20 Delicious Easy Recipes with Buttermilk for Beginners

Got a carton of buttermilk sitting in your fridge? Don’t let it go to waste! Whether you’re craving fluffy pancakes, tender fried chicken, or a cozy weeknight casserole, buttermilk is your secret weapon for easy, delicious meals. We’ve rounded up 20 beginner-friendly recipes that’ll turn that tangy staple into something magical. Ready to cook up some comfort? Let’s dive in!

Fluffy Buttermilk Pancakes

Nothing beats a stack of warm, fluffy buttermilk pancakes on a lazy weekend morning—these are so light, they practically melt in your mouth.

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract

1. In a large bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. In another bowl, whisk 1 ¼ cups buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry and stir just until combined (small lumps are okay—don’t overmix!).
4. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour ¼ cup batter per pancake and cook until bubbles form on top and edges look set, about 2–3 minutes.
5. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter, adjusting heat if needed.

The secret to these pancakes? The buttermilk and baking soda combo creates an ultra-tender crumb with just the right tang. Serve with maple syrup and a pat of butter for the ultimate bite.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest—they’ll stay fluffy!

Classic Buttermilk Fried Chicken

Nothing beats the crispy, juicy perfection of homemade buttermilk fried chicken—this recipe nails that golden crunch every time.

Ingredients:

• 3 lbs chicken pieces (legs, thighs, or breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional, for heat)
• Vegetable oil, for frying (about 4 cups)

Instructions:

1. In a large bowl, soak the chicken in buttermilk for at least 4 hours (or overnight) in the fridge.
2. In another bowl, whisk together the flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1 tsp cayenne pepper.
3. Heat vegetable oil in a deep skillet or Dutch oven to 350°F over medium-high heat.
4. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere. Shake off any loose flour.
5. Fry chicken in batches for 12–15 minutes, turning occasionally, until deeply golden and internal temperature reaches 165°F. Drain on a wire rack.

The buttermilk tenderizes the chicken while the spice-infused flour creates that iconic, shatteringly crisp crust. Serve hot for maximum crunch!

Tip: For extra-crispy results, let the dredged chicken rest for 10 minutes before frying.

Easy Buttermilk Biscuits

Flaky, buttery, and impossibly tender—these buttermilk biscuits come together in minutes and taste like they’re straight from a Southern bakery.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup cold buttermilk

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, and ½ tsp baking soda.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in ¾ cup buttermilk and stir just until a shaggy dough forms (don’t overmix!).
5. Turn dough onto a floured surface, gently pat into a 1-inch-thick rectangle, and fold it over itself 2–3 times for flaky layers.
6. Cut into 8 squares (or use a round cutter) and place on the baking sheet. Bake for 12–15 minutes until golden and puffed.

The secret? Folding the dough creates those irresistible flaky layers while keeping the centers pillowy-soft. Serve warm with honey or jam—they’ll disappear fast!

Tip: Freeze unbaked biscuits on the tray, then transfer to a bag. Bake straight from frozen, adding 2–3 extra minutes.

Creamy Buttermilk Mashed Potatoes

These mashed potatoes are luxuriously creamy with a subtle tang from buttermilk—perfect for balancing rich holiday mains or weeknight comfort food.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, cubed
• 3/4 cup buttermilk, warmed
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Place potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat to medium and simmer for 15–18 minutes until fork-tender.
2. Drain potatoes and return them to the pot. Add butter, 3/4 cup warm buttermilk, 1 tsp salt, and 1/2 tsp pepper. Mash with a potato masher or hand mixer until smooth (for extra creaminess, pass through a ricer first).
3. Taste and adjust salt as needed. Serve topped with fresh chives if using.

The buttermilk adds a light tang that cuts through the richness, while Yukon Golds keep the texture velvety without being gluey.

Tip: Warm the buttermilk to prevent the potatoes from cooling too quickly while mashing.

Buttermilk Ranch Dressing

This homemade ranch dressing is tangy, herby, and so much fresher than store-bought—perfect for drizzling over salads or dunking crispy veggies.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk (well shaken)
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 small garlic clove, finely minced (or 1/2 tsp garlic powder)
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce until smooth.
2. Add 1 minced garlic clove, 2 tbsp chives, 2 tbsp dill, 1 tbsp parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until fully combined.
3. Cover and refrigerate for at least 30 minutes (or up to 3 days) to let the flavors meld. The dressing will thicken slightly as it chills.

