10+ Buttermilk Recipes for Delicious and Easy Homemade Treats

Buttermilk’s one of those ingredients that just makes everything better. You can toss it into so many recipes for a tangy kick and a soft, tender texture.

Whether you’re baking or just whipping up something quick, buttermilk brings a fresh twist. It’s that secret ingredient that somehow makes simple dishes taste like you put in way more effort.

It really does make recipes richer, and that slightly sour taste? Pretty hard to fake. You’ll spot buttermilk in everything from biscuits to dressings and even the occasional marinade.

Ingredients

• Buttermilk
• Other basic ingredients based on each recipe

Cooking Instructions
Check each recipe for its own steps—there’s no one-size-fits-all here.

1) Classic Buttermilk Pancakes

Classic buttermilk pancakes are a breakfast favorite. They’re thick, fluffy, and super easy to make.

Buttermilk gives them that little tang and keeps them soft. You just mix up your dry and wet ingredients, slap the batter on a hot pan, and wait for those bubbles.

Serve them up with syrup, fruit, or just a pat of butter if you’re feeling old-school. From start to finish, you’re eating in about 15 minutes.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter

Cooking Instructions

1. Heat a griddle or skillet over medium.
2. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl.
3. In another bowl, beat eggs with buttermilk and melted butter.
4. Combine wet and dry ingredients until just mixed.
5. Pour about 1/4 cup batter for each pancake onto the griddle.
6. Cook until bubbles form, about 2-3 minutes; flip and cook 2 more minutes.
7. Serve warm with your favorite toppings.

Want more pancake tips? Check out this recipe.

2) Buttermilk Fried Chicken

Buttermilk fried chicken is a comfort food classic. The trick? Soak your chicken in buttermilk with some spices.

Buttermilk works its magic, breaking down the meat and making it juicy. After marinating, dredge the chicken in seasoned flour and fry until crispy and golden.

Spices like cayenne, salt, and black pepper give it a real kick. Fry at 350°F (175°C) for the best results.

Ingredients

• 4 pounds chicken parts
• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons cayenne pepper
• 2 cups all-purpose flour

Cooking Instructions

1. Soak chicken in buttermilk, salt, pepper, and cayenne. Refrigerate at least 4 hours.
2. Mix flour with salt, pepper, and cayenne.
3. Remove chicken from marinade, dredge in flour mixture.
4. Heat oil to 350°F (175°C).
5. Fry chicken in batches until golden and cooked through, about 12-15 minutes.
6. Drain on paper towels.

Get all the details from this southern-style buttermilk fried chicken recipe.

3) Buttermilk Ranch Dressing

Homemade buttermilk ranch dressing? Absolutely worth it. It’s creamy, tangy, and way better than the store stuff.

Mix up some sour cream, mayo, and buttermilk for the base. Garlic, dried parsley, and onion powder bring the flavor.

Salt and pepper round it out. Want it thicker or thinner? Just tweak the buttermilk.

Let it chill for 30 minutes so the flavors come together. You’ll be glad you waited.

Ingredients:

• ½ cup sour cream
• ½ cup buttermilk
• ¼ cup mayonnaise
• 2 garlic cloves, minced
• 1 tablespoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions:

1. Mix sour cream, mayo, and buttermilk in a bowl.
2. Add garlic, parsley, onion powder, salt, and pepper. Stir well.
3. Chill in the fridge for 30 minutes before serving.
4. Adjust thickness with more buttermilk if needed.

Find more at Once Upon a Chef.

4) Buttermilk Biscuits

Buttermilk biscuits are a Southern staple, and honestly, they’re hard to beat. They’re soft, flaky, and just begging for a bit of jam, honey, or gravy.

You’ll need cold butter for those flaky layers. Buttermilk gives the dough a slight tang and helps it rise.

The key? Don’t overmix, and keep everything cold. Add cheese or herbs if you want to mix things up.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 cup cold buttermilk

Cooking Instructions

1. Heat oven to 425°F (220°C).
2. Mix flour, baking powder, baking soda, and salt.
3. Cut in cold butter until crumbly.
4. Stir in buttermilk until dough forms.
5. Turn dough onto a floured surface, fold gently 3 times.
6. Roll or pat dough to about 1 inch thick.
7. Cut biscuits and place on a baking sheet.
8. Bake 12-15 minutes or until golden.

5) Buttermilk Cornbread

Buttermilk cornbread is the ultimate side for soups and chili. It’s moist, with a soft crumb and a golden crust.

You don’t need any fancy tools—just mix by hand and bake. Add a little honey or sugar if you like it sweet, but honestly, it’s good either way.

Ingredients

• 2 cups self-rising white cornmeal
• 1½ cups fresh buttermilk
• 1 large egg
• ¼ cup vegetable oil
• 1-2 tablespoons honey or sugar (optional)

Cooking Instructions

1. Heat oven to 400°F (200°C).
2. Whisk cornmeal, buttermilk, egg, oil, and honey if using.
3. Pour into a greased 8-inch pan.
4. Bake 20-25 minutes until golden and a toothpick comes out clean.
5. Cool slightly before serving.

