28+ Irresistible Sunday Buttermilk Recipes to Try This Weekend

Sundays are made for comfort, relaxation, and delicious food shared with loved ones.

One ingredient that truly elevates Sunday cooking is buttermilk — a versatile pantry staple that adds tang, moisture, and richness to a wide variety of dishes.

From fluffy pancakes to savory fritters and tender baked goods, buttermilk infuses recipes with a unique depth of flavor and a soft, tender texture that transforms everyday meals into memorable feasts.

Whether you’re looking to whip up a hearty breakfast, a satisfying lunch, or a comforting dessert, these 28+ Sunday buttermilk recipes offer inspiring ideas to bring warmth and flavor to your weekend table.

28+ Irresistible Sunday Buttermilk Recipes to Try This Weekend

Exploring these Sunday buttermilk recipes opens the door to a world of culinary possibilities, where a simple ingredient creates extraordinary results.

The subtle tang and moisture of buttermilk enhance both sweet and savory dishes, making each bite more flavorful and tender.

Incorporate these recipes into your Sunday routine to enjoy comforting meals that feel both nostalgic and fresh.

With so many options to choose from, your Sundays can become even more delicious, relaxed, and full of shared moments around the table.

Buttermilk Pancakes

Buttermilk pancakes are a classic Sunday morning favorite, offering a fluffy, tender texture with a slight tang from the buttermilk.

They’re easy to whip up and pair perfectly with syrup, fresh fruit, or a dollop of whipped cream. These pancakes create a comforting start to a relaxing weekend and are a great way to bring the family together around the breakfast table.

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 melted butter
• 1 teaspoon vanilla extract (optional)

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix; some lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with maple syrup, fresh berries, or your favorite toppings.

Buttermilk pancakes are a delightful way to make a Sunday morning special, offering a perfect balance of fluffiness and tang.

Their simple ingredients and quick preparation make them ideal for a leisurely brunch or breakfast, while their delicious flavor never fails to satisfy.

Whether shared with loved ones or enjoyed solo, these pancakes bring warmth and comfort to any Sunday.

Buttermilk Fried Chicken

Buttermilk fried chicken is a beloved comfort food that shines on lazy Sundays, thanks to its crispy, golden crust and juicy, flavorful meat.

The buttermilk marinade tenderizes the chicken, infusing it with moisture and a slight tang, while the seasoned coating delivers an irresistible crunch.

This dish is perfect for family gatherings or an indulgent weekend meal.

Ingredients

• 4 cups buttermilk
• 2 pounds chicken pieces (legs, thighs, or breasts)
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

1. Place the chicken pieces in a large bowl and cover with buttermilk. Refrigerate and marinate for at least 4 hours, preferably overnight.
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour, pressing to coat thoroughly.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Fry the chicken pieces in batches, avoiding overcrowding, for about 12-15 minutes or until golden brown and cooked through. Drain on paper towels.
6. Serve hot with your favorite sides such as coleslaw or mashed potatoes.

The magic of buttermilk fried chicken lies in its tender juiciness and perfectly crunchy exterior, making it a satisfying centerpiece for any Sunday meal.

Marinating in buttermilk not only enhances flavor but also ensures every bite is moist and flavorful.

This dish is a timeless classic that transforms a simple chicken dinner into an unforgettable feast.

Buttermilk Biscuits

Buttermilk biscuits are a staple in many Sunday kitchens, celebrated for their flaky layers and tender crumb.

The acidity of the buttermilk reacts with baking soda to give the biscuits their signature rise and flavor.

These biscuits are versatile—perfect for breakfast with butter and jam, or as a side to hearty soups and stews.

Ingredients

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

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Pour in the buttermilk and stir just until the dough comes together. Do not overmix.
5. Turn the dough onto a floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough over itself a few times to create layers, then pat it down again.
6. Use a biscuit cutter or glass to cut out rounds and place them on the baking sheet.
7. Bake for 12-15 minutes or until golden brown. Serve warm with butter or honey.

