This buttermilk syrup is wonderful with pancakes, waffles, and French toast, made with real buttermilk and lots of butter for a finger licking good taste.
I love this buttermilk syrup and believe you will too. It has so much flavor, a real buttery yum. It is perfect for all of your breakfast favorites like French toast, pancakes, or waffles.
What makes this buttermilk syrup so good:
baking soda – which adds an extra zing
Fresh dairy buttermilk is the best to use but there are a couple of things you can do if you don’t have buttermilk on hand. One is purchased powder buttermilk, it is just like powder milk, and will store in your pantry for a long time. Just follow the directions on the container to reconstitute. Another substitute for buttermilk is adding lemon juice or vinegar in milk and let set for about 5 minutes. For 1 cup of buttermilk add 1 Tablespoon of white vinegar to 1 cup of milk. It is the same in using lemon juice, 1 Tablespoon of lemon juice to 1 cup of milk. As a disclaimer I have never tried the vinegar or lemon juice substitute in this recipe, but I have used the powder buttermilk and it works wonderfully.
How do I make buttermilk syrup:
This buttermilk syrup recipe is not complicated, if fact it really is only a couple of steps.
In a large saucepan, add all the ingredients except the vanilla. Melt the sugar into the butter and buttermilk, stirring often, and bring the mixture to a boil. Continue with a soft boil, stirring constantly for 7 minutes. Because of the baking soda the syrup will bubble up a lot, for this purpose you definitely want to use a large saucepan.
At the end of the 7 minutes, remove the pan from the stovetop and stir in the vanilla. There will be a reaction caused by the interaction of the vanilla with the baking soda, and the buttermilk syrup will foam up – a lot. Don’t be surprised. You could even consider it a cool science experiment with your little ones.
Let the syrup stop foaming and serve with your favorite waffles or our golden butter waffles.
Store any leftover buttermilk syrup in the refrigerator for up to 1 month, if it lasts that long with your family.
I think you will love this syrup as much as I do, just don’t be surprised if you catch yourself wanting to drink it straight from the pitcher.
- 1 1/2 cups white sugar
- 3/4 cup buttermilk*
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- In a large saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda
- Cook over medium heat, stirring frequently and bring to a boil.
- Cook for 7 minutes, stirring constantly
- Remove from the heat, and stir in the vanilla
Buttermilk syrup recipe was originally posted on January 23, 2012. Instructions and photos were updated January 2021 for clarification.