This post may contain affiliate links. Please read my disclosure for more information.
If you’re out of buttermilk but still want to make delicious doughnuts, don’t worry! There are several simple alternatives you can use.
Here are 9 easy ways to substitute for buttermilk in your doughnut recipe:
- Milk and vinegar: Add 1 tablespoon of vinegar to a liquid measuring cup and fill it with milk to the 1-cup line. Stir and let it sit for 5 minutes.
- Milk and lemon juice: Add 1 tablespoon of lemon juice to a liquid measuring cup and fill it with milk to the 1-cup line. Stir and let it sit for 5 minutes.
- Milk and cream of tartar: Mix 1 3/4 teaspoons of cream of tartar with 1 cup of milk.
- Lactose-free milk and acid: Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup and fill it with lactose-free milk to the 1-cup line. Stir and let it sit for 5 minutes.
- Sour cream and water or milk: Combine 3/4 cup of sour cream with 1/4 cup of water or milk for 1 cup of buttermilk substitute.
- Plain yogurt and water or milk: Whisk together 6 ounces of plain yogurt with 1/4 cup of water or milk for 1 cup of buttermilk substitute.
- Plain kefir: Use plain kefir as a 1-to-1 substitute for buttermilk.
- Buttermilk powder and water: Mix 1/4 cup of powdered buttermilk with 1 cup of water.
- Dairy-free, vegan options: Use soy-based options like unsweetened soy milk and acid or vegan sour cream and water. You can also use tofu, water, and acid, or choose low-carb, paleo-friendly options like unsweetened coconut milk and acid, unsweetened almond milk and acid, or unsweetened cashew milk and acid.
These substitutes will help you achieve similar texture and flavor in your doughnuts even without buttermilk.
Milk and Vinegar: A Simple Substitute for Buttermilk in Doughnuts
If you find yourself short on buttermilk while making doughnuts, don’t worry! There are several easy substitutes that can help you achieve a similar tangy flavor and moist texture. One of the simplest options is a combination of milk and vinegar.
To create this substitute, add 1 tablespoon of vinegar to a liquid measuring cup and fill it with milk to the 1-cup line. Give it a good stir, and then let it sit for 5 minutes. The acid in the vinegar will react with the milk, creating a tangy and slightly thickened liquid that can be used just like buttermilk in your doughnut recipe.
If you’re concerned about the vinegar altering the taste of your baked goods, rest assured that the flavor of the vinegar dissipates during the cooking process, leaving behind only the desired tanginess. So, go ahead and give this milk and vinegar substitute a try the next time you’re craving homemade doughnuts!
Milk and Lemon Juice: A Tangy Substitute for Buttermilk in Doughnuts
If you find yourself out of buttermilk while baking doughnuts, have no fear! There are plenty of easy substitutes that can help you achieve the same tangy flavor and moist texture. One such substitute is a simple combination of milk and lemon juice.
To make this substitute, add 1 tablespoon of lemon juice to a liquid measuring cup and fill it with milk to the 1-cup line. Stir the mixture well and let it sit for 5 minutes. During this time, the milk will curdle slightly, mimicking the acidity of buttermilk.
The milk and lemon juice mixture can be used as a 1-to-1 replacement for buttermilk in your doughnut recipe. The tanginess of the lemon juice adds a delightful zing to the doughnuts, while the milk provides the necessary moisture. Whether you’re in a pinch or looking to try something new, this substitute is a simple and effective solution.
So the next time you’re craving homemade doughnuts but don’t have any buttermilk on hand, remember that a combination of milk and lemon juice can work wonders. Give it a try and enjoy the same delicious results!
Milk and Cream of Tartar
To substitute buttermilk in doughnuts, you can use a combination of milk and cream of tartar. This simple substitute adds acidity and helps with the leavening process, providing similar results to using buttermilk.
Mix 1 3/4 teaspoons of cream of tartar with 1 cup of milk to create this substitute. The cream of tartar adds tanginess, which is a characteristic flavor of buttermilk, while the milk provides the necessary moisture and richness.
How to Use:
To use this substitute, simply replace an equal amount of buttermilk in your doughnut recipe with the milk and cream of tartar mixture. Incorporate it into the batter as you would with regular buttermilk.
This substitution is particularly useful in doughnut recipes that require the acidity of buttermilk to activate the leavening agents and create a light and fluffy texture.
Experiment with this milk and cream of tartar substitute in your doughnut recipes and enjoy delicious results without needing to run to the store for buttermilk.
Lactose-Free Milk and Acid
If you’re lactose intolerant or prefer using lactose-free milk, you can still replace buttermilk in your doughnuts. A simple and effective substitute is to add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup. Fill the cup with lactose-free milk up to the 1-cup line. Give it a good stir and let it sit for 5 minutes. This will allow the acid to work its magic and create the tanginess that is characteristic of buttermilk.
The combination of lactose-free milk and acid provides the necessary acidity to achieve a similar effect as buttermilk in your doughnuts. Whether you choose lemon juice or vinegar, both options work well in creating that tangy flavor profile. So, don’t let lactose intolerance stop you from enjoying delicious, homemade doughnuts.
