20 Delicious Easy Recipes with Buttermilk You’ll Love

Ever find yourself with a carton of buttermilk and no clue what to make beyond pancakes? You’re in luck! We’ve gathered 20 simple, scrumptious recipes—from cozy dinners to quick breads—that make the most of this tangy staple. Get ready to fall in love with easy, flavorful dishes you’ll want to cook again and again. Let’s dive in!

Fluffy Buttermilk Pancakes

Nailing the perfect pancake stack just got easier. These fluffy buttermilk pancakes deliver cloud-like texture with crispy golden edges. Get ready to level up your breakfast game instantly.

Ingredients

For the Dry Mix
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt

For the Wet Mix
– 2 cups buttermilk
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1 teaspoon vanilla extract

For Cooking
– 2 tablespoons vegetable oil

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
2. Beat 2 large eggs in a separate medium bowl until frothy.
3. Pour 2 cups buttermilk, 1/4 cup melted butter, and 1 teaspoon vanilla extract into the beaten eggs.
4. Combine wet ingredients with dry ingredients using a spatula—mix until just combined with small lumps remaining.
5. Heat a non-stick skillet or griddle over medium heat (350°F surface temperature).
6. Test surface readiness by sprinkling a few water drops—they should sizzle and evaporate immediately.
7. Brush 1 tablespoon vegetable oil evenly across the cooking surface.
8. Pour 1/4 cup batter per pancake, leaving 2 inches between each.
9. Cook until bubbles form across the entire surface and edges look set, about 2-3 minutes.
10. Flip pancakes when bottoms are golden brown.
11. Cook second side until golden brown, about 1-2 minutes more.
12. Transfer cooked pancakes to a wire rack—never stack them hot to prevent sogginess.
13. Repeat process with remaining batter, adding remaining 1 tablespoon oil as needed.

Just pulled from the griddle, these pancakes boast tender, airy interiors with satisfying crispy edges. Drizzle with maple syrup for classic comfort or layer with fresh berries and whipped cream for a brunch-worthy presentation. The subtle tang from buttermilk balances perfectly with sweet toppings.

Buttermilk Biscuits

Master these flaky, buttery biscuits in minutes. Mix cold ingredients for maximum rise. Bake golden perfection every single time.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
• For finishing:
  • 2 tablespoons melted butter

Instructions

1. Preheat your oven to 450°F.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt in a large bowl.
3. Cut 1/2 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form. Tip: Keep butter cold for flaky layers.
4. Pour 3/4 cup cold buttermilk into the flour-butter mixture.
5. Stir with a fork until just combined—do not overmix.
6. Turn the shaggy dough onto a lightly floured surface.
7. Gently pat the dough into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back to 1-inch thickness. Repeat this fold once more. Tip: Folding creates those signature flaky layers.
9. Cut straight down with a 2.5-inch biscuit cutter—do not twist.
10. Place biscuits touching on a parchment-lined baking sheet.
11. Brush tops with 2 tablespoons melted butter.
12. Bake at 450°F for 12-15 minutes until golden brown. Tip: Baking biscuits touching helps them rise higher.

Unbelievably flaky layers shatter with each bite, revealing a tender, buttery interior. Serve warm with honey drizzle for breakfast or split them for savory sausage sandwiches. These biscuits stay remarkably soft for days—if they last that long.

Buttermilk Ranch Dressing

Elevate your salad game instantly with this creamy buttermilk ranch that beats any bottled version. Whip it up in five minutes flat using pantry staples. Get ready to dunk, drizzle, and devour everything in sight.

Ingredients

For the dressing base:

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp lemon juice

For the herb mixture:

• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Combine 1 cup buttermilk, 1/2 cup mayonnaise, and 1/2 cup sour cream in a medium mixing bowl.
2. Whisk vigorously for 60 seconds until completely smooth and no white streaks remain.
3. Add 1 tbsp lemon juice and whisk for 30 seconds to incorporate fully.
4. Finely chop 2 tbsp fresh dill, 2 tbsp fresh chives, and 1 tbsp fresh parsley until no large pieces remain.
5. Add all chopped herbs to the buttermilk mixture along with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp salt.
6. Whisk for 2 full minutes until herbs are evenly distributed and dressing has thickened slightly.
7. Transfer dressing to an airtight container and refrigerate for at least 2 hours before serving.
8. Stir dressing thoroughly after chilling to redistribute any settled herbs.

