Buttermilk Syrup

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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. 

 

Overhead image of the Buttermilk Syrup in a container ready to be served

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?

Process shots--adding ingredients to the pan and then heating

Image of the Buttermilk Syrup being poured over a Dutch baby

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.

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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. 
Print Recipe

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. 
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

Ingredients

  • 1/4 cup (46g) dark brown sugar, loosely measured/not packed (can use light brown sugar)
  • 3/4 cup (141g) white granulated sugar
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/8 teaspoon fine sea salt
  • 1/2 cup (123g) 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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