Easy Buttermilk Substitute

Don’t have buttermilk on hand? No problem! This easy homemade buttermilk substitute comes together in minutes using just two simple ingredients—milk and vinegar (or lemon juice). Perfect for pancakes, biscuits, muffins, and cakes, this quick DIY swap gives your baked goods the same tender texture and tangy flavor as store-bought buttermilk. A must-have kitchen hack for every home baker!

Why You’ll Love This Buttermilk Substitute

• Ready in just 5 minutes
• Uses only 2 simple ingredients
• Works for sweet or savory baking
• Saves money and prevents last-minute store runs
• Can be made dairy-free with plant-based milk

Serving & Usage Ideas

• Classic buttermilk pancakes 🥞
• Fluffy biscuits or scones
• Tender muffins and quick breads
• Homemade fried chicken marinades
• Cakes, cornbread, and more

Frequently Asked Questions

1. Can I make buttermilk substitute with non-dairy milk?
Yes! Soy and oat milk work best because they curdle nicely with vinegar or lemon juice.

2. How long does buttermilk substitute last?
It’s best used right away, but you can refrigerate up to 24 hours. Stir before using.

3. Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar works just as well and adds a slightly fruity note.

4. Does this taste exactly like buttermilk?
It’s close! While it’s not identical, it provides the same acidity and tenderness in baked goods.

5. Can I freeze it?
Not recommended—the texture separates after thawing.

Jana Rae

Buttermilk Substitute

Learn how to make a quick and easy buttermilk substitute at home with milk and vinegar or lemon juice. Perfect for pancakes, biscuits, cakes, and more.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Course: Baking Staples

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

• 1 cup milk whole milk recommended, but 2% or plant-based can also be used
• 1 tablespoon white vinegar or lemon juice

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Method

 

1. Measure milk – Pour 1 cup milk into a measuring cup or bowl.
2. Add acid – Stir in 1 tablespoon white vinegar or fresh lemon juice.
3. Let rest – Allow mixture to sit for 5–10 minutes, until slightly thickened and curdled.
4. Use immediately – Add directly to your recipe in place of buttermilk.

Notes

• Plant-based option: Use soy or oat milk with vinegar/lemon juice for a dairy-free substitute.
• Storage: Best used immediately. If needed, refrigerate for up to 24 hours, stir before using.
• Flavor tip: Lemon juice gives a lighter tang, while vinegar produces a stronger flavor.