Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!
It is the best topping for pancakes, waffles, french toast and just about anything else you can imagine. It’s thick, sweet, buttery and totally divine. It tastes like you are pouring buttery caramel all over your breakfast. Think Kneaders or Magleby’s syrup for all my Utah readers.
This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilk-y in taste, but creamy, light, sweet, and oh so amazing. It tastes like a caramel sauce but lighter. I can barely stand to not lick my plate when breakfast is over just to get ever last bit. Ok, I do…I lick my plate clean and I am not ashamed!
Ingredients Needed for Buttermilk Syrup
All you need is 6 ingredients to make this homemade buttermilk syrup and most of them are pantry staples. Here is what you will need…
- Butter: unsalted is preferred and it creates the base for the syrup
- White Sugar: just regular granulated sugar
- Buttermilk: makes the syrup extra creamy
- Vanilla: adds flavor
- Corn Syrup: enhances the caramel flavor
- Baking Soda: The secret ingredient that may seem odd but trust me! It can’t be skipped!
The measurement for each ingredient can be found in the recipe card at the end of this post.
How to Make Buttermilk Syrup
Making this buttermilk syrup recipe at home takes less than 10 minutes and can totally be done simultaneously while you are cooking pancakes or waffles. Here are the basic steps…
- Melt: Get the butter melting in a large saucepan on the stove top over medium heat. Add the sugar, buttermilk, vanilla and corn syrup and stir everything to combine.
- Boil: Allow the mixture to come to a rolling bowl and then remove the pan from the heat and add the baking soda stirring it in to combine.
- NOTE: The syrup will foam up quite a bit (see picture below to see the amount of foam, this is totally normal) so make sure your pot is big with plenty of room. I will sometimes hold my pan over the sink when I add the baking soda just in case it foams over. We don’t want a sugary mess all over the stove top! There’s nothing worse!
- Simmer: Place the pan back over the heat and whisk for about 30 seconds to allow everything to incorporate. Then it is ready to serve!
The complete instructions can be found in the recipe card at the end of the post.
Tips and Variations<