The Finest Buttermilk Syrup Recipe

a photo of a small glass pitcher full of golden buttermilk syrup with a pile of pancakes in the background


Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

It is the best topping for pancakes, waffles, french toast and just about anything else you can imagine. It’s thick, sweet, buttery and totally divine. It tastes like you are pouring buttery caramel all over your breakfast. Think Kneaders or Magleby’s syrup for all my Utah readers.

This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilk-y in taste, but creamy, light, sweet, and oh so amazing. It tastes like a caramel sauce but lighter. I can barely stand to not lick my plate when breakfast is over just to get ever last bit. Ok, I do…I lick my plate clean and I am not ashamed!

Ingredients Needed for Buttermilk Syrup

All you need is 6 ingredients to make this homemade buttermilk syrup and most of them are pantry staples. Here is what you will need…

  • Butter: unsalted is preferred and it creates the base for the syrup
  • White Sugar: just regular granulated sugar
  • Buttermilk: makes the syrup extra creamy
  • Vanilla: adds flavor
  • Corn Syrup: enhances the caramel flavor
  • Baking Soda: The secret ingredient that may seem odd but trust me! It can’t be skipped!

The measurement for each ingredient can be found in the recipe card at the end of this post.

a photo of all the ingredients in separate bowls needed for buttermilk syrup including white sugar, a stick of butter, vanilla, buttermilk, corn syrup and baking soda.

How to Make Buttermilk Syrup

Making this buttermilk syrup recipe at home takes less than 10 minutes and can totally be done simultaneously while you are cooking pancakes or waffles. Here are the basic steps…

  1. Melt: Get the butter melting in a large saucepan on the stove top over medium heat. Add the sugar, buttermilk, vanilla and corn syrup and stir everything to combine.
  2. Boil: Allow the mixture to come to a rolling bowl and then remove the pan from the heat and add the baking soda stirring it in to combine.
    • NOTE: The syrup will foam up quite a bit (see picture below to see the amount of foam, this is totally normal) so make sure your pot is big with plenty of room. I will sometimes hold my pan over the sink when I add the baking soda just in case it foams over. We don’t want a sugary mess all over the stove top! There’s nothing worse!
  3. Simmer: Place the pan back over the heat and whisk for about 30 seconds to allow everything to incorporate. Then it is ready to serve!

The complete instructions can be found in the recipe card at the end of the post.

a photo of a small glass pitcher of buttermilk syrup showing the large amount of foam that forms when the baking soda is first added.

Tips and Variations

This recipe is quite flexible and can be customized to your liking. Experiment with the flavors your family loves best! It can also be used in a variety of ways too…not just on top of pancakes or waffles.

One way to change things up is to try different extracts. Rather than vanilla, add coconut extract (hello syrup of the gods!! Try our Coconut Buttermilk Syrup Recipe) or do half vanilla and half coconut. You can also try almond extract, orange extract, etc.

Spices can also be added to it. Add 1/4 teaspoon of cinnamon for an extra layer of flavor. A little cloves or nutmeg would also be so delicious!

Swap the white sugar for brown sugar for an extra deep caramel/molasses flavor.

Finally, buttermilk syrup can also be used as a topping over ice cream, apple pie, oatmeal, crepes, cinnamon rolls or apple crisp. It also makes a fabulous dip for sausage dunkers or french toast sticks.

Buttermilk Syrup ohsweetbasil.com pancakes, waffles, breakfast, brunch

Is Buttermilk Sour Milk?

Sour milk and buttermilk are different.

Buttermilk is made by adding a lactic acid bacteria to regular pasteurized milk.

Sour milk is made by adding vinegar and lemon juice to regular milk to make it sour. Either one will work for this recipe

What is a Buttermilk Substitute?

You can substitute sour milk for buttermilk in most recipes. So making sour milk is your best substitute for buttermilk, though it won’t be quite the same as if you use real buttermilk.

Make sour milk by adding 1-2 tablespoons lemon juice or vinegar to 1 cup of milk and stir. Let it sit for a 5 minutes or more.

How Long Will Buttermilk Syrup Last?

Store it in a jar or airtight container, and place in the fridge.

Buttermilk syrup will stay good, for about 1-2 weeks in the fridge.

Reheat buttermilk syrup in the microwave or on the stove top.

a photo of a small glass pitcher of golden buttermilk syrup with a bowl of fresh berries and a plate of pancakes in the background.

If someone made me pick my favorite recipes for breakfast, this easy homemade syrup would have to be on the list! It tastes like heaven on anything! Homemade buttermilk syrup is a breakfast staple in the Cheney house!

All our AMAZING SYRUP recipes:

Servings: 10

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Description

Top your favorite sweet breakfast recipe with liquid gold, aka buttermilk syrup, the best syrup on earth!

Prevent your screen from going dark

  • In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and corn syrup.

    1/2 Cup Butter, 1 Cup Sugar, 1 Cup Buttermilk, 2 teaspoons Vanilla, 1 Tablespoon Corn Syrup

  • Heat until everything is well combined and bring to a boil.

  • Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.

    1 teaspoon Baking Soda

  • Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.

store in a jar with a lid, in the refrigerator

Serving: 0.25cupCalories: 182kcalCarbohydrates: 23gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 209mgPotassium: 37mgSugar: 23gVitamin A: 323IUCalcium: 31mgIron: 0.02mg

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

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