To make 1 cup substitute:
¾ cup plain full-fat yogurt (about 6 ounces)
¼ cup milk or water
Whisk until smooth and use normally.
Dairy-Free & Plant-Based Substitutes
Each option below yields 1 cup.
Soy Milk + Acid
Add 4 teaspoons of lemon juice or vinegar to a measuring cup. Fill with unsweetened soy milk to the 1-cup line. Let it sit for 10 minutes before using.
Coconut Milk + Acid
Add 4 teaspoons of lemon juice or vinegar to a measuring cup. Fill with unsweetened coconut milk to the 1-cup line. Let stand 10 minutes.
Almond or Cashew Milk + Acid
Add 4 teaspoons of lemon juice or vinegar. Fill with unsweetened almond or cashew milk to the 1-cup line. Let it sit for 10 minutes before using.
Vegan Sour Cream + Water
½ cup vegan sour cream
½ cup water
Whisk until smooth and pourable.
Conversion Chart
1 cup buttermilk = 1 cup milk + 4 teaspoon acid
2 cups buttermilk = 2 cups milk + 8 teaspoon acid
½ cup buttermilk = ½ cup milk + 2 teaspoon acid
Final Thoughts
The best replacement for buttermilk in baking is milk mixed with lemon juice or vinegar. It's quick, reliable, and produces the same tender, fluffy texture as traditional buttermilk. Keep this simple ratio in mind, and you'll never have to skip a recipe again.
Can I use regular milk instead of buttermilk?
No. Plain milk lacks acidity, so baking soda will not activate properly and baked goods may turn dense.
What happens if I don't let the mixture sit?
The acid will not fully react with the milk, reducing its thickening effect and leavening power.
Is yogurt better than milk and vinegar?
Yogurt often produces a slightly richer, softer crumb in cakes due to its fat content.
