Out of Buttermilk, one case
Yogurt substitute for buttermilk
4 options, ranked, with the exact amount
Use Plain yogurt + milk
3 parts yogurt, 1 part milk
Yes, you can use yogurt as a buttermilk substitute using a 1:1 ratio in most recipes. For liquid consistency, thin yogurt with milk or water. Yogurt provides similar tanginess and acidity that buttermilk adds to recipes.
- Best for —
- pancakes
One casethe full yogurt card
Every option, one card
Ranked| # | Substitute | Instead of buttermilk |
|---|---|---|
| 1 | Plain yogurt + milkpancakes | 3 parts yogurt, 1 part milk |
| 2 | Greek yogurt + milkpancakes | 2 parts Greek yogurt, 1 part milk |
| 3 | Yogurt + waterpancakes | 3 parts yogurt, 1 part water |
| 4 | Yogurt + lemon juicewhen you want more tanginess | Same amountPlus 1 tsp lemon juice per cup |
Plain yogurt + milk
tangy, similar to buttermilk
Thinned yogurt that mimics buttermilk's liquid consistency
- Best for
- pancakes, biscuits, muffins, when you need liquid consistency
- Texture
- liquid, creamy
- Acidity
- similar
- Leavening
- good
Mix yogurt with milk to achieve buttermilk-like consistency.
Greek yogurt + milk
tangy, similar to buttermilk
Thick yogurt thinned with milk for buttermilk consistency
- Best for
- pancakes, biscuits, muffins, when you want more protein
- Texture
- liquid, creamy
- Acidity
- similar
- Leavening
- good
Greek yogurt provides more protein, mix with milk for proper consistency.
Yogurt + water
tangy, similar to buttermilk
Yogurt thinned with water for buttermilk consistency
- Best for
- pancakes, biscuits, muffins, when you want lower fat
- Texture
- liquid, creamy
- Acidity
- similar
- Leavening
- good
Use water instead of milk for lower fat content.
Yogurt + lemon juice
tangy, enhanced acidity
Yogurt with added acidity to match buttermilk's tanginess
- Best for
- when you want more tanginess, marinades, dressings
- Texture
- thick, creamy
- Acidity
- enhanced
- Leavening
- good
Add lemon juice to increase acidity and tanginess.
The longer answer
About this case
Yogurt can be an excellent substitute for buttermilk in many recipes, providing similar tanginess and acidity that buttermilk adds to baked goods and marinades. While the texture is different, yogurt can work well in most applications where buttermilk is used.
Tips for substituting buttermilk
7 tips- For baking, thin yogurt with milk to achieve buttermilk-like consistency
- Use plain, unsweetened yogurt to avoid affecting the recipe's sweetness
- Greek yogurt provides more protein but needs more liquid to thin
- For marinades, yogurt works well without thinning
- Yogurt provides similar tanginess and acidity that buttermilk adds
- If the mixture is too thick, add more milk or water
- Yogurt works best in recipes that rely on buttermilk for moisture and tanginess
Notes on buttermilk
- Pancakes
- Thin yogurt with milk for proper consistency. Yogurt provides the tanginess and helps with leavening.
- Biscuits
- Use thinned yogurt for proper rise and texture. The acidity helps activate baking soda.
- Muffins
- Yogurt works well in muffins, providing moisture and tanginess.
- Marinades
- Yogurt works excellently in marinades, providing acidity and tenderizing properties.
- Dressings
- Yogurt can work in dressings, but may need thinning with milk or water.
- Cakes
- Thin yogurt with milk for cake recipes that call for buttermilk.
