Home > Breakfast > Buttermilk Syrup Buttermilk Syrup December 7, 2019 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Get ready to elevate your breakfast game with our rich Buttermilk Syrup infused with vanilla! Made from pantry staples, it’s ready in under 10 minutes. The Best Buttermilk Syrup On most mornings, we indulge in a simple yet nourishing breakfast. During the summer months, usually reaching for a refreshing Green Smoothie, while the chillier days have me reaching for a comforting bowl of oatmeal. However, on those special occasions, I can’t resist breakfast options that could easily pass for dessert, dripping in delicious syrup. Think about breakfasts like Nutella Crepes or Cinnamon Roll Monkey Bread – they’re totally my go-to for special mornings. And when you’re going all out for breakfast, why not top it off with something awesome? Check out this buttermilk syrup: it’s smooth, a bit tangy, and super sweet. It’s the perfect drizzle for tons of breakfast dishes! Ingredients In Buttermilk Syrup Brown and White Sugars: They sweeten the syrup; both are melted together for a balanced flavor. Unsalted Butter: Adds creaminess; melted with the sugars. Salt & Baking Soda: Salt boosts flavors; baking soda makes it foamy. Mixed in, with baking soda added later for bubbles. Buttermilk: Gives a tang and helps the syrup foam with baking soda. Don’t have buttermilk? Follow these simple instructions to make your own! Pure Vanilla Extract: Adds a nice scent; stirred in at the end. QUICK TIP Use a larger pot than you’d expect. Just like those science experiments where baking soda reacts with vinegar, adding baking soda to buttermilk creates a bubbly reaction, lessening the bitter taste. The mixture foams up significantly, almost overflowing. Hence, the need for a bigger pot. How To Make Buttermilk Syrup In a larger-than-expected pot, combine sugars, butter, and buttermilk. Heat until melted and smooth. Simmer for a few minutes. Off the heat, stir in baking soda; watch it foam up significantly. Mix in vanilla. Serve warm and store leftovers in the fridge. Buttermilk Syrup FAQs1What's the difference between sour milk and buttermilk? Substituting sour milk for buttermilk is popular and easy, but they are not the same thing. Just add vinegar or lemon juice to regular milk to create sour milk. The acid causes the milk to sour and curdle. Traditionally buttermilk is the liquid leftover after churning butter; true buttermilk ferments naturally into a thick and tangy cream. Commercialized buttermilk is made by introducing a bacterial culture into low-fat milk and then heating the mixture. In a pinch, sour milk works in many recipes, but in this recipe, using real buttermilk makes a big difference! 2How can you substitute buttermilk? Sour milk is a great substitute for buttermilk in many recipes, but not this one. Stick to real buttermilk for this syrup! Read more details on how to make this buttermilk substitute here. 3How long does Buttermilk Syrup last? Buttermilk syrup will stay fresh in the fridge for about 1-2 weeks, when properly stored. 4How do I store Buttermilk Syrup? Transfer any leftover buttermilk syrup to an airtight container, and refrigerate. (We like to store our Buttermilk Syrup in a Mason jar.) As far as freezing goes, I’ve never tried it (our leftovers never last more than a couple of days!). I haven’t personally had a lot of success with freezing and thawing dairy products, and I’m not sure how the buttermilk would stand up to that process. If you try it, I’d love to hear your results. Our Favorite Ways To Use This Syrup This syrup is a game-changer with countless delightful applications. We’ve listed our top favorites below, but I’m eager to hear your creative ways of using Buttermilk Syrup in the comments! Over Pancakes: Homemade Pancakes, Pumpkin Pancakes, Old-Fashioned Pancakes, Gluten Free Banana Pancakes, Chocolate Chip Pancakes, Dutch Baby or these Greek Yogurt Pancakes. Drizzle over Traditional Crepes or top Banana Crepes with some. Over French Toast or French Toast Sticks. Enjoy with your Baked Oatmeal, Instant Pot Oatmeal, Pumpkin Baked Oatmeal, or Blueberry Oatmeal Bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Buttermilk Syrup 5 from 2 votes - Review this recipe We're using pantry staples and buttermilk to create a rich and indulgent Buttermilk Syrup with a hint of vanilla flavor. This syrup can be made in under ten minutes on the stovetop. SAVE TO RECIPE BOX Print Recipe Buttermilk Syrup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe We're using pantry staples and buttermilk to create a rich and indulgent Buttermilk Syrup with a hint of vanilla flavor. This syrup can be made in under ten minutes on the stovetop. Course Breakfast, Dessert Cuisine American Keyword buttermilk syrup Prep Time 2 minutes minutes Cook Time 8 minutes minutes Total Time 10 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 307kcal Author Chelsea Lords Cost $2.15 Ingredients▢ 1/4 cup dark brown sugar, loosely measured/not packed (can use light brown sugar)▢ 3/4 cup white granulated sugar▢ 1/2 cup (8 tablespoons) unsalted butter▢ 1/8 teaspoon fine sea salt▢ 1/2 cup buttermilk▢ 1/2 teaspoon baking soda▢ 1 teaspoon pure vanilla extractUS - Metric USMetric InstructionsIn a medium-sized pot (bigger than you think, because this syrup doubles or triples in volume!) add in the loosely measured 1/4 cup of dark or light brown sugar, 3/4 cup white sugar, 1/2 cup butter, 1/8 teaspoon salt, and 1/2 cup buttermilk. Heat over medium heat and stir occasionally until butter melts, sugar dissolves and syrup is smooth. Reduce the heat to low and simmer for 6-8 minutes. Remove from heat and immediately stir in 1/2 teaspoon baking soda. Whisk quickly to dissolve and evenly disperse the soda. The volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm over breakfast of your choice. The syrup continues to thicken as it cools.Store in an airtight container for up to 2 weeks in the fridge. To serve, warm gently on the stovetop over medium-low heat. Video Nutrition FactsServing: 8servings | Calories: 307kcal | Carbohydrates: 40g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 166mg | Potassium: 46mg | Sugar: 40g | Vitamin A: 525IU | Calcium: 36mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.