Don't let missing buttermilk stop you from making pancakes, biscuits, or cakes! This emergency substitute creates authentic tang and texture in minutes.
The acid in lemon juice curdles the milk, creating the same acidic properties that make buttermilk so valuable in baking and cooking.
Here are 4 proven methods to make buttermilk substitutes that work perfectly in all recipes.
The 2 Best Substitutes
1. Milk + Lemon Juice
Easy
(5/5)
Substitution Ratio
1 cup milk + 1 tbsp lemon juice
Texture: Perfect buttermilk consistency
Flavor: Authentic tangy taste
Best for: Pancakes, biscuits, cakes, marinades
Pros & Cons
Perfect taste match
Common ingredients
Quick results
Need fresh lemons
5-minute wait time
Pro Tip
Let sit 5 minutes to curdle. Fresh lemon juice works best.
2. Milk + White Vinegar
Easy
(5/5)
Substitution Ratio
1 cup milk + 1 tbsp white vinegar
Texture: Identical to store-bought
Flavor: Classic buttermilk tang
Best for: All baking recipes, fried chicken
Pros & Cons
Long shelf-life ingredients
Consistent results
No citrus flavor
Slightly sharper taste
Vinegar smell initially
Pro Tip
Most shelf-stable option. Always have vinegar on hand.
Expert Tips
Professional Secrets
- Use room temperature milk for faster curdling
- Don't skip the 5-minute waiting period for proper acid reaction