Keep this ranch thick and creamy with that signature tang from proper chilling. The fresh herbs pop against the cool buttermilk base, making it perfect for dunking crispy wings or drizzling over loaded potato skins. Try it as a veggie dip with rainbow carrots and snap peas for maximum crunch contrast.

Buttermilk Cornbread

Make the easiest, fluffiest cornbread you’ve ever tasted. Mix pantry staples in minutes, bake until golden, and watch it disappear faster than your last TikTok video.

Ingredients

For the Dry Mix

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

For the Wet Mix

• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs

Instructions

1. Preheat your oven to 400°F.
2. Place a 10-inch cast iron skillet in the oven while it preheats.
3. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
4. Pour 1 cup buttermilk, 1/2 cup melted unsalted butter, and 2 large eggs into a separate medium bowl.
5. Whisk the wet ingredients until fully combined.
6. Pour the wet mixture into the dry ingredients.
7. Stir gently until just combined—do not overmix.
8. Carefully remove the hot skillet from the oven using oven mitts.
9. Pour the batter into the hot skillet—it should sizzle immediately.
10. Spread the batter evenly with a spatula.
11. Bake at 400°F for 20-25 minutes.
12. Check for doneness when the top is golden brown and a toothpick inserted in the center comes out clean.
13. Remove the skillet from the oven and let cool for 10 minutes before slicing.

Heavenly golden crust gives way to a moist, tender crumb with subtle sweetness. Serve warm squares slathered with honey butter or crumbled over chili. This cornbread stays remarkably soft for days—if it lasts that long.

Buttermilk Blueberry Muffins

Toss your boring breakfast routine out the window. These buttermilk blueberry muffins deliver bakery-level perfection in under 30 minutes—fluffy, moist, and bursting with juicy berries in every single bite.

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt

For the wet ingredients:
– 1 cup buttermilk
– ½ cup unsalted butter, melted and cooled
– 2 large eggs
– 1 tsp vanilla extract

For mixing in:
– 1 ½ cups fresh blueberries
– 2 tbsp all-purpose flour (for coating berries)

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla until fully combined.
4. Toss blueberries with 2 tablespoons flour in a small bowl to prevent sinking during baking.
5. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined—do not overmix.
6. Gently fold the flour-coated blueberries into the batter until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 18–22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Dense yet tender crumb meets pockets of warm, jammy blueberries in these irresistible muffins. Serve them warm with a pat of melting butter or crumble over vanilla ice cream for an unexpected dessert twist—they’re so good, you’ll want to hide the last one for yourself.

Buttermilk Mashed Potatoes

Viral buttermilk mashed potatoes are about to become your new obsession. Velvety, tangy, and impossibly creamy—these spuds deliver restaurant-quality flavor with zero fuss. Forget bland mash forever.

Ingredients

For the potatoes:

– 3 pounds Yukon Gold potatoes, peeled and quartered
– 1 tablespoon kosher salt
– 4 quarts cold water

For finishing:

– 1 cup buttermilk, warmed to 110°F
– ½ cup unsalted butter, cubed and at room temperature
– 1 teaspoon black pepper, freshly ground
– ½ teaspoon garlic powder

Instructions

1. Place peeled and quartered potatoes in a large stockpot.
2. Add 4 quarts cold water and 1 tablespoon kosher salt to the pot.
3. Bring the water to a rolling boil over high heat.
4. Reduce heat to medium and simmer potatoes for 18-20 minutes until fork-tender.
5. Drain potatoes completely in a colander.
6. Return hot potatoes to the dry pot over low heat for 1 minute to evaporate excess moisture.
7. Pass potatoes through a ricer into a large bowl.
8. Warm 1 cup buttermilk to 110°F in a microwave-safe measuring cup.
9. Fold room-temperature butter cubes into the riced potatoes until melted.
10. Pour warmed buttermilk over the potato mixture.
11. Add 1 teaspoon black pepper and ½ teaspoon garlic powder.
12. Gently fold all ingredients together until just combined.
13. Season with additional salt only if needed after tasting.

