Homemade buttermilk syrup is an easy way to take your breakfast to the next level. An easy 6 ingredient recipe that is ready in under 10 minutes on the stove top.
Every once in a while, there are special occasions with special breakfasts that need a special syrup to go on top. This buttermilk syrup is just the sauce to drench your breakfasts in. It’s silky smooth, slightly tangy, sweet, and flavorful. It is the perfect pair for so many different breakfast recipes, my family's favorite Is fluffy homemade buttermilk pancakes.
It only takes 6 ingredients to make this delicious syrup all of which are pantry staples and some buttermilk. If at all possible use real buttermilk for this recipe! It’s thicker, creamier, inexpensive, and will taste amazing. If you don’t have buttermilk see below and I’ll tell you how you can make your own buttermilk substitutes. That way you can always make this homemade buttermilk syrup recipe anytime you want or need to.
- Butter: This is the basis of the sauce that creates a caramel like flavor
- Sugar: Combines with the butter for amazing flavor, make sure you use granulated sugar.
- Light Corn Syrup: This deepens the caramel flavor and texture.
- Buttermilk: Creates a creamy tang and smooth base for the syrup.
- Vanilla: Adds a great boost of flavor and sweetness.
- Baking Soda: This is the secret ingredient that makes this sauce light and airy. Don’t leave it out.
What can I use if I don't have buttermilk?
If you are in a pinch and don’t have the real deal, there is the trick of adding vinegar to milk to make your own sour milk that works that works just fine for a buttermilk substitute. Wait sour milk? Is Buttermilk Sour Milk? Sour milk and buttermilk are different. Buttermilk is made by adding a lactic acid bacteria to regular pasteurized milk and sour milk is made by adding vinegar and lemon juice to regular milk to make it sour. Even though they are different it works great as a substitute for buttermilk in most recipes!
These are the 2 most popular methods for making your own substitute for buttermilk;
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
Simply pour 1 Tbs. of vinegar or lemon juice into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes and it will begin to curdle, once it does so give it a stir and you are ready to use it in place of buttermilk.
How to make homemade buttermilk syrup
If you are wanting to switch things up and have homemade syrup rather than maple syrup this is perfect! It is quick and easy to whip up, it only takes about 5-10 minutes from start to finish! Easy! But with the major bonus that it is incredible and instantly makes breakfast feel decadent and special.
- Melt butter in an oversized pan on medium heat.
- Stir in the granulated sugar, buttermilk, and corn syrup until mixture comes to a low boil.
- Remove from heat
- Add baking soda and vanilla. Mixture will instantly foam up and bubble which is why you have an oversized pan.
- Serve immediately or keep warm on stove until breakfast is ready to be served.
Tips & Tricks
- Use a pot bigger than you think because the syrup “grows” when the baking soda and vanilla is added in.
- Don't have buttermilk? I would suggest making this recipe with real buttermilk first and foremost. But if you are in a pinch and don't have any you can substitute with milk and lemon juice or white vinegar as stated above. Just fill your measuring cup mostly with milk, and add a 1 tablespoon of lemon juice or white vinegar. Let the milk sit for a couple minutes before adding to mixture.
- The longer you simmer it the more it with froth and thicken. It will also darken in color and produce more of a caramel sauce.
- Double it. This is a great recipe to double and store to use in the next week on pancakes, french toast, german pancakes, or bread pudding.
How to store and reheat buttermilk syrup
You can store homemade buttermilk syrup in an airtight container or mason jar in the fridge for up to 2 weeks.
To reheating simply remove lid from container and microwave for 30-60 seconds. For larger portions you can also easily reheat in a saucepan on the stove.
- 1 cup granulated sugar
- ½ cup low fat buttermilk
- ½ cup butter, salted
- 1 tablespoon light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Choose a medium or large sauce pan to make this is. The syrup bubbles up and grows quickly, you want plenty of room in the pan so that it won’t spill over.
- With the pan on high heat add the butter and allow to melt, once melted add the granulated sugar and mix to incorporate. Once combined turn the heat down to medium/high heat and add buttermilk.
- Once mixture has come to a boil take off heat. Once off the heat add baking soda, and vanilla.
- Watch closely and stir continuously. It will bubble and foam up quite a bit. Don’t worry, that is what is supposed to happen and why you have the big pan.
- Serve warm over breakfast of your choice.