What Is Buttermilk—and How to Use It for Fluffier Pancakes, Creamier Potatoes, and More

Don’t overlook this versatile ingredient.

You’ve seen it dressing salads. You’ve heard it defining pancakes. But what is buttermilk? The common ingredient is a supermarket staple in the dairy aisle, though unless a recipe specifically calls for it, buttermilk may not be part of your weekly shop.

Unlike butter or milk, buttermilk can’t be used for everything—the tangy, slightly acidic milk product isn’t for sipping, but rather for whipping up ranch dips or tangy dressings, stirring into baked goods, and of course, classic pancakes . And no need to use it all at once! An open carton of buttermilk lasts in the refrigerator for up to two weeks.

If you like sour cream , yogurt, or anything tangy, you may want to consider buttermilk as a welcome addition to some of your favorite recipes. Here’s everything you need to know about it.

Meet Our Expert

• Sam Barton , Product Development Senior Food Technologist at Organic Valley, a Wisconsin-based dairy brand
  

What Is Buttermilk?

“Buttermilk is a fermented dairy product with a tangy flavor and thicker consistency than regular milk ,” explains Sam Barton, Product Development Senior Food Technologist at Organic Valley. “Originally, buttermilk referred to the liquid left over after churning butter from cultured cream.”

Related: How to Make Buttermilk or Sour Cream With Leftover Milk

Today, buttermilk is created purposefully, rather than just as a leftover item from butter making. “The buttermilk we commonly find in stores today is cultured buttermilk, which is made by adding lactic acid bacteria to regular milk, causing it to ferment ,” says Barton. “Organic Valley Cultured Lowfat Buttermilk is made from our 1%, certified organic, pasture-raised milk. Our buttermilk has an old-fashioned, artisanal flavor that adds a subtle richness prized by bakers and chefs. The cultures in buttermilk produce lactic acid by breaking down lactose. This acid production is what gives the buttermilk its tart flavor and creamy texture.”

What Is Buttermilk Used For?

Buttermilk is a common ingredient in cooking and baking, in both sweet and savory recipes.

“Buttermilk comes in quite handy in the kitchen for a variety of reasons, ranging from its flavor—it can add depth to sweet and savory dishes—to its versatility in cooking and baking. It can also tenderize meat and add moisture in baked goods,” says Barton. “Because buttermilk is acidic, it reacts with leavening agents like baking soda in recipes, helping baked goods rise and become fluffy while maintaining a tender crumb. It is commonly used in baking, marinades , and salad dressings , as well as for making pancakes, biscuits, and fried chicken. [This is] due to its tangy flavor and tenderizing properties.”

Buttermilk vs. Milk

While milk is often enjoyed as a beverage, buttermilk is not as sippable, thanks to its tanginess and thicker texture.

“Buttermilk is different from milk or cream in several key ways, including its production process, texture, taste, and acidity,” notes Barton. “Regular cow’s milk does not undergo fermentation, and is available in a variety of options including lactose-free, whole, 2% reduced fat, 1% reduced fat, and skim.”

Related: Can You Freeze Buttermilk to Use Later?

Buttermilk Substitutes

No buttermilk? No problem. There are plenty of ways to recreate the flavor of buttermilk in a recipe (and you don’t have to churn butter to get there.)

Mixing milk with acid can replicate buttermilk’s tang and acidity. Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly—instant faux buttermilk. If you have cream of tartar on hand, you can also replicate buttermilk by mixing 1 ¾ teaspoons cream of tartar to 1 cup of milk to replicate buttermilk’s acidity.

In a recipe, Barton also suggests using equal parts plain yogurt to replace buttermilk. “If the yogurt is too thick, you can thin it with a little milk or water,” he says. Sour cream works too. “Like yogurt, you can use sour cream as a 1:1 substitute for buttermilk.” Thin it with water or milk if needed.

And if you happen to have plain kefir on hand, it can also be a perfect sub for buttermilk. “This fermented milk drink has a similar tang and thickness, and can be used as a direct substitute,” Barton says.

Buttermilk Recipes

Now that you know what buttermilk is and how to substitute for it, check out these recipes that call for the creamy, tangy ingredient that’ll add a delicious pop of acidity to whatever it touches.

Sheet Pan Buttermilk Pancakes

Buttermilk adds a nice tang to pancakes and helps make them extra soft. These buttermilk pancakes are made in one big batch for a quick group brunch or great morning meal prep solution. You can also add blueberries or chocolate chips, if that’s your thing.

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Sweet Potato Buttermilk Pancakes

Get an extra serving of veggies in the morning with these autumnal buttermilk pancakes that are honestly great all year round. Topped with toasted pecans , the bright orange pancakes are a beautiful, fluffy, and crunchy way to kick off any day.

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Related: 40 Easy and Delicious Sweet Potato Recipes

Classic Chicken and Dumplings Recipe

Get out that buttermilk, you’re making a cozy feast. Buttermilk tenderizes the dumplings and helps make them light and fluffy in a chicken soup that is just oh so comforting.

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Ham and Leek Quiche

Buttermilk is the secret ingredient in this savory quiche recipe, as the acidity helps cut some of the saltiness from the ham and create a nice balance in the egg dish. Swiss chard adds extra veggies to this cafe-style meal that can find a welcome place on your weekly recipe rotation.

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