Homemade Buttermilk Syrup Recipe

Why You’ll Love This Recipe

Homemade Buttermilk Syrup is a rich, buttery, and slightly tangy syrup with a deep caramel flavor that transforms pancakes, waffles, and French toast into something extraordinary. Made in minutes with simple ingredients, it’s a warm and velvety alternative to traditional maple syrup that’s totally addictive.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

buttermilk
granulated sugar
unsalted butter
baking soda
vanilla extract

directions

In a large saucepan, combine buttermilk, sugar, and butter over medium heat.

Bring the mixture to a gentle boil, stirring frequently to prevent burning.

Once boiling, add baking soda (the mixture will foam up—use a large pan to prevent overflow).

Reduce heat and simmer for 5–7 minutes, stirring constantly, until the syrup thickens slightly and turns a light caramel color.

Remove from heat and stir in vanilla extract.

Let cool slightly before serving warm over pancakes, waffles, or French toast.

Servings and timing

This recipe yields approximately 1½ cups of syrup.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Variations

Add a pinch of cinnamon or nutmeg for extra warmth.
Use brown sugar instead of white for a deeper molasses flavor.
Stir in maple extract for a maple-style twist.
Add a dash of sea salt to balance sweetness.

storage/reheating

Store in a jar or airtight container in the refrigerator for up to 1 week.
Reheat gently in the microwave or on the stove before serving.
Do not freeze, as the syrup may separate when thawed.

FAQs

Can I use regular milk instead of buttermilk?
No, buttermilk gives the syrup its signature tang and caramel richness.

Why does the syrup foam?
Baking soda reacts with the acid in buttermilk to create a bubbly texture—totally normal and expected.

How thick should the syrup be?
It thickens slightly as it simmers and more as it cools—don’t overcook or it can harden.

Is it very sweet?
Yes, it’s indulgent like caramel or dulce de leche, but balanced with tanginess.

Can I make it ahead of time?
Absolutely—store it in the fridge and reheat when needed.

What’s the best way to serve it?
Over pancakes, waffles, French toast, crepes, or even ice cream.

Can I double the recipe?
Yes, but use a large saucepan to accommodate the foaming.

Why use baking soda?
It causes a chemical reaction that helps the syrup develop a light, caramel-like texture.

Can I use salted butter?
Yes, but reduce or omit any additional salt.

Can I add flavor extracts?
Yes, almond or maple extracts work well for added depth.

Conclusion

Homemade Buttermilk Syrup is a silky, buttery delight that adds sweet luxury to your breakfast table. Quick to make and bursting with flavor, it’s a luscious alternative to maple syrup that’s sure to become a staple for everything from morning meals to decadent desserts.

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