Name: Buttermilk Syrup Recipe
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: ¾ cup buttermilk; 1 cup sugar; ½ cup unsalted butter; ½ teaspoon baking soda; 1 teaspoon vanilla

Call me crazy, but I have never been much of a maple syrup fan. I like maple flavored foods, but there just something about syrup, I don't love. But I couldn't have dry pancakes? So I decided to do a little experiment, and my experiment actually turned into a syrup masterpiece. This Buttermilk Syrup is the best of the best.

A couple of weeks ago I was introduced to possibly the most amazing syrup I had ever tasted. I thought it was probably some insanely complicated recipe that I wouldn’t ever figure out.

That was until I learned that it literally took 5 minutes, and only had a couple of ingredients. Here is our delicious Buttermilk Syrup recipe.

You don’t even need pancakes for this stuff, I could really just drink it straight from the bottle.

If you are anything like me, change from maple syrup is a good thing. I can’t eat that forever, and I have finally found my syrup, that I can literally put on anything.

Tips for making homemade syrup

I am obsessed with this syrup, but I do have a few tips for you, just to make your life a little easier.

In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.When using a saucepan, we definitely recommend using a non-stick pan. You could spray it with non-stick cooking spray, however, that will greatly effect the texture of the syrup.
Once it’s at a complete boil, let it boil for 1 minute. This will allow your syrup to thicken.
Take off heat and whisk in baking soda and vanilla. This will allow it to thicken, as well as improve the taste. It will foam up during the boiling, and especially when other ingredients are added. Don’t panic. That’s supposed to happen.
Serve with your favorite pancakes or waffles. Best served warm.

How do I store my buttermilk syrup?

If you have any leftover, you will probably want to store it, so you can have more the next day. If this is the case, store it in a jar or airtight container, and place in the fridge.

This will stay good, for about 1-2 weeks in the fridge.

You may need to heat it up before using it, again.

What else could I serve my syrup on?

The real question is, what couldn’t you serve your buttermilk syrup on? I love syrup, on just about anything, especially this buttermilk syrup.

Looking for more things to put it on? Check these recipes out:

-Cinnamon Roll French Bread Bake: I love making this french bread bake. It make french toast a breeze. It would be delicious with this syrup on it.
-Stuffed Cinnamon Sticks: You haven’t lived until you try these stuffed Cinnamon sticks. They taste like a churro but better, and healthier.
-Turkey Sausage Breakfast Sliders: I know, you can call me crazy, but I am one of those people that put syrup on their meat and eggs. It’s so good.
-Gingerbread Waffles: I am not talking just regular waffles, but these gingerbread waffles, are life changing. They are amazing with this Buttermilk Syrup.
-Homemade French Toast Sticks: Did anyone else grow up with these? I loved waking up and making myself some French toast sticks.

Put your buttermilk syrup on our favorite pancake recipe. Watch how to make it here:

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Buttermilk Syrup Recipe

5 from 3 votes

This Buttermilk Syrup is the best of the best.

Prep Time 2

Cook Time 10

Total Time 12

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Ingredients

Instructions

In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
Once it's at a complete boil, let it boil for 1 minute.
Take off heat and whisk in baking soda and vanilla.
It will foam up during the boiling, and especially when other ingredients are added.
Serve with your favorite pancakes or waffles. Best served warm.

Nutrition

Calories: 428 kcal · Carbohydrates: 52 g · Protein: 2 g · Fat: 25 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 66 mg · Sodium: 188 mg · Potassium: 70 mg · Sugar: 52 g · Vitamin A: 783 IU · Calcium: 59 mg · Iron: 1 mg

Cuisine: American

Course: Breakfast

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

pam says:

Buttermilk syrup is the best and I think could be eaten on most everything

Janice Ingram says:

I love this syrup and make it for my grandkids. I recommend using a large pot or it will boil over on the stove. I learned this lesson the first time I made it.

Beks says:

I tried Buttermilk Syrup awhile back, and was really surprised how light it was (it doesn't sound like it would be light, at all!). So delicious, and might take a tying position for pure maple syrup in my book. :-)

Joyce says:

And no high fructose corn syrup! Awesome!! Yippie!

