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Buttermilk Syrup

A sweet, creamy delight that elevates your breakfast pancakes, waffles, and desserts with its rich and tangy flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Brown Sugar Provides rich caramel notes and sweetness; white sugar can substitute but is less flavorful.
  • 1 cup Buttermilk Lends its tangy flavor; you can make a buttermilk substitute by adding one tablespoon of lemon juice to a cup of milk and letting it sit for 5 minutes.
  • 1/2 cup Butter Adds creaminess; you can use unsalted butter for more control over flavor.
  • 1 teaspoon Vanilla Extract Enhances sweetness; consider using real vanilla for the best aroma.
  • 1/4 teaspoon Baking Soda Helps the syrup foam and lightens its texture; omit if desired, though it adds a nice touch.

Method
 

Preparation and Cooking
  1. Combine the brown sugar and buttermilk in a medium-sized saucepan over high heat. Whisk or stir to combine and bring to a boil, stirring often.
  2. Reduce heat to low or medium-low and simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the syrup has thickened.
  3. Add the butter and stir to melt. Remove from the heat. Add the vanilla and baking soda. Whisk or stir well to combine.
  4. Let cool for at least 10 minutes before serving.

Notes

For a richer flavor, try browning your butter before adding it to the syrup. Feel free to add spices like cinnamon or nutmeg for extra warmth. Adjust the sweetness to your personal preference; you can add more or less sugar based on your taste. Store any leftover syrup in an airtight container in the refrigerator for up to two weeks.