You are halfway through a batch of pancake batter and the buttermilk carton is empty. Or the recipe calls for a full cup, and the store only sells it in a quart you will use once and forget. Or you are lactose intolerant and want the tang without the dairy. Whatever the reason, buttermilk is one of the easiest ingredients to replace. Its two jobs, adding acidity and adding moisture, can both be recreated with staples you probably already have in your kitchen.
What can you use instead of buttermilk?
The short answer: Milk mixed with lemon juice or vinegar, plain yogurt, sour cream, kefir, cream of tartar mixed with milk, reconstituted buttermilk powder, plain milk, and non-dairy milk mixed with vinegar all work as buttermilk substitutes. The right pick depends on whether your recipe needs the acid for leavening, the tang for flavor, or just the liquid and fat. Most substitute at a 1:1 ratio. The best choice depends on whether you are baking, marinating, or making a dressing, and whether you need a dairy-free option.
For full storage guidance on buttermilk itself, see our companion posts: does buttermilk go bad and does buttermilk need to be refrigerated. For a complete pantry reference, see our Food Storage Guide.
Buttermilk Substitutes at a Glance
Milk and lemon juice or vinegar
1:1 ratio, DIY acid substitute
Plain yogurt, thinned with milk
1:1 ratio, baking and richness
Sour cream, thinned with milk
1:1 ratio, pancakes and biscuits
Kefir
1:1 ratio, closest flavor match
Cream of tartar and milk
1.75 tsp per cup of milk, citrus-free fix
Buttermilk powder and water
Per package directions, shelf-stable backup
Non-dairy milk and vinegar
1:1 ratio, dairy-free substitute
Plain milk
1:1 ratio, no baking soda in recipe
Key Takeaways
Buttermilk serves two functions in cooking. It reacts with baking soda to leaven baked goods, and its tangy acidity plus moisture tenderizes batters, doughs, and marinated meat. The best substitute depends on which function your recipe needs.
For leavening, you need real acidity. Milk mixed with lemon juice or vinegar, plain yogurt, sour cream, and kefir all work. Each one’s acid activates baking soda the same way buttermilk does.
For flavor and tang without a leavening role, kefir is the closest match to real cultured buttermilk, followed closely by thinned yogurt.
For a dairy-free substitute, soy milk mixed with lemon juice or vinegar is the most reliable option. Its protein content lets it curdle in a way similar to dairy. Lower-protein options like oat or coconut milk still work for leavening but will not thicken the same way.
Plain milk alone is a reasonable last resort in recipes that do not rely on acid for lift, but it will not replicate the tang or the leavening power of real buttermilk.
Understanding What Buttermilk Actually Does
Before choosing a substitute, it helps to know which of buttermilk’s two jobs your recipe is actually asking for. Store-bought buttermilk today is pa
