9 Best Buttermilk Substitutes 2025 [Easy Alternatives]

I remember the day I was halfway through making my grandmother's famous biscuits when I realized I was completely out of buttermilk. Talk about a kitchen crisis! There I stood, flour-dusted hands and a mixing bowl full of dry ingredients, wondering if I'd have to abandon ship. That's when I discovered the magic of buttermilk substitutes, and let me tell you, they've saved my bacon more times than I can count. Whether I'm whipping up fluffy pancakes for Sunday brunch or working on those tender ground beef recipes that call for buttermilk marinades, I've learned that running out of this tangy ingredient doesn't mean the end of my cooking adventures.

Best Buttermilk Substitutes (2025)

1. Milk + Lemon Juice

This has become my go-to substitute when I'm in a pinch. I simply pour 1 tablespoon of fresh lemon juice into a measuring cup, then add enough regular milk to make 1 cup total. After stirring it together, I let it sit for about 5 minutes – just enough time to see the milk get slightly thicker and develop tiny curdles. Don't worry if it looks a bit lumpy; those little curdles will disappear once you mix it into your recipe.

What I love about this substitute is how closely it mimics the tangy flavor of real buttermilk. The acidity from the lemon juice works just like buttermilk's natural acids, activating the baking soda in recipes to give you that perfect rise. I've used this in everything from red velvet cake to cornbread, and honestly, nobody's ever noticed the difference.

2. Milk + White Vinegar

When life gives you vinegar instead of lemons, you can still make buttermilk! This substitute works exactly like the lemon juice version – 1 tablespoon of white vinegar plus enough milk to equal 1 cup. I prefer using distilled white vinegar because it has a neutral flavor that won't compete with your recipe, though apple cider vinegar works in a pinch too.

The science behind this substitute fascinates me. The acid in the vinegar causes the milk proteins to curdle slightly, creating that characteristic buttermilk thickness. I've found this works particularly well in pancakes and waffles, where you want that tender, fluffy texture. Just like with the lemon juice method, give it about 5 minutes to work its magic before using.

3. Plain Yogurt

Here's where things get interesting. Plain yogurt is probably the closest substitute to real buttermilk in terms of both texture and flavor. The fermented, tangy taste is already there, and the consistency is spot-on. I use it as a straight 1:1 replacement – if my recipe calls for 1 cup of buttermilk, I use 1 cup of plain yogurt.

The beauty of yogurt is that it brings all that cultured flavor complexity that the quick acid-and-milk substitutes can't quite replicate. I've noticed my baked goods stay moister when I use yogurt, probably because of the higher protein content. My chocolate cake recipe turns out absolutely divine with this swap.

4. Greek Yogurt + Milk

Greek yogurt is thicker than regular yogurt, so it needs a little help to reach buttermilk consistency. I whisk together 3/4 cup of Greek yogurt with 1/4 cup of milk to get the perfect texture. Some days when I'm feeling precise, I use a 1:2 ratio – one part Greek yogurt to two parts milk – which gives me an even closer match to buttermilk's consistency.

This combination has become my secret weapon for extra-tender biscuits and scones. The Greek yogurt adds richness while the milk thins it out just enough. I've experimented with different fat percentages, and while whole milk gives the best results, even 2% works beautifully.

5. Sour Cream

Sour cream shares that same tangy, fermented quality as buttermilk, making it an excellent substitute. Like Greek yogurt, it's thicker than buttermilk, so I thin it out with water or milk. My usual ratio is about 3/4 cup sour cream mixed with 1/4 cup of liquid.

What I've discovered is that sour cream works exceptionally well in recipes where you want extra richness – think coffee cakes, muffins, or pound cakes. The higher fat content gives baked goods an incredibly moist, tender crumb. Just be mindful that it might make your final product slightly denser than buttermilk would.

