24 Irresistible Buttermilk Powder Recipes for Every Occasion

Buttermilk powder is one of those pantry staples that can transform everyday recipes into something extraordinary.

Unlike liquid buttermilk, it has a long shelf life, is easy to store, and can be used in a variety of sweet and savory dishes.

From fluffy pancakes and tender muffins to golden fried chicken and creamy sauces, buttermilk powder adds a subtle tang, richness, and moisture to your favorite recipes.

Whether you’re a seasoned home cook or a beginner baker, incorporating buttermilk powder into your kitchen arsenal can elevate your meals in unexpected ways.

In this article, we’ve gathered 24 versatile buttermilk powder recipes that showcase its magic, ensuring you’ll never run out of delicious ideas.

24 Irresistible Buttermilk Powder Recipes for Every Occasion

Buttermilk powder is more than just a substitute—it’s an ingredient that can enrich the texture, flavor, and aroma of both baked goods and savory dishes.

From tender pancakes and muffins to crispy fried chicken, creamy sauces, and even desserts, the 24 recipes shared here demonstrate its versatility.

Adding buttermilk powder to your pantry not only expands your culinary options but also allows you to create dishes that are moist, flavorful, and slightly tangy without the need for liquid buttermilk.

Whether you’re cooking for your family or entertaining guests, these recipes are sure to inspire your next kitchen adventure.

Buttermilk Pancakes with a Twist

Fluffy, tender, and slightly tangy, these buttermilk pancakes are elevated with the richness of buttermilk powder.

Perfect for a cozy weekend breakfast, they are easy to prepare and can be served with maple syrup, fresh fruit, or a dollop of whipped cream.

Ingredients:

• 1 ½ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 3 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 large egg
• 1 ¼ cups water (or milk for richer pancakes)
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, buttermilk powder, baking powder, baking soda, salt, and sugar until evenly combined.
2. In another bowl, beat the egg and then stir in the water, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; small lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
6. Repeat with remaining batter, adding more butter or oil as needed.
7. Serve hot with maple syrup, fresh berries, or a sprinkle of powdered sugar.

These pancakes are soft, airy, and infused with a subtle tang from the buttermilk powder, making them an indulgent yet easy breakfast treat.

Buttermilk Powder Biscuits

Light, flaky, and buttery, these homemade biscuits use buttermilk powder to create the classic tangy flavor without needing liquid buttermilk on hand.

Perfect as a side for soups, stews, or breakfast sandwiches.

Ingredients:

• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons buttermilk powder
• ½ cup cold unsalted butter, cubed
• ¾ cup cold water (adjust as needed)

Instructions:

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, salt, sugar, and buttermilk powder.
3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
4. Slowly pour in the cold water, stirring gently until the dough just comes together. Avoid overmixing.
5. Turn the dough onto a lightly floured surface and gently knead 3–4 times. Pat into a 1-inch thick rectangle.
6. Using a biscuit cutter, cut out rounds and place them on the prepared baking sheet. Gather scraps and repeat until all dough is used.
7. Bake for 12–15 minutes or until golden brown.
8. Serve warm with butter, jam, or honey.

These biscuits are golden, tender, and flaky, with a subtle tanginess from the buttermilk powder that enhances any meal.

Buttermilk Powder Banana Bread

This moist and flavorful banana bread is enriched with buttermilk powder, which adds a light tang that balances the sweetness of ripe bananas.

It’s perfect for breakfast, snacks, or dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ¼ cup milk or water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, buttermilk powder, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the mashed bananas and vanilla extract, mixing until combined.
5. Gradually fold in the dry ingredients, alternating with milk or water, until just incorporated. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread is moist, tender, and lightly tangy thanks to the buttermilk powder, making it a comforting treat any time of day

Buttermilk Powder Fried Chicken

Crispy on the outside, juicy on the inside, this fried chicken gets an extra layer of flavor and tenderness from buttermilk powder.

