• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfasts » Buttermilk Syrup Recipe

    Buttermilk Syrup Recipe

    Published: Apr 18, 2022 · Modified: Apr 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Rich and creamy buttermilk syrup recipe is an easy homemade syrup that's perfect on pancakes, waffles, or French toast! 

    Buttermilk syrup on French toast next to fresh berries.

    Buttermilk syrup is a very easy topping to whip up as you're making your pancake or waffle batter. This homemade syrup is a delicious alternative to maple syrup.

    It's made without corn syrup and is made from simple pantry staples.

    The buttermilk gives this it a nice richness, but you can't taste it in the syrup. It just has a buttery-caramel-y flavor that is really delicious with pancakes, waffles, or French toast.

    How to make homemade buttermilk syrup

    Butter sugars and buttermilk in a saucepan.

    Step 1: Add the buttermilk, sugars, and butter to a large, heavy saucepan.

    Top tip >> Be sure that you use a larger saucepan to give yourself room because the syrup will foam and bubble up after the baking soda is added. 

    Step 2: Bring to a boil over medium heat.

    Buttermilk syrup in a saucepan with a whisk in it.

    Step 3: Remove from heat and whisk in the vanilla and the baking soda.

    Step 4: Let the syrup cool until it's warm. Stir as needed.

    Buttermilk syrup pouring onto a stack of French toast.

    Tips

    • Buttermilk - Whole milk or reduced-fat buttermilk will work.
    • Brown sugar - Light or dark brown sugar will work. Dark brown sugar will give you richer syrup.
    • Salted butter - If using unsalted butter, add ¼ teaspoon salt to the syrup.
    • Storage - Store any leftover syrup in an airtight container in the fridge. The syrup will keep for up to 5 days when properly stored.
    • Variations - Feel free to add more vanilla extract, a little maple extract, or a bit of cinnamon to change up the flavor.

    Recipes that go well with this syrup

    • Sour Cream Pancakes
    • Cottage Cheese Pancakes
    • Buttermilk Pancake Recipe
    • German Pancakes

    If you’ve tried this buttermilk syrup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Buttermilk syrup on French toast next to fresh berries.

    Buttermilk Syrup

    Rich and creamy buttermilk syrup recipe
    5 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8 servings
    Calories: 163kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Saucepan

    Ingredients

    • ¾ cup buttermilk
    • ¾ cup brown sugar packed
    • ¼ cup granulated sugar
    • ¼ cup salted butter
    • ½ teaspoon baking soda
    • 1 teaspoon vanilla
    • Pinch of salt
    US Customary - Metric

    Instructions

    • In a large, heavy saucepan with high sides, bring buttermilk, sugars, and butter to a boil over medium heat.
    • Remove from heat and whisk in baking soda and vanilla. It will bubble up a lot, which is why you want to use a large saucepan with high sides.
    • To serve, let cool to the point that it’s warm.

    Notes

    *Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 163kcal | Carbohydrates: 27g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 148mg | Potassium: 61mg | Sugar: 27g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 0.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 1/28/12. Republished with updated tips and information on 4/18/22.

    « Easy 3 Ingredient Crock Pot Chicken Tacos
    German Pancakes »
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating