8 Ways to Use Leftover Buttermilk (Besides Pancakes)

I’ll be honest: for the longest time, I used to grab a carton of buttermilk just to make pancakes, only to find myself staring at the leftovers a few days later, unsure of what to do with them.

But over time, I realized buttermilk isn’t a one-trick pony.

It’s a versatile ingredient that brings richness, moisture, and a subtle tang to all kinds of recipes.

Here are my favorite ways to use up that leftover buttermilk, complete with tips, tricks, and step-by-step guidance.

1. Buttermilk Biscuits – Tender, Fluffy, and Foolproof

If you’ve never made biscuits from scratch, buttermilk is the secret that makes them irresistibly light and tender.

I’ve found that the tangy acidity of buttermilk reacts perfectly with baking soda, creating biscuits that puff up beautifully in the oven with soft, flaky layers inside. They’re simple to make, yet they feel like a treat every time.

• Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup cold butter, 3/4 cup buttermilk
• Steps:
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  • In a large bowl, whisk the dry ingredients together. Add cold, cubed butter and use a pastry cutter (or your fingertips) to mix until the butter is in pea-sized pieces.
  • Pour in the buttermilk and gently mix until a rough dough forms. Be careful not to overwork it, as that can toughen the biscuits.
  • Turn the dough out onto a floured surface, gently knead it a few times, and pat it into a 1-inch-thick round. Cut biscuits using a cutter or glass and place them close together on the baking sheet.
  • Bake for 12–15 minutes until golden. Brush with melted butter while still warm for extra flavor.

I love serving these biscuits with soups, stews, or as a base for breakfast sandwiches. Trust me, you’ll be glad you have buttermilk around for this one.

2. Buttermilk Marinade for Juicy Chicken (or Turkey)

One of the best ways I’ve found to use buttermilk is as a marinade for chicken. Its natural acidity tenderizes the meat while infusing it with subtle flavor.

Whenever I plan to grill, roast, or fry chicken, I always reach for buttermilk. It makes a noticeable difference in juiciness and tenderness.

• Ingredients: 1 cup buttermilk, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 1/2 lbs chicken pieces
• Steps:
  • Mix buttermilk with seasonings in a large bowl or zip-top bag. Add the chicken and ensure it’s fully coated.
  • Seal the bag or cover the bowl and refrigerate for at least 4 hours (overnight is even better).
  • When ready, remove chicken from the marinade, letting excess drip off.
  • Cook the chicken: grill it, bake at 400°F (200°C) for 20–25 minutes, or pan-fry in a little oil.
  • Serve with a squeeze of lemon and fresh herbs.

I’ve used this method for everything from weeknight dinners to summer cookouts. It even works for turkey if you’re prepping for a holiday meal.

3. Homemade Buttermilk Ranch Dressing – Creamy, Tangy, and Fresh

Store-bought ranch dressing has nothing on homemade, especially when you use real buttermilk.

This dressing is a staple in my kitchen, perfect for salads, veggie platters, or even drizzled over roasted vegetables. The buttermilk gives it a fresh tang and a silky texture that can’t be beat.

• Ingredients: 1/2 cup buttermilk, 1/4 cup mayo, 1/4 cup sour cream, 1 minced garlic clove, 1 tbsp chopped dill, 1 tbsp chopped chives, 1 tsp lemon juice, salt, pepper
• Steps:
  • Whisk all ingredients in a bowl until smooth. Adjust salt, pepper, or lemon juice to taste.
  • Cover and refrigerate for at least 30 minutes to let the flavors meld.
  • Use as a dip, dressing, or sauce.

Whenever I make this, I store it in a mason jar in the fridge. It lasts about a week, though it usually disappears much faster.

4. Rich Chocolate Cake (or Cupcakes) with Buttermilk

Chocolate cake made with buttermilk has a unique depth of flavor. The buttermilk reacts with the baking soda to make the crumb tender, and its slight acidity balances the richness of the chocolate. I use this recipe for everything from casual cupcakes to birthday cakes.

• Ingredients: 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, 1 cup sugar, 1/2 cup oil, 2 eggs, 1 tsp vanilla
• Steps:
  • Preheat the oven to 350°F (175°C). Grease pans or line cupcake trays.
  • Whisk dry ingredients in one bowl and wet ingredients in another. Gradually mix the dry into the wet until smooth.
  • Pour batter into pans. Bake 25–30 minutes (cake) or 18–20 minutes (cupcakes).
  • Cool and frost as desired.

I often use a simple ganache or buttercream frosting. But even plain, this cake is a showstopper thanks to the buttermilk.