It’s a simple yet indulgent dish perfect for lunch or dinner.

Ingredients:

• 2 lbs chicken pieces (legs, thighs, or breasts)
• 4 tablespoons buttermilk powder
• 1 cup water
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying

Instructions:

1. In a bowl, dissolve the buttermilk powder in water. Submerge the chicken pieces in the mixture and marinate for at least 1 hour (or overnight in the fridge for best results).
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
4. Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off, then dredge each piece in the seasoned flour until fully coated.
5. Fry the chicken in batches, avoiding overcrowding, for 12–15 minutes or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
6. Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce.

This fried chicken is golden, crunchy, and flavorful, with the buttermilk powder ensuring every bite stays tender and juicy.

Buttermilk Powder Mashed Potatoes

These creamy mashed potatoes gain a subtle tang and silky texture thanks to buttermilk powder.

They’re a comforting side dish perfect for any fall or winter meal.

Ingredients:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed
• 4 tablespoons buttermilk powder
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Optional: chopped chives or parsley for garnish

Instructions:

1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes. Drain well.
3. In a small bowl, mix buttermilk powder with warm milk until fully dissolved.
4. Mash the potatoes with a potato masher or hand mixer. Gradually add the milk-buttermilk mixture and butter, mashing until smooth and creamy.
5. Season with salt and pepper to taste. Garnish with chopped chives or parsley if desired.
6. Serve immediately while warm.

These mashed potatoes are luxuriously creamy with a subtle tang, making them a perfect accompaniment to roasted meats, stews, or holiday dinners.

Buttermilk Powder Cornbread

This golden, moist cornbread has a tender crumb and slight tang from buttermilk powder, making it the perfect complement to chili, soups, or barbecue dishes.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 3 tablespoons buttermilk powder
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 1 large egg
• ¼ cup melted butter or vegetable oil

Instructions:

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, buttermilk powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together water, egg, and melted butter or oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let cool slightly before slicing and serving.

This cornbread is tender, moist, and slightly tangy, making it a comforting side dish that pairs beautifully with savory fall dishes.

Buttermilk Powder Chocolate Cake

This rich and moist chocolate cake uses buttermilk powder to add a subtle tang and tenderness, balancing the deep chocolate flavor perfectly.

Ideal for birthdays, gatherings, or a cozy dessert at home.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 3 tablespoons buttermilk powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups sugar
• 2 large eggs
• 1 cup warm water
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch cake pan.
2. In a large bowl, whisk together flour, cocoa powder, buttermilk powder, baking soda, baking powder, salt, and sugar.
3. In another bowl, beat the eggs, then add warm water, vegetable oil, and vanilla extract.
4. Gradually stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting or serving.

This chocolate cake is moist, tender, and slightly tangy, making it a delightful treat that satisfies any chocolate craving.

Buttermilk Powder Scones with Honey Glaze

These scones are soft, tender, and subtly tangy thanks to buttermilk powder.

Finished with a sweet honey glaze, they make a perfect accompaniment to tea or breakfast.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1 teaspoon vanilla extract

Honey Glaze:

• ¼ cup honey
• 1 tablespoon warm water

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, buttermilk powder, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla extract until a soft dough forms. Do not overmix.
5. Turn the dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges.
6. Place wedges on the prepared baking sheet and bake for 15–18 minutes or until golden brown.
7. For the glaze, mix honey and warm water, then brush over warm scones.
8. Serve warm or at room temperature.

These scones are tender, slightly tangy, and perfectly complemented by a delicate honey glaze—ideal for breakfast or afternoon tea

Buttermilk Powder Blueberry Muffins

These muffins are soft, moist, and fluffy, with a hint of tang from buttermilk powder.

Packed with juicy blueberries, they are perfect for breakfast, brunch, or a sweet snack.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup milk or water
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, buttermilk powder, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk together melted butter, eggs, milk, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool slightly before serving.

