Out of Greek yogurt, one case
Greek yogurt substitute for baking
6 options, ranked, with the exact amount
Use Sour cream
Same amount as the Greek yogurt
The best Greek yogurt substitutes for baking are sour cream (1:1 ratio), buttermilk (1:1 ratio), and regular yogurt (1:1 ratio). Sour cream works best for cakes and muffins, buttermilk for pancakes and biscuits, and regular yogurt for most general baking needs.
- Best for —
- cakes
One casethe full Greek yogurt card
Every option, one card
Ranked| # | Substitute | Instead of Greek yogurt |
|---|---|---|
| 1 | Sour creamcakes | Same amount |
| 2 | Buttermilkpancakes | Same amount |
| 3 | Regular yogurtgeneral baking | Same amount |
| 4 | Applesaucemuffins | Same amount |
| 5 | Cottage cheese (blended)cheesecakes | Same amount |
| 6 | Cream cheesecheesecakes | Same amount |
Sour cream
similar tangy flavor
Rich, tangy substitute with similar texture and moisture content
- Best for
- cakes, muffins, quick breads, coffee cakes, cheesecakes
- Texture
- similar creamy texture
- Moisture
- excellent
- Leavening
- good
Provides similar moisture and tanginess, slightly richer flavor.
Buttermilk
similar tangy flavor
Tangy liquid substitute that adds moisture and helps with leavening
- Best for
- pancakes, biscuits, scones, muffins, quick breads
- Texture
- liquid, adds moisture
- Moisture
- excellent
- Leavening
- excellent
Liquid form, may need to adjust other liquids in recipe.
Regular yogurt
similar tangy flavor
Similar dairy product with slightly different texture
- Best for
- general baking, muffins, cakes, breads
- Texture
- slightly thinner
- Moisture
- good
- Leavening
- good
May be thinner than Greek yogurt, strain if needed.
Applesauce
sweet, no tanginess
Healthy substitute that adds moisture and natural sweetness
- Best for
- muffins, quick breads, cakes, when reducing fat
- Texture
- moist, dense
- Moisture
- excellent
- Leavening
- good
Adds sweetness, reduces fat content, may affect texture.
Cottage cheese (blended)
similar tangy flavor
High-protein substitute with similar tanginess
- Best for
- cheesecakes, dense cakes, when protein is desired
- Texture
- smooth when blended
- Moisture
- good
- Leavening
- fair
Blend until smooth, provides protein and tanginess.
Cream cheese
similar tangy flavor
Rich substitute with similar tanginess and creaminess
- Best for
- cheesecakes, frostings, dense cakes, when richness is desired
- Texture
- very creamy
- Moisture
- excellent
- Leavening
- fair
Higher fat content, very rich and creamy.
The longer answer
About this case
Greek yogurt is a versatile ingredient in baking, providing moisture, tanginess, and protein to various baked goods. However, when Greek yogurt isn't available, there are several excellent substitutes that can maintain the texture and flavor of your baked treats.
Notes on Greek yogurt
- For cakes and muffins, sour cream provides the closest texture to Greek yogurt
- For pancakes and biscuits, buttermilk works best due to its leavening properties
- When using regular yogurt, strain it through cheesecloth for 30 minutes to thicken
- Applesauce works well for reducing fat content while maintaining moisture
- For cheesecakes, cream cheese or blended cottage cheese work best
- Always use plain, unsweetened varieties for savory baked goods
- If the batter seems too thick, add a little milk or water to thin it
- Cakes
- Use sour cream for best results. It provides moisture and helps create a tender crumb.
- Muffins
- Sour cream or buttermilk work well. Buttermilk provides better rise and texture.
- Pancakes
- Use buttermilk for the best texture and rise. Regular yogurt can work too.
- Biscuits
- Buttermilk is essential for proper rise and flaky texture.
- Cheesecakes
- Use cream cheese or blended cottage cheese for authentic texture.
- Quick breads
- Sour cream or applesauce work well. Applesauce reduces fat content.
- Scones
- Use buttermilk for traditional texture and rise.