Perfectly creamy with a subtle tang, these potatoes boast cloud-like texture that holds its shape. Serve them topped with crispy fried shallots or swirl in roasted garlic paste for extra depth. They’re sturdy enough to hold gravy but delicious enough to eat straight from the bowl.

Buttermilk Pound Cake

Perfectly moist, ridiculously tender buttermilk pound cake that’s about to become your new obsession. Packed with rich vanilla flavor and a golden-brown crust, this classic dessert delivers every single time.

Ingredients

• For the batter:
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 325°F and generously grease a 10-inch tube pan or Bundt pan.
2. Whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. Beat 1 cup softened unsalted butter and 3 cups granulated sugar in a large bowl on medium-high speed for 5 full minutes until pale and fluffy.
4. Add 6 room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Reduce mixer speed to low and add the flour mixture in three parts, alternating with 1 cup buttermilk in two parts, beginning and ending with flour.
6. Mix in 2 teaspoons vanilla extract just until combined, being careful not to overmix the batter.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Bake at 325°F for 75-85 minutes until a toothpick inserted into the center comes out completely clean.
9. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Heavenly dense yet tender crumb with a subtle tang from the buttermilk makes this cake unforgettable. Serve thick slices toasted with butter for breakfast or layer with fresh berries and whipped cream for an elegant dessert. That golden crust gives way to the most satisfyingly moist interior you’ll ever taste.

Buttermilk Coleslaw

Crisp, creamy, and ridiculously easy—this buttermilk coleslaw brings the crunch without the soggy sadness. Shred everything fresh for maximum texture. Your summer cookouts just leveled up.

Ingredients

For the Slaw Base

– 1 small green cabbage, shredded (about 6 cups)
– 2 large carrots, peeled and shredded
– 1/2 small red onion, thinly sliced

For the Buttermilk Dressing

– 1 cup buttermilk
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp granulated sugar
– 1 tsp Dijon mustard
– 1/2 tsp celery seed
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp salt

Instructions

1. Core the green cabbage and shred it into thin strips using a sharp knife or mandoline.
2. Peel the carrots and shred them using the large holes of a box grater.
3. Thinly slice the red onion into half-moons.
4. Combine the shredded cabbage, carrots, and red onion in a large mixing bowl.
5. In a separate medium bowl, whisk together the buttermilk and mayonnaise until smooth.
6. Add the apple cider vinegar, granulated sugar, and Dijon mustard to the buttermilk mixture.
7. Whisk in the celery seed, garlic powder, black pepper, and salt until fully incorporated.
8. Pour the dressing over the cabbage mixture in the large bowl.
9. Toss everything together until all vegetables are evenly coated with dressing.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours.
11. Remove from refrigerator and give the coleslaw one final toss before serving.

Let this coleslaw chill properly—the resting time allows the cabbage to soften slightly while staying crisp. You get creamy pockets between crunchy shreds with that signature buttermilk tang cutting through the richness. Pile it high on pulled pork sandwiches or serve alongside grilled chicken for that perfect cool contrast.

Buttermilk Banana Bread

Mash those overripe bananas sitting on your counter right now. This buttermilk banana bread delivers moist perfection with zero fancy ingredients. Your kitchen will smell like a cozy bakery in under an hour.