Colleen says:

This has been a family favorite at my house for forever.

Dee says:

Mine separated, but it is good. I am trying to figure out why it separated, any ideas?

Laura Long says:

This is interesting. I make a similar recipe every Christmas, but mine boils for 7 minutes. It becomes caramel colored and it tastes just like caramel, too. I serve it with a German pancake, which is like a Dutch baby or puff pancake.

Ecfinn says:

I've seen a few of these syrup recipes posted on blogs that come out as this pale, thin syrup. Buttermilk syrup should be thicker and amber in color. I think what cooks are doing wrong is not cooking it long enough for the sugar to caramelize.

Ecfinn says:

I take it back...after doing some research, it appears that, when cooked longer, it essentially turns into caramel sauce. If you cook it for a shorter period, finishing while it's still pale in color, then it is a buttery syrup that's popular on pancakes. So it's preference/usage that should affect length of cooking.

Terri says:

Can this syrup be refrigerated and reheated?

Cyd says:

It should be fine to be refrigerated and reheated. We usually devour it at breakfast!

amy smith says:

Can i use brown sugar instead of white?

Cyd says:

Hi Amy. We have only made this as the recipe directs. Let us know if you use brown sugar and how it all turns out.

Diyonne Summers says:

Did u use butter... Margerine seperates. U need real butter

Sunny says:

If you use low fat buttermilk, you shouldn't see any separation.

Sharon says:

Does it need to be refrigerated? If I make a large batch, how long will it keep?

Cyd says:

We have stored it in the fridge for a week or so in an airtight container.

Ann says:

I always use brown sugar. Delicious!

Karen Keusseyan says:

I added a pinch of salt to cut the sweetness. Also a dusting of cinnamon. OMG. My question is how long will it keep in the fridge? The buttermilk was close to use by date. And we don't eat much sweet, so it might stay in fridge for a while.

Cyd says:

Hi Karen. We have kept our syrup in the fridge for up to 2 weeks. We were also trying to keep in mind the expiration date on the buttermilk.

Zoe Skaggs @ Weird Girl Lifestyle says:

Made this to go on pumpkin pancakes and loved it! Great recipe and will definitely use again. :P

Andrea says:

Since butter plus buttermilk is what you get when you seperate cream into 2 sub-parts, does this mean the recipe would work with 1.25 cups cream instead of the butter and the buttermilk?

Darlene says:

The buttermilk you get at the store is not "what you get when you separate cream into 2 sub-parts". So I doubt your plan would work. I think you would be making a vanilla sauce, or even a caramel sauce if you cook it longer. It should taste good though!

leilani says:

what can I do to thicken it if my end result is not as thick, but I don’t want to cook it longer thus turning it into a caramel sauce? thanks so much! :)

Mary Krehbiel says:

I loved this recipe. I tried using 1/2 brown sugar to give it a golden brown color. Delish!

Kathy Fouch says:

absolutely delicious..cant wait for my husband to try it on his waffles! I was going to cook acorn squash which takes butter n sugar...so i spooned in some Buttermilk syrup. We'll see how it comes out!

Tina Puth says:

This is probably one of the best buttermilk syrup recipes I've had. And it is actually pretty simple to make. My daughter loved it so much that she got it all over the carpet. Oh well, thank goodness for professional carpet cleaners!

pggreen says:

I made this recipe substituting Truvia for sugar (1/2 cup Truvia for cup sugar). I love it. Now I don't have to feel guilty about eating waffles and pancakes. Thank you so much for the recipe!

Momma Cyd says:

Thanks for sharing the Truvia tip for those who want to substitute if for sugar.

JE says:

I gave this recipe a try making it with vegan buttermilk (soy milk & Apple cider vinegar), and plant based butter. At first I could smell the vinegar, but at the end of the cooking process, you could not taste it at all. Turned out really well. While not low in fat, still better than the high fructose corn syrup in most store bought syrups. Thanks for posting. I will be making this again.

