Buttermilk Syrup

Buttermilk Syrup Recipe – Bursting with creamy richness and a hint of tangy sweetness, this irresistible syrup is the perfect companion to elevate your breakfast or brunch game. Drizzle it over fluffy pancakes, golden waffles, or warm French toast for a decadent treat that will have everyone asking for seconds.

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The Best Buttermilk Syrup

Stop what you are doing and whip up a batch of this Buttermilk Syrup. It is liquid gold! We love to pour this over a stack of warm, fluffy pancakes or crispy Belgian waffles for breakfast. When cooked, the syrup develops a slight caramel flavor, enveloping your breakfast treats in a velvety blanket of goodness. Whether enjoyed as a decadent topping for breakfast classics or as a delightful addition to desserts like ice cream or pound cake, homemade buttermilk syrup is sure to elevate any dish to new levels of deliciousness.

jar of syrup on a table

How to Make Buttermilk Syrup

This syrup is effortless to make with pantry staples. In a large saucepan, melt unsalted butter. Add buttermilk, granulated sugar, and brown sugar to the pan and stir. Bring the mixture to a boil over medium heat. Remove from the heat and whisk in baking soda and vanilla extract. It will foam up and double in size. The bubbles will go away as it cools. Transfer the syrup to a mason jar and store in the fridge.

Helpful Tips & Frequently Asked Questions

  • What is a buttermilk substitute? To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Make sure to use a very large pot to make the syrup. When you add the baking soda to the hot sugar mixture, it will bubble up and at least double in size. You don’t want that all over your stove!
  • Variations/Additions:
    • orange extract
    • coconut extract
    • rum extract
    • cinnamon
    • nutmeg
    • pumpkin spice
    • kosher salt to taste
  • Store the syrup in an airtight container in the refrigerator for up to a month.
    • Reheat in the microwave.
stack of pancakes on a plate

How to Serve Butter Syrup

This syrup is one of our all-time favorite recipes! I always have a jar in the fridge! One bite, and you’ll never use plain maple syrup again!

  • Drizzle the warm syrup generously over a stack of fluffy pancakes, Belgian waffles, or French toast, allowing the syrup to seep into every nook and cranny for maximum flavor.
  • For an extra touch of indulgence, top with a pat of butter or a sprinkle of powdered sugar before serving.
  • It is equally delicious poured over a slice of pound cake, cinnamon rolls, or big bowl of ice cream.

With its creamy texture and irresistible flavor, this syrup is sure to become a family favorite. Looking for more breakfast recipes? Here are some popular recipes from the website:

pouring syrup over a stack of pancakes on a plate with text overlay

Buttermilk Syrup

Yield: 4 cups
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Buttermilk Syrup Recipe – Bursting with creamy richness and a hint of tangy sweetness, this irresistible syrup is the perfect companion to elevate your breakfast or brunch game. Drizzle it over fluffy pancakes, golden waffles, or warm French toast for a decadent treat that will have everyone asking for seconds.

Ingredients:

Instructions:

  • In a large saucepan, melt butter. Add buttermilk and sugars. Bring to a boil over medium heat.
  • Remove from heat and whisk in baking soda and vanilla extract. It will bubble up and double in size. The bubbles will go away as it cools.
  • Store in the refrigerator. It will keep for about a month.

Notes:

  • What is a buttermilk substitute? To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Make sure to use a very large pot to make the syrup. When you add the baking soda to the hot sugar mixture, it will bubble up and at least double in size. You don’t want that all over your stove!
  • Variations/Additions:
    • orange extract
    • coconut extract
    • rum extract
    • cinnamon
    • nutmeg
    • pumpkin spice
    • kosher salt to taste
  • Store the syrup in an airtight container in the refrigerator for up to a month.
    • Reheat in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
jar of syrup on a table with text overlay
stack of pancakes on a plate with text overlay

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Comments

  1. I made this for Sunday Brunch. I wasn't sure about the syrup when I read the recipe, but I made it yesterday. SO glad I did – it was awesome. This is definitely a keeper recipe.

  2. Made this tonight for dinner and it was sooo delicious! I am absolutely in love with your blog. I have gotten a few recipes off of here, that we are defintely going to try!!!

  3. Made these for breakfast breakfast on Saturday and my husband and son loved them! Syrup was better than bottled! Thanks 🙂

  4. I've made this syrup, delicious! Try adding 1 teaspoon of coconut extract, yummy.
    Now the fun sausage rolls look perfect. My grandkids are comming to visit, they will love this recipe.
    Thanks.

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