Buttermilk Syrup is a delicious treat that makes an everyday breakfast instantly fancy and it’s doable in just a few minutes. A buttery, almost caramel-like flavor with the right amount of tang, this will surely become a regular in your waffle and pancake line up.
I first tried Buttermilk Syrup at a lovely “friendship brunch” that a friend put together for a group of women. This group will openly discuss every subject when we gather. But on this morning, Buttermilk Syrup was our new bestie and we were obsessed with the newcomer, crowning it the star of the menu. It’s so easy to make that my friend was whipping it up as homemade waffles hit the plates! I knew I needed to add this to my weekend breakfast repertoire.
What’s in Buttermilk Syrup?
Butter- There’s a generous amount of butter in the syrup so use a brand you love. The syrup is butter-flavor forward, so no additional butter is needed.
Sugar- Just enough sweetness for the syrup, you can add a little less than suggested but since this is an occasional and special treat, enjoy this flavor.
Vanilla- Paired with the butter and buttermilk, the vanilla flavor is subtle and warm.
Buttermilk- I recommend using real buttermilk if you can because it’s a little thicker than homemade. But if you need to improvise, see the hack for your own buttermilk in the recipe notes.
Baking Soda- Baking soda is the binding ingredient that helps incorporate all the flavors into one smooth treat. Since the mixture will rise and foam when the soda is added, use a deep enough pot so the mixture doesn’t spill over.
How do you make Buttermilk Syrup?
In a saucepan with at least 5-inch sides, melt 8 ounces of salted butter.
Add sugar, vanilla, and buttermilk.
Stir over low heat until the sugar has melted and all ingredients are incorporated.
Stir in a small amount of baking soda. The mixture will foam and rise as much as 3 to 4 inches. Continue stirring until the syrup calms and becomes smooth. It will be nicely thick and can be kept warm on low heat until ready to serve.
This simple buttermilk syrup recipe is such an easy addition to any breakfast that features waffles or pancakes. You’re sure to be hooked after you try it and I promise it will become a regular request so even better that it’s so easy. Pair the syrup with all your favorite fruits and if you haven’t tried sour cream on waffles before, you MUST give it a try. The tang from the sour cream perfectly offsets sweetness from any syrup or jam toppings and is lovely with the fruit.
If you’re looking for a great waffle recipe to go with the buttermilk syrup, try these Waffles of Insane Greatness on my site. And my family’s absolutely favorite pancakes are these delicious Banana Oatmeal Pancakes from my friend Marissa who’s the owner/writer of Pinch and Swirl. I hope you enjoy this recipe as much as I did and I especially hope you can put it together for your own family breakfast, or weekend waffle and pancake condiment. But I especially hope you create your own friendship brunch to serve to favorite men or women in your life, no matter the relation, even no relation at all. 🙂
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5 from 3 votes
Buttermilk Syrup
Buttermilk Syrup is quick and easy and so delicious. Whip it up in the time it takes for the waffles to bake. A definite "treat" syrup, delicious with any breakfast bread from French Toast to your favorite waffles. So tasty paired with strawberries or blueberries. Stores and reheats well, too!
Course Breakfast or brunch
Cuisine American
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 8 people
Calories 209
Author Sally Humeniuk
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
In a medium sauce pan, melt one stick of butter over medium low heat, until fully melted. (Your sauce pan should be deep enough for syrup to rise up about 5 inches during cooking.)
Add the granulated sugar and whisk together until sugar is dissolved. Add the buttermilk, and heat until the mixture starts to bubble around the edges of the mixture.
Turn the heat to low and add the vanilla. Add the baking soda, whisking as you do. The mixture will foam and rise up before settling back down.
If not serving immediately, you can leave it on the stove at low heat until ready to serve. Pour into bowl with pour spout or serve with a small ladle to pour over breakfast goodies.
Serve with sour cream (don't knock this till you try it!) and fruit.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or slowly in the microwave. Don't allow to boil, just heat until steaming.
Equipment
1 medium sauce pan
Notes
- Make sure you use a larger size saucepan than you think you need. The mixture will foam and rise when the baking soda is added.
- Stores great in the fridge for up to 5 days.
- You can make your own faux buttermilk. To a 1/2 cup liquid measure, add a teaspoon white vinegar or lemon juice, then fill the rest of the space with milk (whole milk is best). Wait about 5 minutes before adding to the recipe.
Nutrition Facts
Buttermilk Syrup
Amount Per Serving (4 tablespoons)
Calories 209Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 244mg11%
Potassium 25mg1%
Carbohydrates 26g9%
Sugar 26g29%
Protein 1g2%
Vitamin A 379IU8%
Calcium 21mg2%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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