Greek yogurt muffins
Sour cream can be substituted for Greek yogurt in this recipe for similar results
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup Greek yogurt (or sour cream substitute)
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh berries (optional)
Instructions
- Preheat oven to 375°F (190°C)
- Line muffin tin with paper liners
- Mix flour, sugar, baking powder, baking soda, and salt
- In separate bowl, whisk yogurt, oil, eggs, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Fold in berries if using
- Divide batter among muffin cups
- Bake for 18-20 minutes until golden brown
- Cool in pan for 5 minutes before removing
Buttermilk pancakes (Greek yogurt substitute)
Buttermilk provides the good tanginess and leavening for fluffy pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk (Greek yogurt substitute)
- 2 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients in a large bowl
- Whisk buttermilk, eggs, melted butter, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Let batter rest for 10 minutes
- Heat griddle or pan over medium heat
- Pour ¼ cup batter for each pancake
- Cook until bubbles form and edges look set
- Flip and cook until golden brown
- Serve with syrup and butter
Applesauce banana bread
Applesauce provides moisture and natural sweetness while reducing fat content
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 large eggs
- ½ cup applesauce (Greek yogurt substitute)
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease a 9x5 inch loaf pan
- Mix flour, baking soda, and salt
- Cream butter and brown sugar until light and fluffy
- Beat in eggs one at a time
- Add applesauce, mashed bananas, and vanilla
- Gradually add flour mixture
- Fold in walnuts if using
- Pour batter into prepared pan
- Bake for 60-65 minutes until toothpick comes out clean
- Cool in pan for 10 minutes before removing
| Baked good | Best substitute | Ratio | Notes |
|---|---|---|---|
| Cakes | Sour cream | Same amount | Provides moisture and tender crumb |
| Muffins | Sour cream or buttermilk | Same amount | Sour cream for texture, buttermilk for rise |
| Pancakes | Buttermilk | Same amount | Essential for proper rise and texture |
| Biscuits | Buttermilk | Same amount | Provides leavening and flaky texture |
| Cheesecakes | Cream cheese | Same amount | Authentic texture and richness |
| Quick breads | Applesauce or sour cream | Same amount | Applesauce reduces fat, sour cream adds richness |
- If batter is too thick, add a little milk or water to thin it
- If baked goods are too dense, try buttermilk for better leavening
- If texture is too dry, use sour cream for more moisture
- If you want to reduce fat, use applesauce instead of Greek yogurt
- If you need more protein, use blended cottage cheese
- Store all substitutes in the refrigerator
- Use within 1-2 weeks of opening
- Check for signs of spoilage before using
- Bring substitutes to room temperature before baking for best results
- Don't freeze substitutes as they may separate
Questions
10 questionsWhat's the best substitute for Greek yogurt in baking?
Sour cream is the best substitute for Greek yogurt in baking because it provides similar moisture, tanginess, and texture. Use a 1:1 ratio for best results.
Can I use regular yogurt instead of Greek yogurt in baking?
Yes, you can use regular yogurt instead of Greek yogurt in baking. Use a 1:1 ratio, but you may want to strain it through cheesecloth for 30 minutes to thicken it.
Can I use buttermilk instead of Greek yogurt in baking?
Yes, buttermilk works well as a Greek yogurt substitute in baking, especially for pancakes and biscuits. Use a 1:1 ratio, but you may need to adjust other liquids in the recipe.
What can I substitute for Greek yogurt in muffins?
For muffins, sour cream or buttermilk work best as Greek yogurt substitutes. Sour cream provides similar texture, while buttermilk adds leavening properties.
Can I use applesauce instead of Greek yogurt in baking?
Yes, applesauce can be used as a Greek yogurt substitute in baking. It adds moisture and natural sweetness while reducing fat content. Use a 1:1 ratio.
What's the ratio for substituting Greek yogurt in baking?
Use a 1:1 ratio when substituting for Greek yogurt in baking. This means if a recipe calls for 1 cup of Greek yogurt, use 1 cup of your chosen substitute.
Can I use cream cheese instead of Greek yogurt in baking?
Yes, cream cheese can be used as a Greek yogurt substitute in baking, especially for cheesecakes and dense cakes. It provides similar tanginess and creaminess.
What's the best substitute for Greek yogurt in pancakes?
Buttermilk is the best substitute for Greek yogurt in pancakes because it provides the tanginess and leavening properties needed for fluffy pancakes.
Can I use cottage cheese instead of Greek yogurt in baking?
Yes, but blend cottage cheese until smooth first. It provides similar protein content and tanginess, making it a good substitute for Greek yogurt in baking.
What's the best substitute for Greek yogurt in cheesecake?
Cream cheese or blended cottage cheese work best as Greek yogurt substitutes in cheesecake. They provide the rich, creamy texture needed for authentic cheesecake.