Is there anything better than breakfast foods? I think not, I think I could eat breakfast food for every meal of the day. I have quite a few homemade syrups in my fridge at any given time, but this buttermilk syrup is a constant, it’s a family favorite and everyone loves it. It’s easy to make and the flavor is incredible!
I have been making this syrup for years now. I originally got it from my sister, she brought it to a crepe bar breakfast at my aunts house and I fell in LOVE! I use serve it with my crepes and french toast, but I think I could drink this stuff… and it stores great.
Buttermilk Syrup
Ingredients
- 1 C buttermilk
- 1 C butter
- 2 C granulated sugar
- 1 Tbsp light corn syrup
- 1 tsp vanilla
- 1 tsp baking soda
Instructions
- Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.
- Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.
- Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).
- serve warm, keep refrigerated.
Video
Nutrition
Make sure you use a LARGE pot cause when I say it bubbles up when you add the baking soda I MEAN it! Seriously huge, it’s fun to watch, but not so fun if it overflows. My kids enjoy helping me cause it’s like a science experiment right in the kitchen (like the volcano experiment). So what is YOUR favorite syrup? I’m always looking for a new one to add to my collection!
Mardesia @ Keeping Your Cents
I have never heard of buttermilk syrup so I am printing this one out to try. I’ll have to let you know how the family votes.
The hubs usually likes to make homemade blueberry syrup to go with our blueberry pancakes. This sounds like an awesome change.
Ashlee
so what did you think? my husband would love blueberry syrup, I’ve been meaning to try a coconut syrup too.
Rebecca
What if you never have buttermilk in your house – in fact usually only ever have Almond Milk in the refrigerator? (because dairy milk always goes sour before I can even get a quart used). Any tips for the cullinary challenged like myself?
Ashlee
I have no idea about almond milk, I make my own buttermilk with 2 Tbsp lemon juice then add milk until it reaches 1 C. I don’t know that I’d try this with anything else, so maybe just buy a small buttermilk for a batch?
Batwomyn
Sounds interesting, I would like to try this. Have you made it with real butter milk or just clabbered milk (milk&vinegar). Are they both equally good or is real butter milk better? I use clabbered milk as buttermilk substitute in baking, but I wondered if it could really make a good syrup? Thanks!