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Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel. However, it isn’t nearly as sweet as a traditional caramel sauce and it’s pure breakfast heaven when poured over a stack of hot pancakes.
Homemade Syrup
While my cousin Hannah was visiting me in Phoenix several 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 great homemade syrup and sauces, as evidenced by the popularity of my grandmother’s Waffle Sauce 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 figure out how to make Buttermilk Syrup. As you know, I’m a breakfast all day long kind of person and I will happily eat waffles, pancakes, and pretty much every other breakfast we make at any time of the day.
Buttermilk Syrup
You’ll need the following ingredients to make this recipe:
- light brown sugar
- buttermilk
- butter
- vanilla
- baking soda
This combination of ingredients results in a sweet, rich, and slightly creamy syrup that is plate-licking good. The baking soda works to balance the acid in the buttermilk. I started with this recipe for buttermilk syrup and have tweaked it to come up with this version that we truly love.
I’ve made this syrup 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.
The syrup will foam and become quite thick and frothy the longer it simmers. If you prefer it without the foam, remove the pan from the heat as soon as it thickens before the syrup 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.
Buttermilk Syrup Recipe
To make this syrup, start by combining 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 the syrup cool for at least 10 minutes before serving. Store in an airtight container in the refrigerator.
Try Buttermilk Syrup with these Banana Coconut Pecan Pancakes, Light Fluffy Whole Wheat Pancakes, Light Fluffy Gluten Free Pancakes, or these Mini German Pancakes.
Pancake Toppings
If there’s a homemade syrup or sauce 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? Send it on over to me and I’ll put it on my list to try soon.
If you haven’t tried my grandmother’s waffle sauce, you need to put it on your list to try immediately after this one. Creamy, rich, Peanut Butter Syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.
This Maple Cream Cheese Syrup that I originally made for a batch of carrot cake pancakes brings the best of a creamy sauce and maple syrup together.
Strawberry Compote tastes like happiness and sunshine in a jar. (That’s a thing, right? YES!) Not too sweet, with a hint of bright lemon, and filled with fresh summer berries, this is a huge hit every time I serve it. And this Churro Diplomat Cream would be divine on a stack of warm pancakes with a scoop of that strawberry compote on top.
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.
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 1/17/24}
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!
Have you tried this with buttermilk made by adding vinegar (or lemon juice) to milk? Does it work the same?
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.
How long will it last without going bad?
At least a week, probably longer, although ours has never lasted that long to see.
We make ours with white sugar. It is cream colored and it makes it not quite as rich. We like it on German pancakes.
I’m one who can taste the bashing soda, so I used only about a half teaspoon and then added a pinch of salt. I’m going to have it over date pancakes or waffles so it’ll be like sticky toffee pudding in breakfast form! Yum!
The sugar and buttermilk never thickened for me..
It seems like a great recipe though.
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?
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!)
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!
I am so happy that you love the syrup, Claire!
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?
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.
We enjoyed this syrup! Thanks for sharing this recipe with all of us.
I’m glad you liked it!
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
Unfortunately, this is unsafe when stored at room temperature. I recommend throwing it away. With the dairy ingredients, this must be refrigerated.
I know what am going to have on my ice cream this summer
Thanks
Wayne
Yumalicious! Never had anything like this before and it is so good. Thanks for sharing Mary
I’m thrilled that you like it!
Can this be made with a sugar substitute? Looks so good!
Laura – Yes you can.
This is absolutely wonderful! When our grandkids come to visit, they insist on having buttermilk syrup on their pancakes, waffles, and french toast.
Love that Jeri!
This was delicious. My kiddos loved it!
That is awesome, Branis.
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?
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!
Ya, I did mine in a small pan and it overflowed crazily when I added the soda. 😂 I thought “that’s why you put it in a larger pan – oops!”
Otherwise, easy and delicious. It’s an easy quick recipe for caramel that I made for brownie ice cream parfaits (with toasted coconut and pecans). 😋
Well, THAT sounds delicious!
Do you have any sugar free(keto) syrup recipes of any flavor or kind?
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/
This syrup is the best buttermilk syrup I’ve tried! I agree the brown sugar really makes a difference. Thank you!
I’m so happy to hear that you’re enjoying the syrup, Sandra!
Hello,
This looks absolutely amazing! Do you know if this syrup can be canned or preserved for shelf stability?
Hello! Unfortunately, since this is a syrup containing dairy, it’s not shelf-stable. It will have to be refrigerated.
This is my favorite syrup. We lived in Ecuador for about 18 months and I couldn’t find one I liked. I searched on pinterest and found this one. Even living back in the States, I still make this one up. I made it last night for company for breakfast this morning and they all asked for the recipe. It can’t be beat. So, thanks.
I’m so happy to hear that you love it!