Ingredients

For the wet mixture:

• 3 very ripe medium bananas, mashed (about 1 ½ cups)
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 1 large egg
• ½ cup buttermilk
• 1 teaspoon vanilla extract

For the dry mixture:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan with butter or non-stick spray.
3. Peel 3 very ripe bananas and place them in a large mixing bowl.
4. Mash the bananas thoroughly with a fork until no large chunks remain.
5. Add ¾ cup granulated sugar to the mashed bananas.
6. Pour in ⅓ cup vegetable oil.
7. Crack in 1 large egg.
8. Measure ½ cup buttermilk and add it to the bowl.
9. Add 1 teaspoon vanilla extract.
10. Whisk all wet ingredients together until fully combined.
11. In a separate medium bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
12. Whisk the dry ingredients together until evenly distributed.
13. Gradually add the dry mixture to the wet mixture, stirring with a spatula until just combined.
14. Pour the batter into your prepared loaf pan, spreading it evenly.
15. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
16. Remove the pan from the oven and let it cool in the pan for 10 minutes.
17. Transfer the banana bread to a wire rack to cool completely.

This banana bread stays incredibly moist for days thanks to the buttermilk. The cinnamon adds subtle warmth without overpowering the banana flavor. Try toasting thick slices and slathering with salted butter for the ultimate breakfast treat.

Buttermilk Chocolate Cake

Nailed that craving for something rich and chocolatey? This buttermilk chocolate cake delivers intense cocoa flavor with the perfect moist crumb. Get ready to bake your new go-to dessert.

Ingredients

For the Cake Batter

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F.
2. Grease and flour two 9-inch round cake pans.
3. Whisk together 1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 2 cups sugar, 1 ½ tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large bowl.
4. Add 2 eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients.
5. Beat the mixture on medium speed for 2 minutes until fully combined.
6. Carefully pour in 1 cup boiling water and mix on low until the batter is smooth.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes.
10. Turn the cakes out onto a wire rack to cool completely.

Glossy, fudgy, and impossibly tender, this cake boasts a deep chocolate intensity balanced by buttermilk’s subtle tang. Slice it thick for a solo indulgence or layer with whipped cream and fresh berries for a stunning dinner party finale.

Buttermilk Scones

Perfect your pastry game with these flaky buttermilk scones. Mix, shape, and bake your way to golden-brown bliss in under 30 minutes—no fancy skills required.

Ingredients

• For the dough
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup cold buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
• For finishing
  • 1 tbsp heavy cream
  • 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Cut the cold butter into the dry ingredients using a pastry cutter until pea-sized crumbs form.
4. Combine the buttermilk, egg, and vanilla extract in a separate bowl.
5. Pour the wet ingredients into the flour mixture and stir just until a shaggy dough forms.
6. Tip: Avoid overmixing to keep the scones tender and flaky.
7. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
8. Cut the dough into 8 wedges using a sharp knife or bench scraper.
9. Arrange the wedges on the prepared baking sheet, spacing them 2 inches apart.
10. Brush the tops of the scones with heavy cream using a pastry brush.
11. Sprinkle the coarse sugar evenly over each scone.
12. Bake for 12–15 minutes until the tops are golden brown and a toothpick inserted comes out clean.
13. Tip: For extra flaky layers, freeze the shaped scones for 10 minutes before baking.
14. Transfer the scones to a wire rack and let them cool for 5 minutes before serving.
15. Tip: Serve warm with clotted cream and jam for a classic afternoon tea experience.

Flaky layers shatter with each bite, revealing a tender, cake-like crumb inside. Tangy buttermilk balances the sweetness, while that crisp sugar crust adds delightful texture. Split them warm and slather with lemon curd or dunk into your morning coffee for the ultimate treat.

Buttermilk Cinnamon Rolls

Get ready to level up your breakfast game. These buttermilk cinnamon rolls deliver that perfect pull-apart texture and cozy spice in every bite. Go make that kitchen smell incredible.

