Get ready to elevate your breakfast game with our rich Buttermilk Syrup infused with vanilla! Made from pantry staples, it’s ready in under 10 minutes.
The Best Buttermilk Syrup
On most mornings, we indulge in a simple yet nourishing breakfast. During the summer months, usually reaching for a refreshing Green Smoothie, while the chillier days have me reaching for a comforting bowl of oatmeal. However, on those special occasions, I can’t resist breakfast options that could easily pass for dessert, dripping in delicious syrup.
Think about breakfasts like Nutella Crepes or Cinnamon Roll Monkey Bread – they’re totally my go-to for special mornings. And when you’re going all out for breakfast, why not top it off with something awesome? Check out this buttermilk syrup: it’s smooth, a bit tangy, and super sweet. It’s the perfect drizzle for tons of breakfast dishes!
Buttermilk Syrup FAQs
Substituting sour milk for buttermilk is popular and easy, but they are not the same thing. Just add vinegar or lemon juice to regular milk to create sour milk. The acid causes the milk to sour and curdle.
Traditionally buttermilk is the liquid leftover after churning butter; true buttermilk ferments naturally into a thick and tangy cream. Commercialized buttermilk is made by introducing a bacterial culture into low-fat milk and then heating the mixture.
In a pinch, sour milk works in many recipes, but in this recipe, using real buttermilk makes a big difference!
Sour milk is a great substitute for buttermilk in many recipes, but not this one. Stick to real buttermilk for this syrup! Read more details on how to make this buttermilk substitute here.
Buttermilk syrup will stay fresh in the fridge for about 1-2 weeks, when properly stored.
Transfer any leftover buttermilk syrup to an airtight container, and refrigerate. (We like to store our Buttermilk Syrup in a Mason jar.)
As far as freezing goes, I’ve never tried it (our leftovers never last more than a couple of days!). I haven’t personally had a lot of success with freezing and thawing dairy products, and I’m not sure how the buttermilk would stand up to that process. If you try it, I’d love to hear your results.
Our Favorite Ways To Use This Syrup
This syrup is a game-changer with countless delightful applications. We’ve listed our top favorites below, but I’m eager to hear your creative ways of using Buttermilk Syrup in the comments!
- Over Pancakes: Homemade Pancakes, Pumpkin Pancakes, Old-Fashioned Pancakes, Gluten Free Banana Pancakes, Chocolate Chip Pancakes, Dutch Baby or these Greek Yogurt Pancakes.
- Drizzle over Traditional Crepes or top Banana Crepes with some.
- Over French Toast or French Toast Sticks.
- Enjoy with your Baked Oatmeal, Instant Pot Oatmeal, Pumpkin Baked Oatmeal, or Blueberry Oatmeal Bars
Buttermilk Syrup
Equipment
- Medium pot
Ingredients
- 1/4 cup dark brown sugar loosely measured
- 3/4 cup granulated sugar
- 8 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized pot, which should be larger than you think since the syrup will double or triple in volume, combine brown sugar, granulated sugar, butter, salt, and buttermilk. Heat over medium heat, stirring occasionally until the butter melts, the sugar dissolves, and the syrup is smooth. Reduce the heat to low and simmer for 6 to 8 minutes. Remove from heat and stir in baking soda, whisking quickly to dissolve it evenly. The syrup's volume will increase significantly. Finally, stir in vanilla extract.
- Serve warm over breakfast food of your choice. The syrup continues to thicken as it cools.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is fantasic!
I am so happy to hear! Thanks Charlie! 🙂
THE BEST BUTTERMILK SYRUP I’VE EVER TRIED!!!
So happy to hear that! Thank you!