Buttermilk biscuits elevate any Sunday meal with their tender, flaky texture and subtle tang.

Their simple ingredients and quick assembly make them a satisfying baking project for a relaxing day.

Whether enjoyed fresh from the oven or paired with savory dishes, these biscuits bring a comforting, homemade touch to your Sunday table.

Buttermilk Waffles

Buttermilk waffles offer a crispy exterior with a light and airy inside, making them an indulgent choice for a leisurely Sunday breakfast or brunch.

The buttermilk’s tang enhances the waffle’s flavor while helping create a golden crust.

These waffles are easily customizable with toppings like fresh fruit, syrup, or whipped cream, perfect for treating yourself or guests.

Ingredients

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

1. Preheat your waffle iron according to manufacturer instructions.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs with buttermilk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry and gently mix until just combined; avoid overmixing.
5. Lightly grease the waffle iron and pour batter onto it, spreading evenly.
6. Cook waffles until golden brown and crisp, usually 4-5 minutes depending on your iron.
7. Serve immediately with toppings like maple syrup, fresh berries, or powdered sugar.

Buttermilk waffles are a delicious way to elevate your Sunday breakfast, combining a crisp outside with a tender crumb inside.

Their subtle tang and light texture make them a favorite for a comforting and satisfying meal. Easy to prepare and versatile in presentation, they bring a festive feel to any weekend morning.

Buttermilk Cornbread

Buttermilk cornbread is a moist, flavorful bread that pairs wonderfully with hearty Sunday meals such as chili, soups, or barbecue.

The tangy buttermilk adds depth and tenderness to the crumb, balancing the slight sweetness of the cornmeal.

This quick bread is an easy crowd-pleaser that brings warmth and rustic charm to the table.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter or vegetable oil

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, eggs, and melted butter.
4. Pour wet ingredients into dry and stir until just combined.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before slicing and serving.

Buttermilk cornbread is a classic that brings a comforting and slightly tangy flavor to Sunday dinners.

Its moist texture and golden crust make it a perfect accompaniment to savory dishes, adding a touch of southern charm.

Easy to make and endlessly adaptable, this cornbread is sure to become a regular at your weekend meals.

Buttermilk Ranch Dressing

Buttermilk ranch dressing is a creamy, tangy dressing perfect for drizzling over salads, dipping fresh veggies, or complementing fried chicken and sandwiches.

The buttermilk adds a refreshing zest and smooth texture that enhances the flavors of herbs and spices commonly found in ranch.

It’s a homemade alternative that elevates any casual Sunday meal with its rich yet light character.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice or white vinegar

1. In a bowl, whisk together mayonnaise and buttermilk until smooth.
2. Add parsley, dill, garlic powder, onion powder, salt, and pepper. Mix well.
3. Stir in lemon juice or vinegar for a slight tang.
4. Taste and adjust seasoning if needed.
5. Refrigerate for at least 30 minutes before serving to let flavors meld.
6. Use as a salad dressing, dip, or sauce.

Buttermilk ranch dressing brings a fresh, tangy, and herbaceous punch to any Sunday meal, making it a versatile staple in your kitchen.

Its creamy texture and balanced flavors complement a wide variety of dishes, from salads to snacks.

Whipping up this homemade dressing not only tastes better than store-bought but also allows you to tailor the flavors exactly to your liking.

Buttermilk Banana Bread

Buttermilk banana bread is a moist and flavorful twist on the classic quick bread, perfect for a cozy Sunday treat.

The buttermilk adds a subtle tang that balances the sweetness of ripe bananas, while keeping the crumb tender and soft.

This bread fills the kitchen with a warm, inviting aroma and makes an excellent snack or breakfast option.

Ingredients

• 2 to 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in mashed bananas and vanilla extract.
5. Add the dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Mix until just combined.
6. Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool before slicing.

Buttermilk banana bread transforms simple ingredients into a comforting, moist loaf that’s bursting with flavor and perfect for Sunday mornings or afternoon tea.