Ingredients

For the dough:
– 4 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet active dry yeast
– 1 teaspoon salt
– 1 cup warm buttermilk (110°F)
– 1/4 cup melted butter
– 1 large egg

For the filling:
– 1/2 cup brown sugar
– 2 tablespoons ground cinnamon
– 1/4 cup softened butter

For the glaze:
– 1 cup powdered sugar
– 2 tablespoons buttermilk
– 1 teaspoon vanilla extract

Instructions

1. Combine 4 cups flour, 1/4 cup granulated sugar, 1 packet yeast, and 1 teaspoon salt in a large mixing bowl.
2. Pour in 1 cup warm buttermilk (test temperature with a thermometer—it should read exactly 110°F).
3. Add 1/4 cup melted butter and 1 egg to the bowl.
4. Mix on medium speed for 5 minutes until the dough becomes smooth and elastic.
5. Cover the bowl with a damp kitchen towel and let rise in a warm spot for 1 hour until doubled in size.
6. Roll the dough into a 12×16-inch rectangle on a floured surface.
7. Spread 1/4 cup softened butter evenly over the entire surface of the dough.
8. Sprinkle 1/2 cup brown sugar and 2 tablespoons cinnamon evenly over the buttered dough.
9. Tightly roll the dough into a log starting from the long edge.
10. Cut the log into 12 equal slices using dental floss for clean cuts without squishing.
11. Arrange the slices in a greased 9×13-inch baking pan.
12. Cover the pan and let rise for 30 minutes until the rolls are puffy and touching.
13. Preheat your oven to 350°F while the rolls complete their second rise.
14. Bake for 25 minutes until the tops are golden brown and the centers are fully set.
15. Whisk together 1 cup powdered sugar, 2 tablespoons buttermilk, and 1 teaspoon vanilla extract while the rolls bake.
16. Drizzle the glaze over the warm rolls immediately after removing them from the oven.
17. Let the glazed rolls rest for 10 minutes before serving.

Serve these warm for maximum gooeyness—the buttermilk creates an incredibly tender crumb that melts in your mouth. Seriously, that cinnamon-sugar filling caramelizes into pure magic against the tangy dough. Try splitting one horizontally and toasting it the next day for a crispy-edged treat.

Buttermilk Ice Cream

Get ready to upgrade your dessert game with this ridiculously creamy buttermilk ice cream. Grab your ice cream maker because this tangy-sweet frozen treat is about to become your new summer obsession. Forget boring vanilla—this recipe delivers serious flavor with minimal effort.

Ingredients

For the ice cream base:
– 2 cups heavy cream
– 1 cup granulated sugar
– 1/4 teaspoon salt
– 6 large egg yolks
– 2 cups buttermilk
– 1 tablespoon vanilla extract

Instructions

1. Combine 2 cups heavy cream, 1 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat.
2. Heat the mixture while stirring constantly until the sugar completely dissolves and tiny bubbles form around the edges (about 5-7 minutes).
3. Whisk 6 large egg yolks in a separate bowl until pale yellow and slightly thickened.
4. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking vigorously to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 160°F on an instant-read thermometer).
7. Immediately remove from heat and stir in 2 cups buttermilk and 1 tablespoon vanilla extract.
8. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
9. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
10. Refrigerate for at least 4 hours or until completely chilled to 40°F.
11. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 20-25 minutes).
12. Transfer to an airtight container and freeze for at least 4 hours or until firm.
13. Let the ice cream sit at room temperature for 5-10 minutes before scooping for perfect texture.

Velvety smooth with a delightful tang that cuts through the richness, this buttermilk ice cream offers the perfect balance of sweet and tart. Serve it alongside warm berry cobbler for contrasting temperatures, or crumble some shortbread cookies on top for added crunch. The creamy texture holds up beautifully against bold toppings without losing its distinctive flavor profile.

Buttermilk Mac and Cheese

Just when you thought mac and cheese couldn’t get creamier. This buttermilk version delivers next-level tang and richness. Get ready to upgrade your comfort food game instantly.