Yogurt pancakes (buttermilk substitute)
Yogurt provides the tanginess and acidity that buttermilk adds to pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups plain yogurt (buttermilk substitute)
- ½ cup milk
- 2 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients in a large bowl
- Whisk yogurt and milk together
- Add eggs, melted butter, and vanilla to yogurt mixture
- 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
Yogurt biscuits
Yogurt provides the acidity needed to activate baking soda for proper rise
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter, cubed
- ¾ cup plain yogurt (buttermilk substitute)
- ¼ cup milk
Instructions
- Preheat oven to 425°F (220°C)
- Mix flour, baking powder, baking soda, and salt
- Cut in butter until mixture resembles coarse crumbs
- Mix yogurt and milk together
- Add yogurt mixture to flour mixture, stir until just combined
- Turn onto floured surface and knead gently
- Roll out to ½ inch thickness
- Cut with biscuit cutter
- Place on ungreased baking sheet
- Bake for 12-15 minutes until golden brown
Yogurt chicken marinade
Yogurt provides the acidity and tenderizing properties that buttermilk adds to marinades
Ingredients
- 1 cup plain yogurt (buttermilk substitute)
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 4 chicken breasts
Instructions
- Mix yogurt with garlic, lemon juice, and olive oil
- Add oregano, salt, and pepper
- Place chicken in a shallow dish
- Pour marinade over chicken, turning to coat
- Cover and refrigerate for at least 2 hours
- Remove chicken from marinade
- Grill or bake chicken until cooked through
- Serve immediately
- Use yogurt
- Pancakes and waffles
- Biscuits and scones
- Muffins and quick breads
- Marinades for meat
- When you want more protein
- When you want probiotics
- Consider alternatives
- When you need exact buttermilk flavor
- Very traditional recipes
- When liquid consistency is crucial
- When you need specific acidity levels
- If mixture is too thick, add more milk or water
- If mixture is too thin, use less milk or water
- If baked goods are too dense, add more baking powder
- If baked goods are too dry, add more yogurt
- If marinade is too thick, add a little water or oil
- Store yogurt in the refrigerator
- Use within 1-2 weeks of opening
- Check for signs of spoilage before using
- Bring yogurt to room temperature before baking for best results
- Don't freeze yogurt as it may separate
Questions
10 questionsCan I use yogurt instead of buttermilk?
Yes, you can use yogurt instead of buttermilk in most recipes. For liquid consistency, thin yogurt with milk or water. Use a 1:1 ratio for best results.
What's the ratio for substituting yogurt for buttermilk?
Use a 1:1 ratio when substituting yogurt for buttermilk. For liquid consistency, mix 3 parts yogurt with 1 part milk or water.
Is yogurt a good substitute for buttermilk?
Yes, yogurt is a good substitute for buttermilk. It provides similar tanginess and acidity, though the texture is different. Thin yogurt with milk for liquid consistency.
Can I use Greek yogurt instead of buttermilk?
Yes, Greek yogurt can be used instead of buttermilk. It's thicker, so mix 2 parts Greek yogurt with 1 part milk to achieve proper consistency.
What recipes work best with yogurt as buttermilk substitute?
Yogurt works best in pancakes, biscuits, muffins, and marinades. It provides the tanginess and acidity that buttermilk adds to these recipes.
Can I use yogurt instead of buttermilk in pancakes?
Yes, yogurt can be used instead of buttermilk in pancakes. Thin yogurt with milk to achieve proper consistency and provide the tanginess needed for fluffy pancakes.
Can I use yogurt instead of buttermilk in biscuits?
Yes, yogurt works well in biscuits as a buttermilk substitute. The acidity helps activate baking soda for proper rise and texture.
What's the best yogurt for buttermilk substitute?
Plain, unsweetened yogurt works best as a buttermilk substitute. Greek yogurt provides more protein but needs more liquid to thin to proper consistency.
Can I use yogurt instead of buttermilk in marinades?
Yes, yogurt works excellently in marinades as a buttermilk substitute. It provides the acidity and tenderizing properties that buttermilk adds to marinades.
Do I need to thin yogurt when using it as buttermilk substitute?
For baking recipes that need liquid consistency, yes, thin yogurt with milk or water. For marinades, yogurt can be used without thinning.