The fresh herbs and buttermilk give this ranch a bright, lively kick that’s irresistible on everything from wedge salads to pizza crusts.

Tip: For extra richness, swap half the buttermilk with plain Greek yogurt—just thin it with a splash of water if needed.

Simple Buttermilk Cornbread

This classic buttermilk cornbread is tender, slightly sweet, and perfect for soaking up chili or slathering with honey butter—no fancy techniques required!

Ingredients:

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/4 cups buttermilk
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan or 9-inch cast-iron skillet.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1/4 cup sugar.
3. In another bowl, beat 1 large egg, then stir in 1 1/4 cups buttermilk and 1/4 cup melted butter.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Spread batter into prepared pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

The buttermilk keeps this cornbread extra moist, while the hot skillet gives the edges a delightfully crisp crust. Serve warm for maximum comfort-food vibes!

Tip: For a richer flavor, brown the butter before mixing it in—it adds a nutty depth that pairs beautifully with the cornmeal.

Buttermilk Blueberry Muffins

These tender, tangy muffins are bursting with juicy blueberries and topped with a delicate sugar crust—perfect for lazy weekend mornings or a quick breakfast on the go.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup melted butter, cooled slightly
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup melted butter, 1 egg, and 1 tsp vanilla until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined (a few lumps are okay). Toss blueberries with 1 tbsp flour, then fold into the batter.
5. Divide batter evenly among muffin cups and sprinkle each with turbinado sugar. Bake for 20–22 minutes, until tops spring back when pressed.

The buttermilk keeps these muffins incredibly moist, while the turbinado sugar adds a satisfying crunch—no glaze needed!

Tip: For taller muffins, let the batter rest for 10 minutes before baking to activate the leaveners.

Buttermilk Chocolate Cake

This ultra-moist buttermilk chocolate cake is a crowd-pleaser with its rich cocoa flavor and tender crumb—perfect for birthdays or just because!

Ingredients

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

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans or a 9×13-inch sheet pan.
2. Whisk together 1 ¾ cups flour, 2 cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking soda, 1 ½ tsp baking powder, and 1 tsp salt in a large bowl.
3. Add eggs, 1 cup buttermilk, ½ cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes until smooth.
4. Gradually mix in 1 cup hot coffee (batter will be thin). Pour evenly into prepared pans.
5. Bake for 30-35 minutes (round pans) or 35-40 minutes (sheet pan) until a toothpick comes out clean. Cool completely before frosting.

The hot coffee deepens the chocolate flavor without tasting like coffee, giving this cake a bakery-quality richness.

Tip: For extra-fluffy layers, wrap warm cakes in plastic wrap and chill overnight before frosting—they’ll slice neatly!

Tangy Buttermilk Coleslaw

This creamy, tangy slaw is the perfect balance of crisp and refreshing—ideal for picnics or piled high on pulled pork sandwiches.

Ingredients:

• 6 cups shredded green cabbage (about 1 small head)
• 1 cup shredded carrots
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the shredded cabbage and carrots.
2. In a separate bowl, whisk the buttermilk, mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld and the cabbage soften slightly.

The buttermilk adds a subtle tang that sets this slaw apart, while the celery seed gives it a nostalgic diner-style crunch. Serve chilled for maximum refreshment!

Tip: For extra texture, add 1/4 cup thinly sliced red onion or a handful of chopped fresh parsley before serving.

Buttermilk Waffles with Maple Syrup

Fluffy, golden-brown waffles with a tender crumb and just the right tang—these are the weekend breakfast heroes you’ve been craving.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, then stir in the buttermilk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay—overmixing makes tough waffles).
5. Pour 1/2 cup batter onto the hot waffle iron and cook for 4–5 minutes until deeply golden and crisp. Repeat with remaining batter.
6. Serve immediately with a generous drizzle of maple syrup.

The buttermilk gives these waffles a subtle tang and ultra-light texture, while the melted butter ensures they’re irresistibly rich. Perfect for lazy mornings when only a crispy-edged waffle will do!

Tip: Keep cooked waffles warm in a 200°F oven on a wire rack—they’ll stay crisp while you finish the batch.

Buttermilk Pound Cake

This buttermilk pound cake is a Southern classic—rich, buttery, and perfectly dense with a tender crumb that melts in your mouth.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 1/2 cups granulated sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Stir in 1 tsp vanilla extract.
6. Pour batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

The buttermilk adds a subtle tang and keeps this cake incredibly moist for days—if it lasts that long!

