18 Delicious Leftover Buttermilk Recipes Creative

Perfectly creamy and tangy, buttermilk is a kitchen superstar that shouldn’t go to waste! Whether you’ve got a carton left from baking or just love its rich flavor, we’ve gathered 18 creative recipes that transform leftover buttermilk into mouthwatering dishes. From fluffy pancakes to savory dressings, these ideas will inspire you to make the most of every drop. Dive in and discover your next favorite recipe!

Buttermilk Pancakes

Perfectly fluffy buttermilk pancakes have been my Sunday morning ritual for as long as I can remember. There’s something about the way they soak up maple syrup that makes every bite worth the wait. I even have a special spatula just for flipping them—it’s the little things, right?

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3 1/2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure they rise just right
• 1/2 tsp baking soda, for that perfect fluffiness
• 1/4 tsp salt, to balance the flavors
• 1 1/4 cups buttermilk, rich and tangy
• 1 large farm-fresh egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for a hint of warmth

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Tip: A few lumps are okay; overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Only flip once to keep them fluffy.
7. Transfer to a warm plate and repeat with the remaining batter. Tip: Keep cooked pancakes in a 200°F oven to stay warm.

Enjoy these buttermilk pancakes stacked high with a drizzle of maple syrup and a pat of butter melting down the sides. The edges are slightly crisp, giving way to a tender, airy center that’s simply irresistible. For a twist, try adding fresh blueberries to the batter before cooking—each bite bursts with juicy sweetness.

Buttermilk Fried Chicken

Nothing brings back memories of summer picnics quite like the crispy, golden perfection of buttermilk fried chicken. I remember my grandma’s secret was letting the chicken soak overnight, a trick I’ve carried into my own kitchen. Today, I’m sharing my take on this classic, with a few personal twists that make it irresistibly juicy and flavorful.

Ingredients

• 4 lbs of bone-in, skin-on chicken pieces (preferably thighs and drumsticks for maximum juiciness)
• 2 cups of creamy buttermilk (for that tangy tenderness)
• 2 cups of all-purpose flour (for a crispy, golden crust)
• 1 tbsp of smoked paprika (adds a subtle, smoky depth)
• 1 tbsp of garlic powder (for a punch of flavor)
• 1 tbsp of onion powder (enhances the savory notes)
• 1 tsp of cayenne pepper (just enough for a gentle kick)
• 2 tsp of fine sea salt (balances all the flavors)
• 1 tsp of freshly ground black pepper (for a bit of heat)
• 1 quart of vegetable oil (for frying; choose one with a high smoke point)

Instructions

1. In a large bowl, combine the chicken pieces with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken.
2. In another large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack to set for 10 minutes—this helps the coating stick better during frying.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Use a thermometer to ensure accuracy; the right temperature is key to crispy, not greasy, chicken.
5. Fry chicken in batches, avoiding overcrowding, for about 12-15 minutes per side, until deeply golden and internal temperature reaches 165°F. Tip: Keep fried pieces warm in a 200°F oven while finishing the rest.
6. Let chicken rest on a wire rack for 5 minutes before serving to keep the crust crispy.

Velvety on the inside with a crackling crust, this buttermilk fried chicken is a showstopper. Serve it with a drizzle of hot honey or alongside a cooling slaw for the ultimate contrast of flavors and textures.

Buttermilk Biscuits

Ah, buttermilk biscuits—the epitome of comfort food that brings back memories of lazy Sunday mornings at my grandma’s house. There’s something magical about the way they rise in the oven, filling the kitchen with a buttery aroma that’s impossible to resist. Today, I’m sharing my foolproof recipe that guarantees flaky, golden biscuits every time.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp baking soda, to balance the acidity
• 1 tsp salt, to enhance all the flavors
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk, full-fat for richness

Instructions

1. Preheat your oven to 450°F (232°C) to ensure it’s hot enough for the biscuits to rise properly.
2. In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to flaky layers.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined—overmixing leads to tough biscuits.
5. Turn the dough onto a lightly floured surface and knead it 3-4 times to bring it together. Pat it into a 1-inch thick rectangle.
6. Using a floured biscuit cutter, cut out biscuits and place them on a baking sheet, leaving a little space between each. Tip: Press straight down without twisting for the best rise.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: For extra shine, brush the tops with a little melted butter right out of the oven.