The addition of buttermilk enriches the texture and adds a gentle tang that complements the natural sweetness of bananas.

It’s a satisfying homemade treat that’s both nourishing and delicious.

Buttermilk Coleslaw

Buttermilk coleslaw offers a creamy, tangy alternative to traditional mayo-based slaws, making it a refreshing side dish for Sunday barbecues or picnic meals.

The buttermilk adds brightness and smoothness while helping balance the crunch of fresh cabbage and carrots.

This slaw is a crowd-pleaser that brings a lively flavor and texture to any casual meal.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large bowl, combine shredded cabbage and carrots.
2. In a smaller bowl, whisk together buttermilk, mayonnaise, vinegar, sugar, salt, and pepper until smooth.
3. Pour dressing over the cabbage mixture and toss to coat evenly.
4. Refrigerate for at least 1 hour before serving to let flavors meld.
5. Serve chilled as a side dish.

Buttermilk coleslaw is a crisp, flavorful complement that brightens up any Sunday spread.

Its creamy yet tangy dressing enhances the natural crunch of fresh vegetables, making it a perfect accompaniment to grilled meats, sandwiches, or fried dishes.

This easy-to-make slaw adds a fresh and lively touch to your weekend meals.

Buttermilk Mashed Potatoes

Buttermilk mashed potatoes bring a creamy, tangy twist to a beloved comfort food classic.

Using buttermilk instead of regular milk or cream adds a subtle acidity that enhances the flavor while keeping the potatoes smooth and luscious.

This side dish is an excellent addition to Sunday roasts or family dinners, delivering both richness and brightness.

Ingredients

• 3 pounds potatoes, peeled and cut into chunks
• 1 cup buttermilk
• 4 tablespoons unsalted butter
• Salt and pepper to taste

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain potatoes well and return them to the pot.
3. Add butter and mash the potatoes until smooth.
4. Gradually stir in buttermilk until desired creaminess is reached.
5. Season with salt and pepper to taste.
6. Serve warm.

Buttermilk mashed potatoes offer a delicious balance of creamy texture and subtle tang, elevating a classic comfort food into something special for your Sunday table.

The buttermilk adds complexity and richness without overwhelming the natural flavor of the potatoes.

This side dish pairs beautifully with roasted meats, vegetables, or gravies, making it a versatile and satisfying choice.

Buttermilk Ranch Chicken Bake

Buttermilk ranch chicken bake is a hearty and flavorful dish perfect for a laid-back Sunday dinner.

The chicken is marinated or coated with a tangy buttermilk ranch mixture that keeps the meat juicy and tender while adding a punch of herb-infused creaminess. Baked until golden and bubbling, this meal pairs well with roasted vegetables or a fresh salad for a balanced comfort feast.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1/2 cup ranch dressing
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix buttermilk, ranch dressing, garlic powder, parsley, salt, and pepper.
3. Place chicken breasts in a baking dish and pour the buttermilk ranch mixture over them, making sure they’re well coated.
4. Let marinate for at least 30 minutes, or up to 4 hours in the fridge.
5. Bake uncovered for 25-30 minutes, or until chicken is cooked through.
6. Optional: Sprinkle shredded cheddar cheese over chicken in the last 5 minutes of baking for a melty topping.
7. Serve hot with your favorite sides.

Buttermilk ranch chicken bake combines juicy, flavorful chicken with a creamy, herbaceous sauce that makes Sunday dinners effortless and delicious.

The tangy buttermilk ranch blend tenderizes the meat while infusing it with savory notes, creating a comforting meal that’s perfect for the whole family.

This dish is simple to prepare yet impressive on the plate.

Buttermilk Blueberry Muffins

Buttermilk blueberry muffins are soft, moist, and bursting with sweet blueberries, making them an ideal Sunday morning treat or snack.

The buttermilk adds a tender crumb and a subtle tang that balances the sweetness of the berries, creating muffins that are both flavorful and satisfying.

They’re easy to make and perfect for sharing.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, oil, egg, and vanilla extract.
4. Pour wet ingredients into dry and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups, filling about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool slightly before serving.

