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Creamy and rich, with brown sugar, buttermilk, and butter, this Buttermilk Syrup reminds me of caramel sauce while still being refreshingly light. And, it’s pure breakfast heaven when poured over a stack of hot pancakes.
As you know, I’m a breakfast all day long kind of person. I’ve played with this recipe for buttermilk syrup over the years and am positively thrilled with where it’s finally landed. This one makes a regular appearance at our house beside fluffy stacks of buttermilk pancakes (and pretty much every other sweet breakfast I make).
Buttermilk Syrup
I have a weakness for great homemade syrups and sauces, but the first time I’d ever tasted a buttermilk syrup was almost 10 years ago back when we were living in Phoenix. My cousin Hannah was visiting, and we’d taken advantage of the chance to go try a new brunch place.
I’d never tasted a buttermilk syrup before that day. But, as soon as we got home, we agreed we needed to figure out the recipe. Now, this recipe makes frequent appearances on our table – pretty much any time I have buttermilk in the fridge.
This syrup is sweet, rich, and slightly creamy. It reminds me of my vanilla bean caramel sauce, while staying light enough for breakfast fare. I tell you that it is plate-licking good, because I’ve seen my kids do it.
Ingredients and Substitutions
Buttermilk – Buttermilk provides a rich and tangy element that I adore in this syrup.
Brown Sugar – I include light brown sugar in this recipe to sweeten the syrup for those wonderful molasses flavors.
Butter – Unless otherwise specified, I always use salted butter in my recipes.
Vanilla – Vanilla adds so much warmth to the syrup. You won’t taste “vanilla” but you’ll definitely taste the difference.
Baking soda – I add just enough baking soda to balance the acids in the buttermilk.
Notes on Equipment
- Medium Saucepan
- Whisk
- Measuring cups.
- Measuring spoons. I’ve built up quite a drawer of various measuring cups and spoons over the past 15 years, and I reach for these more frequently than any others. The rectangular design actually fits inside my spice jars.
We absolutely love this syrup. When you have a large family, it’s tough to have everyone that is happy with the same thing. This was a winner for everyone. AND super easy to make. Thanks.
How to Make Buttermilk Syrup
Creating the Base – To start, you’ll set a medium-sized saucepan over high heat on the stove. Add the brown sugar and buttermilk to the pan, whisking to combine. Keep stirring until the mixture comes to a boil.
Simmering – Once it boils, I reduce the heat to medium-low and simmer for 3-4 minutes, until the syrup thickens. You only have to stir occasionally during this part.
Adding the Butter – Carefully add the butter to the simmering mixture and stir until melted. Then, you can remove the pan from the heat.
Finishing – I stir in the vanilla and baking soda to the saucepan, whisking until well combined.
Serving – Let the syrup cool for at least 10 minutes before serving. It will continue to thicken up. Or, you can chill it in the fridge until ready to serve.
Expert Tip
In the process of tweaking this recipe over the years, one of the most helpful tips I’ve found is figuring out when (and when not) to stir. While the brown sugar and buttermilk mixture is coming to a boil, stir constantly to help the sugar dissolve. But, once it’s boiling, you don’t want to agitate it too much as this can cause the sugar to crystallize. Reduce the heat and stir gently during the simmer for the perfect smooth consistency.
Skip the Foam – The syrup will foam and become quite thick and frothy the longer it simmers. So, if you’re serving this immediately, remove the pan from the heat as soon as it thickens, before the syrup can foam up. Otherwise, you can make it ahead of time and give it time to settle before serving.
Choose Your Pan Well – Make sure you’re using at least a medium-size saucepan for this recipe. The foam I mentioned earlier comes from the baking soda reacting with the acidity of the buttermilk. Having some extra room in the pan is a must!
When to Finish – After melting the butter, I recommend waiting until the syrup is off the heat to add the vanilla and baking soda. This makes it slightly easier to manage the foam, and will also prevent the vanilla from simmering off.
Serving Suggestions
I don’t think I really need to tell you this, but as a breakfast lover, I’m going to do it anyway. This syrup is positively divine over a hot stack of light and fluffy whole wheat pancakes or the aforementioned buttermilk pancakes.
If you’re looking for something fruity and fresh, try it with these irresistible banana pancakes, or blueberry buttermilk pancakes. And, I’m just going to say it. This syrup is just as fabulous over waffles, too. My favorites to drizzle with buttermilk syrup are my pumpkin spice waffles, blueberry waffles, or these banana waffles.
Make Ahead & Storage
Make Ahead: Yes, this recipe can be made well in advance! It will keep in the fridge for several weeks.
How to Store: I typically store this syrup in an airtight container in the refrigerator.
How to Reheat: I just set this syrup out on the counter when I start making breakfast, so that it can come to room temp and be pourable. If you’re in a hurry, warm it in a pan over low heat.
More Syrup Recipes
Frequently Asked Questions
Unfortunately, a buttermilk substitute will not work the same way in this syrup. You will need real, cultured buttermilk. You can find it in the dairy case in most grocery stores.
I wouldn’t. This buttermilk syrup recipe depends on the baking soda to cancel just enough of the acidity. It won’t be the same.
Foaming is a normal reaction from combining the buttermilk and baking soda. If it’s not to your liking, waiting until the syrup has cooled will make most of the foam disappear.
Buttermilk Syrup
Ingredients
- 1 cup light brown sugar
- ½ cup buttermilk
- ¼ cup butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
- Combine the brown sugar and buttermilk in a medium-sized saucepan over high heat. Whisk or stir to combine and bring to a boil, stirring often.
- Reduce heat to low or medium-low and simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the syrup has thickened.
- Add the butter and stir to melt. Remove from the heat. Add the vanilla and baking soda. Whisk or stir well to combine. Let cool for at least 10 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/17/18 – recipe notes and photos updated 5/18/26}
Oh my. I didn’t expect this to turn out SO good. it was so easy to make too. I prepared one batch for an outing just to test the recipe. Decided to make a second batch because I just knew this would get consumed right away!
It’s hard to find buttermilk in my country so I used Bob’s Red Mill buttermilk powder instead. 1 tablespoon with 7 tablespoons of water to yield 1/2 cup of buttermilk.
P.S. I wanted to make a syrup because most pancake syrups out there contain high fructose corn syrup. Maple syrup is also expensive so I wanted a second option from the maple syrup. In my search of a brown sugar syrup I came across this recipe. Such a happy find. Thank you for sharing.
I’m thrilled to hear that you’re enjoying the syrup!
We absolutely love this syrup. When you have a large family, it’s tough to have everyone that is happy with the same thing. This was a winner for everyone. AND super easy to make. Thanks.
I’m thrilled you’re enjoying the syrup!