Homemade Buttermilk Syrup

Homemade Buttermilk Syrup is so yummy with pancakes, french toast, and waffles! It’s absolutely divine and so much better than store bought syrup! So easy to make too!

I’m a big homemade breakfast person. I prefer a warm stack of pancakes any day over cold cereal. I grew up eating Whole Wheat Pancakes for breakfast each morning and now my kids get to do the same. We have breakfast for dinner once a week (mainly these scrumptious Waffles) and this Homemade Buttermilk Syrup usually makes an appearance then because the kids won’t let me not make it. 🙂

When I visited my parents over the summer, my mom gave me a family recipe book and this glorious goodness comes straight from it! Which means it’s tried and true, tested for years and SO good!

If you’ve never had the pleasure of trying Homemade Buttermilk Syrup, let this be the day! You will want breakfast for every meal because of it! 🙂

I could seriously take a spoon to this! Forget the pancakes, all I need is syrup, haha! Just look at that gorgeous golden color! I love how the foam separates so you get a some of both incredible worlds!

This would also be amazing over these Buttermilk Pumpkin Pancakes too! I’m sensing a theme here…buttermilk makes things so incredible! And I’ll let you in on a little secret…I never buy buttermilk because it’s so easy to make it yourself with just milk and white vinegar! Be sure to check the notes in the recipe for how to do it.

Homemade Buttermilk Syrup

Christine

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Ingredients

  

• 1/2 cup buttermilk *see note below for making it yourself
• 1 cup sugar
• 1/2 cup butter sliced
• 1 tsp. vanilla
• 1/2 tsp. baking soda

Instructions

 

• In a large pot, stir together buttermilk, sugar and butter on the stove top. Over medium-high heat, stir constantly and allow it to come to a full rolling boil. Immediately remove it from the heat and stir in vanilla and baking soda. The soda will make it rise and get foamy. Serve immediately. Store in an air tight container in the refrigerator. Re-warm it in the microwave as needed.

Notes

*To make your own buttermilk for this recipe, cover the bottom of a 1/2 cup measure with white vinegar and fill the rest with milk. Allow it to sit for about five minutes so the milk can sour.

This syrup is a good one to have around when the holiday guests come to visit! You can make it ahead and keep it in the refrigerator, then quickly microwave it when you need it.