25+ Irresistible Sunday Buttermilk Recipes for Perfect Weekend

There’s something inherently comforting about Sunday mornings: the cozy atmosphere, the slow pace, and the opportunity to indulge in a special breakfast or brunch.

And what better way to elevate your Sunday than with the rich, tangy flavor of buttermilk?

Whether you’re craving something sweet, savory, or a little bit of both, buttermilk adds a unique tenderness and depth of flavor to any dish.

From fluffy buttermilk pancakes and savory biscuit sandwiches to tangy salad dressings and juicy marinated chicken, these recipes are perfect for creating a weekend feast that everyone will love.

Get ready to discover 25+ mouthwatering buttermilk recipes to make your Sundays memorable!

25+ Irresistible Sunday Buttermilk Recipes for Perfect Weekend

Buttermilk is more than just a pantry staple—it’s a game-changer in the kitchen that adds lightness, moisture, and a subtle tang to countless dishes.

From breakfast to brunch and even dinner, the versatility of buttermilk shines through in every recipe.

With over 25 recipes to choose from, you’re sure to find something that fits your Sunday vibe, whether you’re enjoying a relaxed morning with family or hosting a brunch for friends.

So, gather your ingredients, unleash your inner chef, and make your Sunday a celebration of delicious, buttermilk-infused creations that will leave everyone asking for seconds.

Buttermilk Pancakes

These fluffy buttermilk pancakes are perfect for a leisurely Sunday morning. Light and tender, they pair well with a variety of toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix buttermilk, eggs, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; some lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 1-2 minutes or until golden brown.
6. Serve warm with your favorite toppings.

These buttermilk pancakes are a classic breakfast treat that brings comfort and joy to the table. The key is not overmixing, which ensures the perfect texture. Whether you enjoy them plain or with toppings, they are guaranteed to be a hit on your Sunday morning.

Buttermilk Biscuits

These soft, flaky buttermilk biscuits are the ideal companion for breakfast or brunch. Light and buttery, they can be served with gravy, jam, or simply with a pat of butter.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk, chilled

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
4. Make a well in the center and pour in the chilled buttermilk. Stir gently until just combined; do not overwork the dough.
5. Turn the dough onto a floured surface and gently knead it 2-3 times before patting it out to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the tops are golden brown.
7. Serve warm with your choice of toppings.

The key to perfect biscuits is handling the dough with care to maintain the cold butter, which creates the flaky texture. These biscuits are versatile enough to be enjoyed with gravy or a dollop of jam, making them a delightful addition to any Sunday brunch.

Buttermilk Fried Chicken

This buttermilk fried chicken is crispy on the outside and tender on the inside, making it an irresistible dish for a Sunday feast. Marinating the chicken in buttermilk ensures it remains juicy and full of flavor.

Ingredients:

• 4 chicken breasts or thighs
• 2 cups buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional for extra heat)
• 2 cups all-purpose flour
• Vegetable oil for frying

Instructions:

1. In a bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
2. In a separate bowl, place the flour.
3. Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. Remove the chicken from the buttermilk, letting excess liquid drip off. Coat each piece in flour, pressing lightly to adhere.
5. Fry the chicken in batches, cooking each piece for 6-8 minutes per side, or until golden brown and fully cooked.
6. Drain on paper towels and let rest for a few minutes before serving.

This buttermilk fried chicken is a weekend classic that’s always satisfying. The buttermilk marinade tenderizes the chicken while giving it a rich flavor, and the crispy coating makes every bite irresistible. Serve it with a side of coleslaw, mashed potatoes, or a simple salad for a complete meal.

Buttermilk Cornbread

This moist buttermilk cornbread is a perfect addition to any Sunday meal. With a slightly sweet flavor and a tender crumb, it pairs wonderfully with soups, stews, or as a stand-alone snack with a pat of butter.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1/2 cup whole kernel corn (optional for added texture)

Instructions:

1. Preheat the oven to 425°F (220°C) and grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, buttermilk, and melted butter until smooth. Stir in the whole kernel corn if using.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
5. Pour the batter into the prepared dish and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Let the cornbread cool for a few minutes before slicing and serving.

Buttermilk cornbread is a comforting, versatile side dish that brings a touch of sweetness and a tender texture to the table. It’s perfect for dipping into your favorite chili or eating with a hearty bowl of soup, making it a must-try for your Sunday spread.

