Description
A rich, tangy yet sweet homemade buttermilk syrup—perfect drizzled over pancakes, waffles, and biscuits for a delightful breakfast boost.
Ingredients
- 1 cup buttermilk
- 1 cup brown sugar, packed (light or dark)
- ½ cup unsalted butter (1 stick)
- ½ tsp vanilla extract
- ⅛ tsp salt
- Optional: ¼ tsp ground cinnamon or nutmeg for warmth
Instructions
- In a small saucepan over medium heat, melt butter.
- Add brown sugar, stirring until dissolved and mixture comes to a gentle boil.
- Slowly whisk in buttermilk until smooth.
- Add salt (and cinnamon or nutmeg, if using).
- Reduce heat and simmer, stirring frequently, until syrup thickens slightly, about 5–7 minutes.
- Remove from heat and stir in vanilla extract.
- Let cool slightly; syrup will thicken more as it cools.
- Serve warm over pancakes, waffles, biscuits, or French toast.
- Store leftovers in an airtight container in the refrigerator up to 1 week; reheat gently before serving.
Notes
- Use low‑fat buttermilk for a lighter version.
- For a dairy‑free option, substitute butter with coconut oil and use plant‑based milk + vinegar in place of buttermilk.
- Adjust sweetness by reducing sugar or adding a tbsp of maple syrup.
- Flavor boost: stir in a pinch of sea salt or a drop of bourbon before serving.
- If syrup thickens too much in fridge, thin with a splash of milk when reheating.