Substitute for Buttermilk in Pancakes
Best Substitutes
| Buttermilk Substitute | Rating | Substitution Ratio for Pancakes | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Milk + lemon juice or white vinegar | Best | 1 cup milk + 1 tbsp lemon juice or white vinegar (rest 5 min) = 1 cup | Classic fluffy pancakes with familiar tang | Clean tang; closest to real buttermilk | None for most recipes. If batter seems thin, hold back 1–2 tbsp milk. |
| Plain kefir | Good | 1:1 (use 1 cup kefir per 1 cup buttermilk) | Light, tangy pancakes with good rise | Tangy, subtle cultured notes | If thick, thin with 1–2 tbsp milk. Keep leavening the same. |
| Sour cream thinned with milk or water | Good | 2/3 cup sour cream + 1/3 cup milk/water = 1 cup | Rich, diner-style pancakes; slightly denser crumb | Rich, creamy tang; more buttery | Batter will be thicker; thin to desired pour. Optionally reduce added butter by 1 tbsp. |
| Plain yogurt thinned with milk or water | Good | 3/4 cup plain yogurt + 1/4 cup milk/water = 1 cup | Extra-tender, well-browned pancakes | Slightly tangier; creamy | If yogurt is very mild, add 1–2 tsp lemon juice. Thin batter to pourable consistency. |
| Unsweetened dairy-free milk + lemon juice or vinegar | Works | 1 cup plant milk + 1 tbsp acid (rest 5 min) = 1 cup | Dairy-free/vegan pancakes | Neutral; slight tang (varies by milk type) | Use richer milks (soy/oat) for body. If batter lacks lift, add 1/4 tsp extra baking powder. |
What Bakers Say
Real bakers share what worked for them when replacing buttermilk in pancakes — from substitution ratios to texture fixes.
Read baker experiences
"Milk + acid (about 1 cup milk with 1 tablespoon lemon juice or vinegar, rested ~5 minutes) worked fine for buttermilk pancakes; kefir or thinned yogurt gave thicker batter and better rise than milk+acid."
Reddit user in r/AskBaking and replies•home cooks discussing buttermilk substitutes for pancakes and biscuits"When out of buttermilk for Alison Roman’s pancakes, swapping in milk plus lemon juice still produced great results."
Reddit user in r/NYTCooking•comment on Perfect Buttermilk Pancakes thread"Kefir worked 1:1 in place of buttermilk and even flavored kefir (mango) made tasty pancakes; batter still turned out well even with only lightly whisked egg whites."
Reddit users in r/EatCheapAndHealthy•budget-friendly pancake thread"In Kenji’s buttermilk pancake recipe, replacing all the sour cream with yogurt made the batter too thin; keeping some thick dairy (e.g., half sour cream) helped maintain structure and height."
Reddit users in r/seriouseats•discussion of dairy swaps in a buttermilk-based pancake batter"Powdered buttermilk worked well in pancakes and waffles and even seemed to yield a slightly lighter texture; emphasis that many recipes want the acidity more than the specific flavor."
eGullet community member•forum discussion on cultured vs. traditional buttermilk and substitutes
Choosing the Right Substitute
Buttermilk brings acidity and dairy solids that react with baking soda for lift, tenderize gluten for a soft crumb, and add gentle tang to balance sweetness. When replacing it in pancakes, match three things: acidity (for rise), thickness (for batter flow and tenderness), and flavor (clean tang without overpowering). Thicker substitutes may need thinning; less acidic options may need a touch more chemical leavener.
Our Top Choice: Milk + Lemon Juice or Vinegar
This quick “soured milk” mimics buttermilk’s acidity and fluidity, giving reliable rise and classic flavor. Mix and rest 5 minutes for best curdling, then use as a 1:1 swap—ideal when you want fluffy, familiar pancakes without extra richness.
Another Great Option: Thinned Plain Yogurt
Yogurt lends tang and protein for tender, well-browned pancakes. Thin to a pourable consistency; if your yogurt is very mild, a teaspoon or two of lemon juice sharpens the acidity for maximum lift.
For Similar Flavor: Plain Kefir
Kefir is naturally tangy and pourable, so it slips right into pancake batter with minimal changes. If your kefir is very thick, a splash of milk restores the ideal batter flow.
When You Want Rich, Diner-Style Pancakes: Thinned Sour Cream
Sour cream adds luxurious body and a fuller tang, producing slightly denser, custardy pancakes. Thin to maintain pourability and consider trimming added butter slightly to keep the crumb light.
For Dietary Restrictions: Dairy-Free Milk + Acid
Combine unsweetened soy or oat milk with lemon juice or vinegar to mimic buttermilk’s acidity without dairy. Because some plant milks are thinner and lower in protein, a touch more baking powder can help maintain the lift and softness.
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