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Buttermilk

Dairy

Tangy, slightly thick liquid that tenderizes gluten and activates baking soda. Essential in pancakes, fried chicken, quick breads, and cakes.

5 substitutes

Substitutes

1 cup milk + 1 tbsp white vinegar

Add vinegar to milk, stir, and let sit 5 minutes until curdled. Works exactly like buttermilk. This is the classic quick substitute.

✅Best for: pancakes, baking, fried chicken brine, quick breads

1 cup milk + 1 tbsp lemon juice

Same principle as vinegar version. Let sit 5 minutes. Lemon adds a slightly brighter tang.

✅Best for: pancakes, baking, cakes, quick breads

3/4 cup yogurt + 1/4 cup water

Thin plain yogurt with water to achieve buttermilk consistency. Use plain, unflavored yogurt. Works great in baking.

✅Best for: pancakes, baking, quick breads, marinating

1 cup oat milk + 1 tbsp apple cider vinegar

Plant-based buttermilk. Add vinegar, let sit 5 minutes. Curdles similarly to dairy milk and provides the same leavening activation.

✅Best for: vegan baking, pancakes, quick breads

vegandairy-free

3/4 cup sour cream + 1/4 cup water

Thin sour cream with water. Has the right tanginess and acidity to activate leaveners properly.

✅Best for: baking, pancakes, quick breads

gluten-free