Five substitutes that work in baking and cooking

You can replace buttermilk with regular milk mixed with an acid, or with yogurt, sour cream, or kefir thinned with water. The best choice depends on what you're making—pancakes, biscuits, cakes, or marinades all have different needs. Most substitutes work because buttermilk's tang and acidity do the real work in a recipe, not the buttermilk itself.

The acid in buttermilk reacts with baking soda to create lift, adds flavor, and tenderizes baked goods. When you use a substitute, you're replacing that acid and the slight thickness. A one-to-one swap almost never works, but a few minutes of mixing gives you something that behaves the same way in the recipe.

Key Takeaways

  • Milk plus lemon juice or vinegar is the fastest substitute and works for most baking recipes—mix and let sit for five minutes before using.
  • Yogurt or sour cream thinned with water matches buttermilk's thickness and tang without needing to wait, though you may need to thin it more than you expect.
  • Kefir works straight from the bottle for most recipes because it already has the right thickness and acidity.
  • For marinades and salad dressings, Greek yogurt mixed with water or milk gives you the tang without changing the recipe's texture.
  • If you have neither acid nor dairy on hand, club soda mixed with milk adds lift to pancakes and quick breads, though it won't add tang.

Milk plus lemon juice or vinegar

Mix one cup of regular milk with one tablespoon of lemon juice or white vinegar, then let it sit for five to ten minutes. The acid will curdle the milk slightly and create a liquid that behaves like buttermilk. This is the most common substitute because almost every kitchen has milk and either lemon juice or vinegar.

Use this for pancakes, waffles, biscuits, cakes, muffins, and quick breads. It works equally well with whole milk, two percent, or skim milk. If you only have sweetened condensed milk or evaporated milk, don't use this method—the sugar and thickness will throw off your recipe.

Yogurt or sour cream thinned with water or milk

Plain yogurt and sour cream are thicker than buttermilk, so you need to thin them. Mix equal parts yogurt or sour cream with water or milk until it reaches the consistency of buttermilk—usually one part yogurt to one part liquid, though you may need to adjust. Use this mixture one-to-one in place of buttermilk.

Yogurt adds a slightly different flavor than buttermilk, but most people won't notice in baked goods. Sour cream is closer to buttermilk's tang. Both work in pancakes, biscuits, cakes, and marinades. Greek yogurt is thicker than regular yogurt, so you'll need more liquid to thin it—start with two parts liquid to one part yogurt and adjust from there.

Kefir straight from the bottle

Kefir is a fermented milk drink that already has the right thickness and acidity for buttermilk's job. You can use it one-to-one in any recipe that calls for buttermilk without thinning or waiting. If your kefir is thicker than milk, thin it slightly with water.

Kefir has a stronger tang than buttermilk, so it's most noticeable in recipes where buttermilk is a main flavor—like buttermilk pancakes or buttermilk pie. In biscuits and cakes where buttermilk is one ingredient among many, the difference is barely detectable. Kefir is less common than milk or yogurt, so this works only if you already buy it.

Club soda or sparkling water mixed with milk

If you need lift but don't have an acid or tangy dairy, mix one cup of milk with one-quarter cup of club soda or sparkling water. The carbonation provides some of the lift that baking soda needs. This works for pancakes and quick breads but won't add buttermilk's tang.

Use this only when you have no other option. It's less reliable than acid-based substitutes because the carbonation fades as you mix and cook. The result will be slightly less fluffy than if you'd used real buttermilk or a proper substitute.

What doesn't work and why

Milk alone won't work because it lacks the acid that reacts with baking soda. Cream won't work because it's too thick and lacks acid. Evaporated or condensed milk won't work because the sugar and concentration change the recipe's balance. Almond milk, oat milk, and other plant-based milks can work with acid added (lemon juice or vinegar), but they may change the flavor or texture slightly—test in a recipe you don't mind repeating.

If a recipe calls for buttermilk and you use plain milk, your baked goods will be denser and less tender. The baking soda won't set up properly, so you won't get the rise you expect. This is why the acid matters more than the buttermilk itself.

How to choose the right substitute for what you're making

For pancakes and waffles, milk plus lemon juice or vinegar is fastest and gives you the best rise and tang. For biscuits, either milk plus acid or yogurt thinned with water works well—the acid helps them rise, and both add flavor. For cakes and muffins, any substitute works because the recipe usually has enough other ingredients to mask small differences.

For marinades and salad dressings, yogurt or sour cream thinned with water gives you the tang without the thin consistency that might make a dressing too runny. For fried chicken or fish coatings, milk plus acid or yogurt works because you want the acidity to tenderize and flavor the meat.

Frequently Asked Questions

Can I use regular milk if I add baking soda instead of buttermilk?

No. Baking soda needs an acid to set up—it won't work with plain milk. You need either buttermilk or a substitute that has acid in it, like milk mixed with lemon juice. Adding baking soda to plain milk won't create the chemical reaction that makes baked goods rise.

Does it matter if I use white vinegar or lemon juice?

Either works. White vinegar is slightly stronger, so some people prefer lemon juice because it's less noticeable in flavor. For most recipes, the difference is small enough that you won't taste it. Use whichever you have on hand.

Can I make a substitute ahead of time and store it?

Milk plus acid should be used within a few hours of mixing. Yogurt or sour cream thinned with water can sit in the refrigerator for a day or two. Kefir lasts as long as the bottle says. If you're planning ahead, thin your yogurt the morning of baking rather than the night before.

What if my substitute makes the recipe too thick or too thin?

If it's too thick, add a little water or milk. If it's too thin, add a bit more yogurt or sour cream. Adjust slowly—a tablespoon at a time—because it's easier to thin something thick than to thicken something thin. Write down what ratio worked so you remember next time.

Do I need to change the baking soda amount if I use a substitute?

No. The amount of baking soda in the recipe is already balanced for buttermilk's acidity. Any of these substitutes has enough acid to set up it properly, so you don't need to adjust.