Buttermilk blueberry muffins are a perfect balance of moist texture and fruity sweetness, enhanced by the tang of buttermilk.

These muffins bring a comforting, homemade vibe to any Sunday morning, making them great for breakfast, brunch, or a snack.

Their ease of preparation and delightful taste make them a staple recipe for weekend baking.

Buttermilk Salad Dressing

Buttermilk salad dressing is a versatile, creamy dressing that adds a refreshing tang and smooth texture to any green salad.

The natural acidity of buttermilk brightens up fresh vegetables and herbs, making your salads taste vibrant and satisfying.

This homemade dressing is quick to prepare and can be customized with herbs and spices to suit your palate.

Ingredients

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon chopped fresh herbs (parsley, dill, or chives)
• Salt and pepper to taste

1. In a bowl, whisk together buttermilk, mayonnaise, lemon juice, and Dijon mustard until smooth.
2. Add minced garlic and fresh herbs.
3. Season with salt and pepper, adjusting to taste.
4. Chill for at least 30 minutes before serving to allow flavors to meld.
5. Toss with your favorite salad greens or use as a dip.

Buttermilk salad dressing offers a perfect blend of creaminess and tang, elevating simple salads to deliciously fresh meals.

Its homemade nature ensures full control over flavors, allowing you to tailor it to your taste. Whether drizzled over a garden salad or used as a dip for veggies, this dressing adds a bright, wholesome touch to your Sunday dishes.

Buttermilk Chocolate Cake

Buttermilk chocolate cake is a rich and moist dessert perfect for a special Sunday gathering or a cozy treat at home.

The buttermilk adds a subtle tang and tenderness to the cake crumb, balancing the deep chocolate flavor beautifully. This cake is simple to prepare yet delivers a decadent, bakery-quality result that impresses every time.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth.
4. Stir in boiling water (batter will be thin).
5. Pour batter evenly into prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Buttermilk chocolate cake is an indulgent and moist dessert that transforms simple ingredients into a luscious treat.

The acidity of the buttermilk tenderizes the crumb and enhances the chocolate’s depth, creating a rich yet balanced flavor.

It’s an excellent way to finish off a Sunday meal with a slice of homemade decadence.

Buttermilk Caesar Dressing

Buttermilk Caesar dressing offers a creamy, tangy alternative to traditional Caesar dressings, with a lighter texture and a fresh twist.

The buttermilk adds smoothness and a slight tang, balancing the sharpness of garlic and the saltiness of anchovies or Parmesan.

This dressing elevates any Caesar salad, making it perfect for a Sunday lunch or dinner.

Ingredients

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 2 anchovy fillets, minced (optional)
• Salt and pepper to taste

1. In a bowl, whisk together buttermilk, mayonnaise, Parmesan cheese, Dijon mustard, Worcestershire sauce, garlic, and anchovies until smooth.
2. Season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes before serving.
4. Toss with romaine lettuce, croutons, and extra Parmesan.

Buttermilk Caesar dressing is a refreshing take on a classic, bringing creamy tang and vibrant flavor to your salad.

Its light yet flavorful profile makes it ideal for a Sunday meal that feels both indulgent and fresh. Making this dressing at home ensures a perfect balance tailored to your taste, enhancing any Caesar salad with ease.

Buttermilk Coffee Cake

Buttermilk coffee cake is a tender, buttery cake with a delicious cinnamon-sugar streusel topping, perfect for a relaxing Sunday morning or afternoon coffee break.

The buttermilk adds moisture and a slight tang that complements the sweetness and spice of the topping, resulting in a comforting treat that pairs beautifully with a warm cup of coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

For the streusel topping:

• 1/2 cup brown sugar
• 1/2 cup chopped nuts (walnuts or pecans)
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat together buttermilk, butter, eggs, and vanilla extract until smooth.
4. Add wet ingredients to dry and stir until just combined.
5. Pour half the batter into the prepared pan.
6. In a small bowl, mix brown sugar, nuts, cinnamon, and melted butter for the streusel. Sprinkle half over the batter.
7. Pour remaining batter over streusel, then top with remaining streusel mixture.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving.

