No Buttermilk? 5 Simple Baking Swaps That Work Every Time
Written by yash lakhan | April 16, 2026
In baking, buttermilk has an important function; it reacts with the baking soda to help provide lift to batter and has a slightly thicker texture, creating a tender crumb in baked goods. Replacing buttermilk in a recipe does not solely consist of adding more liquid; the buttermilk substitute will need to replicate buttermilk's acidic and thick properties so that the baked item maintains its overall shape.
Various kitchen staples can replicate these characteristics. The items listed below are commonly used and approved by home bakers.
5 Easy Buttermilk Substitute Options For Consistent Baking Results
Finding an appropriate buttermilk replacement relies heavily on your recipe's composition and required rise. Many viable options can help you achieve similar results. All these options will retain their characteristic texture and rise throughout the process of baking.
Milk and Lemon Juice
This buttermilk substitute is fairly consistent. Combine 15 ml of lemon juice with 240 ml of milk and allow them to sit for 5-10 minutes. The acid from the lemon will slightly curdle the milk, resulting in an acidic reaction similar to the one that occurs when making buttermilk. This method will work well for cake, muffin, and pancake batters, where it is critical to have a lighter crumb.
Milk and Vinegar
You can use white or apple cider vinegar similarly to lemon juice (15 ml of vinegar to 240 ml of milk). Most bakers agree that the acid levels are very close to traditional buttermilk. The flavor won’t have too much of an impact once baked, making this buttermilk substitute great for most types of recipes.
Yogurt and Water
Yogurt has both acidity and thickness and can be mixed with water at a 3:1 ratio (180 ml of yogurt and 60 ml of water) to create a product that has the consistency of buttermilk. This buttermilk substitute works exceptionally well for dense batters such as loaf cakes because structure and moisture need to be equally distributed to hold shape.
Buttermilk Powder and Water
Buttermilk powder is typically found in commercial baking shops and is used to create a reconstituted product when mixed with the amount of water per package directions. Buttermilk powder will also retain its cultured dairy aspect and have a long shelf life, making it an ideal pantry item. The buttermilk powder will work very dependably in any type of recipe that requires a precise measurement.
Sour Cream and Water
While buttermilk has less fat than sour cream, you can substitute sour cream for buttermilk by diluting it with some water (3 parts sour cream to 1 part water). The results will be a similar baking product, but sour cream is richer than buttermilk, so it will produce a richer texture in your baked products, such as biscuits and coffee cakes, where an extra soft crumb is desired.
Conclusion:
A good buttermilk substitute will have a similar level of acidity and consistency so that baked goods will rise properly and have moisture. Since there are multiple options from blends of milk or milk alternatives to diluted sour cream, by adjusting the ratio and texture slightly, you should be able to maintain the integrity of your recipes regardless of whether buttermilk is in your refrigerator or not.