Substitutes for buttermilk
Buttermilk Substitutes
Buttermilk's acidity and thickness are what make it work in pancakes, biscuits, and marinades — and they're also what you can replicate at home in five minutes with two pantry staples.
Quick reference
| Substitute | Ratio |
|---|---|
| Milk + Lemon Juice | 1:1 |
| Milk + Vinegar | 1:1 |
| Plain Yogurt + Milk | 1:1 |
When the substitute matters
- · Pancakes and waffles — the acid reacts with baking soda for lift
- · Biscuits and quick breads — tenderness comes from the acidic protein interaction
- · Marinades for fried chicken — the acid breaks down protein for tenderness
- · Ranch and creamy dressings — the tang is the whole point
The substitutes, in detail
Milk + Lemon Juice
Ratio: 1:1 — use the same amount
The acid in lemon juice curdles the milk, mimicking buttermilk's acidity and texture. Good for pancakes and baking.
What you need
- · 1 cup Whole Milk
- · 1 tbsp Lemon Juice
How to make it
- 1 Mix milk and lemon juice. Let sit for 5-10 minutes until slightly curdled. 5 min
Milk + Vinegar
Ratio: 1:1 — use the same amount
White vinegar creates the necessary acidity for leavening reactions.
What you need
- · 1 cup Whole Milk
- · 1 tbsp White Vinegar
How to make it
- 1 Mix milk and vinegar. Let sit for 5-10 minutes until curdled. 5 min
Plain Yogurt + Milk
Ratio: 1:1 — use the same amount
Thinned yogurt matches the tangy flavor and creamy consistency of buttermilk.
What you need
- · 0.75 cup Plain Yogurt
- · 0.25 cup Whole Milk
How to make it
- 1 Whisk yogurt and milk together until smooth consistency is reached.
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