This post may contain affiliate links. Please see disclosure policy here.
Buttermilk Syrup is perfect on pancakes, waffles and french toast. It is so delicious may just want to drink it straight!
I have to admit as a child, I was not a breakfast fan. Growing up, my breakfast repertoire consisted of one thing, Chocolate Carnation Instant Breakfast, every morning. My sister ate Pop-tarts every morning. O.K., so we weren’t much into nutrition in the 60’s and 70’s! (my entire senior year of high school all I ate for lunch every day was a package of Cheetos and a carton of chocolate milk, please don’t tell my mom!)
Then I married a man whose mother would get up every morning (no matter what the time) and fix him a nice, hot breakfast before he would go to school or off to move pipe in the potato fields of Idaho. Well, he learned really quickly that I didn’t do that. As a result, my husband has become a great breakfast cook. Most of the time, if there is a hot breakfast to be found at our house, dad has fixed it.
My kids learned how to pour a bowl of cold cereal in the morning or grab a bagel and cream cheese. Now, lest you think I am a terrible mother, I did cook a nice breakfast on Sunday mornings, birthdays, holidays or for the occasional dinner. I do like breakfast for dinner and I love brunch,and I have to admit I have learned to appreciate a good breakfast as I’ve gotten older.
I do enjoy breakfast a lot more though if I’m eating out. 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. I would have pancakes just so I could have buttermilk syrup. Honestly, you are going to want to drink this stuff!!
How to Make Buttermilk Syrup
- Buttermilk syrup is made in a sauce pan, on your stove top in a matter of minutes.
- Add your butter, sugar, buttermilk (the perfect way to use up leftover buttermilk from your buttermilk pancakes),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. How easy is that!!
- Pour over your favorite pancakes, waffles or french toast. Or just enjoy it by the spoonful.
Use buttermilk syrup on these recipes:
- Overnight Waffles
- Buttermilk Pancakes
- Overnight French Toast
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Buttermilk Syrup Recipe
Buttermilk Syrup
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:
Recipe originally posted January 23, 2008
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.