6. Kefir

If you happen to have kefir in your fridge, you've struck gold. This fermented milk drink is essentially drinkable yogurt and works as a perfect 1:1 buttermilk substitute. The consistency is almost identical, and the tangy, slightly sour flavor profile matches beautifully.

I discovered kefir as a buttermilk substitute by accident when I ran out of options, and now I sometimes use it even when I have buttermilk on hand. It's particularly fantastic in overnight pancake batters and marinades for fried chicken. The active cultures seem to add an extra dimension of flavor that develops over time.

7. Cream of Tartar + Milk

This substitute requires a slightly different approach. I mix 1 3/4 teaspoons of cream of tartar with 1 cup of milk. Unlike the other substitutes, cream of tartar is a dry acid, so it doesn't cause the same visible curdling effect. However, it still provides the acidity needed to activate leavening agents.

I find this works best in recipes where the buttermilk flavor isn't front and center. It's my backup option when I'm out of lemons and vinegar, and it does the job admirably in quick breads and muffins. The texture of the final product is spot-on, even if the flavor is slightly less complex.

8. Non-Dairy Alternatives

For my vegan friends or anyone avoiding dairy, I've got you covered. Unsweetened soy milk or almond milk mixed with 1 tablespoon of lemon juice or vinegar per cup works wonderfully. Coconut milk creates the closest texture match to dairy buttermilk, though you might detect a slight coconut flavor in delicate recipes.

I've experimented with oat milk too, and it's quickly becoming my favorite non-dairy option. The natural creaminess of oat milk, combined with a splash of apple cider vinegar, creates a substitute that's remarkably close to the real thing. Just remember to use unsweetened varieties to avoid throwing off your recipe's sugar balance.

9. Powdered Buttermilk

While not exactly a pantry staple for everyone, powdered buttermilk deserves a mention. I keep a container in my pantry for baking emergencies. You mix the powder with your dry ingredients and add water with your wet ingredients according to package directions. It's incredibly convenient and has a long shelf life.

What surprises me about powdered buttermilk is how well it performs in recipes. The flavor is authentic, and it activates leavening agents just like fresh buttermilk. It's particularly handy for recipes that call for small amounts of buttermilk – no more buying a whole quart for just half a cup!

Why Does Buttermilk Matter in Baking?

Understanding why recipes call for buttermilk helps me choose the best substitute. The acidity in buttermilk serves multiple purposes: it tenderizes gluten in flour, creating softer baked goods; it reacts with baking soda to create lift; and it adds a subtle tangy flavor that balances sweetness. When I'm picking a substitute, I consider which of these qualities matters most for my specific recipe.

Tips for Using Buttermilk Substitutes Successfully

Through trial and error, I've learned some tricks for getting the best results with substitutes. First, temperature matters – room temperature ingredients blend better, so I take my milk out of the fridge about 30 minutes before I need it. Second, don't over-mix once you've added your buttermilk substitute to the batter. The acid starts working immediately, and too much stirring can deflate your leavening power.

I've also discovered that whole milk creates better substitutes than skim milk. The fat content helps mimic buttermilk's richness and contributes to better texture in baked goods. However, in a pinch, any milk will work – I've even used 2% with great success.

Storing and Planning Ahead

One trick I've learned is to freeze leftover buttermilk in ice cube trays. Each cube equals about 2 tablespoons, making it easy to thaw exactly what I need. But honestly, with all these substitutes at my disposal, I rarely stress about having buttermilk on hand anymore.

Conclusion

Gone are the days when a missing ingredient would derail my baking plans. These buttermilk substitutes have become such a regular part of my kitchen routine that I sometimes forget I'm even using them. Whether you're dealing with dietary restrictions, saving a trip to the store, or just caught without buttermilk mid-recipe, these alternatives will see you through. The best part? Your family and friends will never know the difference. Trust me, I've tested these substitutes in countless recipes, from the fluffiest pancakes to the most tender cakes, and they deliver every single time. So go ahead, start that recipe – you've got everything you need right in your kitchen.