Buttermilk is an ingredient commonly used in baking and is an ingredient in anything from pancakes and waffles to cupcakes and cobblers. But what if you're halfway through mixing the batter and you realize you don't have any left?
Don't stress -- if you're in need of a buttermilk substitute, all you need is:
...and 5 minutes of your time.
The process is simple: all you need is one cup of milk and one tablespoon of lemon juice. If you don't have lemon juice, white vinegar works just as well.
In baking, buttermilk lightens and adds tenderness to the batter. When it's used to make pancakes, the buttermilk has a fizzy reaction with the baking soda that makes the finished product light, fluffy and air. The baking soda also neutralizes the buttermilk's sour, acidic taste during this process.
As mentioned, buttermilk has a natural sour and slightly acidic taste. By mixing the lemon juice or vinegar into milk, it produces the closest possible substitute. The milk and lemon juice mixture won't be as creamy or thick as regular buttermilk, but it produces very similar flavors and produces the same fluffy result in whatever you're baking.