Buttermilk coffee cake is a delightful combination of moist cake and crunchy, spiced topping that makes Sunday mornings extra special.

The buttermilk lends a tender crumb and slight tang, perfectly balancing the sweetness of the streusel.

This cake is an inviting way to slow down and savor a comforting moment with family or friends.

Buttermilk Oatmeal Cookies

Buttermilk oatmeal cookies offer a soft and chewy texture with a subtle tang that makes these cookies stand out from the traditional kind.

The buttermilk enhances the flavor while tenderizing the dough, resulting in a cookie that’s perfectly balanced between hearty oats and a slight tangy richness.

These cookies make a great Sunday afternoon treat with a cup of tea or coffee.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1/2 cup raisins or chocolate chips (optional)

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together oats, flour, baking soda, baking powder, and salt.
3. In another bowl, cream butter with brown and granulated sugars until fluffy.
4. Beat in egg and vanilla extract, then mix in buttermilk.
5. Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in raisins or chocolate chips if using.
6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until edges are lightly golden.
8. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Buttermilk oatmeal cookies combine wholesome oats with a delicious tangy flavor, creating a comforting cookie that’s soft, chewy, and perfect for Sunday snacking.

The buttermilk’s subtle acidity adds depth to the flavor and helps create an inviting texture, making these cookies a delightful addition to your weekend baking repertoire.

Buttermilk Vegetable Fritters

Buttermilk vegetable fritters are crispy, flavorful bites that make a great appetizer or light Sunday meal.

The buttermilk adds moisture and a slight tang to the batter, which helps tenderize the vegetables while creating a golden, crunchy crust when fried.

These fritters are a delicious way to enjoy fresh veggies with a satisfying texture and rich flavor.

Ingredients

• 2 cups mixed grated vegetables (zucchini, carrots, corn, or potatoes)
• 1/2 cup all-purpose flour
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

1. Squeeze excess moisture from grated vegetables using a clean towel.
2. In a bowl, whisk together flour, baking powder, salt, and pepper.
3. In another bowl, beat egg with buttermilk.
4. Combine wet and dry ingredients, then fold in grated vegetables until coated.
5. Heat oil in a skillet over medium heat.
6. Drop spoonfuls of batter into hot oil and flatten slightly. Fry until golden brown, about 3-4 minutes per side.
7. Drain on paper towels and serve warm with dipping sauce.

Buttermilk vegetable fritters bring together crispiness and tangy flavor for a satisfying and nutritious snack or meal.

The buttermilk ensures a tender interior while enhancing the taste, making these fritters a flavorful way to enjoy vegetables any Sunday.

Their versatility and ease of preparation make them a perfect addition to your weekend cooking.

Buttermilk Cinnamon Rolls

Buttermilk cinnamon rolls are a soft, tender, and slightly tangy version of the classic breakfast pastry.

The buttermilk enriches the dough, making it fluffy and moist while balancing the sweetness of the cinnamon filling.

These rolls are ideal for a slow Sunday morning, filling your kitchen with a warm, inviting aroma.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm milk
• 1/2 cup buttermilk
• 1/3 cup sugar
• 1/3 cup unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs

For the filling:

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

1. Dissolve yeast in warm milk and let sit for 5 minutes.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, buttermilk, melted butter, and yeast mixture. Knead until smooth and elastic.
3. Let dough rise in a warm place until doubled, about 1-2 hours.
4. Roll dough out into a rectangle. Spread softened butter over dough, then sprinkle with brown sugar and cinnamon.
5. Roll up tightly and cut into 12 rolls.
6. Place rolls in a greased baking pan and let rise again until doubled, about 30-45 minutes.
7. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
8. Optionally, drizzle with icing or glaze before serving.

