Homemade Buttermilk Syrup is the best syrup in the history of pancake and waffle syrups! It’s buttery, delicious, and SO easy to make.
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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:
- 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. 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: