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Buttermilk Syrup is perfect on pancakes, waffles and french toast. It is so delicious you will never want to settle for store bought syrup again.
Why You’ll Love This Recipe
When my boys were in Utah at college, one of our favorite things to do was to go to breakfast at a local restaurant called Maglebys. To be honest, I went for the syrup! Whether you order the french toast or the pancakes, the buttermilk syrup is the best part. This recipe is my version of that delicious syrup.
You will want to make pancakes for breakfast just to try it! The buttermilk and caramelized sugar add a depth of flavor that is perfect for pancakes, waffles, and French Toast. And if you have someone that doesn’t like maple syrup, this is the perfect substitute.
Ingredients
- Butter
- Sugar
- Buttermilk
- Vanilla Extract
- Corn Syrup
- Baking Soda
How to Make Buttermilk Syrup
This recipe is made in a single sauce pan, on your stove top in a matter of minutes.
- Add butter, sugar, buttermilk, corn syrup, and vanilla into a sauce pan and bring to a boil.
- Add in your baking soda and watch it foam up!
- Stir well and it is ready to serve.
- Pour over your favorite pancakes, waffles or french toast.
Pair This With:
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Buttermilk Syrup Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 Tbsp. vanilla
- 1 Tbsp. corn syrup
- 1/2 tsp. baking soda
Instructions
- Bring first five ingredients to a boil
- Add baking soda
- Boil 10 seconds and remove from heat immediately to avoid boil over
- I use a fairly deep, heavy pan. Serve warm
Nutrition Facts:
Lisa Aquino says
No need to buy fake bottled syrup anymore. The butter flavored used to be my favorite. Why have butter flavoring in your syrup when you can have actual butter?
Melinda H says
How much does this recipe make?
Leigh Anne says
About 1 1/2 cups
Melissa says
How much is a cube of butter?
Leigh Anne says
A cube is the same as a stick which is 1/2 Cup
Patricia Salisbury says
I love this recipe, but every time I make it, the syrup separates as it cools. I want to put it up in Mason jars (for gifts, maybe sell a few), but it just doesn’t look very appealing once it separates. Is there any way to prevent it from separating? I have tried: adding the baking soda at different stages; using real butter, hard margarine, and a blend of both; water-bath processing the sealed jars, and not processing; cooking for more or less time. Nothing seems to help, it always separates. Driving me nuts. Help, please.
Leigh Anne says
Wish I had a solution for you but I don’t. It is one of the things that is just better eaten fresh and warm. It would make a great gift though. When they reheat it it will be fine but you are right that it doesn’t look too pretty. If you figure something out let me know!
jack says
1. add vanilla after you take it off the stove
2. if you will boil it longer (5 minutes or so), it will get a little darker and thicker – and the flavors blend much better.