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Buttermilk is ideal in baking because there's no fat and it acts very much like whole milk in pancakes and muffins. If you are going to substitute buttermilk for milk in your recipes, you'll need to change the amount of baking soda and baking powder as well. This is because of the higher acid content in buttermilk. You will usually need less baking soda or baking powder.
For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.