These blueberry muffins are soft, fluffy, and lightly tangy, with bursts of juicy blueberries in every bite—perfect for a wholesome snack or breakfast treat.

Buttermilk Powder Cheddar Biscuits

These savory biscuits are tender, flaky, and infused with the tangy flavor of buttermilk powder, perfectly complemented by sharp cheddar cheese.

Ideal as a side for soups, stews, or breakfast sandwiches.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¾ cup cold water (adjust as needed)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, buttermilk powder, baking powder, baking soda, salt, and black pepper.
3. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar.
4. Gradually add cold water, mixing until the dough just comes together. Do not overmix.
5. Turn the dough onto a lightly floured surface, gently pat to 1-inch thickness, and cut into rounds using a biscuit cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12–15 minutes until golden brown.
7. Serve warm.

These cheddar biscuits are flaky, cheesy, and lightly tangy, making them a comforting addition to any meal.

Buttermilk Powder Ranch Dressing

A creamy, tangy ranch dressing made with buttermilk powder, perfect for salads, dipping vegetables, or drizzling over roasted dishes.

Easy to make and full of flavor.

Ingredients:

• 3 tablespoons buttermilk powder
• ½ cup water
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: a squeeze of lemon juice for extra tang

Instructions:

1. In a small bowl, whisk together buttermilk powder and water until fully dissolved.
2. Add mayonnaise and sour cream, mixing until smooth.
3. Stir in garlic powder, onion powder, dill, parsley, salt, and black pepper.
4. Taste and adjust seasoning; add lemon juice if desired.
5. Refrigerate for at least 30 minutes to let flavors meld.
6. Serve as a salad dressing, dip, or sauce.

This homemade ranch dressing is creamy, tangy, and flavorful, with the buttermilk powder providing that classic tang without the need for liquid buttermilk.

Buttermilk Powder Savory Pancakes with Herbs

Light, fluffy, and infused with fresh herbs, these savory pancakes use buttermilk powder for a subtle tang, making them perfect for breakfast, brunch, or as a side dish.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons buttermilk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 large egg
• ¾ cup water
• 2 tablespoons olive oil, plus more for cooking

Instructions:

1. In a bowl, whisk together flour, buttermilk powder, baking powder, baking soda, salt, and black pepper. Stir in chopped herbs.
2. In another bowl, beat the egg and mix with water and olive oil.
3. Gradually combine wet and dry ingredients until just mixed; small lumps are okay.
4. Heat a skillet over medium heat and lightly grease with oil.
5. Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on top, about 2–3 minutes, then flip and cook for another 1–2 minutes until golden.
6. Serve warm with sour cream, yogurt, or a drizzle of olive oil.

These herb-infused savory pancakes are tender, fluffy, and slightly tangy, offering a fresh and flavorful addition to any meal.

Buttermilk Powder Waffles

Crispy on the outside and soft on the inside, these waffles use buttermilk powder to add a subtle tang and extra fluffiness.

Perfect for a weekend brunch with syrup, berries, or whipped cream.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ¾ cups water or milk
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron and lightly grease it with oil or non-stick spray.
2. In a large bowl, whisk together flour, buttermilk powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix with water, melted butter, and vanilla extract.
4. Gradually stir the wet ingredients into the dry ingredients until just combined; small lumps are fine.
5. Pour batter into the preheated waffle iron and cook according to your waffle maker’s instructions until golden brown and crisp.
6. Serve immediately with syrup, fruit, or your favorite toppings.

These waffles are light, fluffy, and subtly tangy, making them a perfect treat for breakfast or brunch gatherings.

Buttermilk Powder Pizza Dough

This pizza dough is soft, chewy, and slightly tangy thanks to buttermilk powder. It’s perfect for homemade pizzas, calzones, or flatbreads.

Ingredients:

• 3 ½ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 ½ teaspoons salt
• 2 teaspoons sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit 5–10 minutes until foamy.
2. In a large bowl, whisk together flour, buttermilk powder, and salt.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a sticky dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a pizza crust. Add toppings as desired and bake in a preheated oven at 475°F (245°C) for 12–15 minutes or until crust is golden.