Buttermilk Waffles

These buttermilk waffles are light, crispy, and full of flavor, making them an excellent choice for a special Sunday breakfast. Serve them with maple syrup, fresh berries, or a sprinkle of powdered sugar for a treat everyone will love.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1/3 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the waffles dense.
5. Lightly grease the waffle iron and pour the recommended amount of batter onto the iron. Cook according to your iron’s instructions or until the waffles are golden brown and crisp.
6. Serve immediately with your favorite toppings like maple syrup, whipped cream, or fresh fruit.

These buttermilk waffles are a breakfast staple that will elevate any Sunday brunch. Their crispy exterior and fluffy interior make them perfect for soaking up syrup or accompanying a sweet fruit compote. Enjoy them for a cozy start to your day.

Buttermilk Ranch Dressing

This homemade buttermilk ranch dressing is creamy, tangy, and full of fresh herb flavor. It’s perfect as a salad dressing, a dip for veggies, or even as a drizzle over baked potatoes or fried chicken.

Ingredients:

• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• Salt and black pepper to taste

Instructions:

1. In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream until smooth.
2. Stir in lemon juice, garlic powder, onion powder, dill, parsley, salt, and black pepper. Adjust seasoning to taste.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve as a dressing for salads, a dip for fresh vegetables, or drizzled over cooked dishes.

This buttermilk ranch dressing adds a burst of flavor and freshness to your meals. The combination of buttermilk and herbs makes it rich yet tangy, perfect for any Sunday gathering. Whether you’re using it as a dip or a dressing, this ranch will become a go-to in your kitchen.

Buttermilk Blueberry Muffins

These moist and fluffy buttermilk blueberry muffins are perfect for a Sunday brunch or a snack with your afternoon coffee. With juicy blueberries and a subtle sweetness, they are sure to be a crowd-pleaser.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Optional: Turbinado sugar for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups and sprinkle the tops with turbinado sugar if desired.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These buttermilk blueberry muffins are a great way to start your Sunday morning. The buttermilk gives them a soft and tender texture, while the blueberries add a burst of sweet-tart flavor that’s perfect with a warm cup of tea or coffee.

Buttermilk Mashed Potatoes

These creamy buttermilk mashed potatoes are rich and velvety, making them a comforting side dish for any Sunday meal. The addition of buttermilk adds a slight tang that perfectly balances the creaminess.

Ingredients:

• 4 large russet potatoes, peeled and cut into chunks
• 1/2 cup buttermilk, warmed
• 1/4 cup unsalted butter, cubed
• Salt and black pepper to taste
• Fresh chives, finely chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the potato chunks and cook until fork-tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the cubed butter and mash until smooth.
3. Gradually add the warmed buttermilk while continuing to mash, until you reach your desired consistency.
4. Season with salt and black pepper to taste.
5. Transfer to a serving dish and sprinkle with chopped chives if desired.

These buttermilk mashed potatoes are rich, creamy, and full of flavor. The slight tang from the buttermilk adds a unique twist to a classic dish, making them a perfect complement to roasted chicken, meatloaf, or any hearty main course.

Buttermilk Ranch Chicken Skewers

These buttermilk ranch chicken skewers are easy to make and packed with flavor. Perfect for a Sunday afternoon cookout or as part of a casual dinner, they’re tender, juicy, and infused with a hint of herby tang.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1 cup buttermilk
• 1/2 cup ranch seasoning mix
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine buttermilk, ranch seasoning mix, olive oil, and lemon juice. Whisk until fully combined.
2. Add the chicken cubes to the mixture, making sure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, or up to overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice grill marks.
5. Serve with a side of rice, salad, or grilled vegetables.

These buttermilk ranch chicken skewers are perfect for a laid-back Sunday dinner. The buttermilk tenderizes the chicken, while the ranch seasoning gives each bite an irresistible flavor. They’re a simple yet impressive dish that everyone will love.

Buttermilk Doughnuts

These homemade buttermilk doughnuts are light, fluffy, and full of flavor. Perfect for a Sunday morning treat, they can be topped with a simple glaze, powdered sugar, or cinnamon sugar for a sweet, satisfying breakfast.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• Vegetable oil for frying

Instructions:

1. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg.
2. In another bowl, whisk together buttermilk, eggs, and melted butter.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. The dough will be slightly sticky.
4. Turn the dough onto a floured surface and roll out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out doughnuts and holes.
5. Heat oil in a deep pot or fryer to 350°F (175°C). Fry doughnuts in batches for 1-2 minutes per side or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. Let the doughnuts cool slightly before glazing or dusting with powdered sugar.

These buttermilk doughnuts are perfect for a special Sunday morning. Their light texture and subtle tang from the buttermilk make them a delightful treat, perfect with a hot cup of coffee or tea.