Ingredients

For the pasta:
– 1 lb elbow macaroni
– 1 tbsp salt

For the sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup buttermilk
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp paprika
– 1/2 tsp black pepper
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese

For the topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of water to a rolling boil.
3. Add 1 tablespoon of salt to the boiling water.
4. Cook 1 pound of elbow macaroni for 7 minutes until al dente.
5. Drain the pasta completely in a colander.
6. Melt 4 tablespoons of butter in a large saucepan over medium heat.
7. Whisk in 1/4 cup of flour and cook for 2 minutes until golden.
8. Gradually pour in 2 cups of whole milk while whisking constantly.
9. Add 1 cup of buttermilk and continue whisking.
10. Stir in 1 teaspoon each of garlic powder and onion powder.
11. Add 1/2 teaspoon each of paprika and black pepper.
12. Cook the sauce for 5 minutes until thickened enough to coat the back of a spoon.
13. Remove the saucepan from heat.
14. Add 2 cups of shredded cheddar cheese and 1 cup of Monterey Jack cheese, stirring until fully melted.
15. Combine the cooked pasta with the cheese sauce in a large mixing bowl.
16. Transfer the mac and cheese to a 9×13 inch baking dish.
17. Mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter in a small bowl.
18. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
19. Bake at 375°F for 20 minutes until the top is golden brown and the edges are bubbly.
20. Let the mac and cheese rest for 5 minutes before serving.

Keep that creamy texture by letting it rest before diving in. The buttermilk adds a subtle tang that cuts through the richness beautifully. Try topping with crispy bacon bits or serving alongside grilled chicken for a complete meal that’ll have everyone asking for seconds.

Buttermilk Crepes

Viral buttermilk crepes are taking over breakfast feeds—these delicate, lacy pancakes deliver restaurant-quality results with just a few pantry staples. Whip them up in minutes for sweet or savory fillings that’ll make your morning routine infinitely more exciting.

Ingredients

• For the batter
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup water
  • 3 tablespoons unsalted butter, melted
• For cooking
  • 2 tablespoons unsalted butter

Instructions

1. Whisk 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt in a medium bowl.
2. Create a well in the center of the dry ingredients.
3. Crack 2 large eggs directly into the well.
4. Pour 1 1/4 cups buttermilk and 1/4 cup water over the eggs.
5. Add 3 tablespoons melted unsalted butter to the mixture.
6. Whisk vigorously from the center outward until the batter is smooth and no flour pockets remain.
7. Let the batter rest at room temperature for 15 minutes—this relaxes the gluten for tender crepes.
8. Heat a 10-inch nonstick skillet over medium heat for 2 minutes.
9. Melt 1/2 teaspoon of the remaining 2 tablespoons unsalted butter in the hot skillet.
10. Ladle 1/4 cup batter into the center of the skillet.
11. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle.
12. Cook for 60–75 seconds until the edges lift easily and the surface appears matte.
13. Flip the crepe using a thin spatula when the bottom develops golden-brown spots.
14. Cook the second side for 30–45 seconds until lightly speckled.
15. Transfer the cooked crepe to a plate lined with parchment paper.
16. Repeat steps 9–15 with the remaining batter, adding 1/2 teaspoon butter before each new crepe.
17. Stack finished crepes with parchment between layers to prevent sticking.

Now you’ve got a stack of tangy, buttery crepes with delicate edges and a subtly crisp exterior. Nestle them with lemon-sugar, Nutella, or savory ham and cheese—their versatility makes every bite a customizable delight.

Buttermilk Donuts

Nothing beats the nostalgic pull of homemade buttermilk donuts. Need that perfect golden-brown finish? Master this simple recipe for pillowy-soft treats that’ll disappear faster than you can say “seconds, please.”

Ingredients

• For the donut dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For frying and coating:
  • 4 cups vegetable oil
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
2. In a separate bowl, combine 1 cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix for tender donuts.
4. Turn the dough onto a floured surface and gently pat it to 1/2-inch thickness.
5. Cut out donuts using a 3-inch round cutter and a 1-inch cutter for the holes.
6. Heat 4 cups vegetable oil in a heavy pot to 350°F, checking with a thermometer for accuracy.
7. Fry 2-3 donuts at a time for 60-90 seconds per side until golden brown.
8. Remove donuts with a slotted spoon and drain on a wire rack—this keeps them crisp.
9. Mix 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl.
10. Roll warm donuts in the cinnamon-sugar mixture for even coating.

