The Buttermilk Syrup You'll Make on Repeat

Name: Buttermilk Syrup
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 cup light brown sugar; ½ cup buttermilk; ¼ cup butter; 1 teaspoon vanilla; 1 teaspoon baking soda

Buttermilk Syrup

By Mary YounkinUpdated May 18, 2026

4.94 from 15 votes

Homemade buttermilk syrup is a 5-ingredient breakfast game-changer. You can keep it in the fridge for weeks, but it won't last that long!

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Prep Time 2

Cook Time 10

Total Time 12

Servings 12 (2 tablespoon) servings

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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.

Buttermilk Syrup is a must for pancake breakfasts!

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.

– Kathie

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.

Buttermilk Syrup is a must for your next brunch at home!

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

Can I use a buttermilk substitute in this recipe?

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.

Can I omit the baking soda in this recipe?

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.

Why is it foaming like this?

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.

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4.94 from 15 votes

Buttermilk Syrup

Mary Younkin

Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel. It's pure breakfast heaven when poured over a stack of hot pancakes.

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings: (2 tablespoon) servings

Ingredients

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

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.