Homemade Buttermilk Syrup is the best syrup in the history of pancake and waffle syrups! It’s buttery, delicious, and SO easy to make.
Disclosure: This post for Homemade Buttermilk Syrup recipe includes affiliate links, this means I make a few cents if you buy the item by clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter. See the rest of Food Folks and Fun’s disclosure policy here
Homemade Buttermilk Syrup beyond good! I’m not sure 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 one hand, especially when the holidays roll around!
Try this syrup with my Gingerbread Waffles, the two together are out of this world!
COOK’S NOTE – Homemade BUTTERMILK SYRUP:
- This recipe doubles, triples, and quadruples nicely. Just make sure you use a large enough saucepan or pot because the liquid will bubble up to about twice it’s volume once the baking soda is added.
- Leftover Buttermilk Syrup should be kept in an airtight container in the refrigerator. I like storing mine in mason jars.
- The Buttermilk Syrup will keep for 2-3 weeks in the refrigerator.
- When you’re ready to serve this syrup, just reheat in the microwave or over the stovetop until warm. I then like to transfer the syrup to a little syrup dispenser.
- This is a fabulous hostess gift to give during the holidays!
Cook’s Tools: Buttermilk Syrup:
ONE YEAR AGO: Peppermint Bark Sugar Cookie Pie
TWO YEARS AGO: Gummy Bear Thumbprint Cookies
THREE YEARS AGO: Browned Butter M&M Pretzel Cookies
The Buttermilk Syrup bubbles up a lot during cooking, and once the baking soda is added!
Homemade Buttermilk Syrup is the best syrup in the history of pancake and waffle syrups! It’s buttery, delicious, and SO easy to make.
Disclosure: This post for Homemade Buttermilk Syrup recipe includes affiliate links, this means I make a few cents if you buy the item by clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter. See the rest of Food Folks and Fun’s disclosure policy here
- 8 Tablespoons butter cut into 8 pieces
- 3/4 cup granulated sugar
- 1/2 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. One 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 in the refrigerator.
Makes about 2 cups of syrup.
I recently updated this recipe and pictures. Here are the original pictures:
This buttermilk syrup would be delicious with pancakes, blueberries and banana. I sometimes find maple syrup is a little over powering, so this sounds like a deliciousalternative.
I love this idea! I have never heard of buttermilk syrup before. Such a cool idea to use buttermilk instead of cream. I bet the sourness adds a nice dimension.
It really does, you should give it a try!
Buttermilk syrup is new to me – and I’m desperate now to make some to try!
Oh I just want to make a big stack of pancakes and pour these all over them. That’s my plan for Sunday.
I suddenly want waffles or pancakes, this sounds so yummy. Would be great for weekend breakfast.
Exactly!
I tried the recipe ..can’t believe how good it tastes.
I know, right?!? SO addicting!