Buttermilk Syrup

Why You’ll Love This Recipe

Buttermilk Syrup is quick and easy to make, yet delivers incredible flavor. Unlike traditional maple syrup, it has a creamy, buttery taste with a hint of tanginess from the buttermilk. It’s smooth, pourable, and thickens as it cools, making it perfect for drizzling over breakfast favorites or using as a dessert sauce.

Ingredients

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

• Buttermilk
• Granulated sugar
• Unsalted butter
• Baking soda
• Vanilla extract

Directions

1. In a large saucepan (use one larger than you think you need due to bubbling), combine buttermilk, sugar, and butter over medium heat.
2. Stir constantly until the butter melts and the mixture begins to boil.
3. Once boiling, add the baking soda. The mixture will bubble up—stir carefully.
4. Reduce heat to low and simmer for 5–7 minutes, stirring frequently until slightly thickened and golden.
5. Remove from heat and stir in the vanilla extract.
6. Let the syrup cool slightly before serving. It will thicken more as it cools.

Servings and timing

This recipe yields about 1½ to 2 cups of syrup and takes roughly 10–15 minutes total from start to finish.

Variations

• Add a pinch of cinnamon or nutmeg for warm spice flavor.
• Use brown sugar for a deeper, more caramel-like taste.
• Stir in maple or almond extract instead of vanilla for a twist.
• Add a dash of sea salt for a salted caramel vibe.
• Mix in a tablespoon of corn syrup for extra thickness and shine.

Storage/Reheating

Store cooled syrup in a sealed jar or container in the refrigerator for up to 1 week. Reheat gently in a saucepan or microwave before serving. Stir well after reheating to restore consistency.

FAQs

What does buttermilk syrup taste like?

It tastes like a cross between caramel and buttery vanilla syrup, with a hint of tang from the buttermilk.

Why does the syrup bubble so much?

The baking soda reacts with the acid in buttermilk, causing the bubbling. Use a large pot to avoid overflow.

Can I make this syrup ahead of time?

Yes, it stores well in the fridge and can be reheated as needed.

Can I use low-fat buttermilk?

Yes, but full-fat buttermilk gives the syrup a richer texture and flavor.

Is this syrup good on more than just pancakes?

Definitely. Try it on waffles, French toast, crepes, oatmeal, ice cream, or even drizzled over cakes.

How do I thicken the syrup more?

Simmer a few minutes longer, or reduce slightly over low heat until desired thickness is reached.

Can I freeze buttermilk syrup?

It’s best enjoyed fresh or refrigerated. Freezing may affect the texture due to the dairy content.

Can I substitute buttermilk?

You can use a homemade buttermilk substitute (milk + vinegar or lemon juice), but the flavor and consistency may vary slightly.

Why is there baking soda in the syrup?

It reacts with the acid in the buttermilk to create bubbles and a creamy texture, giving the syrup its signature frothy look and smooth feel.

Can I double the recipe?

Yes, but use a much larger saucepan to prevent bubbling over during cooking.

Conclusion

Buttermilk Syrup is a fast, delicious way to elevate any breakfast or dessert with its smooth texture and rich, caramel-like flavor. With just a few ingredients and a quick cook time, it’s a homemade staple that’s sure to become a favorite topping for the whole family.

Buttermilk Syrup

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Buttermilk Syrup is a creamy, buttery, caramel-like syrup with a hint of tanginess from buttermilk. Perfect for pancakes, waffles, French toast, or desserts, it’s quick to make and irresistibly delicious.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1½ to 2 cups
• Category: Condiment, Sauce
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup buttermilk
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

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Instructions

1. In a large saucepan, combine buttermilk, sugar, and butter over medium heat.
2. Stir constantly until the butter melts and the mixture begins to boil.
3. Carefully add the baking soda—the mixture will bubble vigorously. Stir gently.
4. Reduce heat to low and simmer for 5–7 minutes, stirring frequently, until slightly thickened and golden.
5. Remove from heat and stir in the vanilla extract.
6. Let cool slightly before serving. The syrup will thicken more as it cools.

Notes

• Add a pinch of cinnamon or nutmeg for warm spice.
• Use brown sugar instead of white for a richer, caramel flavor.
• Stir in maple or almond extract for variation.
• Add a dash of salt for a salted caramel twist.
• Include corn syrup for added thickness and shine.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 130
• Sugar: 15g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 20mg