Fresh out of the oven, these buttermilk biscuits are irresistibly flaky on the outside, tender and moist on the inside. Serve them warm with a drizzle of honey or split them open for a classic biscuit and gravy breakfast that’ll have everyone asking for seconds.

Buttermilk Ranch Dressing

Yesterday, I found myself staring into the fridge, realizing I had all the makings for a homemade buttermilk ranch dressing. It’s one of those versatile condiments that can elevate any dish, from a simple salad to a plate of crispy chicken wings. Let me share my go-to recipe that’s always a hit at family gatherings.

Ingredients

• 1 cup of creamy, full-fat buttermilk
• 1/2 cup of high-quality mayonnaise
• 1/4 cup of sour cream, for that tangy kick
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of Dijon mustard, for a subtle depth
• 1 small garlic clove, finely minced
• 1 tablespoon of finely chopped fresh chives
• 1 tablespoon of finely chopped fresh dill
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth and fully combined.
2. Add the lemon juice and Dijon mustard to the bowl, whisking again to incorporate these ingredients evenly.
3. Stir in the finely minced garlic, chopped chives, and dill, ensuring the herbs are evenly distributed throughout the mixture.
4. Sprinkle in the onion powder, sea salt, and freshly ground black pepper, whisking the dressing to blend all the seasonings thoroughly.
5. Cover the bowl with plastic wrap and refrigerate the dressing for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully.

Velvety smooth with a perfect balance of tang and herbs, this buttermilk ranch dressing is a dream drizzled over a crisp wedge salad or as a dip for fresh, crunchy vegetables. The freshness of the herbs really shines through, making it a standout addition to any meal.

Buttermilk Cornbread

Growing up in the South, buttermilk cornbread was a staple at our family table, especially during those chilly autumn evenings. There’s something incredibly comforting about its golden crust and tender, moist interior that makes it a beloved classic. Today, I’m sharing my go-to recipe that never fails to bring back those cozy memories.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup buttermilk, well-shaken
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten

Instructions

1. Preheat your oven to 425°F and place a 9-inch cast-iron skillet inside to heat up. This ensures a perfectly crisp crust.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure your buttermilk is at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. Carefully remove the hot skillet from the oven and pour in the batter. It should sizzle slightly—this is the secret to that golden crust.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Rotate the skillet halfway through for even baking.
7. Let the cornbread cool in the skillet for 5 minutes before slicing. Tip: For extra flavor, brush the top with a little melted butter right after baking.

Lightly sweet with a hint of tang from the buttermilk, this cornbread is perfect alongside a bowl of chili or slathered with honey butter for a sweet treat. The edges are satisfyingly crisp, while the inside remains wonderfully tender—just the way cornbread should be.

Buttermilk Waffles

Every Sunday morning, I find myself in the kitchen, whisking together the ingredients for buttermilk waffles. There’s something about the sizzle of batter hitting the hot iron that signals the start of a leisurely day. Over the years, I’ve tweaked this recipe to perfection, and now, it’s a family favorite that I’m thrilled to share with you.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 tablespoons granulated sugar, for a hint of sweetness
• 1 teaspoon baking powder, to ensure a fluffy rise
• 1/2 teaspoon baking soda, for that perfect golden color
• 1/2 teaspoon salt, to balance the flavors
• 2 large farm-fresh eggs, beaten until frothy
• 2 cups buttermilk, rich and tangy
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, for aromatic depth

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the beaten eggs, buttermilk, melted butter, and vanilla extract until smooth. Tip: Let the melted butter cool slightly to avoid cooking the eggs.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough waffles; a few lumps are okay.
5. Lightly grease the waffle iron with butter or cooking spray, then pour 1/2 cup of batter onto the center. Close the lid and cook until golden brown and crisp, about 4-5 minutes. Tip: Resist the urge to peek too early; steam is key to rising.
6. Serve immediately with your favorite toppings. These waffles are best enjoyed fresh off the iron, with their edges crisp and centers tender.

