Buttermilk contributes an amazing tenderness to many baked goods and pancakes. It is certainly a must have for any baker but, at times I don’t like running to the store only for that.
My handy sub is 2/3 cup plain yogurt + 1/3 cup water for every cup of buttermilk. This yields the same thick consistency when compared to the milk and vinegar method.
Happy baking y’all!