Eggs and dairy

Substitutes for buttermilk

Buttermilk brings tang and acid. The acid feeds baking soda (that is the rise in pancakes and biscuits) and keeps the crumb tender, so a good swap needs acid too.

  1. Milk + lemon juice or vinegar

    How much
    1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup
    How
    Stir and let it stand 5 to 10 minutes; it will look a little curdled.
    What changes
    Thinner and a bit less tangy, so bakes are a touch less tender. They still rise well.
    Best in
    Pancakes, waffles, biscuits, muffins, marinades.
  2. Plain yogurt + milk

    How much
    ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup)
    What changes
    The closest match for tang and thickness. Bakes come out tender, a little richer.
    Best in
    Biscuits, cakes, ranch dressing, fried chicken marinade.
  3. Plain kefir

    How much
    The same amount
    What changes
    Similar tang, a little thinner. Works almost everywhere buttermilk does.
    Best in
    Pancakes, quick breads, dressings.
  4. Soy or oat milk + lemon juice

    How much
    1 tbsp lemon juice topped up to 1 cup with unsweetened soy or oat milk
    How
    Let it stand 10 minutes. Soy milk thickens the most.
    What changes
    Milder and thinner, but the acid still gives baking soda its lift.
    Best in
    Pancakes, muffins, cakes.

    Dairy-freeVegan

Simmerbee recipes with buttermilk (13)

On those recipes, tap Swaps next to the ingredient for the short version.

More eggs and dairy swaps

EggsButterMilkHeavy creamHalf-and-halfSour creamYogurt and Greek yogurtCream cheeseParmesanCheddarRicotta

All substitutions