Amazing homemade buttermilk syrup with a rich, caramel flavor. Only 5 ingredients and 10 minutes to make. Perfect for pancakes, waffles, french toast and more!
If you’ve never made your own syrup, you have to try it ASAP! It’s SO much better than store-bought syrup and literally tastes like liquid gold. Some of my other favorites to make at home are maple syrup, caramel sauce and hot fudge sauce.
I grew up on this buttermilk syrup recipe and it’s one of my favorites to make anytime we have guests over for brunch. It is SO delicious…I could seriously eat it with a spoon! My family calls it liquid gold.
The best part about this recipe is that it only takes 5 ingredients and 10 minutes to make. It doesn’t get easier than that! Plus it tastes SO much better than store bought syrup. You will seriously want to pour it over everything or even eat it by the spoonfuls!
What is buttermilk syrup?
If you’ve never made buttermilk syrup before, you are missing out! It is a syrup variation that has a rich, caramel flavor that tastes absolutely amazing! It’s almost like a caramel sauce, but lighter and not as thick. It’s perfect to use on pancakes, waffles, french toast and more.
5 simple ingredients
- Sugar: You’ll need granulated sugar for this recipe. It gives the syrup the perfect amount of sweetness.
- Butter: Adding butter really helps to create that rich, caramel flavor. Use salted butter.
- Buttermilk: I like to make my own homemade buttermilk. It only takes 10 minutes!
- Baking soda: This reacts with the acid to create air bubbles, which gives the syrup a smoother texture.
- Vanilla extract: I love the added flavor that vanilla extract gives the buttermilk syrup!
How to make buttermilk syrup
- Cook buttermilk, sugar and butter. Combine buttermilk, sugar and butter in a large pot over medium heat, stirring frequently.
- Turn heat to low and cook until golden yellow. Once it comes to a light boil, turn the heat to medium low and cook for 3 more minutes, or until it turns a golden yellow color.
- Stir in baking soda and vanilla and serve. Remove immediately from the heat and stir in the baking soda and vanilla. Serve over pancakes while warm.
TIP: This syrup will foam up A LOT (especially after you add the baking soda and vanilla), so make sure to use a large soup pot. The foam is the best part, so don’t skim it off! The bubbles will settle down after sitting at room temperature for a few minutes.
To turn this into a thicker caramel syrup, add 2 Tablespoons of Karo syrup in with the butter. Allow the syrup to cook for 5-8 minutes, stirring frequently. Once it turns a nice caramel color, remove from heat and stir in the baking soda and vanilla.
How long will it keep?
This buttermilk syrup will keep for up to 2 weeks if stored in a closed jar in the fridge. When ready to use, heat in the microwave in 30-second increments until the syrup is warm.
Favorite ways to use it:
- Pancakes: Buttermilk pancakes, chocolate chip pancakes or German pancakes
- Waffles: Classic waffles or seasonal variations like pumpkin waffles
- French Toast: Classic french toast or french bread french toast
- Ice Cream: Vanilla ice cream or even a banana split
- Combine buttermilk, sugar and butter in a large pot over medium heat, stirring frequently.
- Once it comes to a light boil, turn the heat to medium low and cook for 3 more minutes, or until it turns a golden yellow color.
- Remove immediately from the heat and stir in the baking soda and vanilla. Serve over pancakes while warm.
- Store in a closed jar in the fridge for up to 2 weeks. Warm in the microwave in 30-second increments until the syrup is warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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