This easy Buttermilk Syrup Recipe makes a rich, buttery homemade syrup with a hint of vanilla and the perfect balance of sweet and tangy. Ready in just 10 minutes, it’s delicious over pancakes, waffles, French toast and breakfast casseroles.
Homemade buttermilk syrup is one of those simple recipes that makes breakfast feel extra special. Butter, sugar and buttermilk cook together into a smooth, creamy syrup, while baking soda gives it its signature light, almost caramel-like texture. A little vanilla finishes it off, and the whole thing comes together in about 10 minutes.
Why You’ll Love This Buttermilk Syrup Recipe
This easy homemade syrup takes just a handful of ingredients but adds incredible flavor to almost any breakfast.
- Quick and easy: It takes about 10 minutes from start to finish.
- Rich and buttery: Buttermilk and butter create a creamy syrup with a delicious sweet-tangy flavor.
- Simple ingredients: Everything you need is probably already in your refrigerator or pantry.
- Perfect for breakfast: Drizzle it over pancakes, waffles, French toast, crepes or breakfast casseroles.
- Easy to make ahead: Store leftover syrup in the refrigerator and gently reheat it when you’re ready to serve.
Key Ingredients
You only need a few simple ingredients to make homemade buttermilk syrup. Here’s what each one adds to the recipe.
- Butter: Gives the syrup its rich flavor and smooth texture. I use salted butter; if using unsalted butter, add a small pinch of salt.
- Sugar: Granulated sugar sweetens the syrup and dissolves as it cooks with the butter and buttermilk.
- Buttermilk: Adds creaminess and a subtle tang that balances the sweetness. Regular cultured buttermilk gives the syrup the best flavor and consistency.
- Baking soda: Reacts with the acidic buttermilk and causes the syrup to foam dramatically. Be sure to use a saucepan with plenty of extra room.
- Vanilla extract: Stirred in at the end for warm vanilla flavor.
How to Make Buttermilk Syrup
Buttermilk syrup is incredibly easy to make, but use a deep saucepan because the mixture will foam considerably when you add the baking soda.
- Melt the butter. Add the butter to a deep saucepan and melt over medium heat.
- Add the sugar and buttermilk. Stir in the sugar and buttermilk and bring the mixture to a gentle boil, stirring frequently.
- Add the baking soda. Remove the pan from the heat and carefully stir in the baking soda. The syrup will immediately foam and expand, so give it plenty of room in the pan.
- Finish with vanilla. Once the foaming settles slightly, stir in the vanilla extract.
- Serve warm. Let the syrup cool for a few minutes before serving. It will thicken slightly as it cools.
Tips for the Best Buttermilk Syrup
This recipe is simple, but a few tips will help you get the best texture and avoid an overflowing saucepan.
- Use a deep saucepan. This is the most important tip. The baking soda causes the syrup to foam up significantly.
- Watch the heat. Bring the mixture to a gentle boil rather than an aggressive boil, and stir frequently.
- Expect lots of foam. The dramatic bubbling after adding the baking soda is completely normal.
- Let it sit briefly before serving. The foam will settle and the syrup will thicken as it cools.
- Reheat gently. Refrigerated syrup will become thicker. Warm it slowly on the stovetop or in short intervals in the microwave, stirring until smooth.
Can You Make Buttermilk Syrup Without Buttermilk?
Real buttermilk gives this syrup its best creamy texture and slightly tangy flavor, but you can make a quick substitute if you don’t have any on hand.
For ½ cup buttermilk, add 1½ teaspoons lemon juice or white vinegar to a measuring cup, then add enough milk to equal ½ cup. Stir and let it stand for about 5 minutes before using.
The finished syrup may be slightly different from one made with cultured buttermilk, but the substitute works well when you need an easy alternative.
What to Serve with Buttermilk Syrup
Warm buttermilk syrup is delicious anywhere you would normally use maple syrup, and its buttery vanilla flavor makes it especially good with French toast and pancakes.
- French Toast Casserole: Drizzle the warm syrup over individual servings for an easy make-ahead breakfast or brunch.
- Waffles: Spoon it over crisp waffles and add fresh berries or sliced bananas.
- Pancakes: Buttermilk syrup and pancakes are a natural combination.
- French toast: Serve warm over classic French toast with fresh fruit.
- Ice cream: Try a small drizzle over vanilla ice cream for a simple dessert.
How to Store and Reheat Buttermilk Syrup
Let leftover buttermilk syrup cool, then transfer it to an airtight container or jar and refrigerate. Keep whatever storage duration you have tested/are comfortable with here rather than my assigning a new one without confirming it from your existing recipe.
The syrup will thicken considerably when chilled. Reheat it gently in the microwave in short intervals or in a small saucepan over low heat, stirring until it becomes smooth and pourable again.
Once you try homemade buttermilk syrup, you’ll find plenty of reasons to make it again. It’s quick, simple and especially delicious served warm over pancakes, waffles, French toast or French Toast Casserole. Keep this easy recipe handy for weekend breakfasts, holiday brunches or anytime you want to make breakfast a little more special.
Buttermilk Syrup Recipe
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- Melt the butter. In a medium, deep saucepan, melt the butter over medium-low heat. Be sure the saucepan has plenty of extra room for the syrup to foam and rise when the baking soda is added.
- Add the sugar and buttermilk. Whisk in the sugar until well combined, then add the buttermilk. Continue heating, whisking occasionally, until the mixture begins to bubble around the edges.
- Add the vanilla and baking soda. Reduce the heat to low and stir in the vanilla. Gradually add the baking soda while whisking. The syrup will foam and rise considerably before settling back down.
- Serve warm. Let the syrup settle for a minute or two, then transfer to a pitcher or serving bowl with a ladle. Serve warm over pancakes, waffles, French toast or your favorite breakfast.
- Store and reheat. Cool leftover syrup and refrigerate in an airtight container for up to 5 days. Reheat gently on the stovetop over low heat or in short intervals in the microwave. Heat just until warm and pourable; do not boil.
Equipment
Notes
- Use a deep saucepan. The syrup foams up considerably when the baking soda is added, so use a pan with plenty of room for it to expand.
- The foaming is normal. Baking soda reacts with the acidic buttermilk, causing the syrup to bubble and rise before settling.
- For the best flavor, use real buttermilk. If you don’t have any, add 1 teaspoon white vinegar or lemon juice to a ½-cup measuring cup, then fill to the ½-cup line with milk. Whole milk works best. Let stand for about 5 minutes before using.
- The syrup thickens as it cools. If refrigerated syrup seems too thick, gently reheating it will return it to a pourable consistency.
- Try it with sour cream and berries. A spoonful of sour cream with warm buttermilk syrup and fresh strawberries or blueberries is an especially delicious combination.
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.