Buttermilk Syrup

5 from 5 votes

Buttermilk Syrup is quick and easy and so delicious. Whip it up in the time it takes for the waffles to bake. A definite "treat" syrup, delicious with any breakfast bread from French Toast to your favorite waffles. So tasty paired with strawberries or blueberries. Stores and reheats well, too!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast or brunch

Cuisine: American

Servings: people

Calories: 209kcal

Author: Sally Humeniuk

Equipment

1 medium sauce pan

Ingredients

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.)
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.
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.
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.

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.

Nutrition