A Simple Buttermilk Substitute for Baking

Milk and lemon juice can stand in for buttermilk in some batters, with a few limits.

For one cup

Put 1 tablespoon lemon juice or white vinegar into a liquid measuring cup. Add milk to the 1-cup line, then stir and let stand for 5–10 minutes. The result may look slightly curdled.

Use the full mixture, including any small curds, when a pancake, muffin, or quick-bread recipe allows this substitution.

Know what changes

Cultured buttermilk is thicker and has its own flavor. Acidified milk is a practical swap in some baking recipes, but it is not identical. A batter may spread a little more, and the finished flavor may be milder.

Avoid assuming this swap works in every recipe, particularly where buttermilk supplies much of the texture, such as a thick dressing.

Make only what you need

Use it soon after mixing and keep any remainder refrigerated. It does not extend the original milk’s storage life. If your recipe calls for regular milk, as our classic pancakes do, use regular milk unless you are also adjusting the recipe.