Buttermilk Syrup

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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.

Container filled with creamy buttermilk syrup, with a silky texture, ready to be poured.

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 for the buttermilk syrup recipe being added to a pan, being heated and combined.

Buttermilk syrup cascading over a freshly baked dutch baby, creating a delectable contrast.

Buttermilk Syrup FAQs

1What'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! 

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Buttermilk Syrup

5 from 2 votes
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. 
Container filled with creamy buttermilk syrup, with a silky texture, ready to be poured.
Print Recipe

Buttermilk Syrup

Container filled with creamy buttermilk syrup, with a silky texture, ready to be poured.
5 from 2 votes
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
Cook Time 8 minutes
Total Time 10 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 307kcal
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 extract

Instructions

  • In 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 Facts

Serving: 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.

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