Nothing beats the aroma of buttermilk waffles wafting through the house. Their golden crust gives way to a soft, airy interior, making them the perfect canvas for maple syrup, fresh berries, or a dollop of whipped cream. For a twist, try sandwiching them with peanut butter and banana slices for a decadent treat.

Buttermilk Pie

Zesty and comforting, buttermilk pie has been my go-to dessert for those lazy Sunday afternoons when I crave something sweet but not overly complicated. Its creamy texture and tangy flavor remind me of my grandmother’s kitchen, where simplicity and love were the main ingredients.

Ingredients

• 1 1/2 cups granulated sugar, for a sweet foundation
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large farm-fresh eggs, at room temperature
• 1 tablespoon all-purpose flour, for the perfect thickening
• 1 cup buttermilk, full-fat for richness
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1 unbaked 9-inch pie crust, homemade or store-bought

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the granulated sugar and melted butter until smooth and well combined.
3. Add the eggs one at a time, beating well after each addition to incorporate air and create a light texture.
4. Stir in the flour, buttermilk, and vanilla extract, mixing until the batter is smooth and homogenous.
5. Pour the filling into the unbaked pie crust, ensuring it’s evenly distributed.
6. Bake for 45 to 50 minutes, or until the pie is set around the edges but slightly wobbly in the center—this is the secret to a creamy interior.
7. Allow the pie to cool completely on a wire rack before serving, as this helps the filling set properly.

Every bite of this buttermilk pie offers a delightful contrast between the crisp crust and the velvety, tangy-sweet filling. Serve it chilled with a dollop of whipped cream or a sprinkle of nutmeg for an extra touch of warmth.

Buttermilk Scones

Goodness, there’s nothing quite like the smell of buttermilk scones baking in the oven to make a morning feel special. I remember the first time I tried making them at home, thinking they’d be complicated, but they’re surprisingly straightforward and utterly rewarding.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure a perfect rise
• 1/2 tsp baking soda, for that tender crumb
• 1/2 tsp salt, to balance the flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 3/4 cup buttermilk, full-fat for richness
• 1 tsp pure vanilla extract, for a hint of warmth

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Make a well in the center of the mixture and pour in the buttermilk and vanilla extract. Stir gently until just combined—overmixing leads to tough scones.
5. Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together. Pat into a 1-inch thick circle.
6. Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or rounds. Place them on the prepared baking sheet, leaving some space between each.
7. Bake for 15-18 minutes, or until the scones are golden brown on top and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best enjoyed warm, straight from the oven.

Just out of the oven, these buttermilk scones are a dream—crisp on the outside, tender and flaky inside, with a buttery richness that’s irresistible. Serve them with a dollop of clotted cream and your favorite jam for a classic treat, or enjoy them as is with a cup of tea for a simple pleasure.

Buttermilk Banana Bread

Just when I thought banana bread couldn’t get any better, I stumbled upon the magic of buttermilk. It was a rainy Sunday afternoon, and with a bunch of overripe bananas staring at me from the counter, I knew it was time to bake. But this time, I decided to swap out the usual milk for buttermilk, and oh boy, the difference was night and day—moist, tender, and with a subtle tang that makes this buttermilk banana bread unforgettable.

Ingredients

• 1 1/2 cups mashed, overripe bananas (about 3 large bananas)
• 1/2 cup rich, creamy buttermilk
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together the mashed bananas, buttermilk, melted butter, eggs, and vanilla extract until well combined.
3. In a separate bowl, sift together the flour, sugar, baking soda, and sea salt to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to a tough bread.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this buttermilk banana bread is incredibly moist with a perfect crumb. The buttermilk adds a delightful tang that balances the sweetness, making it irresistible. Try serving it warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Buttermilk Chocolate Cake

