Buttermilk Syrup is a quick, delicious upgrade to your everyday breakfast. Ready in minutes, it’s rich, buttery, and slightly tangy—with a caramel-like flavor that makes waffles, pancakes, and more feel extra special.
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I first tried Buttermilk Syrup at a brunch hosted by a friend, where a group of us gathered to share good food and conversation. That morning, the syrup quickly became the center of attention. Its buttery, slightly tangy, caramel-like flavor had everyone asking for the recipe. It was so simple, my friend made it fresh as the waffles came off the iron. From that moment, I knew this easy homemade syrup would be a staple in my weekend breakfast lineup.
What’s in Buttermilk Syrup?
This easy buttermilk syrup recipe comes together with simple ingredients you likely already have on hand. Each one adds to the syrup’s rich, buttery, slightly tangy flavor that makes it so irresistible.
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Butter – There’s a generous amount of butter in this syrup, so use a brand you really love. The buttery flavor is front and center, so there’s no need to add extra butter to your pancakes or waffles.
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Sugar – Just enough to sweeten the syrup without being overpowering. You can reduce the sugar slightly if you prefer, but since this is an occasional treat, the full amount brings out the best flavor.
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Vanilla – Paired with the butter and buttermilk, vanilla adds a subtle, warm note that rounds everything out beautifully.
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Buttermilk – Real buttermilk is ideal here. It’s thicker and richer than a homemade substitute, which gives the syrup a smooth, creamy consistency. If you need a quick fix, check the recipe notes for a simple buttermilk substitute.
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Baking Soda – This is the ingredient that pulls it all together. When added, it causes the syrup to foam and rise, giving it a light, velvety texture. Be sure to use a deep saucepan to prevent it from bubbling over.
How do you make Buttermilk Syrup?
In a saucepan with at least 5-inch sides, melt 8 ounces of salted butter.
Add sugar, vanilla, and buttermilk.
Stir over low heat until the sugar has melted and all ingredients are incorporated.
Stir in a small amount of baking soda. The mixture will foam and rise as much as 3 to 4 inches. Continue stirring until the syrup calms and becomes smooth. It will be nicely thick and can be kept warm on low heat until ready to serve.
This simple buttermilk syrup recipe is an easy and delicious addition to any breakfast featuring waffles, pancakes, or French toast. Once you try it, you’ll be hooked—it’s that good. And since it comes together so quickly, it’s perfect for busy mornings or weekend brunch. Serve this rich, buttery syrup with your favorite fruits, and if you’ve never tried sour cream on waffles, you have to. The tanginess balances the sweetness of the syrup or any jam, and it pairs beautifully with fresh berries or stone fruit.
If you’re looking for a great waffle recipe to go with the buttermilk syrup, try these Waffles of Insane Greatness on my site. And my family’s absolutely favorite pancakes are these delicious Banana Oatmeal Pancakes from my friend Marissa who’s the owner/writer of Pinch and Swirl. I hope you enjoy this recipe as much as I did and I especially hope you can put it together for your own family breakfast, or weekend waffle and pancake condiment. But I especially hope you create your own friendship brunch to serve to favorite men or women in your life, no matter the relation, even no relation at all. 🙂
Buttermilk Syrup
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- In a medium sauce pan, melt one stick of butter over medium low heat, until fully melted. (Your sauce pan should be deep enough for syrup to rise up about 5 inches during cooking.)½ cup salted butter
- Add the granulated sugar and whisk together until sugar is dissolved. Add the buttermilk, and heat until the mixture starts to bubble around the edges of the mixture.1 cup granulated sugar, ½ cup buttermilk
- Turn the heat to low and add the vanilla. Add the baking soda, whisking as you do. The mixture will foam and rise up before settling back down.1 tsp vanilla extract, 1 tsp baking soda
- If not serving immediately, you can leave it on the stove at low heat until ready to serve. Pour into bowl with pour spout or serve with a small ladle to pour over breakfast goodies.
- Serve with sour cream (don't knock this till you try it!) and fruit.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or slowly in the microwave. Don't allow to boil, just heat until steaming.
Equipment
Notes
- Make sure you use a larger size saucepan than you think you need. The mixture will foam and rise when the baking soda is added.
- Stores great in the fridge for up to 5 days.
- You can make your own faux buttermilk. To a 1/2 cup liquid measure, add a teaspoon white vinegar or lemon juice, then fill the rest of the space with milk (whole milk is best). Wait about 5 minutes before adding to the recipe.
Im never going back to regular syrup! This was SO good!
This looks amazing! what other flavors would be good besides vanilla?
Hi Harper, you could really experiment. Rum or Almond would be nice.
This stuff is dangerously good! Kids loved it too.
I love this instead of the traditional syrup. trying soon
Oh, this would be sooo good on French toast! Cant wait to try it!
We had this while camping and it was amazing! So easy to make too!
Looks super yummy!! Cant wait to try!
My kids call this “special syrup” for years. Best thing to put on pancakes and waffles.
“Special” is right! Love that.