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. It's the best Buttermilk Syrup Recipe.
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
Buttermilk is the byproduct of cream after butter is 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. After 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.
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.
How to Store Buttermilk Syrup
- Serve- Serve on just about any sweet breakfast dish, pancakes, French toast, waffles, or crepes.
- Store- buttermilk syrup needs to be stored in the fridge. It’s best if you store it in a jar or airtight container. It will stay good for a couple of weeks in the fridge.
- Reheat- Add it to a saucepan and heat until warm.
- Freeze- Buttermilk syrup is best if it’s not frozen. It separates and becomes a little gritty. This syrup is best stored in the fridge.
What to Serve with Best Buttermilk Syrup Recipe
- Buttermilk Pancakes- This is the best buttermilk pancake syrup
- German Pancakes- An easy blender recipe!
- French Toast- These have a secret ingredient that makes all the difference
- Mixed Berry French Toast Bake- made with frozen berries so you can have this any time of year.
- Apple Cinnamon French Toast Bake- a fall classic and perfect with buttermilk syrup.
Best Flavored Syrups
- Add the buttermilk to a cold pan, and heat with the butter. If you add cold buttermilk to hot butter, you risk curdling the buttermilk.
- Boil the syrup just until it turns a slightly darker color. If you don't cook it long enough, it will seperate when it's cold.
- Buttermilk syrup will keep in the fridge for about 4 weeks.
Homemade Buttermilk Syrup Recipe
- ½ cup Butter salted
- 1 cup Sugar white granulated
- ½ cup Corn Syrup
- ½ cup Buttermilk Cultured
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 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, and corn syrup. Bring the mixture to a rapid boil while stirring. Boil for 2-3 minutes or just until the mixture starts to turn a caramelly brown color.
- Whisk 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.
- Store in an airtight container in the fridge for up to 4 weeks.
Best Breakfast Recipes:
- Coconut French Toast,
- Pumpkin Stuffed French Toast
- Coconut French Toast Bake
- Cheesy Hashbrowns with Bacon and Ham
- Ham and Cheese Easy Quiche
- Homemade Banana Bread
- More Breakfast Recipes
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
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.
Great recipe loved it!!
Best recipe I've ever tried!!!!!
Thanks, Jen! That's great to hear!
Do you use light or dark corn syrup?