Tip: For extra flavor, brush the warm cake with a simple syrup (equal parts sugar and water, heated until dissolved) before cooling.

Buttermilk Cheddar Scones

These flaky, tangy scones are studded with sharp cheddar for a savory bite that pairs perfectly with soup or eggs—or just a smear of butter while they’re still warm.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• ⅔ cup cold buttermilk
• 1 large egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, and ½ tsp garlic powder.
3. Cut in ½ cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup cheddar cheese.
4. Gradually drizzle in ⅔ cup buttermilk, stirring just until dough comes together (don’t overmix!).
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, brush tops with beaten egg, and bake for 18–20 minutes until golden.

The garlic powder sneaks in a subtle savory depth, while the buttermilk keeps these scones tender without being overly rich—ideal for breakfast or an afternoon snack.

Tip: Freeze unbaked scones for up to a month! Just bake straight from frozen, adding 2–3 extra minutes.

Buttermilk Pancake Tacos

Who says pancakes are just for breakfast? These fluffy buttermilk pancake tacos are a fun twist, perfect for loading up with sweet or savory fillings.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• Butter or oil, for greasing the pan
• Maple syrup, fresh berries, and whipped cream, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 1 cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay).
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake, cooking until bubbles form on the surface (about 2–3 minutes). Flip and cook for another 1–2 minutes until golden.
5. Fold each pancake into a taco shape while warm. Fill with maple syrup, fresh berries, and whipped cream.

The magic here? The buttermilk keeps the pancakes tender while the edges crisp up just enough to hold their taco shape without crumbling.

Tip: For savory versions, swap the sugar for 1/2 tsp garlic powder and fill with scrambled eggs and cheese.

Buttermilk Banana Bread

This buttermilk banana bread is extra-moist and tender, with a subtle tang that balances the sweetness perfectly.

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, buttermilk, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In a separate bowl, whisk together flour, 3/4 cup sugar, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
4. Gently fold dry ingredients into the wet mixture until just combined (do not overmix).
5. Pour batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The buttermilk keeps this loaf incredibly soft for days, while the cinnamon adds just the right warmth. Tip: For extra caramelized edges, sprinkle the top with 1 tbsp turbinado sugar before baking.

Buttermilk Honey Butter Rolls

Buttermilk Honey Butter Rolls

These tender, slightly sweet rolls are brushed with honey butter straight out of the oven for a glossy, irresistible finish—perfect for Sunday dinners or holiday spreads.

Ingredients

• 1 cup warm buttermilk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup honey, divided
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 large egg, room temperature
• 4 tbsp unsalted butter, melted and divided
• 1 tbsp softened butter (for greasing)

Instructions

1. In a bowl, whisk together warm buttermilk, yeast, and 1 tbsp honey. Let sit until foamy, about 5 minutes.
2. In a stand mixer, combine flour and salt. Add the yeast mixture, egg, and 3 tbsp melted butter. Mix on low until a shaggy dough forms, then knead for 5 minutes until smooth.
3. Transfer dough to a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Punch down dough and divide into 12 equal pieces. Roll into balls and arrange in a greased 9×13″ baking dish. Cover and let rise 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 18–20 minutes until golden.
6. While warm, brush with remaining 1 tbsp melted butter mixed with remaining 3 tbsp honey. Serve immediately.

The buttermilk keeps these rolls impossibly fluffy, while the honey butter glaze adds just the right touch of sweetness without overpowering.

Tip: For extra richness, swap 1 tbsp of the melted butter in the glaze for browned butter.

Buttermilk Glazed Donuts

These fluffy, cake-style donuts get their tender crumb from tangy buttermilk and a sweet vanilla glaze that’s downright irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp nutmeg.
2. In another bowl, whisk 1/2 cup buttermilk, 2 large eggs, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Drop tablespoonfuls of batter into the oil (work in batches) and fry for 2–3 minutes per side until deep golden. Drain on paper towels.
4. For the glaze, whisk 2 cups powdered sugar, 1/4 cup whole milk, and 1/2 tsp vanilla until smooth. Dip warm donuts halfway into the glaze, then let set on a rack.

The nutmeg adds a subtle warmth to these donuts, while the buttermilk keeps them extra moist—no one will guess they’re homemade!

Tip: For a crispier exterior, let the batter rest for 10 minutes before frying.

