Out of Buttermilk, one case
Buttermilk substitutes for baking: rise & texture
5 options, ranked, with the exact amount
Use Milk + vinegar
1 cup milk + 1 tbsp vinegar for every cup of buttermilk
For baking buttermilk, the best substitutes are Milk + Vinegar, Milk + Lemon Juice, and Greek Yogurt + Milk. Use 1:1 ratio and follow these baking-specific techniques for optimal results.
- Verdict —
- Works
- Best for —
- cakes
One casethe full buttermilk card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup buttermilk |
|---|---|---|
| 1 | Milk + vinegarcakes | 1 cup milk + 1 tbsp vinegarWorks |
| 2 | Milk + lemon juicecakes | 1 cup milk + 1 tbsp lemon juice |
| 3 | Greek yogurt + milkcakes | ½ cup Greek yogurt + ½ cup milk |
| 4 | Sour cream + milkcakes | ½ cup sour cream + ½ cup milk |
| 5 | Kefircakes | Same amountWorks |
Milk + vinegar
similar taste and texture
Milk with vinegar provides similar acidity and leavening power to buttermilk in baking. Good for cakes, biscuits, and when you need the acid to react with baking soda for proper rise.
- Best for
- cakes, biscuits, when you need leavening, acid reaction, most baking recipes
Mix 1 cup milk with 1 tablespoon white vinegar per cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results in baking.
Milk + lemon juice
slightly different · similar texture
Milk with lemon juice provides similar acidity and leavening power to buttermilk in baking. Good for when you want the acid reaction with a slightly different flavor profile.
- Best for
- cakes, biscuits, when you need leavening, lemon flavor, most baking recipes
Mix 1 cup milk with 1 tablespoon fresh lemon juice per cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
Greek yogurt + milk
similar taste, thicker texture
Greek yogurt with milk provides similar thickness and moisture to buttermilk in baking. Good for when you want the creamy texture and added protein benefits.
- Best for
- cakes, muffins, when you want moisture, protein benefits, most baking recipes
Mix equal parts Greek yogurt and milk per cup of buttermilk. Use plain Greek yogurt for best results. Adjust milk amount for desired consistency.
Sour cream + milk
similar taste, thicker texture
Sour cream with milk provides similar tang and richness to buttermilk in baking. Good for when you want the buttermilk character with added richness and moisture.
- Best for
- cakes, muffins, when you want richness, moisture, most baking recipes
Mix equal parts sour cream and milk per cup of buttermilk. Use full-fat sour cream for best results. Adjust milk amount for desired consistency.
Kefir
similar taste and texture
Kefir provides similar tang and probiotic benefits to buttermilk in baking. Good for when you want the authentic fermented dairy character with health benefits.
- Best for
- cakes, bread, when you want probiotics, fermented flavor, most baking recipes
Use in equal amounts by volume. Kefir has a similar tang and consistency to buttermilk. Choose plain kefir for best results in baking.
How it behaves in this recipe
When using buttermilk substitutes in baking, the goal is to replicate the acidity, moisture, and leavening power that buttermilk provides. The recommended substitutes work because they combine similar acidity levels with complementary textures while maintaining the intended functionality in baked goods.
Tips for substituting buttermilk
8 tips- For buttermilk in cakes, use milk + vinegar for the best acid reaction with baking soda
- When making buttermilk biscuits, use milk + lemon juice for proper rise and flakiness
- For buttermilk in muffins, use Greek yogurt + milk for moisture and tenderness
- In buttermilk bread, use kefir for authentic fermented flavor
- For buttermilk in cornbread, use sour cream + milk for rich, moist texture
- When making buttermilk pancakes, use milk + vinegar for light, fluffy results
- For buttermilk in scones, use Greek yogurt + milk for tender, crumbly texture
- In buttermilk waffles, use milk + lemon juice for crispy exterior and tender interior
Notes on buttermilk
- For buttermilk in cakes: Use milk + vinegar for acid reaction
- For buttermilk in biscuits: Use milk + lemon juice for rise
- For buttermilk in muffins: Use Greek yogurt + milk for moisture
- For buttermilk in bread: Use kefir for fermented flavor
- For buttermilk in cornbread: Use sour cream + milk for richness
Questions
5 questionsWhat's the best substitute for buttermilk in baking?
Milk + vinegar is the best substitute for buttermilk in baking. Mix 1 cup milk with 1 tablespoon white vinegar per cup of buttermilk and let sit for 5-10 minutes.
Can I use Greek yogurt instead of buttermilk in baking?
Yes, Greek yogurt + milk works well as a buttermilk substitute in baking. Mix equal parts Greek yogurt and milk per cup of buttermilk.
How do I substitute buttermilk in cakes?
For cakes, use milk + vinegar for the best acid reaction with baking soda, or Greek yogurt + milk for moisture and tenderness.
What can I use instead of buttermilk in biscuits?
For biscuits, use milk + lemon juice for proper rise and flakiness, or sour cream + milk for rich, tender texture.
Can I use sour cream instead of buttermilk in baking?
Yes, sour cream + milk works as a buttermilk substitute in baking. Mix equal parts sour cream and milk per cup of buttermilk.