Recipe

Quick Homemade Buttermilk Substitute

No buttermilk? No problem. Make a tangy, reliable substitute in 5 minutes with milk plus a splash of lemon juice or vinegar, perfect for pancakes, biscuits, and quick marinades.

By Matt Campbell

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4.9

A small glass measuring cup filled with milk and lemon juice mixture resting on a kitchen counter

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Buttermilk has a special talent for showing up in recipes exactly when your fridge has decided to become an empty echo chamber. The good news is you can fake it beautifully in about five minutes with ingredients you almost certainly have.

This quick homemade buttermilk substitute is the weeknight hero for fluffy pancakes, tender biscuits, crisp-edged fried chicken, and any batter that needs a little tang and lift. It is not fancy. It is not precious. It works.

A whisk stirring milk with lemon juice in a clear measuring cup on a countertop

Why It Works

Acid plus milk = buttermilk vibes. The acidity mimics buttermilk’s tang and can help activate baking soda for better rise.
More tender baking. The mild acid can encourage a softer crumb in pancakes, muffins, and biscuits.
Fast and flexible. Lemon juice or vinegar both work, and you can scale it for any recipe without a special trip to the store.
Great for quick marinades. The tang seasons nicely and can gently soften the surface, especially with shorter soaks.

Storage Tips

This substitute is best fresh, but you can store it if you need to.

Refrigerator: Store in a covered jar or container for 1 to 2 days. Use milk that is within date to begin with, and discard if anything smells off. Shake or whisk before using since it can separate.
Freezer: Not ideal. Acidified milk can separate and get grainy when thawed. If you must, freeze in small portions and whisk very well after thawing, then use in baked goods where texture is less noticeable.
Make-ahead tip: Mix it while your oven preheats or while you gather ingredients. By the time you are measuring flour, it is ready.

Common Questions

Is this the same as real buttermilk?

Not exactly. Traditional buttermilk is cultured, thicker, and has a deeper tang. This substitute gets you the acidity (and plenty of flavor) most recipes are really counting on, even if the texture is a bit lighter.

Can I use this in biscuits and pancakes?

Yes, absolutely. It is excellent in pancakes, waffles, quick breads, muffins, biscuits, and cakes.

Can I use it for fried chicken or other marinades?

Yes. It works well as a quick marinade base. For the closest vibe to cultured buttermilk, use whole milk and let it sit 5 to 10 minutes before adding spices. Quick note: longer soaks can soften the outside of some cuts, so if you are going overnight, keep an eye on texture.

Should I use lemon juice or vinegar?

Either one works. Lemon juice gives a slightly brighter flavor. White vinegar is neutral and clean. Apple cider vinegar adds a gentle fruity note that is great in pancakes and quick breads.

What if my milk does not look curdled?

Totally fine. Some milks, especially ultra-pasteurized, do not visibly curdle much. As long as you added the acid and let it sit a few minutes, you are good.

Can I make it dairy-free?

Yes. Use unsweetened soy milk for the closest results. Oat milk works in a pinch, but it may curdle less and can be a little sweeter depending on the brand. Avoid vanilla or sweetened options unless you want that flavor in the final recipe.

Is it 1:1 in recipes?

For baking, yes: swap it 1:1 for buttermilk. For dressings, dips, or anything where buttermilk’s thickness is the whole point, you may miss the body.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring cup (liquid)
Tablespoon measure
Spoon or small whisk
Small bowl or jar (optional, but handy for shaking)

The first time I learned this trick, it was because I had already started pancake batter and discovered my buttermilk was not just expired, it was aggressively expired. Like, the carton hissed at me. I did the milk plus lemon thing, waited a few minutes, and watched my batter behave like nothing happened. Now I keep this substitute in my back pocket for the nights I want biscuits or a quick marinade and I refuse to put on real pants for a grocery run.