Very few things bring me as much joy as baking a buttermilk chocolate cake on a lazy Sunday afternoon. There’s something about the rich aroma of cocoa mingling with the tangy buttermilk that makes my kitchen feel like a cozy bakery. I remember the first time I tried this recipe; it was a hit at a family gathering, and now it’s my go-to for any celebration.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 2 cups granulated sugar, for that perfect sweetness
• 3/4 cup unsweetened cocoa powder, rich and dark
• 1 1/2 tsp baking soda, to ensure a fluffy rise
• 1 tsp baking powder, for extra lift
• 1 tsp salt, to balance the flavors
• 2 large eggs, farm-fresh and at room temperature
• 1 cup buttermilk, tangy and creamy
• 1/2 cup vegetable oil, for moisture
• 2 tsp pure vanilla extract, for aromatic depth
• 1 cup boiling water, to intensify the chocolate flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
4. Carefully stir in the boiling water until the batter is thin but uniform. Tip: The hot water enhances the cocoa’s flavor, making the cake incredibly rich.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

What makes this buttermilk chocolate cake stand out is its moist, tender crumb and deep chocolate flavor that’s perfectly balanced by the buttermilk’s tang. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Buttermilk Blueberry Muffins

Nothing beats the comfort of biting into a warm, buttery muffin first thing in the morning, especially when it’s studded with juicy blueberries. I remember the first time I made these buttermilk blueberry muffins; the kitchen was filled with such an inviting aroma that my family couldn’t wait to dig in. Now, it’s a staple in our weekend breakfast routine.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, for just the right sweetness
• 1/2 teaspoon salt, to balance the flavors
• 2 teaspoons baking powder, for that perfect rise
• 1/3 cup vegetable oil, for a moist crumb
• 1 large farm-fresh egg, at room temperature
• 1/3 cup buttermilk, for a tender texture
• 1 teaspoon pure vanilla extract, for depth of flavor
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the sifted flour, sugar, salt, and baking powder until well combined.
3. In another bowl, mix the vegetable oil, egg, buttermilk, and vanilla extract until smooth. Tip: Room temperature ingredients blend more easily.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

How delightful these muffins turn out, with their golden tops giving way to a soft, fluffy interior packed with bursts of blueberry. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra special touch.

Buttermilk Cheddar Biscuits

Yesterday, I found myself craving something warm, cheesy, and utterly comforting, which led me to whip up a batch of these irresistible Buttermilk Cheddar Biscuits. There’s something magical about the way they rise in the oven, filling the kitchen with a buttery, cheesy aroma that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp baking soda, to balance the acidity
• 1 tsp salt, to enhance all the flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 1 cup sharp cheddar cheese, freshly grated for maximum meltiness
• 3/4 cup buttermilk, cold to keep the dough tender

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Stir in the freshly grated cheddar cheese until evenly distributed throughout the mixture.
5. Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir with a fork until just combined. Tip: Overmixing can lead to tough biscuits, so mix until the dough just comes together.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat it down to about 3/4-inch thickness.
7. Using a 2-inch round cutter, cut out the biscuits and place them on the prepared baking sheet, leaving about 1 inch apart. Tip: Press straight down without twisting the cutter for the best rise.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and have doubled in height.

Out of the oven, these biscuits are a dream—crispy on the outside, tender and flaky on the inside, with pockets of melted cheddar in every bite. Serve them warm with a drizzle of honey or split and filled with a slice of ham for a savory twist.

Buttermilk Ice Cream

How many times have I found myself with leftover buttermilk and no idea what to do with it? Too many to count. That’s how this buttermilk ice cream recipe came to be—a deliciously tangy, creamy solution to my buttermilk surplus problem. It’s become a summer staple in my house, and I’m excited to share it with you.