For more, check out this buttermilk cornbread recipe.

6) Buttermilk Mashed Potatoes

Buttermilk mashed potatoes are a nice change from the usual. They’re creamy, with a tang that makes them stand out.

Swap out heavy cream for buttermilk and you get flavor without all the fat. Boil peeled potatoes, mash with butter and buttermilk, and season to taste.

Keep the stirring gentle so your potatoes stay fluffy. These go with just about anything—meat, poultry, veggies, you name it.

Ingredients

• 1½ pounds boiling potatoes
• 4 tablespoons unsalted butter
• ½ cup buttermilk
• ¼ cup milk
• ¼ teaspoon freshly ground black pepper
• Salt to taste

Cooking Instructions

1. Peel and chunk potatoes.
2. Boil in salted water until tender, 15-20 minutes.
3. Drain and return to the pot.
4. Add butter, buttermilk, and milk.
5. Mash until smooth.
6. Season and serve warm.

7) Buttermilk Chocolate Sheet Cake

Buttermilk chocolate sheet cake is pure comfort. It’s moist and rich, thanks to the buttermilk, and the chocolate frosting melts right into the cake.

Bake it in a big pan—it’s perfect for sharing or just having extra for later. The recipe is straightforward and doesn’t call for anything fancy.

Ingredients

• 1 cup salted butter
• 1 cup water
• 3 tablespoons cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• ½ teaspoon salt
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter, water, and cocoa powder together.
3. Mix flour, sugar, and salt in a bowl.
4. Whisk buttermilk, eggs, baking soda, and vanilla.
5. Stir the wet mix into the cocoa mixture.
6. Combine with dry ingredients until smooth.
7. Pour into a greased sheet pan.
8. Bake 30 minutes or until a toothpick comes out clean.
9. Frost while cake is warm.

More details? Check the Buttermilk Texas Sheet Cake recipe.

8) Buttermilk Strawberry Shortcake

Buttermilk strawberry shortcake is a summer classic. You start with fluffy buttermilk biscuits that have a little tang.

Pile on sweetened strawberries and let them soak in. A dollop of whipped cream on top finishes it off.

It’s quick to throw together and not too heavy. If you’ve got fresh strawberries, this is the way to use them.

Ingredients

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cold butter, cut into pieces
• 1 cup buttermilk
• 2 cups sliced strawberries
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Cooking Instructions

1. Preheat oven to 425°F (220°C).

2. Mix flour, baking powder, baking soda, and salt in a bowl.

3. Cut in the cold butter until the mixture looks crumbly.

4. Stir in buttermilk until just combined.

5. Shape dough into biscuits and place on a baking sheet.

6. Bake for 12-15 minutes until golden brown.

7. Toss strawberries with granulated sugar and let them sit.

8. Whip heavy cream with powdered sugar until soft peaks form.

9. Split biscuits, layer with strawberries and whipped cream.

9) Buttermilk Honey Salad Dressing

You can throw together a simple salad dressing with buttermilk and honey. It’s creamy, a little sweet, and honestly, it just works with greens or even as a dip.

Mix buttermilk with honey, mayonnaise, and a splash of apple cider vinegar. Add salt and pepper—taste as you go.

If you have fresh chives or dill, toss some in. That bit of green makes the flavor pop.

Ingredients

• ½ cup buttermilk
• 3 tablespoons mayonnaise
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 teaspoon chopped fresh chives (optional)

Cooking Instructions

1. Combine buttermilk, mayonnaise, honey, and apple cider vinegar in a bowl.

2. Whisk until smooth and creamy.

3. Stir in salt, pepper, and chives if you want.

4. Chill in the fridge for at least 30 minutes before serving.

10) Buttermilk-Brined Pork Chops

Brining pork chops in buttermilk really makes them tender and juicy. The acidity in buttermilk breaks down proteins, so the chops stay moist after cooking.

You can add herbs and spices to the brine for more flavor. I like tossing in a little hot sauce or some granulated garlic.

After brining, fry, bake, or grill the pork chops. Cooking them at around 375°F (190°C) keeps them juicy inside.

If you use panko or your favorite breadcrumbs, you’ll get a nice balance between the tender meat and a crisp crust.

Brining takes a few hours or overnight. Once they’re soaked, just cook and enjoy.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 cups buttermilk
• 4 teaspoons hot sauce (optional)
• 1 teaspoon granulated garlic
• Kosher salt and black pepper

Cooking Instructions

1. Grab a large bowl and mix together buttermilk, hot sauce, garlic, salt, and pepper.

2. Drop the pork chops into the bowl, making sure they’re fully coated. Cover it up.

3. Pop the bowl in the fridge and let those chops hang out for at least 4 hours—12 if you’ve got the patience.

4. Set your oven to 375°F (190°C) and let it preheat.

5. Pull the chops from the brine. Pat them dry with some paper towels.

6. You can bake, fry, or grill the chops—just cook until the inside hits 145°F (63°C).

7. Take them off the heat and let them rest for about 3 minutes before you dig in.