Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel sauce.
However, it isn’t nearly as sweet as a traditional caramel sauce and it’s heaven poured over a stack of hot pancakes.
Buttermilk Syrup
While my cousin Hannah was visiting a few years ago, we tried out some new restaurants. One of the meals we enjoyed most involved waffles with buttermilk syrup.
I have a weakness for a great homemade syrup, as evidenced by my grandmother’s Waffle Sauce, Peanut Butter Syrup, and this Brown Sugar Syrup. However, I’d never tasted a buttermilk syrup before that day.
As soon as we were home, I told Hannah we needed to recreate that amazing Buttermilk Syrup. In the past two months, I’ve probably made this buttermilk syrup at least six times.
As you know, I’m a breakfast all day long kind of person and I have an enormous weakness for waffles, pancakes, and pretty much every other breakfast we can make.
How To Make Buttermilk Syrup
The baking soda in this recipe works to balance the acid in the buttermilk. I started with this recipe and have tweaked it to come up with this version that we truly love.
I’ve made this with plain milk and it isn’t quite the same. And we didn’t love it as much with white sugar either. The buttermilk without the baking soda results in a slightly tangy syrup that isn’t exactly what I was trying to create.
However, this combination of ingredients, as written below: buttermilk, brown sugar, butter, vanilla, and baking soda results in a sweet, rich, and slightly creamy syrup that is plate-licking good.
The syrup will foam and become quite thick and frothy the longer it simmers. If you prefer it without the foam, remove from the heat as soon as it thickens before it has a chance to foam.
Alternatively, you can make the syrup ahead of time and allow it to settle before serving. For what it’s worth, we like the foam and it doesn’t bother us a bit.
Homemade Syrups and Sauces
If there’s a homemade syrup to try, I want to be first in line to try it. Do you have a recipe for a homemade syrup that I should try? Please send it to me!
If you haven’t tried my grandmother’s waffle sauce or the brown sugar syrup I linked to earlier, you need to put those two on your list to try immediately after this one.
As much as I love a simple pour of dark maple syrup, there’s something extra special about a homemade syrup or sauce.
What To Serve with Buttermilk Syrup
Try Buttermilk Syrup with these Banana Coconut Pecan Pancakes, Light Fluffy Whole Wheat Pancakes, Light Fluffy Gluten Free Pancakes, or these Mini German Pancakes.
These Sheet Pan Pancakes from BellyFull and these Brown Sugar Oatmeal Pancakes from Your Homebased Mom would both be fantastic with buttermilk syrup as well.
Buttermilk Syrup Recipe
- Combine the brown sugar and buttermilk in a medium-size 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 at least 10 minutes before serving. Store in an airtight container in the refrigerator.
Buttermilk Syrup
Ingredients
- 1 cup light brown sugar
- 1/2 cup buttermilk
- 1/4 cup butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
- Combine the brown sugar and buttermilk in a medium-size 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 at least 10 minutes before serving. Store in an airtight container in the refrigerator. Enjoy!
Notes
Nutrition
{originally published 7/17/18 – recipe notes and photos updated 10/15/21}
Mimi says
That looks so good! I’ve never heard of it! Reminds me of cajeta, although that’s made from goat’s milk, so it of course wouldn’t have the same flavor, but it has the same look. Thanks!
Rebecca says
Have you tried this with buttermilk made by adding vinegar (or lemon juice) to milk? Does it work the same?
Mary says
The syrup does work when made with a buttermilk substitute, however, you won’t have the same depth of flavor. Even though I typically use a substitute buttermilk 95% of the time with my baking, I buy regular buttermilk at the store for this recipe.
Rhonda Waters says
How long will it last without going bad?
Mary says
At least a week, probably longer, although ours has never lasted that long to see.
DIANA says
We make ours with white sugar. It is cream colored and it makes it not quite as rich. We like it on German pancakes.
Dorina says
The sugar and buttermilk never thickened for me..
It seems like a great recipe though.
Matt Owens says
I love it and it’s a hit for our family. Some said they could taste the baking soda. Surely I’m doing something wrong. I’d like to try it with heavy whipping cream instead of buttermilk. Wonder if it would taste the same?
Mary Younkin says
That would be delicious, Matt. I might add a teeny splash of vinegar for the tang of buttermilk, but it will likely be delicious without it too. (Similar to a warm caramel sauce!)
Claire Caines says
Who knew buttermilk syrup could be THAT GOOD! I love the fact that it doesn’t taste tangy like buttermilk (which I love, but not with French toast which I like very sweet) I was thrilled to find this recipe several months ago , and I’m about to make it again. Delectable 😀 Thank you!
Mary Younkin says
I am so happy that you love the syrup, Claire!
Mads says
I just made this and it’s delicious! I added a little sea salt because I like salty with my sweet. I’m excited to put it on some ice cream! I’m just curious, what’s the purpose of the baking soda?
Mary Younkin says
I’m happy to hear that you enjoyed the recipe, Mads. The baking soda forms a base that reduces the acid in the buttermilk and mellows the flavor.
Bhavesh says
We enjoyed this syrup! Thanks for sharing this recipe with all of us.
Mary Younkin says
I’m glad you liked it!
Charlene Clark says
If it’s not refridgerated , Can you reconsitute it? And how? I gave it as a gift. They did not put it in the fridge
Mary Younkin says
Unfortunately, this is unsafe when stored at room temperature. I recommend throwing it away. With the dairy ingredients, this must be refrigerated.
Wayne Lind says
I know what am going to have on my ice cream this summer
Thanks
Wayne
Debra Peterson says
Yumalicious! Never had anything like this before and it is so good. Thanks for sharing Mary
Mary Younkin says
I’m thrilled that you like it!
Laura Gillespie says
Can this be made with a sugar substitute? Looks so good!
Mary Younkin says
Laura – Yes you can.
Jeri Bitney says
This is absolutely wonderful! When our grandkids come to visit, they insist on having buttermilk syrup on their pancakes, waffles, and french toast.
Mary Younkin says
Love that Jeri!
Branis says
This was delicious. My kiddos loved it!
Mary Younkin says
That is awesome, Branis.
Randi says
The flavor was so delicious! But when I added the baking soda, it exploded in foam like a volcano experiment. I read through the comments and nobody else has mentioned such. Why did that happen?
Mary Younkin says
Hi, Randi! I don’t know if that has much to do with the baking soda in particular; the syrup tends to foam anyway, and it’ll develop more foam if you leave it on the stove for longer. In any case, I’m happy to hear that you’ve been loving the syrup. Enjoy!
Linda says
Do you have any sugar free(keto) syrup recipes of any flavor or kind?
Mary Younkin says
I haven’t played with sugar-free variations, Linda. However, my friend Maya has fantastic sugar-free recipes. Here is a syrup one: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/