This pizza dough is tender, slightly tangy, and chewy—an excellent base for all your favorite toppings.

Buttermilk Powder Creamy Mashed Sweet Potatoes

A rich and creamy side dish that combines the natural sweetness of sweet potatoes with the tang of buttermilk powder.

Perfect for holiday dinners or everyday meals.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 3 tablespoons buttermilk powder
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Boil sweet potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain well.
2. In a small bowl, dissolve buttermilk powder in warm milk.
3. Mash the sweet potatoes with butter, then gradually add the milk-buttermilk mixture until smooth and creamy.
4. Stir in cinnamon, nutmeg, salt, and pepper. Adjust seasoning to taste.
5. Serve warm as a side dish.

These mashed sweet potatoes are creamy, flavorful, and slightly tangy, making them a comforting addition to any meal.

Buttermilk Powder Lemon Cake

A light, tender, and subtly tangy lemon cake made with buttermilk powder. Perfect for afternoon tea, birthdays, or a fresh dessert for any occasion.

Ingredients:

• 1 ¾ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• ¾ cup water
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. In a bowl, whisk together flour, buttermilk powder, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon zest and vanilla.
4. Gradually mix in dry ingredients, alternating with water, until just combined.
5. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

This lemon cake is moist, tender, and lightly tangy, with a bright citrus flavor that complements the subtle tang from the buttermilk powder.

Buttermilk Powder Pumpkin Muffins

Soft, moist, and flavorful pumpkin muffins with a subtle tang from buttermilk powder.

Perfect for fall breakfasts, brunch, or snacks.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup water or milk

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, buttermilk powder, baking powder, baking soda, salt, and spices.
3. In another bowl, combine brown sugar, oil, eggs, pumpkin puree, and water. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Divide batter evenly among muffin cups, filling about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool slightly before serving.

These pumpkin muffins are tender, moist, and lightly tangy, with warm fall spices that make them perfect for autumn mornings.

Buttermilk Powder Coffee Cake

A tender, crumbly coffee cake with a cinnamon-sugar streusel topping, made with buttermilk powder for extra moisture and tang.

Ideal for breakfast, brunch, or dessert.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• ¾ cup water or milk
• 1 teaspoon vanilla extract

Streusel Topping:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• ½ teaspoon cinnamon
• 3 tablespoons cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a bowl, whisk together flour, buttermilk powder, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy. Beat in eggs, then water and vanilla extract.
4. Gradually mix in dry ingredients until just combined. Pour batter into the prepared pan.
5. For the streusel, combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the batter.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Cool slightly before slicing and serving.

This coffee cake is moist, tender, and lightly tangy, with a sweet, crumbly topping that pairs perfectly with morning coffee or tea.

Buttermilk Powder Cinnamon Rolls

Soft, tender, and slightly tangy cinnamon rolls made with buttermilk powder for extra richness.

Perfect for breakfast, brunch, or a sweet treat with coffee.

Ingredients:

• 3 ½ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 2 ¼ teaspoons active dry yeast
• 1 cup warm water
• ¼ cup sugar
• ½ teaspoon salt
• ¼ cup unsalted butter, melted
• 1 large egg

Filling:

• ½ cup brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons unsalted butter, softened

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit 5–10 minutes until foamy.
2. In a large bowl, combine flour, buttermilk powder, sugar, and salt. Add melted butter, egg, and yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours or until doubled.
4. Roll dough into a 12×8-inch rectangle. Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
5. Roll the dough tightly from the long side and cut into 12 equal rolls. Place rolls in a greased 9×13-inch baking pan.
6. Cover and let rise another 30–40 minutes. Preheat oven to 350°F (175°C).
7. Bake for 20–25 minutes until golden brown. Cool slightly, then drizzle with glaze made by mixing powdered sugar, milk, and vanilla.