Ingredients

• 2 cups of cold, creamy buttermilk
• 1 cup of granulated sugar, fine and sweet
• 1 1/2 cups of heavy cream, rich and velvety
• 1 teaspoon of pure vanilla extract, fragrant and floral
• A pinch of salt, to balance the sweetness

Instructions

1. In a large mixing bowl, whisk together the cold buttermilk and granulated sugar until the sugar is completely dissolved. This ensures a smooth base for your ice cream.
2. Gently stir in the heavy cream, vanilla extract, and a pinch of salt. The mixture should be homogenous and slightly thickened.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: For best results, make sure your ice cream bowl is fully frozen before starting.
4. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface of the ice cream before sealing to prevent ice crystals.
5. Serve scoops of the buttermilk ice cream in chilled bowls or cones. Tip: For an extra tangy twist, drizzle with a bit of reduced balsamic vinegar before serving.

Rich in flavor with a perfectly creamy texture, this buttermilk ice cream is a refreshing departure from the usual sweet treats. Try it sandwiched between two chewy ginger cookies for an unexpected dessert that’ll have everyone asking for the recipe.

Buttermilk Onion Rings

My love for buttermilk onion rings started on a lazy summer afternoon, when the craving for something crispy and comforting led me to experiment in the kitchen. There’s something magical about the way the buttermilk tenderizes the onions, creating a perfect balance between crunch and melt-in-your-mouth tenderness.

Ingredients

• 2 large sweet onions, sliced into 1/2-inch rings
• 2 cups buttermilk, chilled and tangy
• 1 cup all-purpose flour, finely sifted
• 1 cup panko breadcrumbs, golden and crispy
• 1 tsp smoked paprika, for a hint of warmth
• 1 tsp garlic powder, finely ground
• 1/2 tsp sea salt, for that perfect seasoning
• Vegetable oil, for frying, enough to fill a deep fryer to 3 inches

Instructions

1. In a large bowl, soak the onion rings in buttermilk for at least 30 minutes, ensuring they’re fully submerged for maximum tenderness.
2. In a separate bowl, whisk together the flour, panko breadcrumbs, smoked paprika, garlic powder, and sea salt until well combined.
3. Heat the vegetable oil in a deep fryer to 375°F, using a thermometer to ensure accuracy for the perfect fry.
4. Remove the onion rings from the buttermilk, letting the excess drip off, then dredge them in the flour mixture, pressing gently to adhere the coating.
5. Fry the onion rings in batches for 2-3 minutes, or until they’re golden brown and crispy, avoiding overcrowding to ensure even cooking.
6. Transfer the fried onion rings to a wire rack over a baking sheet to drain any excess oil, keeping them crispy.

Zesty and golden, these buttermilk onion rings are a testament to the beauty of simple ingredients transformed into something extraordinary. Serve them stacked high with a side of spicy aioli for dipping, and watch them disappear before your eyes.

Buttermilk Pancetta Pasta

Every now and then, I stumble upon a dish that’s so comforting, it feels like a warm hug on a chilly evening. That’s exactly how I felt the first time I whipped up this Buttermilk Pancetta Pasta. It’s a creamy, savory delight that’s perfect for those nights when you’re craving something indulgent yet surprisingly simple to make.

Ingredients

• 8 oz pancetta, diced into small, bite-sized pieces
• 1 lb fettuccine pasta
• 2 cups buttermilk, fresh and tangy
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, finely shredded
• 2 cloves garlic, minced to release their aromatic flavor
• 2 tbsp unsalted butter, for a silky finish
• 1 tbsp fresh thyme leaves, for a hint of earthiness
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic to keep its flavor sweet and not bitter.
4. Lower the heat to medium-low and pour in the buttermilk and heavy cream, stirring gently to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Tip: If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
6. Add the cooked pasta and crispy pancetta to the skillet, tossing everything together until the pasta is evenly coated with the sauce. Finish by stirring in the butter and fresh thyme leaves, then season with salt and pepper to taste.

The buttermilk lends a subtle tanginess that balances the richness of the pancetta and cream, while the thyme adds a fresh, aromatic touch. Serve this pasta with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop of that creamy sauce.

Buttermilk Pound Cake

Waking up to the smell of buttermilk pound cake baking in the oven is one of my favorite weekend rituals. There’s something about its tender crumb and rich, buttery flavor that feels like a warm hug, especially when paired with a cup of coffee. I’ve tweaked this recipe over the years to perfection, and I’m thrilled to share it with you today.

