Homemade buttermilk syrup is an easy way to take your breakfast to the next level. An easy 5 ingredient recipe that is ready in under 10 minutes on the stove top.
Every once in a while, there are 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.
HOW TO MAKE BUTTERMILK SYRUP
You’ll need these 6 ingredients (yep, only 6!) to make your homemade buttermilk syrup.
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup buttermilk (or for a substitute we do ½ cup milk with 1 tsp. lemon juice)
- 1/2 tbsp Karo syrup
- 1/2 tsp baking soda
- 1 tsp. vanilla
Melt butter in a pan on low-medium heat. Add sugar, buttermilk and karo syrup and mix. Once at a boil take off heat and add baking soda and vanilla and stir until all combined. The mixture will foam up! Don’t be scared, watch and stir continually. It only takes about 5-10 minutes from start to finish! Easy!
Tips & Tricks
- Use a pot bigger than you think because the syrup “grows” when the baking soda and vanilla is added in. It is actually fun to watch and creates a cool foam at first.
- 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. Just fill your measuring cup mostly with milk, and add a 1 tbsp 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 a hint of caramel flavor.
Homemade Buttermilk Syrup
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup butter, salted
- 1/2 tbsp karo syrup
- 1/2 tsp baking soda
- 1 tsp 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 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. Syrup continues to thicken as it cools.
- Leftover syrup it can be stored in an airtight container in the fridge for up to two weeks.
HOW TO STORE/REHEAT BUTTERMILK SYRUP
You can store homemade buttermilk syrup in an airtight container in the fridge for about 2 weeks.
To make reheating super easy I like to store the syrup in jars, simply remove the lid and microwave for 30-60 seconds. For larger portions you can reheat in a saucepan on the stove.