We’ve been making this Homemade Buttermilk Syrup Recipe for decades. It’s creamy and rich and has a deep sweet caramel flavor. It only takes a few minutes to make and is perfect on waffles, pancakes or french toast.
If you’re looking for something to kick up your breakfast game a few notches, this is the syrup recipe for you. It only has a few ingredients and is delicious on everything…everything people!
We especially love to serve it with a classic French Toast Bake, Coconut French Toast, German Pancakes, and Pumpkin Stuffed French Toast.
What is buttermilk?
There are 2 types of buttermilk, real and cultured buttermilk.
Real Buttermilk and how it’s made:
I grew up on a farm and milked cows so we had a lot of fresh milk around. We constantly had buttermilk and were always coming up with ways to use it.
When you have non-pasteurized milk, it’s whole milk. After you milk the cow, the milk you have leftover is body temperature–the cow’s body temperature. When the milk is refrigerated, the milk fat rises to the top of the container that is cream. In the stores, it would be considered heavy whipping cream. The cream is what produces butter and buttermilk.
If you were to whip that cream, it would get really fluffy and in just a few minutes, it would turn into a cream that would be perfect to add to the top of a pie or cake. If you continue to whip the cream, it would turn into butter. About 15 minutes of whipping cream you would have a big glob of yellowish colored butter and the by-product of the butter is buttermilk.
Real buttermilk is actually a little watery looking. It’s a little tart but smells much sweeter than store-bought buttermilk. It’s perfect to use to make this buttermilk syrup or even buttermilk pancakes.
Cultured Buttermilk:
The buttermilk you buy from the grocery store is cultured buttermilk. Cultured buttermilk tastes sour and is much thicker. It almost has the consistency of cream, just a little more frothy. It’s made from lower fat milk and is soured by adding lactic acid bacteria, or culture like yogurt. This type of buttermilk is referred to as cultured buttermilk.
Now that you probably know way more about buttermilk than you ever wanted to know, for this buttermilk syrup recipe, cultured buttermilk from the store works great.
How to Store Buttermilk Syrup:
You can store buttermilk syrup in a glass jar or an airtight container in the fridge. It will keep for a few weeks. To reheat, put it in a saucepan and heat it on medium heat until it reaches a soft boil.
Here are some other amazing homemade Syrup Recipes:
Homemade Buttermilk Syrup Recipe
Ingredients
- 1/2 cup Butter salted
- 1 cup Sugar white granulated
- 1/2 cup Buttermilk Cultured
- 1 tsp Baking Soda
- 1 tsp Vanilla
Instructions
- In a large saucepan, (use a large one because the mixture is going to more than double.) on medium heat, combine the butter, buttermilk, sugar. Bring the mixture to a rapid boil. Boil for 2-3 minutes or just until the mixture starts to turn a caramelly brown color.
- Stir in the baking soda and vanilla and stir until combined. Take the syrup off the heat and let it cool for 5 minutes before serving.
Best Breakfast Recipes:
Cheesy Hashbrowns with Bacon and Ham
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We’ve been making this Homemade Buttermilk Syrup Recipe for decades. It’s creamy and rich and has a deep sweet caramel flavor. It only takes a few minutes to make and is perfect on waffles, pancakes or french toast.
[…] and of course, the perfect addition, but you may also want to consider this Lemon Curd Syrup, Classic Buttermilk Syrup, and even this Coconut […]