Homemade Buttermilk Syrup is the best in the history of pancake and waffle syrups! It’s buttery, delicious, and so easy to make.
It costs approximately $2.09 per serving to make this Buttermilk Syrup. The recipe makes four servings for about $0.13 for the entire recipe.
Homemade Buttermilk Syrup is beyond good! I’m still determining if I’ll ever go back to maple syrup again. It’s buttery, slightly creamy, and simply out of this world! I love whipping up a quick batch of this syrup to have on hand, especially when the holidays roll around!
I also recommend my Easy Strawberry Syrup. Both are delicious on top of these Buttermilk Pancakes that Melt in Your Mouth. Or try this syrup with my Gingerbread Waffles. The two together are out of this world!
This creamy, rich, and buttery Buttermilk Syrup feels like a special treat when you make it. My kids practically lick their plates clean after eating their waffles or pancakes because they can’t get enough.
I feel the same way and indulge in it every once in a while, especially around the holidays. However, because this Buttermilk Syrup recipe is made with basic ingredients, I make this throughout the year for Sunday brunch or a lazy Saturday morning.
Ingredients and Estimated Cost
Per Serving Cost: $0.13
Recipe Cost: $2.09
- 8 Tablespoons butter – $1.12
- ¾ cup granulated sugar – $0.12
- ½ cup buttermilk – $0.25
- 1 Tablespoon dark corn syrup – $0.09
- 1 teaspoon vanilla – $0.50
- 1 teaspoon baking soda – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. The pricing was last updated on November 2022.
How To Make Buttermilk Syrup
- First, add all the ingredients except for the vanilla and baking soda to the pan,
- Then, bring the mixture to a boil, whisk for three minutes and then remove the mixture from the heat.
- Next, stir in the vanilla and baking soda.
- Finally, transfer to a mason jar or syrup jar and serve warm or place in the fridge to store.
***For complete recipe instructions, see the recipe card below.
- This recipe doubles, triples, and quadruples nicely. Make sure you use a large enough saucepan or pot because the liquid will bubble up to about twice its volume once the baking soda is added.
SERVE: You can keep the syrup out for about two hours before it needs to be covered and refrigerated.
STORE: The buttermilk syrup will keep for about two weeks in an air-tight container in the refrigerator.
REHEAT: Place the syrup in a saucepan and heat over medium heat until heated through. OR Heat it in the microwave in 30-second intervals, stirring between intervals until heated through.
FREEZE: The syrup does not freeze and defrost well, so I do not recommend freezing it.
See my post on How to Make Buttermilk Substitute with Vinegar or Lemon Juice for detailed instructions on making your own Buttermilk and avoiding a trip to the store.
The ingredients include butter, sugar, dark corn syrup, vanilla, and baking soda.
I would not recommend substituting milk for buttermilk. Buttermilk is an acidic liquid, and milk is not. Therefore, when the buttermilk combines with the other ingredients, the magic that is Buttermilk Syrup is created. This magic will not occur when regular milk is used instead of Buttermilk.
More Breakfast Recipes
- Monkey Bread Muffins
- Homemade English Muffins
- Country White Gravy
- Old Fashioned Buttermilk Biscuits
- Air Fryer French Toast Sticks
- Easy Baked Breakfast Potatoes
- Banana Cinnamon Muffins
- Eggs Benedict
- Easy Broccoli Quiche
- Vanilla Dutch Baby Pancake
- Easy Coconut Syrup
- 8 Tablespoons butter cut into 8 pieces
- ¾ cup granulated sugar
- ½ cup buttermilk
- 1 Tablespoon dark corn syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- In a medium saucepan over medium heat, add the butter, sugar, buttermilk, and corn syrup.
- Stir occasionally while the mixture comes to a rapid boil. Once a boil is reached, whisk constantly for 3 minutes.
- Remove the mixture from the heat and add in the vanilla and baking soda and whisk constantly until incorporated (the mixture will bubble up a bit when the baking soda is added).
- Serve warm.
- Place leftover Buttermilk Syrup in a mason jar or syrup container in the refrigerator.