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. We’re using pantry staples and buttermilk to create rich and indulgent Buttermilk Syrup with a hint of vanilla flavor. This syrup can be ready in less than ten minutes on the stovetop. Most mornings, we stick to a pretty easy and mostly healthy breakfast — in the summer, my go-to is this Green Smoothie and if it’s cold outside, I always crave this Strawberry and Cream Oatmeal. But whenever we have a special occasion, I’m all about the sweet, syrup-covered, should-actually-be-served-for-dessert kind of breakfast choices. Take Nutella Crepes or Cinnamon Roll Monkey Bread for instance– those are my special-occasion kinds of breakfasts. And special breakfasts always require an equally decadent sauce or syrup. This buttermilk syrup is just the sauce to drench your breakfasts in. It’s smooth, slightly tangy, sweet, flavorful, and the perfect companion for so many different breakfast recipes. Our favorite ways to use Buttermilk Syrup There are so many delicious uses for this syrup. Here are our favorite ways to use the syrup, and I’d love to hear how you use Buttermilk Syrup in the comment section! What am I missing out on? Over German Pancakes Inside or over crepes (how to make crepes tutorial). This is the type of crepe pan I like. On Homemade Pancakes or this Waffle Recipe Over French Toast On this Bread Pudding Recipe 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. Quick tips I strongly recommend a good nonstick pan; you want one with a heavy bottom so you don’t burn the syrup. Use a pot bigger than you think you’ll need because the syrup “grows” when the baking soda is added in. This is an impressive thing to watch, and it’s a great opportunity to have a mini science lesson with your kids on how acids and bases react. Younger children might be tickled to simply watch the magic happen. Wait for the syrup to cool a bit before adding in the vanilla extract. This helps the flavor be more prevalent instead of “cooking off” with the heat. Not a buttermilk fan? Don’t worry; this syrup won’t taste like drinking a glass of buttermilk. There’s a tiny tang and a nice smoothness, but adding the baking soda tames most of the sharp flavor of plain buttermilk. QUICK TIP Why the need for a larger bowl? If you remember those science experiments where baking soda is mixed with vinegar, that’s what’s going on here. Baking soda is a base, and mixing the baking soda into the buttermilk causes a chemical reaction that reduces that bitter tang. As a result, carbon dioxide bubbles form and it foams. And when I say it foams, I mean that it practically explodes in the pan! This is why you need a pot bigger than you think you’ll need. More delicious breakfast recipes: One Pan Breakfast Potatoes and Bacon Ham and Cheese Quiche Country Breakfast Egg Skillet Oatmeal Breakfast Cookies Quiche Lorraine 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 Cook Time 8 minutes Total Time 10 minutes Servings 6 -8 servings Calories 307kcal Cost $2.15 Ingredients1/4 cup (46g) dark brown sugar, loosely measured/not packed (can use light brown sugar)3/4 cup (141g) white granulated sugar1/2 cup (8 tablespoons) unsalted butter1/8 teaspoon fine sea salt1/2 cup (123g) buttermilk1/2 teaspoon baking soda1 teaspoon pure vanilla extract 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.
