Ingredient substitutions
Buttermilk Substitute
Buttermilk swaps usually aim to add acidity and moisture for tender pancakes, biscuits, and quick breads.
Made for everyday
Start with what you have
Compare the best options
Choose by the ingredient's job in the recipe, then use the starting ratio and adjust only when the dish is flexible.
Option 1
Milk + lemon juice
- Best for
- Pancakes, biscuits, and quick breads
- Watch for
- Rest 5 minutes before using; tang is lighter than cultured buttermilk.
Option 2
Milk + vinegar
- Best for
- Batters and baking
- Watch for
- Use plain white or apple-cider vinegar, not strongly flavored vinegar.
Option 3
Plain yogurt + water
- Best for
- Tender baking, marinades, and dressings
- Watch for
- Thickness varies, so adjust a spoonful at a time.
Where this swap can help
Pancakes and waffles
Use Forkue to connect this substitution need with the meals and ingredients already in your kitchen.
Biscuits and quick breads
Use Forkue to connect this substitution need with the meals and ingredients already in your kitchen.
Dressings and marinades
Use Forkue to connect this substitution need with the meals and ingredients already in your kitchen.
Practical notes
- Acid helps some batters rise and tenderize.
- Let simple milk-and-acid swaps sit briefly before using.
- For recipes built around tang, flavor will be less exact.