Join The Discussion

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pam says:

Buttermilk syrup is the best and I think could be eaten on most everything
Janice Ingram says:

I love this syrup and make it for my grandkids. I recommend using a large pot or it will boil over on the stove. I learned this lesson the first time I made it.
Beks says:

I tried Buttermilk Syrup awhile back, and was really surprised how light it was (it doesn't sound like it would be light, at all!). So delicious, and might take a tying position for pure maple syrup in my book. :-)
Joyce says:

And no high fructose corn syrup! Awesome!! Yippie!
Colleen says:

This has been a family favorite at my house for forever.
Dee says:

Mine separated, but it is good. I am trying to figure out why it separated, any ideas?
Laura Long says:

This is interesting. I make a similar recipe every Christmas, but mine boils for 7 minutes. It becomes caramel colored and it tastes just like caramel, too. I serve it with a German pancake, which is like a Dutch baby or puff pancake.
Ecfinn says:

I've seen a few of these syrup recipes posted on blogs that come out as this pale, thin syrup. Buttermilk syrup should be thicker and amber in color. I think what cooks are doing wrong is not cooking it long enough for the sugar to caramelize.
Ecfinn says:

I take it back...after doing some research, it appears that, when cooked longer, it essentially turns into caramel sauce. If you cook it for a shorter period, finishing while it's still pale in color, then it is a buttery syrup that's popular on pancakes. So it's preference/usage that should affect length of cooking.
Terri says:

Can this syrup be refrigerated and reheated?
Cyd says:

It should be fine to be refrigerated and reheated. We usually devour it at breakfast!
amy smith says:

Can i use brown sugar instead of white?
Cyd says:

Hi Amy. We have only made this as the recipe directs. Let us know if you use brown sugar and how it all turns out.
Diyonne Summers says:

Did u use butter... Margerine seperates. U need real butter
Sunny says:

If you use low fat buttermilk, you shouldn't see any separation.
Sharon says:

Does it need to be refrigerated? If I make a large batch, how long will it keep?
Cyd says:

We have stored it in the fridge for a week or so in an airtight container.
Ann says:

I always use brown sugar. Delicious!
Karen Keusseyan says:

I added a pinch of salt to cut the sweetness. Also a dusting of cinnamon. OMG. My question is how long will it keep in the fridge? The buttermilk was close to use by date. And we don't eat much sweet, so it might stay in fridge for a while.
Cyd says:

Hi Karen. We have kept our syrup in the fridge for up to 2 weeks. We were also trying to keep in mind the expiration date on the buttermilk.
Zoe Skaggs @ Weird Girl Lifestyle says:

Made this to go on pumpkin pancakes and loved it! Great recipe and will definitely use again. :P
Andrea says:

Since butter plus buttermilk is what you get when you seperate cream into 2 sub-parts, does this mean the recipe would work with 1.25 cups cream instead of the butter and the buttermilk?
Darlene says:

The buttermilk you get at the store is not "what you get when you separate cream into 2 sub-parts". So I doubt your plan would work. I think you would be making a vanilla sauce, or even a caramel sauce if you cook it longer. It should taste good though!
leilani says:

what can I do to thicken it if my end result is not as thick, but I don’t want to cook it longer thus turning it into a caramel sauce? thanks so much! :)
Mary Krehbiel says:

I loved this recipe. I tried using 1/2 brown sugar to give it a golden brown color. Delish!
Kathy Fouch says:

absolutely delicious..cant wait for my husband to try it on his waffles! I was going to cook acorn squash which takes butter n sugar...so i spooned in some Buttermilk syrup. We'll see how it comes out!
Tina Puth says:

This is probably one of the best buttermilk syrup recipes I've had. And it is actually pretty simple to make. My daughter loved it so much that she got it all over the carpet. Oh well, thank goodness for professional carpet cleaners!
pggreen says:

I made this recipe substituting Truvia for sugar (1/2 cup Truvia for cup sugar). I love it. Now I don't have to feel guilty about eating waffles and pancakes. Thank you so much for the recipe!
Momma Cyd says:

Thanks for sharing the Truvia tip for those who want to substitute if for sugar.
JE says:

I gave this recipe a try making it with vegan buttermilk (soy milk & Apple cider vinegar), and plant based butter. At first I could smell the vinegar, but at the end of the cooking process, you could not taste it at all. Turned out really well. While not low in fat, still better than the high fructose corn syrup in most store bought syrups. Thanks for posting. I will be making this again.