By using lactose-free milk and acid, you can confidently substitute for buttermilk in your doughnut recipes without sacrificing taste or texture. This substitution is particularly useful for individuals who are lactose intolerant or following a dairy-free diet. So go ahead and whip up a batch of delectable lactose-free doughnuts today!
Sour Cream and Water or Milk
Combine 3/4 cup of sour cream with 1/4 cup of water or milk to create 1 cup of buttermilk substitute. The tanginess of the sour cream adds a similar flavor profile to buttermilk, while the water or milk helps achieve the desired consistency in your doughnuts.
This substitution is especially beneficial if you already have sour cream on hand. The creamy and tangy nature of sour cream makes it a suitable alternative for buttermilk in your doughnut recipes. By combining it with water or milk, you can mimic the texture and taste that buttermilk brings to the baked goods.
Whether you’re looking to add moisture, tanginess, or both, using sour cream as a substitute for buttermilk in your doughnuts will yield delicious results. It’s an easy and accessible option that can be used in a pinch when buttermilk is unavailable.
Plain Yogurt and Water or Milk
When you find yourself without buttermilk for your doughnut recipe, don’t worry – plain yogurt comes to the rescue! With just a few simple steps, you can create a delicious substitute for buttermilk using plain yogurt and either water or milk.
To make 1 cup of buttermilk substitute, whisk together 6 ounces of plain yogurt with 1/4 cup of water or milk. The creamy texture and tangy flavor of the yogurt will provide the desired qualities of buttermilk in your doughnuts. The water or milk helps to achieve the right consistency for your batter.
Using plain yogurt as a substitute for buttermilk ensures that your doughnuts will still be moist and flavorful. The tanginess of the yogurt adds a pleasant zing, similar to the tanginess provided by buttermilk. Whether you’re using water or milk, the result will be a smooth and creamy liquid that can be seamlessly incorporated into your doughnut recipe.
So, the next time you’re in a pinch and don’t have buttermilk on hand, reach for plain yogurt and some water or milk. Whisk them together and enjoy the same great taste and texture in your doughnuts.
Plain Kefir: A Tangy Substitute for Buttermilk in Doughnuts
Plain kefir can be used directly as a substitute for buttermilk in your doughnut recipe. This creamy and tangy fermented milk drink adds a unique flavor profile to your doughnuts, enhancing their taste and texture. Here’s how you can use plain kefir as a buttermilk alternative:
Step 1: Measure and Replace
For every cup of buttermilk required in your doughnut recipe, simply use an equal amount of plain kefir. This 1-to-1 substitution ensures that you maintain the balance of moisture and acidity in your batter.
Step 2: Enjoy the Benefits
Using plain kefir in your doughnuts offers several benefits. Firstly, kefir contains probiotics that can promote gut health and digestion. Secondly, kefir adds a tangy and slightly sour taste to your doughnuts, enhancing their overall flavor. Lastly, the creamy texture of kefir contributes to a moist and tender crumb, resulting in deliciously soft doughnuts.
Whether you’re looking to explore new flavors or have kefir readily available, this substitute offers a versatile and tasty alternative to traditional buttermilk. So, go ahead and try using plain kefir in your next batch of homemade doughnuts for a tangy twist that will surely delight your taste buds!
Buttermilk Powder and Water
Mix 1/4 cup of powdered buttermilk with 1 cup of water to create a substitute for buttermilk. Buttermilk powder is a convenient option when fresh buttermilk is not available. The powdered form can be easily stored and used whenever needed.
To make the substitute, simply combine the buttermilk powder and water in a bowl. Stir well until the powder is fully dissolved. The resulting mixture will have a similar tanginess to traditional buttermilk, making it suitable for use in doughnuts and other baked goods.
When using this substitute in your doughnut recipe, follow the instructions as if you were using regular buttermilk. The buttermilk powder and water mixture can be used in the same quantities as fresh buttermilk. It will add the necessary acidity and moisture to the doughnuts, resulting in a delicious final product.
Whether you’re out of buttermilk or simply prefer the convenience of buttermilk powder, this substitute is an easy and effective solution. Enjoy your homemade doughnuts with the same great taste and texture, thanks to this simple buttermilk replacement.
Dairy-Free, Vegan Options
If you’re looking for dairy-free or vegan substitutes for buttermilk, you can use options like soy milk, vegan sour cream, or low-carb alternatives combined with acid to create the desired tanginess.
Soy-based milk, such as unsweetened soy milk, can be used as a dairy-free alternative. Simply add 1 tablespoon of lemon juice or vinegar to a cup of soy milk and let it sit for 5 minutes to curdle and create a buttermilk-like consistency.
Vegan sour cream is another great option. Mix 3/4 cup of vegan sour cream with 1/4 cup of water or dairy-free milk to replace 1 cup of buttermilk in your doughnuts.
For those following a low-carb or paleo-friendly diet, alternatives like unsweetened coconut milk, almond milk, or cashew milk can be used with acid to achieve a similar effect. Mix 1 tablespoon of lemon juice or vinegar with a cup of your preferred milk alternative and let it sit for 5 minutes.