Homemade Buttermilk Syrup Recipe

Why You’ll Love This Recipe

Homemade Buttermilk Syrup is a rich, buttery, and sweet syrup with a creamy caramel-like flavor. It’s a perfect topping for pancakes, waffles, French toast, or even ice cream. Unlike maple syrup, this version offers a unique tang from the buttermilk that balances the sweetness, making every bite irresistible and comforting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

buttermilk
unsalted butter
granulated sugar
baking soda
vanilla extract

directions

In a large saucepan, combine the buttermilk, butter, and sugar over medium heat.

Stir constantly until the butter melts and the mixture begins to boil.

Once boiling, add the baking soda. The syrup will foam up quickly—keep stirring to prevent it from overflowing.

Continue to simmer for 5-7 minutes, allowing the syrup to thicken and develop a light caramel color.

Remove from heat and stir in the vanilla extract.

Let the syrup cool slightly before serving. It will thicken more as it cools.

Servings and timing

This recipe yields approximately 2 cups of syrup.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

Add a pinch of cinnamon or nutmeg for a spiced version.

Use brown sugar instead of granulated sugar for a deeper caramel flavor.

Stir in a splash of maple extract for a fusion of flavors.

Add a dash of salt to enhance the richness.

storage/reheating

Store leftover syrup in a sealed jar or container in the refrigerator for up to 1 week.
To reheat, warm gently in the microwave or on the stovetop over low heat, stirring occasionally.

FAQs

Can I use low-fat buttermilk?

Yes, but the syrup will be slightly less rich than when made with full-fat buttermilk.

Why does the syrup foam up?

The baking soda reacts with the buttermilk’s acidity, causing a bubbly, airy texture that helps thicken the syrup.

Can I freeze buttermilk syrup?

Yes, freeze in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

Is this syrup overly sweet?

It is sweet but balanced by the tang of buttermilk—less intense than traditional caramel.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can be used if necessary.

What should I serve this syrup with?

It’s perfect on pancakes, waffles, crepes, French toast, or even drizzled over vanilla ice cream.

How do I prevent it from boiling over?

Use a large saucepan and keep stirring once the baking soda is added to control the foaming.

Can I make this syrup ahead of time?

Absolutely—just refrigerate and reheat when ready to use.

Will the syrup continue to thicken as it cools?

Yes, it will thicken more once it’s off the heat and begins to cool.

Can I double the recipe?

Yes, just be sure to use a larger pot to accommodate the foaming.

Conclusion

Homemade Buttermilk Syrup is a decadent and easy way to elevate your breakfast or dessert. Its unique blend of creamy, tangy, and sweet flavors makes it a must-have addition to your kitchen. Try it once, and it might just replace your regular syrup forever.

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