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Running out of buttermilk doesn’t have to derail your baking plans. With just two simple ingredients, you can create a reliable homemade buttermilk substitute in minutes — no special trip to the store required.
This quick kitchen staple delivers the same tangy flavor and tenderizing power that recipes depend on, making it perfect for everything from fluffy pancakes to soft biscuits and moist cakes.
Once you realize how easy it is to make, you may find yourself skipping the store-bought version altogether.
See more of our Baking Basics Recipes from our Kitchen Basics collection
Why You’ll Love This Recipe
- Uses only 2 pantry staples
- Ready in about 5 minutes
- Mimics the acidity needed for proper baking reactions
- Saves last-minute grocery trips
- Works in nearly any recipe calling for buttermilk
This is one of those quiet kitchen skills that instantly makes you feel more confident as a home baker.
Ingredients
- Milk — Whole milk is ideal for the richest flavor and texture, but 2% works well too.
- White vinegar or lemon juice — The acid is what transforms regular milk into a buttermilk replacement.
Equipment Needed
- Liquid measuring cup — Allows for accurate ratios.
- Spoon — For quick stirring.
How to Make Buttermilk
Making buttermilk substitute is less about technique and more about understanding simple kitchen chemistry.
When acid is added to milk, it begins to slightly curdle and thicken. This process creates the tangy flavor and acidity responsible for activating baking soda, helping baked goods rise properly while producing a softer crumb.
After combining the ingredients, let the mixture rest briefly. During this time, the milk develops the texture and structure needed to perform just like traditional cultured buttermilk in most recipes.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Buttermilk Substitute (2 Ingredients)
Out of buttermilk? This quick homemade buttermilk substitute uses just milk and an acid to create the same tangy flavor and tender texture needed for baking. Ready in 5 minutes and perfect for pancakes, biscuits, cakes, and more.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Category: Basics
- Cuisine: American
Ingredients
- 1 cup milk (whole milk preferred for best richness)
- 1 TBSP white vinegar or lemon juice
Instructions
- Pour the milk into a measuring cup.
- Stir in the vinegar or lemon juice.
- Let the mixture sit for 5–10 minutes until slightly thickened and lightly curdled.
- Stir once more before using in your recipe.
Notes
Whole milk produces the closest flavor and texture to real buttermilk, but 2% works well too.
Avoid skim milk — it lacks the fat needed for optimal baking results.
The mixture will look slightly separated. This is exactly what you want.
Use immediately or refrigerate for up to 24 hours.
Tips for Success
- Use whole milk when possible for the closest match to real buttermilk.
- Allow the mixture to sit at least 5 minutes before using.
- Don’t worry if it looks slightly separated — that’s exactly what you want.
- Stir once more before adding it to your recipe.
Storage & Reheating
Store: Cover and refrigerate for up to 24 hours. Shake or stir before using again.
Reheat: Not recommended. Buttermilk substitute is best used cold or at room temperature in baking recipes.
Frequently Asked Questions
Can I use this substitute in any recipe?
Yes — this works beautifully in pancakes, waffles, muffins, quick breads, and cakes. For recipes where buttermilk is the primary flavor (like buttermilk dressing), traditional buttermilk is still preferred.
What is the best milk to use?
Whole milk produces the richest results, but 2% is a great alternative. Skim milk is not recommended because the lower fat content can affect texture.
Is lemon juice or vinegar better?
Both work equally well. Lemon juice provides a slightly fresher flavor, while vinegar is completely neutral once baked.
Why does buttermilk matter in baking?
The acidity reacts with leavening agents like baking soda to create lift while also breaking down gluten strands. The result is softer, more tender baked goods.
More Easy Ways to Make Buttermilk
If you bake often, it’s helpful to know there’s more than one way to create a substitute.
- Yogurt + milk: Thin plain yogurt with a little milk until pourable.
- Sour cream + milk: Creates an extra-rich alternative ideal for cakes.
- Cream of tartar + milk: A great backup when lemons aren’t available.
Having multiple options ensures you’re never stuck mid-recipe.
Recipes That Use Buttermilk
Put your homemade substitute to work in some of the most comforting kitchen classics:
👉 Homemade Bread recipes
👉 Biscuit recipes
👉 Easy Breakfast Recipes
Final Thoughts
Knowing how to make buttermilk is one of those foundational kitchen skills that saves time, reduces waste, and makes baking feel far more approachable.
It’s simple, reliable, and incredibly useful — exactly the kind of recipe every home cook should have bookmarked.
Once you try it, you may never panic over an empty buttermilk carton again.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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