Buttermilk Chicken Tenders

These buttermilk chicken tenders are crispy, juicy, and seasoned to perfection. Whether served with dipping sauce or on a salad, they’re an easy and tasty addition to your Sunday menu.

Ingredients:

• 1 lb chicken tenders or chicken breast, cut into strips
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup breadcrumbs (optional for extra crunch)
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken strips and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.
2. Preheat oil in a deep skillet or pan over medium-high heat.
3. Place the flour and breadcrumbs (if using) in separate shallow dishes.
4. Remove chicken from the marinade and dredge each strip in flour, pressing lightly to coat. For extra crunch, dip in breadcrumbs after the flour.
5. Fry chicken tenders in batches for 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
6. Serve with your favorite dipping sauces or over a salad.

These buttermilk chicken tenders are crispy on the outside and juicy on the inside, thanks to the buttermilk marinade. Perfect for dipping in a homemade honey mustard or classic ranch, they’re an easy and crowd-pleasing dish for any Sunday gathering.

Buttermilk Apple Pancakes

These buttermilk apple pancakes combine the sweetness of apples with the tangy richness of buttermilk, making them a delightful way to start a Sunday morning. Perfect with a drizzle of maple syrup or a sprinkle of cinnamon sugar.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 1 large apple, peeled and chopped into small pieces
• 1/2 teaspoon cinnamon

Instructions:

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together eggs, buttermilk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the chopped apple and cinnamon.
5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes or until golden brown.
6. Serve warm with maple syrup, a dusting of powdered sugar, or a sprinkle of cinnamon sugar.

These buttermilk apple pancakes are perfect for a cozy Sunday breakfast. The soft, fluffy texture of the pancakes paired with the sweet-tart apples creates a harmonious and satisfying flavor profile. Add a touch of maple syrup or a sprinkle of cinnamon sugar to enhance the taste even further.

Buttermilk Biscuit Sandwiches

These fluffy buttermilk biscuits make the perfect base for hearty breakfast sandwiches. Layer them with eggs, cheese, and bacon or sausage for a satisfying Sunday breakfast that everyone will love.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk
• 1 egg, beaten (for brushing)
• Optional filling: scrambled eggs, cooked bacon, cheese slices, avocado, or sausage patties

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Pour in the buttermilk and gently mix until just combined. Do not overwork the dough.
4. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then roll it out to about 1/2-inch thickness.
5. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Brush the tops with beaten egg.
6. Bake for 12-15 minutes or until golden brown and puffed.
7. Slice the biscuits in half and assemble with your favorite fillings.

These buttermilk biscuit sandwiches are a great way to elevate your Sunday brunch. Their tender, flaky texture makes them ideal for holding scrambled eggs, cheese, and your choice of protein, creating a hearty breakfast that’s both delicious and satisfying.

Buttermilk Pancake Stack

These buttermilk pancakes are thick, fluffy, and rich with the perfect balance of sweetness and tang. Stack them high and serve with a drizzle of maple syrup, fresh fruit, or a sprinkle of powdered sugar for a special Sunday breakfast.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the eggs and mix in buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; lumps are fine.
4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease it. Pour 1/4 cup of batter for each pancake and cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown.
5. Repeat with the remaining batter and serve the pancakes stacked high with maple syrup, fresh berries, or a dollop of whipped cream.

These buttermilk pancakes are a Sunday breakfast classic, perfect for indulgent mornings with the family. Their airy, soft texture and slightly tangy flavor make them irresistible when topped with sweet maple syrup or a handful of juicy berries.

Buttermilk Poppy Seed Salad Dressing

This light and tangy buttermilk poppy seed dressing is an easy way to elevate any salad with fresh, vibrant flavors. Perfect for a Sunday lunch or as a dressing for a mixed greens salad with fruit and nuts.

Ingredients:

• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• Salt and black pepper to taste

Instructions:

1. In a medium bowl, whisk together buttermilk, mayonnaise, honey, apple cider vinegar, and Dijon mustard until smooth.
2. Stir in the poppy seeds and season with salt and black pepper to taste.
3. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve over a fresh salad with spinach, mixed greens, sliced strawberries, candied pecans, or avocado for a refreshing and satisfying dish.

This buttermilk poppy seed dressing is perfect for a light Sunday lunch. The combination of tangy buttermilk and sweet honey, with a hint of mustard and poppy seeds, adds complexity and freshness to any salad. It pairs beautifully with fruit salads or greens with nuts, adding a touch of sweetness and texture.

Note: More recipes​ are coming soon!