Ingredients

• 1 cup unsalted butter, softened to room temperature (for easy creaming)
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature (they incorporate better into the batter)
• 3 cups all-purpose flour, sifted (for a lighter texture)
• 1/2 teaspoon baking soda (the secret to a slight rise)
• 1/2 teaspoon salt (to balance the sweetness)
• 1 cup buttermilk, full-fat for richness
• 1 teaspoon pure vanilla extract (for aromatic depth)

Instructions

1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed for 5 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly, reducing the risk of curdling.
4. In a separate bowl, whisk together the sifted flour, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Stir in the vanilla extract until fully incorporated.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pull away slightly from the edges of the pan.
9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Golden and glorious, this buttermilk pound cake boasts a moist interior with a slightly crisp crust. Serve it as is, or elevate it with a drizzle of homemade caramel sauce and a scoop of vanilla bean ice cream for an unforgettable dessert.

Buttermilk Rosemary Bread

Just the other day, I found myself craving something warm, comforting, and slightly tangy, which led me to bake this Buttermilk Rosemary Bread. It’s a recipe that holds a special place in my heart, reminding me of chilly mornings and the aromatic scent of rosemary filling the kitchen.

Ingredients

• 1 cup of creamy buttermilk, slightly warmed
• 2 tbsp of rich extra virgin olive oil
• 2 tbsp of golden honey
• 3 cups of high-quality all-purpose flour
• 1 tsp of fine sea salt
• 1 tbsp of freshly chopped rosemary
• 1 packet (2 1/4 tsp) of active dry yeast

Instructions

1. In a large mixing bowl, combine the slightly warmed buttermilk, extra virgin olive oil, and honey, stirring until the honey is fully dissolved.
2. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes, or until it becomes frothy, indicating the yeast is active.
3. Gradually add the all-purpose flour, fine sea salt, and freshly chopped rosemary to the bowl, mixing until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but be careful not to make it too dry.
5. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
7. Punch down the risen dough and shape it into a loaf before placing it in the prepared pan. Cover and let it rise again for about 30 minutes.
8. Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: For an extra golden crust, brush the top with a little buttermilk before baking.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: Resist the urge to cut into it right away; letting it cool ensures the texture is just right.

Lightly tangy from the buttermilk and fragrant with rosemary, this bread has a tender crumb and a slightly crisp crust. It’s perfect toasted with a smear of butter or as the base for your favorite sandwich.

Buttermilk Zucchini Bread

Growing up, my grandma’s kitchen was always filled with the comforting aroma of baking, especially during zucchini season. Her buttermilk zucchini bread was a staple, and today, I’m sharing my take on this moist, flavorful loaf that’s perfect for breakfast or a snack.

Ingredients

• 2 cups grated, fresh zucchini (packed, with moisture squeezed out)
• 1 cup granulated sugar (for a sweet, golden crust)
• 1/2 cup rich, creamy buttermilk
• 1/2 cup unsalted butter (melted and slightly cooled)
• 2 large farm-fresh eggs (lightly beaten)
• 2 cups all-purpose flour (sifted for a light texture)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract (for aromatic depth)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine the grated zucchini, sugar, buttermilk, melted butter, and eggs. Stir until just blended.
3. Tip: Overmixing can lead to a dense loaf, so fold the ingredients gently.
4. Sift together the flour, baking soda, and salt in a separate bowl to ensure an even distribution of leavening agents.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the vanilla extract for that hint of warmth.
6. Tip: For an extra tender crumb, let the batter rest for 10 minutes before baking.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Tip: Rotate the pan halfway through baking to ensure even browning.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and moist, this buttermilk zucchini bread has a delicate crumb and a subtly sweet flavor that pairs wonderfully with a smear of cream cheese or a drizzle of honey. Try toasting slices for a crispy edge that contrasts beautifully with the soft interior.

Conclusion

Here’s to transforming your leftover buttermilk into something spectacular! This roundup offers 18 creative recipes that promise to delight your taste buds and reduce waste. Whether you’re baking, cooking, or mixing up a drink, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos