Can I use yogurt instead of buttermilk in pancakes?

Yes. Thin plain yogurt with an equal amount of milk or water until it reaches buttermilk's consistency. Use it one-to-one in the recipe.

What's the best substitute for sour cream in baking?

Plain yogurt (regular or Greek) is the closest match. For a richer option, mix 3/4 cup buttermilk with 1/4 cup melted butter to equal one cup of sour cream.

How long should I let milk and acid sit to make buttermilk?

Five to ten minutes is enough. The milk will thicken slightly and take on a tangy flavor. Longer sitting won't hurt, but it's not necessary.

Does buttermilk substitute work in all recipes?

It works in most baked goods like pancakes, biscuits, and cakes. For marinades, you can use it too. It may not work in recipes that rely on the thickness of cultured buttermilk, like certain dressings.

Buttermilk, Sour Cream, and Yogurt Substitutes: A Scenario Walkthrough

Why Dairy Substitutes Fail or Succeed

Buttermilk, sour cream, and yogurt each contribute three things to a recipe: moisture, acidity, and fat. Acidity reacts with baking soda to create lift, fat provides tenderness, and moisture affects the final crumb. A substitute that changes the acid balance can make pancakes flat or biscuits dense.

When you replace one cultured dairy product with another, the swap is usually direct because they share similar acidity and fat levels. The real challenge comes when you have none of them on hand and need a quick alternative from pantry staples. The goal is to match the acidity and moisture of the original ingredient, not just its appearance.

This article walks through a realistic scenario: you're halfway through a pancake recipe that calls for buttermilk, and you also need sour cream for a topping and yogurt for a marinade. You'll learn which substitutes work, which ones change flavor, and how to adjust the rest of the recipe accordingly.

A bowl of pancake batter with a whisk resting on the rim

The Quick Buttermilk Substitute: Milk Plus Acid

The most reliable buttermilk substitute is regular milk with a mild acid. For every one cup of buttermilk, measure one cup of milk and add one tablespoon of lemon juice or white vinegar. Stir and let it sit for five to ten minutes; the milk will thicken slightly and develop a tangy flavor.

This substitute works because the acid mimics the lactic acid in real buttermilk. It provides the same reaction with baking soda, so your pancakes and biscuits will rise properly. Use whole or 2% milk for best results; skim milk produces a thinner substitute that may make the final texture slightly drier.

If you have yogurt or sour cream, you can also thin it with milk or water to buttermilk consistency. Whisk equal parts yogurt and milk until smooth. This option adds a richer flavor and works well in baked goods where you want a tender crumb.

Buttermilk amount	Substitute	Notes
1 cup	1 cup milk + 1 tbsp lemon juice or white vinegar	Let sit 5–10 minutes before using
1 cup	1/2 cup yogurt + 1/2 cup milk	Whisk until smooth; use plain yogurt
1 cup	1/2 cup sour cream + 1/2 cup milk	Whisk until smooth; add a pinch of salt if unsalted

Substituting Sour Cream in Toppings and Batters

Sour cream is used for its richness and tang. In toppings, dips, and sauces, you can often swap in plain yogurt or crème fraîche one-to-one. Greek yogurt is thicker than regular yogurt, so you may need to thin it with a tablespoon of milk or water to match sour cream's consistency.

In baked goods, sour cream provides fat and moisture. A simple substitute is one cup of plain yogurt (regular or Greek) for one cup of sour cream. If the recipe calls for sour cream to be folded into a batter, yogurt works without further adjustment. For a richer substitute, use buttermilk with a little melted butter: 3/4 cup buttermilk plus 1/4 cup melted butter equals one cup of sour cream.

When using yogurt in place of sour cream in a hot dish, be aware that yogurt can curdle if heated too quickly. Stir it in at the end over low heat, or use Greek yogurt which is more stable. This matters for soups and sauces, not for baking.

A baked potato topped with a dollop of sour cream and chives

Yogurt Swaps for Marinades, Sauces, and Baking

Yogurt is a common marinade base because its acidity tenderizes meat. If you're out of yogurt, sour cream or buttermilk can step in. For marinades, use equal parts sour cream or buttermilk in place of yogurt; both have similar acidity and will tenderize without changing the flavor much.

In sauces and dressings, yogurt's thickness matters. Greek yogurt is thick, so a substitute needs to be thick as well. Mix equal parts sour cream and milk, or use crème fraîche if you have it. For a dairy-free option, blended silken tofu with lemon juice can mimic the texture, but that falls outside this article's dairy-focused scope.

In baking, yogurt adds moisture and acidity. Replace one cup of yogurt with one cup of buttermilk, but reduce the liquid in the recipe by about 2 tablespoons because buttermilk is thinner. Alternatively, use one cup of sour cream thinned with a tablespoon of milk. Both will keep cakes and muffins tender.

Worked Example: Buttermilk Pancakes with Sour Cream Topping

You're making buttermilk pancakes from a recipe that calls for 2 cups of buttermilk in the batter and a dollop of sour cream for serving. You have milk, lemon juice, and plain yogurt, but no buttermilk or sour cream. Here's how to proceed.

For the batter, make 2 cups of buttermilk substitute: measure 2 cups of milk, add 2 tablespoons of lemon juice, stir, and let sit for 10 minutes. The mixture will look slightly curdled; that's normal and desirable. Use it as you would buttermilk. Your pancakes will rise and taste tangy.

For the topping, use plain Greek yogurt instead of sour cream. It has a similar thickness and tang. If the yogurt is very thick, whisk in a teaspoon of milk per half-cup. Spoon it over the pancakes. The flavor will be slightly less rich than sour cream, but the acidity and texture will complement the pancakes well.

If you were making biscuits instead of pancakes, the same buttermilk substitute works. Just don't overmix the dough; the acid will react with the baking soda, so get the biscuits into the oven quickly after adding the liquid.

Buttermilk substitute: 2 cups milk + 2 tbsp lemon juice, rest 10 minutes
Sour cream substitute: Greek yogurt, thinned if needed
Baking tip: add liquid to dry ingredients just before baking for maximum lift