5. Golden Buttermilk Cornbread – Moist and Flavorful

@bonnie.stern Buttermilk Cornbread (recipe below) One thing that is so wonderful about cornbread is that it’s a quick and easy way to serve homemade bread. Serve it for brunch or lunch topped with fried or poached eggs, use it in stuffing for thanksgiving (or dressing that doesn’t go in the turkey), or for breadcrumbs in burgers or meatloaf, or toast leftovers for croutons to use in salads. If you don’t have buttermilk, make sour milk by putting 1 1/2 tbsp plain vinegar in a 2 cup measure and filling to the 1 1/2 cup line with milk. Let sit 10 minutes before using. See our cookbook Don’t Worry, Just Cook for variations. Or my book Friday Night Dinners for a cornbread stuffing recipe! Whisk together 1 cup cornmeal, 1 cup flour (all-purpose or gf), 1/4 cup sugar, 1 1/2 tsp baking powder, 3/4 tsp baking soda and 1/2 salt. In another bowl whisk 2 eggs with 1 1/2 cups buttermilk and 1/3 cup melted butter or oil. Stir in cornmeal mixture just until combined. Transfer batter to a 9 » square buttered or sprayed baking pan or muffin cups. Bake in a preheated 400F oven for 25 to 30 minutes in the 9 » pan or about 20 minutes for muffins or until top(s) are lightly browned and spring back when touched gently in the centre or an instant read meat thermometer registers between 185F to 195F when inserted into the middle. Cool on rack 10 minutes before removing from pan. Makes 8 to 12 servings #stuffing #dressing #cornbread #cornbreadstuffing #dontworryjustcook #motherdaughtercooking ♬ Mama Said – The Shirelles

There’s something so comforting about a warm slice of cornbread with a hint of tang. Buttermilk is the ingredient that takes cornbread from dry and crumbly to moist and flavorful.

I especially love it alongside chili or roasted veggies.

• Ingredients: 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, 1 egg, 1/4 cup melted butter
• Steps:
  • Preheat oven to 400°F (200°C). Grease a skillet or baking dish.
  • Mix dry ingredients in one bowl, wet in another. Combine until just mixed.
  • Pour into pan, smooth the top, and bake 20–25 minutes until golden.
  • Let cool slightly before slicing.

I sometimes add jalapeños, cheddar, or corn kernels to the batter for extra flair. It’s a simple recipe that never disappoints.

6. Buttermilk Mashed Potatoes – Creamy and Light

Mashed potatoes don’t have to be heavy. Buttermilk adds a light, creamy texture with a slight tang that keeps the dish from feeling too rich. It’s one of my favorite ways to make a classic side a little more exciting.

• Ingredients: 2 lbs potatoes, 1/2 cup buttermilk, 2 tbsp butter, salt, pepper
• Steps:
  • Boil peeled, cubed potatoes until tender. Drain well.
  • Warm the buttermilk gently (don’t boil).
  • Mash the potatoes with butter and stir in the warm buttermilk until smooth.
  • Season with salt and pepper to taste.

I often garnish with chopped herbs for color and freshness. Leftovers make amazing potato pancakes the next day!

7. Refreshing Buttermilk Smoothie – A Tangy Twist

If you’re looking for a unique twist on your morning smoothie, try using buttermilk instead of yogurt or milk. It adds a subtle tang and a creamy texture while boosting probiotics.

• Ingredients: 1 cup buttermilk, 1 banana, 1/2 cup frozen berries, 1 tbsp honey, 1/2 tsp vanilla
• Steps:
  • Combine all ingredients in a blender and blend until smooth.
  • Taste and adjust sweetness with extra honey if needed.
  • Serve chilled.

This smoothie is especially good on warm mornings when you want something refreshing but filling.

8. Homemade Buttermilk Bread – Soft and Flavorful

If you’ve ever wanted to try homemade bread, using buttermilk creates a soft loaf with a tender crumb and a subtle tang. It’s perfect for sandwiches, toast, or just slathered with butter.

• Ingredients: 3 cups bread flour, 1 tbsp sugar, 1 1/2 tsp salt, 2 tsp instant yeast, 1 cup warm buttermilk, 2 tbsp melted butter
• Steps:
  • Mix dry ingredients in a large bowl. Add warm buttermilk and melted butter.
  • Knead by hand or mixer until smooth and elastic, about 8–10 minutes.
  • Place in an oiled bowl, cover, and let rise until doubled, 1–2 hours.
  • Shape into a loaf, place in a greased pan, and rise again for 30–45 minutes.
  • Bake at 375°F (190°C) for 30–35 minutes. Cool before slicing.

A slice of this bread with a smear of butter or jam is my idea of simple perfection.

Final Words

At the end of the day, that leftover buttermilk sitting in your fridge is a golden opportunity to level up your cooking and baking. It’s not just a backup ingredient for pancakes—it’s a secret weapon that brings tenderness, flavor, and depth to so many dishes.

Whether you’re using it to whip up fluffy biscuits, creamy mashed potatoes, or a show-stopping chocolate cake, buttermilk adds that special something you just can’t replicate with anything else.

I hope these ideas inspire you to see buttermilk in a new light and get creative with how you use it. The next time you’re about to pour out those last few drops, pause and remember that there’s a whole world of delicious possibilities waiting for you.