Homemade Buttermilk Syrup Recipe

This Homemade Buttermilk Syrup is a rich, buttery, caramel-like topping that transforms pancakes, waffles, French toast, and even ice cream into something unforgettable. Made from simple ingredients and ready in minutes, this syrup is sweet, smooth, and completely irresistible.

Why You’ll Love This Recipe

• Quick and easy—ready in under 10 minutes
• Silky smooth texture and buttery caramel flavor
• Made with basic pantry staples
• Versatile for both breakfast and dessert
• Stores well for future use

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Buttermilk
• Granulated sugar
• Unsalted butter
• Baking soda
• Vanilla extract
• Salt (optional, for flavor balance)

directions

1. In a large saucepan (use one bigger than you think you need due to foaming), combine buttermilk, sugar, and butter.
2. Cook over medium heat, stirring frequently, until the butter melts and mixture comes to a gentle boil.
3. Stir in the baking soda. The mixture will foam up—this is normal.
4. Continue stirring and cook for another 1–2 minutes until thickened slightly.
5. Remove from heat and stir in vanilla extract (and salt, if using).
6. Let the syrup cool for a few minutes before serving. It will thicken more as it cools.

Servings and timing

This recipe makes about 1 to 1¼ cups of syrup.
Prep time: 2 minutes
Cook time: 5–7 minutes
Total time: Under 10 minutes

Variations

• Add a pinch of cinnamon or nutmeg for a warm spice note
• Stir in maple extract for a buttermilk-maple blend
• Use brown sugar for a deeper, molasses-like flavor
• Add a touch of lemon zest for brightness
• Make it salted caramel-style by using salted butter and a pinch of sea salt

storage/reheating

Store cooled syrup in an airtight container or jar in the refrigerator for up to 1 week.
To reheat, warm in the microwave in short bursts or on the stovetop over low heat, stirring until smooth.
Shake or stir well if it separates.

FAQs

Can I use a substitute for buttermilk?

Yes, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Why does the syrup foam up so much?

The baking soda reacts with the acid in the buttermilk, creating bubbles and giving the syrup a light, airy texture.

Can I make this ahead of time?

Absolutely. It stores well and reheats easily.

What does buttermilk syrup taste like?

It has a rich, buttery caramel flavor with a slight tang from the buttermilk.

Is this syrup only for breakfast foods?

Not at all—try it over desserts like vanilla ice cream, pound cake, or baked apples.

Can I use margarine instead of butter?

Butter is recommended for flavor, but margarine will work in a pinch.

Does it need to be refrigerated?

Yes, because of the dairy content, it should be stored in the refrigerator.

Will it thicken as it cools?

Yes, it continues to thicken after cooking, especially once chilled.

Can I freeze buttermilk syrup?

Freezing isn’t recommended as it may affect texture, but it’s usually used up quickly.

What if it gets too thick?

Just warm it up gently and stir in a splash of milk to loosen it.

Conclusion

Homemade Buttermilk Syrup is a rich, luscious topping that takes your breakfast and desserts to the next level. With just a few simple ingredients and a quick cooking time, it’s an easy way to add homemade magic to your table. Once you try it, you might never go back to store-bought syrup again.

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