Marvel at that crackly cinnamon-sugar shell giving way to a fluffy, tangy interior. Serve them stacked high with cold milk for dunking, or get playful—split and fill with jam for a next-level breakfast surprise.

Buttermilk Salad Dressing

Craving that creamy, tangy dressing that makes every salad irresistible? Combine buttermilk, mayo, and herbs for a dressing that transforms basic greens into something spectacular. This version comes together in minutes but tastes like you spent hours perfecting it.

Ingredients

For the dressing base

– 1 cup buttermilk
– 1/2 cup mayonnaise
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard

For seasoning and herbs

– 1/4 cup chopped fresh dill
– 2 tablespoons chopped fresh chives
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Measure 1 cup buttermilk and pour it into a medium mixing bowl.
2. Add 1/2 cup mayonnaise to the buttermilk.
3. Squeeze 2 tablespoons fresh lemon juice into the bowl.
4. Whisk the mixture vigorously for 30 seconds until completely smooth and emulsified.
5. Stir in 1 teaspoon Dijon mustard until fully incorporated.
6. Chop 1/4 cup fresh dill leaves until finely minced.
7. Chop 2 tablespoons fresh chives into small pieces.
8. Add the chopped dill and chives to the dressing base.
9. Sprinkle in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
10. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt.
11. Whisk everything together for 45 seconds until all ingredients are fully combined and the dressing has thickened slightly.
12. Taste the dressing and adjust seasoning if needed.
13. Transfer the finished dressing to an airtight container.
14. Refrigerate the dressing for at least 1 hour before serving to allow flavors to meld.

Get ready for a dressing that clings perfectly to every leaf with its creamy consistency. The tangy buttermilk base gets balanced by rich mayo, while fresh herbs provide bright, garden-fresh flavor that elevates simple salads. Try it drizzled over roasted vegetables or as a dip for crispy chicken tenders for an unexpected twist.

Buttermilk Pie

Melt-in-your-mouth magic happens with this Southern classic. Buttermilk pie delivers creamy custard in a flaky crust—no fancy skills required. Get ready to impress with minimal effort and maximum flavor.

Ingredients

For the crust

– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup ice water
– 1 tbsp granulated sugar
– ½ tsp salt

For the filling

– 1 ½ cups granulated sugar
– 3 large eggs
– 1 cup buttermilk
– ½ cup unsalted butter, melted
– 1 tbsp all-purpose flour
– 1 tsp vanilla extract
– ¼ tsp nutmeg

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups flour, ½ cup cold butter, 1 tbsp sugar, and ½ tsp salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Gradually add ¼ cup ice water while pulsing until the dough just comes together.
5. Press the dough into a 9-inch pie dish and chill for 15 minutes.
6. Whisk together 1 ½ cups sugar and 3 eggs in a large bowl until pale and thick.
7. Stir in 1 cup buttermilk, ½ cup melted butter, 1 tbsp flour, 1 tsp vanilla, and ¼ tsp nutmeg until smooth.
8. Pour the filling into the chilled crust.
9. Bake at 350°F for 45-50 minutes until the center is set but still slightly jiggly.
10. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Let this pie shine at room temperature where its silky texture truly stands out. The tangy buttermilk cuts through the sweetness while the nutmeg adds warmth. Serve it with fresh berries or a dollop of whipped cream for extra indulgence.

Summary

Amazingly versatile, buttermilk elevates every dish from breakfast to dessert. These 20 easy recipes prove how simple ingredients can create extraordinary meals. We hope you found inspiration for your next kitchen adventure! Try a recipe, leave a comment with your favorite, and don’t forget to share this collection on Pinterest for fellow cooking enthusiasts.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.