I never thought Iโd become the kind of person who runs out of buttermilk just as Iโm about to bake. But it happened. More than once. There I was, surrounded by bowls of flour, sugar, and butter, only to realize, halfway through the recipe, that I was missing the buttermilk.
And if youโve baked even a little, you know buttermilk is no ordinary ingredient. It adds a subtle tang, tenderizes baked goods, and helps activate baking soda for that perfect rise.
So, what do you do when youโre out of buttermilk? Over the years, Iโve tested nearly every substitute imaginable, some recommended by well-meaning friends, others discovered in the depths of online baking forums, and a few improvised out of pure desperation.
Today, Iโm going to share what I learned, rank the substitutes from best to worst, and offer tips on when to use each one.
I didnโt want to just list substitutes based on theory. I rolled up my sleeves and tested each one in classic buttermilk-based recipes: pancakes, muffins, and a simple vanilla cake. I kept the quantities consistent and tasted, compared textures, and evaluated how well each option rose in the oven.
Hereโs what I discovered and ranked from best to worst.
1. Milk + Lemon Juice or Vinegar (The Classic Quick Fix)
This is hands-down the most popular substituteโand for good reason. Itโs simple, reliable, and almost always yields excellent results.
I remember the first time I tried this, I was skeptical. How could just adding a spoonful of vinegar or lemon juice to milk mimic the magic of buttermilk? But it worked.
All I did was add 1 tablespoon of lemon juice (or white vinegar) to 1 cup of milk, stir it gently, and let it sit for 5โ10 minutes.
The milk curdled ever so slightly, thickening just enough to resemble buttermilkโs tangy richness.
In My Tests
- Rise: The pancakes puffed up beautifully, and the muffins had a perfect dome shape. I could almost hear the air bubbles forming as I cooked them.
- Flavor: The flavor was so close to real buttermilk that I had to double-check which batch was which. That delicate tang came through perfectly.
- Texture: Light, tender, and just the right amount of fluffinessโthis substitute didnโt weigh down the batter at all.
- Verdict: My go-to substitute. Itโs foolproof, accessible, and works beautifully in almost any buttermilk-based recipe, from fluffy pancakes to delicate cakes.
2. Plain Yogurt (Thinned with Milk or Water)
Plain yogurt, especially the unsweetened, full-fat kind, is a natural buttermilk stand-in. Itโs acidic and cultured, just like buttermilk.
The first time I used yogurt, I spooned it straight from the container into the batter and realized it was too thick.
So, I started thinning it out with a bit of milk or water. I found that mixing ยพ cup yogurt with ยผ cup milk (or water) gives the perfect consistency for substituting 1 cup of buttermilk.
In My Tests
- Rise: The pancakes rose well, though slightly less airy than with the classic lemon-milk combo. The cakes had a nice, even crumb.
- Flavor: I loved the rich, tangy notes with a subtle creamy depth. It added a lovely complexity to muffins and cakes.
- Texture: Slightly denser than buttermilk-based batters but still moist and tender. The richness was especially good for quick breads.
- Verdict: Excellent, especially when you want a bit more body in cakes or quick breads. Itโs also a smart choice if youโre already using yogurt in other parts of the recipe, like in toppings or glazes.
3. Milk + Cream of Tartar
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This substitute caught me off guard. I had cream of tartar sitting in my pantry from holiday baking, and Iโd never thought of it as a buttermilk replacement.
But it turns out, adding 1 ยพ teaspoons of cream of tartar to 1 cup of milk creates the acidity needed to mimic buttermilkโs properties.
Itโs especially handy if you donโt have fresh lemons or vinegar on hand.
In My Tests
- Rise: Solid rise, though not quite as dramatic as the lemon-milk. The muffins were well-shaped but lacked that extra lift.
- Flavor: Mildly tangy but a little flat compared to real buttermilk. The flavor worked fine, but it wasnโt as punchy.
- Texture: Light, though slightly less tender than with buttermilk or lemon-milk. The pancakes were fine, but the cakes were a bit more delicate.
- Verdict: A reliable backup if lemon juice or yogurt isnโt available. Itโs perfect for when youโre out of fresh ingredients but still want that acidic boost.
4. Kefir (Cultured Milk)
Kefir was a pleasant surprise in my tests. I had a bottle in the fridge from a health kick phase, and it worked beautifully.
Kefir is essentially a drinkable, fermented milk similar to buttermilk, with a tart flavor and thin consistency. It can be used as a direct 1:1 substitute for buttermilk.
In My Tests
- Rise: Excellent rise in both pancakes and muffins. The batter was lively, and the results were light and tender.
- Flavor: A bit more pronounced than buttermilk, with a noticeable fermented tang that adds complexity. It worked well in savory bakes and gave a little extra kick to sweet ones.
- Texture: Light and moist, almost indistinguishable from traditional buttermilk-based baked goods.
- Verdict: A great choice if you have kefir on hand. Its flavor is slightly stronger than buttermilk, but it adds a unique twist to recipes. I found it especially nice in savory pancakes and herb-laden quick breads.
5. Sour Cream (Thinned)
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Sour cream brings a creamy tang to baked goods, but it is much thicker than buttermilk.
To make it work, I mixed ยพ cup sour cream with ยผ cup milk or water to approximate the texture of buttermilk.
This substitute is perfect for rich cakes and loaf breads where a denser texture is welcome.
In My Tests
- Rise: The rise was decent but not as high as with the lighter substitutes. The pancakes were a bit flatter, but the cakes had a rich, full-bodied shape.
- Flavor: Luxuriously rich and tangy, with a slight heaviness. The flavor was excellent in pound cakes and banana bread, but it felt a bit too creamy for lighter bakes.
- Texture: Dense and moist, with a velvety crumb. If youโre looking for a plush texture, this is a great option.
- Verdict: Ideal for rich baked goods like pound cakes, chocolate cakes, or loaf breads. Less suitable for light pancakes or airy muffins, where you want more lift.
6. Milk Alone (As a Last Resort)
When I was truly desperateโno lemons, no vinegar, no yogurt, no kefirโI tried just using plain milk.
Itโs easy, but it lacks the acidity thatโs so crucial for activating baking soda. The results were predictable.
In My Tests
- Rise: Subpar. The pancakes were flat, and the muffins lacked the expected dome. I could tell from the batter that the lift wasnโt going to happen.
- Flavor: Bland. Without that tangy contrast, the flavors felt one-dimensional.
- Texture: Coarse and heavy, almost rubbery in spots. It was clear the gluten didnโt break down as it should.
- Verdict: Only use this if youโre absolutely out of options. If you do, consider increasing baking powder or adding a touch of lemon zest to introduce some flavor and lift.
Closing Thoughts
Running out of buttermilk is frustrating, but it doesnโt have to derail your baking plans. With a bit of creativity and some understanding of baking chemistry, you can find a substitute that works almost as well as the real thing.
Iโll admit, I still try to keep a small carton of buttermilk in the fridge when Iโm planning a big baking session. But now, I donโt panic if I find myself without it. Instead, I just mix up a quick lemon-ilk, or reach for the yogurt, and continue on my baking adventure.
Next time youโre faced with the same situation, I hope youโll feel confident reaching for one of these substitutes, knowing itโs been tested and ranked in a real kitchenโby someone whoโs been there, flour-dusted hands and all.
