Buttermilk Syrup is the easiest way to make breakfast feel extra special and extra delicious. It is rich, buttery, and sweet with a hint of caramel, and it is absolutely amazing over pancakes, waffles, and our favorite Swedish Pancakes.
What makes this recipe so special is how fast it comes together on the stove. The baking soda creates that signature foamy, creamy texture, and the syrup turns smooth and glossy as it bubbles. Once you try homemade buttermilk syrup, it is hard to go back (the kids often refer to it as “Liquid Gold.”)
This recipe really does level up ANY breakfast, and we are so happy we are now asked to make it for every holiday breakfast, every church functions and special birthday breakfasts. If you love this, be sure to try our Maple Syrup recipe and Cinnamon Buttermilk Syrup.
Why you’ll love it + Why it works:
- Beyond delicious. It is rich, buttery, and tastes like a restaurant-style syrup.
- Quick + Easy. It comes together in minutes with simple ingredients.
- Foamy, creamy texture. Baking soda reacts with buttermilk and makes the syrup puff up and turn light.
- Smooth finish. Bringing it to a boil dissolves the sugar so the syrup turns glossy.
Buttermilk Syrup Ingredients
- Butter (½ cup): Makes the syrup rich and gives it that classic homemade flavor.
- Sugar (1 cup): Sweetens the syrup and creates the thick, glossy texture once it boils. If you want your syrup more caramel-y, try brown sugar!
- Buttermilk (½ cup): Adds a slight tang and makes the syrup taste like a special breakfast treat.
- Baking soda (½ teaspoon): Reacts with the buttermilk and makes the syrup foam up. It also helps create a lighter texture.
- Vanilla extract (1 teaspoon): Adds warm flavor and makes the syrup taste more balanced.
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.
Kristyn’s Recipe Tips
- Bigger pot. Use a saucepan with extra room, the syrup will foam up quickly after adding baking soda.
- Stir constantly once it starts bubbling to prevent boiling over.
- Remove from heat once it is foamy and smooth, it thickens more as it cools.
- Taste and add a splash more vanilla if you like a stronger vanilla flavor.
- Make-ahead tip, store leftovers in the fridge and warm gently before serving.
- For more than pancakes. Besides the traditional breakfast food, you can drizzle it over Funnel Cakeor Vanilla Ice Cream, top this Recipe for Apple Crisp, or use it as a dip for Angel Food Cake Churro Bites.
Buttermilk Syrup Recipe
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
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.
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This recipe was first shared November, 2019.
Ok this is really good! I’m surprised I haven’t heard about this because I’m sure my late dad who would be 90 had this on the Oklahoma tenant farm he grew up on with 5 boys. I wish I’d known while raising our 3. We love it!
This makes my heart so happy, thank you for sharing.
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.