Did you wake up wanting Buttermilk Pancakes for breakfast? Yeah, me too. Did I have Buttermilk in the refrigerator? No, of course not. Luckily, I have a simple Buttermilk Substitute recipe, and I’m going to teach you How To Make Buttermilk | Buttermilk Substitute
So you don’t have any in the refrigerator? Bummer! That’s pretty normal, no one has buttermilk in the refrigerator unless they have planned well in advance, or went to the store specifically to buy buttermilk. It’s just not something you normally buy unless there is a reason. And then that one day you wake up craving Pancakes slathered in melting butter and dripping with maple syrup, and the last thing you want to do is get dressed and go to the store.
What Does Buttermilk Do in Baking?
- Buttermilk is slightly acidic. Similar to the way ‘shortening’ acts to prevent gluten from creating long tough strands, a slightly acidic batter will make baked goods moist and tender.
- The flavor is tangy, making your recipe taste more like it’s homemade, rich and creamy.
- One downside is that Buttermilk will reduce some of the carbon dioxides from forming and making your recipe rise. If using Buttermilk in a recipe that doesn’t call for it, ensure you increase the amount of Baking Soda to compensate.
Two Simple Recipes
The Buttermilk you buy in the store today and what is needed for most recipes is actually ‘Cultured’ rather than the liquid that is leftover after churning butter.
The first Substitute Buttermilk recipe we are making is technically referred to as ‘Acidified Buttermilk’. The addition of an acid, such as lemon juice or white vinegar causes a chemical reaction curdling the milk and causing it to sour in only around 5-10 minutes.
The second recipe is even easier, it is a 50/50 mixture of Plain Greek Yogurt and Milk. I like this option the best, it’s the Substitute Buttermilk I would actually just eat plain by itself, and I feel it’s a more authentic Cultured variety.
If it’s me, and I am using this as a Buttermilk Marinade for chicken or pork, I would use the 50/50 yogurt and milk recipe. Many Chicken Marinade recipes use yogurt already, so you’re not doing anything weird or unusual.
If it’s for Pancakes, biscuits, or other baked goods, either the acidified Buttermilk Substitute recipe or the 50/50 Yogurt recipe is fine.
- How long does it last? Stored in the refrigerator in an airtight container both of these recipes will last as long as the expiration date listed on the milk (or yogurt). Simply give it a good stir before using and you are good to go.
Acidified Buttermilk Substitute Recipe:
- 1 Cup Milk
- 1 Tablespoon Lemon Juice or White Vinegar
-Add the lemon juice to a 1-cup measuring cup then fill the remainder of the cup with milk
-Let sit for 5-10 minutes at room temperature, until curdled
-Stir briskly until thick
Yogurt & Milk Buttermilk Substitute Recipe:
- ½ Cup Plain Greek Yogurt
- ½ Cup Milk
-Add together in a bowl, whisk together until smooth
And just for fun, Here is my Pancake recipe:
- 2 Cups All-Purpose Flour
- 3 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Large Eggs
- 3 Tablespoons Unsalted Butter, Melted
- 2 Cups Buttermilk
- Vegetable oil for skillet
-Preheat oven to 300F, place a cast-iron skillet on medium-low heat, skillet needs at least 5-minutes to heat up before cooking
-Sift together all dry ingredients and mix, create a well in the center
-Beat the eggs well and mix with the buttermilk and melted butter
-Pour the wet mixture into the dry ingredients and gently combine, careful not to overmix
-Add 1 tablespoon oil to the hot skillet
-Use either a ¼ cup or 1/3 cup measure, put the batter into the hot pan
-Bubbles will form on the top of the pancake batter as it cooks, as the bubbles pop, the pancake is ready to turn when the batter doesn’t close the popped bubble, approximately 2 minutes on the first side
-Flip the pancake and cook for 1-minute on the second side