Buttermilk cinnamon rolls are an indulgent, tender treat that turns any Sunday morning into a special occasion. The buttermilk adds richness and a subtle tang that complements the sweet cinnamon filling perfectly. Freshly baked and warm, these rolls are a comforting way to start your day with love and flavor.

Buttermilk Potato Pancakes

Buttermilk potato pancakes are a crispy, flavorful breakfast or brunch option perfect for a relaxing Sunday.

The buttermilk adds a subtle tang and tenderizes the batter, creating pancakes that are crunchy on the outside yet soft and moist inside.

These pancakes pair wonderfully with sour cream, applesauce, or your favorite savory toppings.

Ingredients

• 3 cups grated potatoes (about 2 large potatoes)
• 1/4 cup grated onion
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

1. Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine grated potatoes and onion with flour, buttermilk, eggs, salt, and pepper. Mix well.
3. Heat vegetable oil in a skillet over medium heat.
4. Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
5. Fry for about 3-4 minutes per side or until golden brown and crispy.
6. Drain on paper towels and serve warm.

Buttermilk potato pancakes bring together crispiness and tangy flavor, making them a comforting and satisfying choice for Sunday mornings.

The buttermilk adds moisture and tenderness to the batter while enhancing the overall taste. Served with classic sides, they turn an ordinary breakfast into a delightful homemade feast.

Buttermilk Pancake Muffins

Buttermilk pancake muffins are a fun and portable twist on traditional pancakes, ideal for Sunday brunch or an on-the-go snack.

These muffins are fluffy, moist, and infused with the slight tang of buttermilk, offering all the comfort of pancakes in a convenient muffin form.

They can be enjoyed plain or with sweet add-ins like blueberries or chocolate chips.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Optional: 1/2 cup blueberries or chocolate chips

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
4. Pour wet ingredients into dry and gently mix until just combined. Fold in optional add-ins.
5. Divide batter evenly among muffin cups.
6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool slightly before serving.

Buttermilk pancake muffins provide all the deliciousness of pancakes in a convenient, easy-to-eat form.

Their tender crumb and subtle tang make them perfect for casual Sunday breakfasts or snacks throughout the day.

Plus, the option to add fruits or chocolate chips makes them versatile and kid-friendly treats.

Buttermilk Garlic Mashed Cauliflower

Buttermilk garlic mashed cauliflower is a creamy, flavorful low-carb alternative to traditional mashed potatoes, ideal for a light yet satisfying Sunday side dish.

The buttermilk adds richness and a gentle tang, while garlic enhances the savory profile.

This dish pairs well with roasted meats or grilled vegetables for a balanced meal.

Ingredients

• 1 large head cauliflower, cut into florets
• 1/2 cup buttermilk
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. Steam or boil cauliflower florets until very tender, about 10-12 minutes. Drain well.
2. In a food processor or blender, combine cooked cauliflower, buttermilk, garlic, and butter. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl and garnish with fresh parsley if desired. Serve warm.

Buttermilk garlic mashed cauliflower offers a creamy, tangy, and savory alternative to traditional mashed potatoes, perfect for a healthier Sunday meal.

The buttermilk enriches the texture and flavor, making this dish both comforting and light.

Its versatility makes it an excellent addition to any weekend dinner plate.

Buttermilk Corn Fritters

Buttermilk corn fritters are golden, crispy, and slightly tangy bites that make a delightful appetizer or side dish for Sunday meals.

The buttermilk adds moisture and a subtle tang that enhances the sweetness of the corn while helping to create a tender inside and crunchy outside.

These fritters are great served with a dipping sauce or alongside a fresh salad.

Ingredients

• 1 1/2 cups corn kernels (fresh, frozen, or canned)
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions (optional)
• Vegetable oil for frying

1. In a bowl, whisk together flour, baking powder, salt, and pepper.
2. In another bowl, beat egg with buttermilk.
3. Combine wet and dry ingredients, then fold in corn kernels and green onions if using.
4. Heat vegetable oil in a skillet over medium heat.
5. Drop spoonfuls of batter into the hot oil, flattening slightly. Fry until golden brown on both sides, about 3-4 minutes per side.
6. Drain on paper towels and serve warm with your favorite dipping sauce.

