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Homemade Buttermilk Syrup Recipe

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Homemade Buttermilk Syrup is a rich, buttery breakfast topping with a smooth texture and sweet caramel-like flavor. Ready in minutes, it is delicious served warm over pancakes, waffles, French toast, crepes, and desserts.

Ingredients

  • Unsalted butter
  • Granulated sugar
  • Buttermilk
  • Light corn syrup, optional
  • Baking soda
  • Vanilla extract
  • Pinch of salt, optional

Instructions

  1. Place the butter, granulated sugar, buttermilk, and optional corn syrup in a medium or large saucepan.
  2. Heat over medium heat, stirring frequently, until the butter melts and the sugar begins to dissolve.
  3. Bring the mixture to a gentle boil and cook for 3 to 5 minutes, stirring regularly.
  4. Remove the saucepan from the heat before adding the baking soda. Make sure the saucepan has plenty of extra room because the syrup will foam significantly.
  5. Carefully whisk in the baking soda. Allow the syrup to bubble and expand.
  6. Stir in the vanilla extract and an optional pinch of salt.
  7. Let the syrup rest for a few minutes until the foam gradually settles and the sauce becomes smooth.
  8. Serve warm over pancakes, waffles, French toast, crepes, biscuits, or other breakfast favorites.

Notes

  • Use a saucepan much larger than the volume of the ingredients because the baking soda reacts with the buttermilk and causes significant foaming.
  • Replace some or all of the granulated sugar with brown sugar for a deeper caramel and molasses flavor.
  • Add extra vanilla extract or vanilla bean paste for a stronger vanilla flavor.
  • A pinch of cinnamon, nutmeg, or pumpkin pie spice can be added for a warm spiced variation.
  • For a salted-caramel-style variation, use salted butter and finish with a small amount of flaky sea salt.
  • The light corn syrup can be omitted, although including it can contribute to a smooth consistency.
  • Store cooled syrup in an airtight container or glass jar in the refrigerator for up to 1 to 2 weeks.
  • The syrup naturally thickens when refrigerated. Reheat gently in a saucepan over low heat or microwave individual portions in short intervals.
  • If the reheated syrup remains too thick, stir in a small splash of buttermilk until the desired consistency is reached.
  • Avoid overheating the syrup during reheating to help maintain its smooth, creamy consistency.

Nutrition

Find it online: https://thefamilycooking.com/homemade-buttermilk-syrup-recipe/