Easy Buttermilk Syrup Recipe
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This Homemade Buttermilk Syrup recipe is a breakfast staple! Rich, creamy, and incredibly simple to whip up. With just 4 ingredients you will have a to-die-for topping for pancakes, waffles, French toast and more!
Made time and time again in our home, this is perfect on top of Belgian Waffles, Buttermilk Pancakes, and Puff Pancakes! Add a side of fruit and you have a meal everyone will fall in love with.
This post was originally published April 27, 2015. It has since been updated to include helpful tips and fresh photos.
This post was originally published April 27, 2015. It has since been updated to include fresh photos and helpful tips.
RECIPE FEATURES
- Quick and Easy- Ready in under 10 minutes
- Minimal Ingredients- only 4 pantry staples
- Perfect Pancake and Waffle Topping
I am slightly obsessed with this Buttermilk Syrup Recipe. It is so simple to whip up, takes only 4-ingredients, and is ready to top your favorite breakfast treats in just 10 minutes. Creamy, rich and almost caramel like flavor- This is a top requested topping for all of our pancake breakfasts!
In fact, you may never buy maple syrup again. It is that good.
BUTTERMILK SYRUP INGREDIENTS
I have to warn you, this is SWEEEEEET. In a tasty sort of way. Cooking it on the stove gives it an almost caramel like quality that is irresistible and oh-so delicious. You’ll be surprised to see that the ingredient list is short and basic.
- Sugar: White sugar helps to add the sweetness that syrups need.
- Buttermilk: Low fat or full fat milk will work for this recipe. We accidentally purchased low fat and noticed almost no difference.
- Corn Syrup: This gives your syrup a beautiful shine and slightly thickens.
- Vanilla Extract: Just a touch to finish things off.
You will want to store it in the fridge which will eventually force it to become super thick. If that happens, toss it into the microwave for five to ten seconds and it will return to the original liquid state.
Just a little hint, I cut back on the sugar in my waffles if I am topping with this goodness. They are the perfect pair.
CAN YOU SUBSTITUTE SOUR MILK FOR BUTTERMILK?
In most recipes, you are able to substitute a mixture of lemon juice and milk for the buttermilk called for. This concoction is known as sour milk. However, it is best to use the real stuff in this syrup recipe.
HOW TO MAKE BUTTERMILK SYRUP
- PREP: I like to start by measuring all of the ingredients needed before I start cooking. This helps keep a little order in the kitchen and everything comes together smoothly.
- COOK: Stir the sugar, buttermilk, and corn syrup in a large pot. Bring to a boil, mixing once or twice, and turn down to a simmer. Let it cook 5 to 7 minutes, or until the sugar has dissolved.
- SERVE: Remove from the heat, stir in vanilla, and serve!
HELPFUL TOOLS FOR THIS RECIPE
- Pot: I opt for a taller pot, (affiliate) that way there is no chance the mix will boil over.
- Whisk: If you are using a non-stick pan, reach for a silicone whisk (affiliate)! These will save you from scratching the protective surface off of your pot.
- Containers: This recipe lasts for a while in the refrigerator. I suggest keeping it in either a syrup jar (affiliate) or a mason jar (affiliate) for optimal freshness.
Recipe Tips and FAQs
- Try to use real buttermilk and not a vinegar or lemon mixture.
- Don’t skip the corn syrup. It helps to give you that perfect syrup texture.
- Use pure vanilla extract, not imitation.
Store this recipe in the refrigerator in an airtight container. It will last up to 2 weeks stored this way. When ready to use, remove the lid and heat for 30 seconds.
Yes. Because this is a milk based recipe you will need to keep this inside the refrigerator. Heat for 15 to 30 seconds before serving.
Yes! This recipe freezes extremely well. If you don’t think you will use it all within the 2 weeks after making it, simply place in the freezer. It will last up to 3 months stored this method.
Although very similar, they are slightly different. Buttermilk is the liquid that remains when fat is removed from cream. Sour milk is made with the addition of an acid like vinegar or lemon juice.
Both can be used in most recipes. However, this recipe tastes best with buttermilk.
RECIPES TO TOP WITH YOUR SYRUP
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easy Buttermilk syrup
Ingredients
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
Instructions
- Whisk the sugar, buttermilk, and corn syrup in the bottom of a medium sauce pan.
- Bring to a boil, mixing minimally.
- Cook for 7 minutes.
- Remove from the heat and immediately stir in the vanilla extract.
Notes
- Try to use real buttermilk and not a vinegar or lemon mixture.
- Don’t skip the corn syrup. It helps to give you that perfect syrup texture.
- Use pure vanilla extract, not imitation.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I will be trying this thanks