Buttermilk corn fritters are a flavorful and crispy way to enjoy the natural sweetness of corn, enhanced by the tang of buttermilk.

Their crunchy exterior and tender interior make them a satisfying treat for any Sunday gathering. Quick and easy to prepare, they add a homemade touch to your weekend meals.

Buttermilk Sweet Potato Biscuits

Buttermilk sweet potato biscuits combine the natural sweetness of sweet potatoes with the tender, flaky texture that buttermilk imparts to biscuits.

These biscuits are soft, moist, and subtly sweet, making them a delicious and unique addition to your Sunday breakfast or brunch.

They pair beautifully with butter, honey, or savory toppings.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup cooked and mashed sweet potatoes
• 3/4 cup buttermilk

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in mashed sweet potatoes.
5. Add buttermilk and mix until just combined.
6. Turn dough out onto a floured surface and gently pat into about 1-inch thickness.
7. Cut into rounds and place on baking sheet.
8. Bake for 12-15 minutes or until golden brown. Serve warm.

Buttermilk sweet potato biscuits offer a delicious twist on a traditional favorite, with the sweet potatoes adding moisture and natural sweetness.

The buttermilk ensures a tender crumb and flaky layers, making these biscuits a comforting and flavorful choice for Sunday mornings.

They bring warmth and a subtle sweetness to any meal.

Buttermilk Strawberry Smoothie

Buttermilk strawberry smoothie is a refreshing, creamy beverage perfect for a light and nutritious Sunday breakfast or snack.

The buttermilk adds a tangy richness that balances the natural sweetness of strawberries, creating a smoothie that’s both satisfying and revitalizing.

It’s an easy way to enjoy fresh fruit with a probiotic boost.

Ingredients

• 1 cup fresh or frozen strawberries
• 1 cup buttermilk
• 1/2 cup plain yogurt
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon vanilla extract (optional)
• Ice cubes (optional)

1. Combine strawberries, buttermilk, yogurt, honey, and vanilla extract in a blender.
2. Blend until smooth.
3. Add ice cubes if you prefer a colder, thicker smoothie and blend again.
4. Pour into glasses and serve immediately.

Buttermilk strawberry smoothie is a deliciously creamy and tangy drink that refreshes and nourishes on a relaxed Sunday.

The combination of fresh fruit and buttermilk provides a balanced flavor with a probiotic boost, perfect for starting the day or enjoying as a light snack.

Simple to make, it’s a wholesome choice that feels indulgent and healthy at the same time.

Buttermilk Chicken Tenders

Buttermilk chicken tenders are tender, juicy, and flavorful, making them a perfect Sunday comfort food.

The buttermilk marinade tenderizes the chicken, infusing it with moisture and a subtle tang that complements the crispy, seasoned coating.

These tenders are great for dipping and perfect for family meals or casual get-togethers.

Ingredients

• 1 1/2 pounds chicken tenders
• 2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

1. Place chicken tenders in a bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours, preferably overnight.
2. In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to coat well.
4. Heat vegetable oil in a deep skillet to 350°F (175°C).
5. Fry chicken tenders in batches for 5-7 minutes or until golden brown and cooked through. Drain on paper towels.
6. Serve hot with your favorite dipping sauces.

Buttermilk chicken tenders deliver the perfect combination of juicy tenderness and crispy coating, thanks to the flavorful buttermilk marinade.

They are easy to prepare and satisfy everyone’s craving for comfort food on a relaxing Sunday. Perfect for family dinners or casual entertaining, they bring warmth and great taste to the table.

Buttermilk Zucchini Bread

Buttermilk zucchini bread is a moist and tender quick bread that combines the mild sweetness of zucchini with the tangy richness of buttermilk.

This bread is an excellent way to use fresh zucchini and enjoy a wholesome treat that’s perfect for Sunday breakfasts or snacks.

