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This decadent, rich and creamy Buttermilk Syrup takes only 5 ingredients and 5 minutes and is loved by ALL!
Liquid Gold!
We love breakfast foods and often have breakfast for dinner. We whip up pancake recipes, waffle recipes, and our favorite Swedish Pancakes often and you can’t have any of these without some homemade buttermilk syrup!
This syrup is a favorite in our house and you’ll soon see why! Maple Syrup is a tasty classic, but the caramel flavor in this buttermilk twist is mouth-wateringly delicious.
In fact, the kids love it so much they often refer to it as “Liquid gold”!
Why we love it:
- Quick and simple. This syrup is ready in only 5 minutes and requires just 5 ingredients!
- For more than pancakes. Besides the traditional breakfast food, you can drizzle it over Funnel Cake or Vanilla Ice Cream, top this Recipe for Apple Crisp, or use it as a dip for Angel Food Cake Churro Bites.
- Long-lasting. It can be stored in the fridge for up to 2 weeks or frozen, for a convenient syrup option.
- Change it up. The syrup can be customized with variations like Cinnamon Buttermilk Syrup, almond extract, or coconut extract to suit different tastes and occasions.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 5 minutes
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup buttermilk – see How to make Buttermilk using milk and lemon juice as a great buttermilk substitute
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract – change the flavor by adding ¼ teaspoon almond or coconut extract or a spice such as ¼ teaspoon cinnamon or pumpkin pie spice.
How to make buttermilk syrup
- COOK. Melt ½ cup butter in a pan on low-medium heat.
- Add 1 cup sugar, ½ cup buttermilk, and 1 teaspoon vanilla and whisk well. Bring to a boil and add ½ teaspoon baking soda and stir until all combined.
- Store in a syrup dispenser or mason jar. Mixture will get foamy and bubble up when done.
Cooking Tips
- Pot used. Use a medium-large pot to accommodate all the foaming.
- Cook time. The longer you simmer it the more it will froth and thicken. It will also darken in color and produce a hint of caramel.
- Avoid burning. Be sure to stir frequently to avoid scorching the bottom.
More Like This
- More syrup recipes- Cinnamon Buttermilk Syrup, Chocolate Syrup
- Recipes to pair syrup with – Fluffy Pancakes, Belgian Waffles, Easy French Toast, Swedish Pancakes
- More collections – 5 Ingredient Recipes, Easy Breakfast Ideas, Pancake Recipes
Buttermilk Syrup
Equipment
- 8-ounce mason jars (for storage)
Ingredients
- ½ cup butter
- 1 cup sugar
- ½ cup buttermilk
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Melt butter in a pan on low-medium heat.
- Add sugar, buttermilk, and vanilla and whisk well. Bring to a boil, add baking soda, and stir until combined.
- Mixture will get foamy and bubble up when done.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Besides the traditional breakfast food, drizzle it over Funnel Cake or Vanilla Ice Cream, top this Apple Crisp Recipe, or use it as a dip for Angel Food Cake Churro Bites
Store the buttermilk syrup recipe in an airtight container in the fridge for about 2 weeks.
Make a double batch and you’ll always have some on hand when you want it. Thaw in the fridge before reheating.
To reheat. To make reheating super easy I like to store the syrup in mason jars. Simply remove the lid and microwave for 30-60 seconds. For larger portions, reheat in a saucepan on the stove.
I made this buttermilk syrup. It is simply wonderful and the best syrup I have ever eaten. Good way to use up older buttermilk. Many thanks
I’m so glad you loved the recipe! My sister now refuses maple syrup and only uses buttermilk syrup because it is that good!
Love this syrup! We have family in Minnesota so we get fresh maple syrup and this syrup goes hand in hand. Thank you for sharing!
I was so glad I stumbled on this recipe! It’s so good and worked perfectly for my leftover buttermilk.