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 over the stovetop.
Most mornings, we stick to a pretty easy and mostly healthy breakfast — in the summer this green smoothie is my go to and if it’s cold outside, I always crave this strawberry & cream oatmeal. BUT, whenever we have a special occasion (holidays, birthdays, etc.) I’m all about the sweet, syrup covered, should-actually-be-served-for-dessert kind of breakfast choices.
Our favorite ways to use buttermilk syrup
There are so many delicious ways to use this syrup. Below are our favorite ways to use the syrup, but 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)
- On homemade pancakes or this waffle recipe
- Over French toast
- On this Bread Pudding Recipe
What’s the difference between sour milk and buttermilk?
While substituting sour milk for buttermilk is super popular, they are not the same thing. Sour milk is made by adding vinegar or lemon juice to regular milk and making it sour.
Traditionally buttermilk is the liquid leftover after churning butter; true buttermilk ferments naturally into a thick and tangy cream. Commercialized buttermilk is typically made by introducing a bacterial culture into low-fat milk and then heating the mixture.
How can you substitute buttermilk?
Typically sour milk is a great substitute for buttermilk. More details on how to make this buttermilk substitute here.
While substituting sour milk for buttermilk works in many recipes, it doesn’t work well in this syrup. Stick to real buttermilk for this syrup!
How long does buttermilk syrup last?
Buttermilk syrup will stay good for about 1-2 weeks (properly stored) in the fridge.
How do I store my buttermilk syrup?
Transfer any leftover buttermilk syrup to a jar or airtight container, and place in the fridge. (We like to store our buttermilk syrup in a mason jar.)
As far as freezing, I have not personally tried it (we never have any leftover longer than a couple days!). I haven’t personally had a lot of success with freezing and thawing dairy products and I’m not sure how the buttermilk wound stand up with being frozen and thawed. If you try it, I’d love to hear your results.
- I highly recommend a good nonstick pot; you want one with a heavy bottom so you don’t burn the buttermilk syrup.
- Use a pot bigger than you think — the syrup “grows” when the baking soda is added in.
- 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.
More delicious breakfast recipes:
- One Pan Breakfast Potatoes and Bacon
- Ham and Cheese Quiche
- Country Breakfast Egg Skillet
- Oatmeal Breakfast Cookies
- Quiche Lorraine
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 over the stovetop.
- 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
In a medium sized pot (bigger than you think, 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 is melted, sugar dissolved 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 🙂 (Syrup continues to thicken as it sits and cools.)
Store in an airtight container for 1-2 weeks in the fridge. Warm through on the stovetop over medium low heat.