Buttermilk Syrup is here to elevate your breakfast game! Rich, infused with vanilla, and made from pantry staples, it’s ready in under 10 mins.
The Best Buttermilk Syrup
On most mornings, I keep breakfast pretty simple. In the summer, I’m all about a refreshing Green Smoothie, and on colder days, I go for a cozy bowl of oatmeal.
But on those special mornings? I’m reaching for something that could totally pass as dessert, dripping with syrup.
Think Nutella Crepes or Cinnamon Roll Monkey Bread—my absolute favorites for those treat-yourself mornings. And when you’re going all out, you’ve got to top it off with something amazing.
This buttermilk syrup is smooth, a little tangy, and perfectly sweet. It’s the best drizzle for all your favorite breakfast dishes!
Ingredients
- Brown & White Sugar: The brown sugar adds a hint of molasses, making the syrup rich and caramel-like.
- Unsalted Butter: Use unsalted butter to control the salt level.
- Salt: A pinch goes a long way, so don’t skip it!
- Buttermilk: Use full-fat buttermilk for the best texture. Make your own easily.
- Baking Soda: Whisk quickly to evenly dissolve it when added.
- Vanilla Extract: Stir it in off-heat to preserve its full flavor.
Quick Tip
Use a bigger pot than you’d expect—the baking soda and buttermilk cause the mixture to bubble up a lot.
How To Make Buttermilk Syrup
- In a larger-than-expected pot, combine sugars, butter, and buttermilk.
- Heat until melted and smooth.
- Simmer for a few minutes.
- Off the heat, stir in baking soda; watch it foam up.
- Mix in vanilla.
- Serve warm and store leftovers in the fridge.
Storage
Leftovers?
Store leftover buttermilk syrup in an airtight container, like a Mason jar, and refrigerate.
I haven’t tested freezing it since ours never lasts long, but dairy doesn’t always freeze well. If you try, let me know how it goes!
Favorite Ways To Use Buttermilk Syrup
- Over Pancakes: Homemade Pancakes, Pumpkin Pancakes, or Old-Fashioned Pancakes.
- Drizzle over Crepes or top Banana Crepes with some.
- Add to French Toast or French Toast Sticks.
- Sweet and savory? Drizzle some over your eggs and toast.
- Enjoy with Baked Oatmeal, Instant Pot Oatmeal, or Pumpkin Baked Oatmeal.
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!