Creamy and sweet – your pancakes will never be the same again! This homemade Buttermilk Syrup will quickly become a family favorite. You’ll want to pour this on everything!
Want even more ways to top those pancakes? Try this Coconut Syrup, this Cinnamon Syrup, or this Strawberry Syrup.
Nothing compliments a big stack of pancakes more than this Homemade Buttermilk Syrup.
This recipe is nothing new – different versions of it have been out there for years and years. This recipe has even already been here on the blog for many years now, but it has been mixed in with another recipe and since I make this so often, I knew it needed it’s own post.
And if you’ve never had homemade buttermilk syrup before, be prepared to fall in love. And to find excuses to put this on just about everything.
Ingredients
- Sugar – You’ll want to use granulated sugar.
- Buttermilk – Real buttermilk is best in this recipe. If you don’t have buttermilk on hand, you can make a buttermilk substitute, but I do prefer real buttermilk.
- Butter – You get a lot of the caramel flavor from the butter. And while I usually use unsalted butter in most recipes, salted butter is fantastic in this buttermilk syrup.
- Corn Syrup – So most buttermilk syrup recipes do not have corn syrup, but I love the texture and stability it adds. You can leave it out, if desired.
- Baking Soda – The baking soda creates a chemical reaction and brings lots of bubbles into the syrup. This helps to create the wonderful texture.
- Vanilla – Vanilla extract will add some great vanilla flavor.
How to Make Buttermilk Syrup
This recipe is super simple – it just takes a little bit of time and a little bit of stirring.
- Start by combining all of the ingredients except the vanilla in a large saucepan – sugar, buttermilk, butter, corn syrup and baking soda.
- Turn the heat on to medium-high and stir the ingredients together.
- Continue to cook, stirring very frequently, until the mixture comes to a boil.
- Once boiling, reduce the heat. You want the heat lower, but you still want it to be bubbling.
- Cook, stirring very frequently, until the mixture becomes thick and a rich, golden brown color.
- Remove from the heat and stir in the vanilla.
- Your syrup is ready to serve!
Tips for Making Homemade Buttermilk Syrup
- Make sure you use a large saucepan! You need one that is at least 3 quarts. It may seem like you don’t need one that big because of the volume of the ingredients, but the syrup will bubble up and expand and you will have a mess if you use a smaller saucepan.
- I’m normally a fan of making your own buttermilk if you don’t have any on hand, but I’d suggest using actual buttermilk for this recipe.
- Stir the syrup very frequently so that it doesn’t scorch on the bottom of your pan.
- The syrup will thicken up upon cooling, so if you need to, you can pop it into the microwave for a few seconds to heat it back up.
- Store the syrup in a covered container in the refrigerator. I like to store it in a canning jar. Just make sure to remove any metal lid before microwaving it.
- Some recipes have you taking this off the heat when the syrup is still very pale. You can definitely do this. But I like to cook it until it is more of a golden brown as you get more of the caramel notes this way.
What to serve Homemade Buttermilk Syrup on
Overnight French Toast Casserole
Creme Brulee French Toast
Ice Cream Soaked French Toast
Blueberry Banana French Toast Casserole
Banana Waffles
Maple Bacon Waffles
Puffed French Toast
Strawberry Pancakes
Best Waffle Recipe
Tools Used to Make this Homemade Buttermilk Syrup
You need a large saucepan – don’t use anything under 3 quarts!
I love my syrup jar for pouring at the table.
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Homemade Buttermilk Syrup
Ingredients
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter cut into cubes
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine.
- Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*.
- Remove the syrup from the heat and stir in the vanilla.
- Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.
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