100 grams of buttermilk is about 6.5 tablespoons. One tablespoon of buttermilk weighs about 15.3 g, and one teaspoon is about 5.1 g. It is the ingredient that makes pancakes fluffy and biscuits tender, because its acidity reacts with baking soda, and that same acidity is why it can never be swapped for plain milk without adjusting the leavening.
All figures on this page are approximate, and they come from USDA, measured poured. Tangy cultured milk that tenderises batters and activates baking soda. Pancakes, biscuits, fried chicken and ranch dressing. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 245 g divided by 16, rounded to one decimal place. Tangy cultured milk that tenderises batters and activates baking soda. Pancakes, biscuits, fried chicken and ranch dressing.
A note on disputed figures. USDA lists cultured buttermilk at about 245 g per cup; King Arthur rounds it to 227 g.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of buttermilk |
|---|---|
| 1 teaspoon | 5.1 g |
| 1 tablespoon | 15.3 g |
| 2 tablespoons | 30.6 g |
| 3 tablespoons | 45.9 g |
| 4 tablespoons | 61.2 g |
| 5 tablespoons | 76.6 g |
| 6 tablespoons | 91.9 g |
| 8 tablespoons | 122.5 g |
| 10 tablespoons | 153.1 g |
| 12 tablespoons | 183.8 g |
| 1 cup (16 tablespoons) | 245 g |
| 100 g | 6.5 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of buttermilk is about 6.5 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A stack of buttermilk pancakes
A stack of buttermilk pancakes for four uses 12 tablespoons of buttermilk, roughly 183.8 g, whisked with flour, eggs and baking soda. The acidity of the buttermilk reacts with the baking soda and makes the pancakes rise higher and fluffier than milk pancakes. Twelve spoonfuls is the right amount for a batter that makes about eight pancakes, and the batter should be mixed just until combined, because over-mixing makes tough pancakes.
Southern biscuits for a Sunday lunch
Southern biscuits use 8 tablespoons of buttermilk, about 122.5 g, stirred into self-raising flour with cold butter. The buttermilk tenderises the dough and gives the biscuits their tangy flavour, and its acidity helps the raising agents work. Eight spoonfuls makes a small batch of about eight biscuits, and the dough should be handled as little as possible so the biscuits stay light.
Fried chicken for a family dinner
Fried chicken marinated in buttermilk uses about 10 tablespoons, roughly 153.1 g, to coat four chicken pieces. The buttermilk tenderises the chicken and helps the coating stick, and its tang cuts through the richness of the fried crust. Marinate the chicken for at least four hours, or overnight if you can, and let the excess drip off before dredging it in flour.
Getting it right in your kitchen
Buttermilk matters because it is an acid, and acids change baking. Its tang comes from culturing, and that acidity reacts with baking soda to release carbon dioxide, which is what makes pancakes fluffy and biscuits light. It also tenderises gluten, so a cake or a biscuit made with buttermilk has a softer crumb than one made with plain milk. At 245 g per cup by USDA, a tablespoon weighs about 15.3 g, so 100 g is about 6.5 tablespoons. The King Arthur chart rounds buttermilk to 227 g per cup, but we use the USDA value. If a recipe calls for buttermilk and you use plain milk instead, the baking soda has no acid to react with, and the bake can taste soapy and fall flat.
When should you weigh buttermilk instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the buttermilk until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate; use within 2 weeks.
- Buttermilk needs baking soda to work; plain milk will not activate it the same way.
- Mix buttermilk batters just until combined; over-mixing makes tough bakes.
- Refrigerate and use within 2 weeks; it should smell tangy, not sharp.
Frequently asked questions
How many tablespoons is 100 grams of buttermilk?
100 grams of buttermilk is about 6.5 tablespoons, poured, using the USDA value of 245 g per cup. One tablespoon weighs about 15.3 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of buttermilk?
One tablespoon of buttermilk weighs about 15.3 g, and one teaspoon is about 5.1 g. The King Arthur chart rounds buttermilk to 227 g per cup, but we use the USDA value of 245 g per cup.
Can I use plain milk instead of buttermilk?
You can, but the bake changes: buttermilk is acidic and reacts with baking soda, while plain milk does not. If you must substitute, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for ten minutes. For pancakes and biscuits, the real thing is worth buying.
How do I make buttermilk at home?
Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for ten minutes until it thickens slightly. It works in pancakes and biscuits, though it is thinner and less tangy than cultured buttermilk. For fried chicken marinades, cultured buttermilk is better.
How long does buttermilk keep?
About 2 weeks in the fridge, sealed. It should smell pleasantly tangy; if it smells sharp, sour or cheesy, throw it away. Buttermilk can be frozen for up to 3 months, though it separates on thawing, so stir it well before using.
Common mistakes to avoid
The most common mistake is swapping buttermilk for plain milk without adjusting the leavening: the baking soda needs the acid, and without it the bake falls flat and can taste soapy. The second mistake is using buttermilk that has gone off: it should smell pleasantly tangy, not sharp or sour, and it keeps for about 2 weeks in the fridge. The third mistake is over-mixing a buttermilk batter, because the acid tenderises the gluten quickly and over-mixing makes the crumb tough. Finally, do not shake buttermilk before using it in a recipe that needs it smooth; stir it gently instead, because shaking can make it frothy and hard to measure.