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âA.C., New York, New YorkThere are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
You can also use this recipe with nondairy milks, however they will not curdle and thicken in the same way that dairy milks will, though they will still work in a recipe. The second option to substitute for buttermilk is to whisk together 1/2 cup of yogurt or sour cream with 1/2 cup of milk. If you only have Greek-style yogurt on hand, use 1/3 cup yogurt and 2/3 cup milk. This mixture may be slightly thicker than store bought buttermilk, but it has good acidity and a very similar flavor to buttermilk for baking.