This Buttermilk Syrup is a simple way to make breakfast feel special! Buttery, full of vanilla, and ready in 10 minutes or less for pancakes, waffles, and French toast.
author’s note
The One Thing Every Breakfast Needs
Breakfast is easily my family’s favorite meal of the day. I love making breakfast for my kids (& husband!) before they head out for the day, and we love it so much that breakfast for dinner happens at least once a week at my home.
All that breakfast means I’ve tested A LOT of breakfast recipes and spent plenty of time figuring out how to make them even better. And honestly, is there anything better than your family telling you something is the best thing you’ve ever made?!
Because that’s pretty much what happens every time I make this buttermilk syrup. It doesn’t matter what I pour it over. Pancakes, waffles, French toast, even a drizzle over oatmeal, and my kids are convinced it’s the greatest thing they’ve ever eaten.
This buttermilk syrup is smooth, buttery, a little tangy, and perfectly sweet. It’s the easiest way to make just about any breakfast taste absolutely amazing!
Buttermilk syrup ingredients
| Ingredient | Tips & swaps |
|---|---|
| Dark brown & white sugar | Adds sweetness and caramel-like depth. Measure brown sugar loosely, not packed. |
| Unsalted butter | I love using unsalted butter so I can control the saltiness. |
| Buttermilk | Use full-fat for the best texture. Shake the carton before measuring. You can also make your own easily. |
| Baking soda | Use a bigger pot than you’d expect—the baking soda and buttermilk cause the mixture to bubble up a lot. |
| Vanilla extract | Stir in off the heat for a delicious vanilla finish. |
How To Make Buttermilk Syrup
- Combine: Add both sugars, butter, salt, and buttermilk to a roomy pot.
- Melt: Heat over medium, stirring occasionally, until butter melts and sugar dissolves.
- Simmer: Reduce the heat to low and simmer for 6–8 minutes.
- Whisk: Remove from the heat and whisk in baking soda. The syrup will foam up!
- Finish: Stir in the vanilla and serve warm. The syrup thickens as it cools.
chelsea’s recipe tip
Try it for dessert, too! Spoon a little over vanilla ice cream or a slice of apple cake. The buttery brown sugar flavor works so well with both!
Storage
Leftovers?
Store leftover buttermilk syrup in an airtight container, like a Mason jar, and refrigerate.
I haven’t tested freezing it since ours never lasts long, but dairy doesn’t always freeze well. If you try, let me know how it goes!
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Buttermilk Syrup
Video
Equipment
Ingredients
- 1/4 cup dark brown sugar or light brown sugar, gently packed
- 3/4 cup granulated sugar
- 8 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Combine: In a pot (see note 1), combine the brown sugar, granulated sugar, butter, salt, and buttermilk. Heat over medium heat, stirring occasionally, until the butter melts, the sugar dissolves, and the mixture is smooth.
- Simmer: Reduce heat to low and gently simmer for 6–8 minutes, stirring occasionally.
- Add baking soda: Remove the pot from the heat. Add the baking soda and whisk quickly to fully incorporate. The syrup will foam up and increase significantly in volume.
- Finish & serve: Stir in the vanilla extract. Serve warm over pancakes, waffles, French toast, or your favorite breakfast foods. The syrup thickens as it cools, so don't worry if it seems a little thin right off the stove! If it gets too thick, just warm it up again until smooth and pourable.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is fantasic!
I am so happy to hear! Thanks Charlie! 🙂
THE BEST BUTTERMILK SYRUP I’VE EVER TRIED!!!
So happy to hear that! Thank you!