Rich and creamy buttermilk syrup recipe is an easy homemade syrup that’s perfect on pancakes, waffles, or French toast!
Originally published 1/28/12. Updated with new photos and tips 6/30/18.
Normally, I’m a pure maple syrup kinda girl. I hated it growing up and only wanted the imitation maple syrups, but as I’ve gotten older, I’ve grown to love the real stuff.
However, I decided to venture out and try something different. This buttermilk syrup is a very easy syrup to throw together as you’re making your pancake or waffle batter.
This homemade syrup is made without corn syrup and is made with simple pantry staples.
The buttermilk gives this buttermilk syrup a 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.
I think it’s especially good with pancakes or waffles that have ricotta or sour cream in them (something with a bit of tang to it).
How to make homemade buttermilk syrup
It’s really just as simple as adding the ingredients to saucepan and bringing them to a boil. Just make sure that you use a larger saucepan to give yourself room for when it bubbles up after the baking soda is added.
Recipes that go well with this buttermilk syrup
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- 3/4 cup buttermilk
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup salted butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- Pinch of salt
- 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.