Buttermilk Syrup

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While my cousin Hannah was visiting last month, we tried out a few new restaurants. One of the meals we enjoyed most involved waffles with a buttermilk syrup.

I have a weakness for a great homemade syrup, as evidenced by my grandmother’s Waffle Sauce and this Brown Sugar Syrup. However, I’d never tasted a buttermilk syrup before that day.

Homemade Buttermilk Syrup is an instant favorite with everyone who tastes it! get the recipe at barefeetinthekitchen.com

As soon as we were home, I told Hannah we needed to recreate that amazing Buttermilk Syrup.

This buttermilk syrup is slightly 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.

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 or make it 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.

Buttermilk Syrup is a must for your next pancake breakfast! get the recipe at barefeetinthekitchen.com

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 Rebecca’s brown sugar syrup, you need to put those on your list to try immediately after this one. As much as I love a simple dark maple syrup, there’s something extra special about a homemade syrup or sauce.

How To Make Buttermilk Syrup - get the recipe at barefeetinthekitchen.com

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

  1. Combine the brown sugar and buttermilk in a medium-size saucepan over high heat.
  2. Whisk or stir to combine and bring to a boil, stirring often.
  3. 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.
  4. Add the butter and stir to melt. Remove from the heat.
  5. Add the vanilla and baking soda. Whisk or stir well to combine.
  6. Let cool at least 10 minutes before serving. Store in an airtight container in the refrigerator.

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How To Make Buttermilk Syrup

Buttermilk Syrup

4.8 from 5 votes
Buttermilk syrup is a rich and creamy sauce for all your favorite breakfast treats.
Pin Print Review
Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins
Course: Breakfast
Servings: 12 (2 tablespoon) servings

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

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 or make it 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. 

Nutrition

Calories: 110kcal · Carbohydrates: 18g · Fat: 4g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 140mg · Potassium: 37mg · Sugar: 18g · Vitamin A: 135IU · Calcium: 28mg · Iron: 0.1mg
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Homemade Buttermilk Syrup is a must for your next pancake breakfast! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!

    • 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.5 stars

  2. 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.5 stars

  3. 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?5 stars

    • 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!)

  4. 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!

  5. 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?5 stars

    • 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.