Homemade Buttermilk Syrup
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Our families favorite homemade Buttermilk Syrup! This rich, buttery syrup is made with a few staple ingredients such as buttermilk, butter, sugar and it has a sweet vanilla finish. It’s irresistibly delicious!
Easy Delicious Homemade Pancake Syrup
I got this recipe from my sister and we’ve been making it for probably two decades so I’m not sure what has taken me so long to share it. But better late than never.
It’s incredibly easy to make and most everyone in our extended family prefers it to maple syrup.
Wondering how to use it? It’s a great maple syrup substitute over a variety of breakfast items. We love it over buttermilk pancakes, French toast, Belgian waffles, crepes, and it even makes a delicious bread pudding or cake topping.
You can have it ready in under 15 minutes! Plus it’s adaptable to other flavors.
It makes a delicious coconut syrup or almond syrup using coconut extract or almond extract in place of vanilla extract. Or you can add 1 tsp ground cinnamon along with the vanilla for cinnamon flavored syrup.
Make it this weekend paired with your favorite comforting breakfast. Just be warned once everyone tries it it may likely become a requested staple topping for nearly every breakfast!
Buttermilk Syrup Recipe Ingredients
You only need 5 ingredients to make buttermilk syrup!
- Granulated sugar: This is the base of the syrup making it nice and sweet and it also helps it have a great syrupy consistency.
- Butter: Butter makes it rich. Unsalted or salted butter will work.
- Buttermilk: You’ll love the flavor this ingredient add and the way it balances the sweetness, it also thins the syrup out making it the perfect topping for those tasty hot griddle breakfasts.
- Baking soda: This ingredient neutralizes the acidity of the buttermilk making it a bit less tangy and it also foams the syrup up. If you like it bubbly and foamy serve it right away, otherwise let it just rest a bit or whisk the bubbles out. You can even double up the baking soda if you want it more bubbly.
- Vanilla extract: Extract is a must to add the highlight of flavor it needs. We also love this syrup with coconut extract or almond extract in place of vanilla.
- Salt (optional): This is only needed if using unsalted butter.
How to Make Homemade Buttermilk Syrup
- 1. Add ingredients to saucepan: Add sugar, buttermilk, butter and salt to a large 3 quart saucepan. Stir and heat mixture over medium heat, bringing to a boil stirring frequently.
- 2. Simmer to deepen flavor and thicken: Once it boils reduce heat to low and let simmer 4 to 5 minutes, stirring occasionally.
- 3. Add baking soda and flavor: Remove from heat then whisk in baking soda and vanilla extract. Note that it will bubble up and foam high (which is why a large saucepan is essential).
- 4. Serve over breakfast of choice: Serve foamy or whisk for about 30 seconds to reduce bubbles. Serve warm over breakfast or dessert of choice (such as pancakes, French toast, crepes, waffles or bread pudding.)
Frequently Asked Questions
Can I Use a Buttermilk Substitute?
You can also use 1/2 cup milk mixed with 1/2 Tbsp lemon juice or vinegar in place of buttermilk.
Can Brown Sugar be Used?
If you would like more of a caramel flavored syrup you can use brown sugar in place of white sugar.
What About Using Less Sugar?
The consistency of the syrup would change a bit but you can reduce sugar down to 1/2 cup.
Storage and Shelf Life
- Once cooled slightly store the syrup in an airtight container.
- It will keep in the fridge for about 7 to 10 days.
- Or you can freeze it for up to 3 months.
How to Reheat
Syrup can be rewarmed in a saucepan over medium-low heat stirring frequently until warmed through. Or rewarm in a microwave safe container until warmed through, about 30 to 60 seconds.
More Delicious Syrup and Topping Recipes to Try
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Homemade Buttermilk Syrup
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, cut into 4 chunks
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract, or coconut extract, or almond extract
Instructions
- Add sugar, buttermilk, butter and salt to a large 3 quart saucepan. Stir and heat mixture over medium heat, bringing to a boil stirring frequently.
- Once it boils reduce heat to low and let simmer 4 to 5 minutes, stirring occasionally.
- Remove from heat then whisk in baking soda and vanilla extract. Note that it will bubble up and foam high (which is why a large saucepan is essential).
- Serve foamy or whisk for about 30 seconds if you'd like less bubbles. Serve warm over breakfast or dessert of choice (such as pancakes, French toast, crepes, waffles, or bread pudding).