Homemade Buttermilk Syrup
Updated Aug 22, 2024
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With a few simple ingredients, you can make this easy Homemade Buttermilk Syrup at home. This sweet syrup takes waffles and pancakes to the next level!
Looking for a way to change up your pancakes and waffles? You have to try homemade buttermilk syrup. It is a rich and sweet syrup that’s sure to hit the spot!
Plus, this recipe is really simple to make. You can start it on the stove and it will be ready to serve by the time your pancakes or waffles are made. And if you don’t have buttermilk on hand, there are options for some alternatives.
It is the perfect topping for pancakes, waffles or French toast. It’s also delicious on German pancakes.
Table of Contents
Why You’ll Love This Recipe
- Buttermilk syrup is such a great alternative to maple syrup, especially if your family loves pancakes and waffles.
- The recipe is super easy to make and you likely have all the ingredients on-hand.
- You don’t have to use buttermilk! There are some other options that work well if you don’t have any buttermilk.
Recipe Ingredients
- Butter
- Buttermilk: can also use cream or homemade buttermilk
- Granulated sugar
- Baking soda
- Vanilla extract: can also add coconut and almond extract
See the recipe card below for full information on ingredients and quantities
How to Make Buttermilk Syrup
- Step #1. Heat the butter, buttermilk, and sugar to boiling over medium heat in a large saucepan.
- Step #2. Once boiling, boil for 5 to 8 minutes and stir it often.
- Step #3. Take the sauce off the heat and whisk in the baking soda and vanilla.
- Step #4. Serve hot on waffles, pancakes, or French toast.
Recipe FAQs
Buttermilk is a fermented dairy product that is traditionally made by adding a bacteria culture (similar to making yogurt) to skim milk. If you don’t have it on hand, here is how to make a buttermilk alternative at home.
It usually takes about 10 to 15 minutes to make this syrup. It’s so quick and easy!
Store it in the fridge in an airtight container and use within four days. Reheat the syrup in the microwave or in a saucepan on the stovetop.
Yes! All of the ingredients in buttermilk syrup are naturally gluten-free but be sure to check the ingredients you are using to be sure.
Expert Tips
- Make sure to use a large saucepan when making this syrup. The baking soda causes the sauce to foam significantly and using a large pan will prevent it from overflowing.
- You can change up the flavor of the buttermilk syrup by adding 1/4 teaspoon of both almond and coconut extract in addition to the vanilla.
- Adding 1/2 teaspoon of cinnamon to this recipe when adding the vanilla is another delicious way to change the flavor of buttermilk syrup.
More Breakfast Recipes to Consider
Beverages
Chai Tea Concentrate Recipe
Freezing Foods
How to Freeze Eggs
Healthy Snacks
Medjool Date Protein Bites: No-Bake Sweet Treat
Healthy Snacks
Chocolate Peanut Butter Protein Balls
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Buttermilk Syrup
Ingredients
- 1/2 cup butter
- 1 cup buttermilk, cream, or homemade buttermilk (see notes)
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan heat butter, buttermilk, and sugar over medium heat.
- Bring to a boil and boil for 5-8 minutes, stirring often. The syrup should be a light golden yellow and slightly thicker.
- Remove from heat and whisk in soda and vanilla. The mixture will get big and foamy. The foam will go down as it cools and when you pour it, it will also thicken when it cools.
- Serve hot over your favorite homemade waffles or pancakes.
- Store leftovers covered in the fridge for up to 4 days. Reheat before serving again.
Notes
- You can use store-bought buttermilk, cream, or homemade buttermilk in this recipe.
- To make homemade buttermilk add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup. Fill the rest of the measuring cup up with milk. Let the mixture rest for 5 minutes before using. Read more about making buttermilk here.
- You can change up the flavor of the buttermilk syrup by adding 1/4 teaspoon of both almond and coconut extract in addition to the vanilla. It’s delicious this way.
- Be sure to use a large or medium pan for this recipe. Do not use a small saucepan. When you add the baking soda, the mixture foams a lot and at least triples in size for a few minutes. Using a large pan prevents it from overflowing.
- Store leftovers in the refrigerator for three to five days. Reheat in the microwave or on the stovetop.
I have separation anxiety! I’m not sure what went wrong but the butter separated after it started to cool and there’s a weird texture in my mouth. I may try again someday because I love the idea of it and the overall flavor was good. This is when you wish your momma was still around to ask.
Hmmmm, tell me more! What kind of buttermilk did you use? Was it weird while it was cooking or just after?
I’ve made this recipe before and switched the vanilla with bourbon. Incredibly good poured over bread pudding.
Mine keeps separating. Is there a way to fix that? Casey
Separating as in the butter is separating from the milk? Or did the milk you were using curdle and there’s little pieces of white floating around? If the butter is seperating, cook it a little longer at a higher heat, it should be smooth when you take if off the stove and have been bubbly. If it’s curdling, try the opposite, cook it at a sorter time at a lower temperature. Let me know if that helps or not, I’d love to help you trouble shoot.
Those waffles are so cute!! But that syrup looks amazing!! I’m tempted to skip the waffles and just grab a straw – delish!
Thank you Jillian, it just made it again this morning! SO good!
Holy cow- homemade buttermilk syrup is one of the greatest pleasures in life. We had it at a company picnic once and had to make some ourselves- so good.
Someone (maybe Uncle Russ) in Ben’s family makes this. We had it at a family reunion, and I have to totally agree… it is divine! AND worth the calories 😉
I’m REALLY excited to try this one! Although, I’m not sure what the difference between butter and margarine are? Soft and cubed right? Lol