Yogurt Substitute for Baking
Sour Cream
Use the same amount as the yogurt you are replacing
The best yogurt substitutes for baking are sour cream (1:1 ratio), buttermilk (1:1 ratio), and applesauce (1:1 ratio). Sour cream works best for cakes and muffins, buttermilk for pancakes and biscuits, and applesauce for reducing fat content.
Compare all 7 yogurt substitutes
Find the best yogurt substitutes for baking including sour cream, buttermilk, and applesauce. Learn ratios, tips, and which works best for different baked goods.
Other yogurt substitutes
Ranked, with the exact amount to use
Substitutes for Yogurt
2Buttermilk
What changes
- Best for
- pancakes, biscuits, scones, muffins, quick breads
- Taste
- tangy, similar to yogurt
- Texture
- liquid, adds moisture
Liquid form, may need to adjust other liquids in recipe
3Applesauce
What changes
- Best for
- muffins, quick breads, cakes, when reducing fat
- Taste
- sweet, no tanginess
- Texture
- moist, dense
Adds sweetness, reduces fat content, may affect texture slightly
4Greek Yogurt
What changes
- Best for
- cakes, muffins, breads, when you want more protein
- Taste
- tangy, similar to yogurt
- Texture
- thick, creamy
Thicker than regular yogurt, may need to thin with milk
5Cottage Cheese (Blended)
What changes
- Best for
- cheesecakes, dense cakes, when protein is desired
- Taste
- tangy, similar to yogurt
- Texture
- smooth when blended
Blend until smooth, provides protein and tanginess
6Mashed Banana
What changes
- Best for
- muffins, quick breads, cakes, when you want sweetness
- Taste
- sweet, banana flavor
- Texture
- moist, dense
Adds banana flavor and natural sweetness