Buttermilk Potato Salad

This creamy, tangy potato salad is a summer staple—cool, comforting, and packed with fresh herb flavor.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 celery stalks, finely diced
• 3 green onions, thinly sliced
• 2 tbsp fresh dill, chopped

Instructions:

1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 12–15 minutes until fork-tender. Drain and let cool slightly.
2. In a large bowl, whisk together buttermilk, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper.
3. Add warm potatoes, celery, green onions, and dill to the dressing. Gently fold until evenly coated.
4. Chill for at least 1 hour before serving to let flavors meld.

The buttermilk dressing soaks into the warm potatoes, creating a richer flavor than traditional mayo-based salads. Perfect for picnics—it won’t wilt in the heat!

Tip: For extra texture, sprinkle with crispy bacon or smoked paprika before serving.

Buttermilk Strawberry Shortcake

This tender, slightly tangy buttermilk shortcake is the perfect base for juicy strawberries and billowy whipped cream—simple, summery, and downright irresistible.

Ingredients

• 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
• 3/4 cup cold buttermilk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar (for whipped cream)

Instructions

1. Prep strawberries: Toss sliced strawberries with 2 tbsp granulated sugar in a bowl. Let sit at room temperature for 30 minutes until juicy.
2. Make shortcakes: Preheat oven to 425°F. Whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Stir in buttermilk and 1 tsp vanilla until just combined.
3. Bake: Drop dough in 6 mounds onto a parchment-lined baking sheet. Bake for 12–15 minutes until golden. Cool slightly.
4. Whip cream: Beat heavy cream and 2 tbsp powdered sugar to medium peaks.
5. Assemble: Split warm shortcakes, layer with strawberries and their juices, then top with whipped cream.

The buttermilk adds a subtle tang that balances the sweetness, while the juicy strawberries soak into the crumb just enough without making it soggy.

Tip: For extra flavor, brush the shortcakes with melted butter and sprinkle with turbinado sugar before baking.

Buttermilk Lemon Bars

These tangy-sweet buttermilk lemon bars strike the perfect balance between creamy and zesty, with a tender shortbread crust that melts in your mouth.

Ingredients

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/2 cup buttermilk, 1/3 cup fresh lemon juice, 2 tbsp lemon zest, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
• For dusting: Powdered sugar (optional)

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Make the crust: In a food processor, pulse 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Add 1/2 cup cold butter; pulse until crumbly. Press evenly into the pan. Bake for 18 minutes until lightly golden.
3. Make the filling: Whisk 3 eggs and 1 cup sugar until pale. Add 1/2 cup buttermilk, 1/3 cup lemon juice, and 2 tbsp zest. Sift in 1/4 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt; whisk until smooth.
4. Bake: Pour filling over warm crust. Bake 25–28 minutes until set (edges should be slightly puffed). Cool completely in the pan, then chill for 2 hours.
5. Serve: Lift bars out using parchment. Dust with powdered sugar if desired, then slice.

The buttermilk adds a subtle richness that makes these lemon bars extra luscious—without overshadowing that bright citrus punch.

Tip: For clean slices, wipe your knife between cuts and chill the bars thoroughly first.

Buttermilk Ice Cream

This tangy-sweet buttermilk ice cream is a nostalgic twist on classic vanilla—creamy, refreshing, and just as easy to whip up as your favorite custard base.

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/4 tsp kosher salt
• 6 large egg yolks
• 1 1/2 cups buttermilk (well-shaken)
• 1 tbsp vanilla extract

Instructions

1. In a saucepan over medium heat, warm the heavy cream, 1/2 cup of the sugar, and 1/4 tsp kosher salt until steaming (do not boil).
2. Whisk the egg yolks and remaining 1/2 cup sugar in a bowl until pale. Slowly pour half the warm cream mixture into the yolks, whisking constantly, then return everything to the saucepan.
3. Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Strain into a clean bowl.
4. Stir in the buttermilk and 1 tbsp vanilla extract. Cover and chill for at least 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes), then freeze until firm, about 4 hours.

The magic here? Buttermilk adds a subtle tang that cuts through the richness, making this ice cream irresistibly scoopable straight from the freezer.

Tip: For extra texture, fold in crumbled shortbread cookies or fresh berries during the last minute of churning.

Conclusion

With these 20 easy buttermilk recipes, you’re all set to whip up delicious dishes—no fuss, just flavor! Whether you’re baking fluffy pancakes or marinating juicy chicken, buttermilk adds that perfect tangy touch. Give these recipes a try, and let us know which ones you love in the comments! Don’t forget to share this roundup with fellow home cooks on Pinterest. Happy cooking!