Its subtle spices and moist texture make it a crowd-pleaser.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Stir in grated zucchini.
6. Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
7. Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
8. Cool before slicing.

Buttermilk zucchini bread offers a moist and flavorful way to enjoy fresh vegetables in a sweet, tender loaf.

The buttermilk enhances the texture and adds a gentle tang that balances the spices and zucchini perfectly.

It’s a wholesome and delicious treat that makes Sunday mornings or afternoon breaks extra special.

Buttermilk Dill Dip

Buttermilk dill dip is a creamy, tangy dip that’s bursting with fresh herb flavor, making it a perfect accompaniment for fresh vegetables, chips, or crackers on a casual Sunday gathering.

The buttermilk adds a light, refreshing tang that balances the earthiness of dill and other seasonings. This dip is quick to make and endlessly versatile.

Ingredients

• 1 cup buttermilk
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

1. In a bowl, whisk together buttermilk and sour cream until smooth.
2. Stir in chopped dill, lemon juice, garlic powder, salt, and pepper.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to develop.
4. Serve chilled with fresh vegetables, chips, or as a spread.

Buttermilk dill dip is a refreshing and flavorful addition to any Sunday snack or appetizer spread. Its creamy texture and bright herbaceous notes make it a crowd-pleaser that pairs well with a variety of dippers.

Easy to prepare and versatile, it brings a fresh, homemade touch to your weekend gatherings.

Buttermilk Pancakes

Buttermilk pancakes are a classic breakfast favorite, known for their light, fluffy texture and subtle tang.

The acidity in the buttermilk reacts with the baking soda to create an airy crumb, making each bite soft and tender.

Perfect for a leisurely Sunday morning, these pancakes are ideal topped with maple syrup, fresh fruit, or a pat of butter.

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 melted butter
• 1 teaspoon vanilla extract (optional)

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat eggs with buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry and stir gently until just combined; lumps are okay.
4. Heat a griddle or non-stick pan over medium heat and lightly grease it.
5. Pour about 1/4 cup batter for each pancake and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook the other side until golden brown, about 1-2 minutes more.
7. Serve warm with desired toppings.

Buttermilk pancakes elevate a simple breakfast to something special with their tender crumb and delightful tang.

Easy to make yet irresistibly delicious, they’re a perfect way to slow down and savor a Sunday morning.

Their versatility allows you to customize with fruits, nuts, or syrups to satisfy every palate.

Buttermilk Fried Okra

Buttermilk fried okra is a crunchy, flavorful southern favorite that’s crispy on the outside with a tender interior. Soaking the okra in buttermilk tenderizes it and helps the coating adhere perfectly, while adding a subtle tang that balances the natural sweetness of the vegetable. This dish is a perfect crunchy side for a Sunday dinner or picnic.

Ingredients

• 1 pound fresh okra, sliced into 1/2-inch pieces
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

1. Place sliced okra in a bowl and pour buttermilk over it. Let soak for 30 minutes.
2. In a separate bowl, combine cornmeal, flour, salt, and pepper.
3. Heat vegetable oil in a deep skillet to 350°F (175°C).
4. Drain okra, then dredge pieces in the cornmeal mixture, coating evenly.
5. Fry okra in batches until golden and crispy, about 3-4 minutes.
6. Drain on paper towels and serve immediately.

Buttermilk fried okra offers a deliciously crispy texture with a bright tang from the buttermilk soak, making it a standout side dish for Sunday meals.

The combination of crunchy coating and tender okra inside delivers satisfying bites that are perfect alongside classic southern dishes or enjoyed on their own.

Conclusion

Whether you prefer classic dishes like buttermilk pancakes or want to try something new like buttermilk vegetable fritters or savory chicken tenders, these Sunday buttermilk recipes are sure to satisfy. The magic of buttermilk lies in its ability to transform ordinary ingredients into extraordinary meals that bring family and friends together. So next time you plan your Sunday cooking, consider adding buttermilk to your shopping list and let these recipes inspire you to create dishes that nourish both body and soul.