This buttermilk syrup is a rich, and creamy, buttery sweet syrup that is wonderful on pancakes, waffles, French toast, and more. It’s made with real buttermilk, and will make any breakfast better.
I love this buttermilk syrup, and I think you will too. It has so much flavor, with a tangy, sweet, and buttery flavor. It is perfect for all your breakfast favorites, like French toast, pancakes, or waffles.
It’s buttery flavor doesn’t detract, only adds, and compliments any of your favorite sweet breakfast options. I especially love it on top of our Brioche French Toast Casserole.
You’ll love this sweet homemade buttermilk syrup recipe so much, you should be prepared to never buy maple syrup again. It’s only 6 ingredients, a simple recipe, and ready in about 10 minutes, and is to die for.
This is a quick overview of the ingredients you’ll need for this Buttermilk Syrup recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- granulated sugar – mixed with the butter, this gives the syrup the perfect caramel flavor
- buttermilk – this adds a little tanginess to the syrup (substitution ideas below)
- unsalted butter – this gives the perfect buttery flavor. Use real butter, no substitutes.
- corn syrup – makes the syrup extra caramelly.
- baking soda – keeps it nice and light
- vanilla extract – adds a little flavor
Fresh dairy buttermilk is the best to use, but there are a couple things you can do if you don’t have buttermilk on hand. (I promise it’s worth buying for this recipe though).
- Buttermilk powder – Buttermilk powder can be purchased from the grocery store, and just like powdered milk can be stored in the pantry for a long time. Follow the directions on the container to reconstitute the powder into milk again.
- Milk + Acid – You can also mix milk with lemon juice or vinear and let it sit for a few minutes. For 1 cup buttermilk add 1 TBS of white vinegar, or 1 Tablespoon lemon juice to a liquid measuring cup and fill the rest of the way with milk, then let it sit for about 5-10 minutes to make your own sour milk.
How to make Buttermilk Syrup?
In a large sauce pan, add the sugar, buttermilk, butter, and corn syrup. Let it cook until the sugar and butter are melted, and the mixture can be stirred totally smooth. Bring the mixture to a boil, and then let it cook at a soft boil stirring constantly for 7 minutes.
Remove the pan and stir in the baking soda and vanilla extract. The mixture will foam and bubble up a lot because of the reaction of the baking soda, don’t be surprised by this. Once the mixture has stopped foaming, serve it over your favorite waffles, pancakes, french toast, etc.
Tips and Tricks:
- The mixture bubbles up a lot when you add the baking soda. Make sure to use a large saucepan. ** Baking soda is a base, and buttermilk is an acid. Mixing the two causes a chemical reaction that reduces the tangy flavor, and also foams up.
- You can add a little spice to give it another flavor. I like 1/2 teaspoon of cinnamon, or pumpkin pie spice.
- You can also add in additional extracts, by cutting the vanilla extract and adding 1/2 to 1 teaspoon of coconut, or almond extract.
- This syrup would also be delicious like caramel sauce on vanilla ice cream, brownies, cinnamon rolls, crepes, etc.
How to store leftover syrup?
Any leftover buttermilk syrup can be stored in a airtight container with a lid (a mason jar works great) in the refrigerator for up to 1 month (if it lasts that long.) Microwave whatever portion you want to use for about 30 seconds, then enjoy on top of your favorite breakfast options.
You can double the batch if you have a nice and large pot, so you’ll have enough to last all month long.
What to serve Buttermilk Syrup over?
- German Pancakes
- Buttermilk Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Pumpkin Chocolate Chip Pancakes
- Eggnog Pancakes
- Sour Cream Pancakes
- Butter Waffles
- Gingerbread Waffles
- Apple French Toast Casserole
- Pumpkin French Toast Casserole
- Brioche French Toast Casserole
- French Toast
- Cinnamon Rolls
- Vanilla Ice Cream
- Cinnamon Toast Crunch Ice Cream
I think you will love this syrup as much as I do. It’s the most amazing syrup, and will take your hot breakfast to the next level. Just don’t be surprised if you catch yourself wanting to eat it by the spoonful.
More Syrup Recipes:
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- 1 1/2 cups granulated sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- large saucepan
- wooden spoon
- In a large saucepan, stir together the sugar, buttermilk, butter, and corn syrup.
- Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Once boiling, set the timer for 7 minutes, stirring constantly.
- Remove from the heat, and stir in the baking soda, and vanilla extract. (The mixture will foam so make sure your pan is large)
This buttermilk syrup recipe was originally posted on January 23, 2012. Instructions and photos were updated December 20, 2022 for clarification.