5 Best Buttermilk Substitutes for French Toast

Quick tip: Provides acidity and slight thickness similar to buttermilk, maintaining tender texture and flavor balance.

This substitute works because the acid in lemon juice or vinegar curdles the milk slightly, mimicking the acidity and texture of buttermilk. The acidity helps break down gluten in the bread and tenderizes it, which is essential for the soft, custardy interior of French toast.

For best results, use whole or 2% milk and allow the acid to react for at least 5 minutes before mixing into the batter. Avoid using skim milk as it lacks fat, which contributes to mouthfeel.

Compared to original buttermilk, this substitute yields very similar results in texture and flavor, with a slight difference in tanginess depending on the acid used. It is the closest and most reliable replacement in French toast recipes.

Quick tip: Thinning yogurt reduces thickness for better bread absorption while retaining acidity.

Yogurt contains lactic acid similar to buttermilk, which tenderizes the bread and adds tanginess. However, yogurt is thicker and can make the batter too dense if used undiluted. Thinning it with milk balances the consistency for proper soaking.

Use plain, unsweetened yogurt and mix well with milk before adding to the batter. Watch for clumps and ensure even mixing.

This substitute produces a slightly tangier flavor and a denser texture compared to buttermilk but still yields a tender French toast.

Quick tip: Thinning sour cream helps achieve a pourable consistency while maintaining acidity.

Sour cream is acidic and rich, which helps tenderize the bread and adds a creamy tang to the batter. Its higher fat content can enrich the flavor but also risks making the batter too thick if not thinned.

Mix sour cream with water or milk to reach a consistency similar to buttermilk. Stir well to avoid lumps.

This substitute results in a richer, creamier French toast with a slightly tangier profile, but may be heavier than with buttermilk alone.

Quick tip: Adds creaminess and acidity but is richer and less tangy than buttermilk.

Evaporated milk has a concentrated creamy texture and, when combined with lemon juice, provides acidity to mimic buttermilk’s tenderizing effect. The richness can enhance mouthfeel but may make the French toast heavier.

Allow the mixture to sit for 5 minutes to curdle slightly before use. This helps replicate buttermilk’s texture.

The final French toast will be creamier and less tangy than with buttermilk, with a slightly denser crumb.

Quick tip: A dairy-free and vegan option that provides acidity but less fat and richness.

Almond milk is plant-based and low in fat, but when acidified with lemon juice or vinegar, it mimics the acidity of buttermilk necessary for tenderizing the bread. However, the lack of fat can affect richness and mouthfeel.

Allow the mixture to curdle for 5 minutes before use. Use unsweetened almond milk to avoid unwanted sweetness.

This substitute yields a lighter, less rich French toast with a mild tang, suitable for vegan or dairy-free diets but with a noticeable difference in texture and flavor compared to buttermilk.