Because homemade biscuits aren't canceled.


The kids (and adults) are clamoring for Sunday morning pancakes, but—ugh—there's no buttermilk. How many times have we all been there? Before you race off to the supermarket in your jammies, know that you can make a two-ingredient substitution from scratch in a pinch.

Buttermilk is, after all, simply meant to add tenderness to baked goods and quick breads. When the acid in buttermilk meets the baking soda or baking powder in your batter, they form tiny bubbles that'll give your biscuits or buttermilk muffins a deliciously airy, fluffy texture. While store-bought buttermilk tends to be thicker and more tangy than homemade buttermilk, you can substitute a from-scratch version that takes as little as five minutes to make. These foolproof combos will make your dish taste delicious and work in any pancake, waffle, biscuit, scone, or pie recipe.

So grab your maple syrup, because brunch is still on.

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Lemon and Milk Buttermilk Substitute

Place 1 tablespoon freshly squeezed lemon juice in a liquid measuring cup. Add whole milk (low-fat versions are too thin) to reach the amount of buttermilk called for; stir and set aside for 5 to 10 minutes. This won't be as thick as regular buttermilk, but you can use this substitute just as you would buttermilk in your recipe.

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Yogurt and Milk Buttermilk Substitute

Whisk together 3 parts plain yogurt and 1 part milk for the desired amount of buttermilk. (For example, for 1 cup buttermilk, use ¾ cup yogurt and ¼ cup milk.)

P.S. Buttermilk isn't just for baking. For more inspiration, try these 18 recipes for buttermilk.