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Homemade buttermilk in a rustic clay jar with a spoon, ready for baking and cooking.
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
Total Time 5 minutes
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

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.