Well, dang. The recipe calls for buttermilk and I don’t have any. Is there a substitute for buttermilk in baking? I can’t tell you how many times I’ve given up the dream of buttermilk pancakes or biscuits when I found myself short just one ingredient: buttermilk. As it turns out, it’s actually wildly easy to make homemade buttermilk. Here’s how:
Expert Tips from the Taste of Home Test Kitchen
- Why buttermilk? Can’t I just use milk? Buttermilk brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body. Plus, it helps quick breads rise.
- If baked goods have baking soda, use buttermilk. Baking soda, a leavening agent in many baked goods, requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it. If the baking soda doesn’t properly activate, your light-and-fluffies will be more like dense-and-heavies.
- Does it work in all baked goods? Buttermilk can be used in almost all baked goods, but keep an eye on other acidic ingredients in your recipe. Especially take note if your recipe calls for baking powder, which already contains an acid to help with leavening. You may want to use regular milk so you don’t end up with a baked good that is too tangy.
- Is there a dairy-free option? You bet. Combine 3/4 cup plain or vanilla almond milk yogurt, 1/4 cup almond milk and 1/2 teaspoon white vinegar. Let stand for 5–10 minutes before using.
Check out these quick substitutions for common ingredients
How to Make Homemade Buttermilk
What you’ll need:
- Milk
- Vinegar, fresh lemon juice or cream of tartar
For each cup of buttermilk:
- To make buttermilk with vinegar, a tried and true method, use 1 tablespoon white vinegar, plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
- Use the same method to make buttermilk with lemon juice. Combine 1 tablespoon lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
- To make buttermilk with cream of tartar, the ratios are different. Use 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Two More Buttermilk Alternatives
Yogurt makes a great substitute for buttermilk. Just use 1 cup of yogurt for each 1 cup of buttermilk in your recipe. If using thick yogurt, like Greek yogurt, then thin it with some water and measure out a cup.
Or, try a handy powdered mix, such as Saco Cultured Buttermilk Blend, which you can find near dry and canned milk in the grocery store.
Try These Amazing Recipes Using Buttermilk
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Mom's Citrus Buttermilk Cake
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
Picnic Fried Chicken
For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a "Golden Oldie" recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
Tomatoes with Buttermilk Vinaigrette
We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia
Buttermilk Pie with Pecans
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
Pesto Buttermilk Dressing
A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. —Liz Bellville, Jacksonville, North Carolina
Dad's Blueberry Buttermilk Pancakes
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
Orange Buttermilk Cupcakes
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Buttermilk Peach Ice Cream
My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
Buttermilk Cake with Caramel Icing
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Quick Buttermilk Cornbread
The tattered recipe card for this corn bread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
Grandma's Cornbread Dressing
Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas
Utah Buttermilk Scones
Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter—it's the perfect addition to the perfect scone. —Nichole Jones, Pleasant Grove, Utah
German Pancake
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho
Tropical Carrot Cake
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon
Angel Biscuits
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
Garlic-Mashed Rutabagas & Potatoes
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. —Rosemary Tatum, Sterlington, Louisiana
Buttermilk Pecan Pie
This is the treasured "Golden Oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Buttermilk-Mushroom Pork Chops
I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. —Kristin Stone, Little Elm, Texas
Mom's Buttermilk Cookies
I treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Basic Buttermilk Salad Dressing
When serving salad to a crowd, this easy buttermilk dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. —Patricia Mele, Lower Burrell, Pennsylvania
Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but so easy to whip together you can enjoy it any day of the week. —Taste of Home Test Kitchen
Buttermilk Blueberry Muffins
These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. —Jean Howard, Hopkinton, Massachusetts
Tangy Potato Salad with Radishes
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Jalapeno Buttermilk Cornbread
If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
Buttermilk Pumpkin Waffles
My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
Mom's Buttermilk Biscuits
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Buttermilk Chocolate Cupcakes
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
Buttermilk Chocolate Chip Pancakes
At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota