I have lost count of the number of times I’ve needed a good buttermilk substitute. In fact the one thing I can guarantee is that if I want to make a recipe that calls for buttermilk it will not be in my kitchen. I just don’t use it frequently enough. In the past I would buy it and it would sit unused until expiring and then I’d want buttermilk pancakes the very next day. Now I have yet to find a single brand that doesn’t have additives and fillers that would make my daughter sick and make me wonder what exactly I was buying.
I have tried four different buttermilk substitutes:
- Plain Milk – There are two main problems with just using milk. The first is chemistry. Baking recipes are balanced so the acids and bases react in just the right way to create just the right lift and browning level. If you subtract out an acid like buttermilk your finished good may not rise or brown correctly. The second is flavor. Most buttermilk recipes are designed to have a rich tang to them. Regular milk doesn’t come close to adding that depth of flavor.
- Milk plus Vinegar or Lemon Juice – Adding some acid to the milk corrects the chemistry problem. Now the recipe should behave chemically just the same. However I found it still failed the taste test. The recipes I found suggest letting the milk and acid sit for 5+ minutes to curdle and thicken but even then I found there was something missing from the taste. It just didn’t have the same depth as a real cultured buttermilk.
- Yogurt- Adding yogurt instead of buttermilk worked wonders for the chemistry and the flavor. I found a good plain yogurt with no extra additives, just milk and cultures, had the same depth of flavor as the buttermilk and contributed lots of acid. However it did create a new problem. It was way, way, way too thick! If you can turn your bowl upside down and shake it and the batter stays put you have a problem. (Ok, I didn’t actually do that… but I’m pretty sure I could have!)
- 50/50 Milk and Yogurt Blend – This buttermilk substitute is my winning combination. The yogurt half adds the acid and the depth of flavor. The milk half adds enough liquid to create the same consistency. Depending on the brand of yogurt you use you may have to adjust the proportions slightly. I use Nancy’s Plain Organic which is very thick.
I’ve tested the Milk/ Yogurt Blend with both pancakes and drop biscuits and had great results. The only problem I see with this combination is if you have the same issues with yogurt as I do with buttermilk. It’s never arround when you need it. In that case I suggest the following substitutions to keep plain yogurt a constant feature in your kitchen:
- Plain yogurt instead of sour cream. Tastes great… a lot less fat and fillers! I make a killer ranch dip / dressing with this substitution.
- Plain yogurt instead of sweetened yogurt. Just add one or more of the following to taste: apple sauce, pear sauce, jam, honey, maple syrup, brown sugar, dried fruit, etc. It’s a staple of fast breakfasts in our house.
- Plain yogurt instead of milk with cereal. I HATE soggy cereal and made this switch a long time ago. It works great with granola and an excessive amount of honey.
Come back later this week for my Whole Wheat Yogurt Pancake recipe. Have you tried any of these buttermilk substitutes or have one of your own? Do you use yogurt as a staple in your cooking? Leave a comment and let us know what you think.
{ 8 comments… read them below or add one }
Hi, was just wondering what percentage fat is the yoghurt you use. Would low fat yoghurt work?
Yes, I’ve used this substitution with both low and full fat yogurt. The only change I’ve noticed is a “richer” flavor with the full fat version.
I actually make my own yogurt as a bugetary, healthful and creative move. I am in the process of putting together recipes,helpful ways to save money in several areas in life and still enjoy taste,fragrences, sights and sounds indoors and out. Many of us have need of not only stretchin our budgets, but stroking our artistic, mathematic and maniacal brians for new and formidable ideas. My gatherings are not for $$ profit, but for less well off and those who have lost the help of mental health or lost income. So pretty much what I look for homemade, easily attained, preferably marked down.
I make homemade buttermilk so it has no additives. I use fresh milk and buttermilk starter (where I live I can get good buttermilk in the store). I use 1 cup buttermilk and then 2 quarts fresh milk with cream skimmed off. I also make homemade yogurt that is incredible and way more healthy than the store bought variety. You should try it.
Thank you. I was looking for how much water to add to yogurt as a buttermilk substitute – never thought of milk, duh! I used it for banana cake at 5000 ft high altitude with satisfactory results.
Does it matter what kind of yogurt you use? I only have strawberry and blueberry, and im making muffins out of pancake mix. Please Reply. ASAP
Oh! I found another pancake recipe1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Hope You Have Fun!
Sorry the reply wasn’t fast. I’m not the speediest blogger in the world.
Ideally I only use plain yogurt made out of nothing but milk and cultures. (Nothing with things like pectin which are a sign they aren’t waiting for the cultures to do the thickening.) However it’s not an ideal world so it depends on what tastes you want in your finished product. If you want a strawberry flavor then a strawberry yogurt would work. Just remember to reduce the sweetener a little if you can since the flavored yogurts have lots of sugar already in them.
Glad it worked! You’re making me feel like I’m at low altitude
(2700ft)