These cinnamon rolls are soft, fluffy, and subtly tangy from the buttermilk powder, with a sweet, melty glaze that makes them irresistible.

Buttermilk Powder Cheesy Corn Fritters

Golden, crispy on the outside, and tender inside, these corn fritters get a light tang from buttermilk powder.

Perfect as an appetizer, snack, or side dish.

Ingredients:

• 1 cup cornmeal
• ½ cup all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ cup shredded cheddar cheese
• 2 large eggs
• ½ cup water
• Vegetable oil for frying

Instructions:

1. In a large bowl, whisk together cornmeal, flour, buttermilk powder, baking powder, salt, and pepper.
2. Stir in corn kernels and shredded cheddar cheese.
3. In another bowl, beat eggs with water, then combine with the dry ingredients until a thick batter forms.
4. Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil and flatten slightly.
5. Fry for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
6. Serve warm with sour cream or your favorite dipping sauce.

These corn fritters are crispy, cheesy, and lightly tangy, making them a delicious snack or side that’s hard to resist.

Buttermilk Powder Cream Biscuits

These buttery, soft biscuits use buttermilk powder and cream for a tender, melt-in-your-mouth texture.

Perfect for breakfast, brunch, or pairing with soups and stews.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup heavy cream

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, buttermilk powder, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Gradually add cream, stirring until a soft dough forms. Do not overmix.
5. Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
6. Place biscuits on the prepared baking sheet and bake for 12–15 minutes until golden brown.
7. Serve warm with butter, jam, or honey.

These cream biscuits are tender, buttery, and lightly tangy from the buttermilk powder, making them a comforting and versatile treat.

Buttermilk Powder Apple Muffins

Moist, tender muffins bursting with apple flavor, subtly tangy from buttermilk powder.

Perfect for breakfast, brunch, or a cozy snack with tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup milk or water
• 2 cups peeled and diced apples
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, buttermilk powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine brown sugar, oil, eggs, milk, and vanilla extract. Mix until smooth.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the diced apples.
5. Divide the batter among muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool slightly before serving.

These apple muffins are soft, moist, and lightly tangy, with warm spice notes that make them a perfect fall treat.

Buttermilk Powder Garlic Herb Flatbread

Soft, tender, and slightly tangy flatbreads infused with garlic and fresh herbs. Ideal as a side for soups, salads, or for dipping in sauces.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or mixed herbs
• 2/3 cup warm water
• 2 tablespoons olive oil
• Optional: fresh parsley for garnish

Instructions:

1. In a large bowl, whisk together flour, buttermilk powder, baking powder, salt, garlic powder, and dried herbs.
2. Add warm water and olive oil, mixing until a soft dough forms.
3. Knead on a floured surface for 5–7 minutes until smooth. Cover and let rest 15–20 minutes.
4. Divide dough into 6–8 equal pieces and roll each into a thin oval or round shape.
5. Heat a skillet over medium heat and cook each flatbread 2–3 minutes per side until golden spots appear.
6. Serve warm, garnished with fresh parsley if desired.

These flatbreads are soft, flavorful, and slightly tangy from the buttermilk powder, perfect for scooping dips or accompanying meals.

Buttermilk Powder Chocolate Chip Cookies

Classic chocolate chip cookies with a soft, chewy texture and a subtle tang from buttermilk powder. A delightful treat for any occasion.

Ingredients:

• 2 ¼ cups all-purpose flour
• 3 tablespoons buttermilk powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, buttermilk powder, baking soda, and salt.
3. In a large bowl, cream butter with brown and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
4. Gradually mix in the dry ingredients until just combined. Fold in chocolate chips.
5. Drop tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
6. Bake 10–12 minutes, until edges are golden but centers remain soft. Cool slightly before removing from the sheet.

These cookies are soft, chewy, and lightly tangy, with gooey chocolate chips in every bite—an irresistible classic with a twist.