Buttermilk Caramel Syrup – This amazing syrup is a game changer. It is hands down one of the most delicious pancake syrups you will ever taste! You will never want to go back to the cheap bottled stuff.
Your pancakes, French toast, and waffles will never be the same after you try this syrup. Heck, you can even drizzle it over some ice cream!
AMAZING BUTTERMILK SYRUP
This caramel buttermilk syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it.
I serve it with french toast, waffles, and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore.
Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
How to Make Caramel Buttermilk Syrup
Ingredients needed:
- real buttermilk
- granulated sugar
- brown sugar
- butter
- baking soda
- vanilla extract
Bring buttermilk, sugars, and butter to a boil over medium heat in a large saucepan. Remove from the heat and whisk in soda and vanilla. It will bubble up a lot. As it cools, the bubbles will go away. Serve syrup warm over French toast, pancakes, or waffles.
Pro Tips:
- I recommend using real buttermilk for this syrup. Milk + lemon juice or vinegar works for some of my recipes, but not as well for this one. You end up with a runnier syrup, and oftentimes the milk will curdle.
- As a word of caution, when you add the baking soda, the syrup will bubble up a lot, so make sure you use a large saucepan. The bubbles will go away as the syrup sets, so I like to make it before I start my pancakes.
- If you want a thicker syrup, you can let it boil for a minute or two. Keep in mind that it does thicken as it cools.
Frequently asked questions:
Q: What is the purpose of the baking soda in the syrup?
A: The baking soda counteracts the acidity in the buttermilk. Without it, your syrup will have a more sour taste.
Q: My syrup curdled, what did I do wrong?
A: The only time my syrup has ever curdled is when I have used sour milk instead of fresh buttermilk. It can also happen if you cook the syrup over heat that is too high. Medium or medium low heat is best.
If your syrup does curdle, you can let it cool for a few minutes, then pour it into a blender and blend till smooth.
Q: My syrup is too thin, how can I thicken it up?
A: The syrup does thicken as it cools, so I like to serve it warm rather than hot. But if you prefer a thicker syrup, you can boil it until it is the consistency you prefer. Just make sure that you stir it constantly as it boils.
How to store leftover buttermilk caramel syrup:
-Store leftovers in an airtight container in the fridge. It will keep for up to four weeks. I like to store mine in a mason jar so it’s easy to reheat. I will also sometimes wash out empty ketchup containers and store my syrup in them.
-If you do store it in a ketchup bottle, don’t reheat it in the plastic container. Either pour it into a sauce pan and reheat it, or just place the bottle of syrup in a bowl of hot water to warm it up.
WHAT TO SERVE WITH HOMEMADE BUTTERMILK SYRUP:
- Waffles of Insane Greatness
- Family Favorite Swedish Pancakes
- German Pancakes
- Whole Grain Blender Pancakes
- Diner Style Pancakes
MORE TASTY SYRUPS AND SAUCES:
- Peanut Butter Syrup
- Blueberry Sauce
- Caramel Eggnog Sauce
- Strawberry Syrup
Buttermilk Caramel Syrup
Yield: 2 1/2 cups
Caramel Buttermilk Syrup
Buttermilk caramel syrup may be the best thing that has ever happened to breakfast.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter*
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- In a2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
- As soon as the syrup comes to a boil, remove from the heat.
- Add the baking soda and vanilla extract. Whisk till well combined. Syrup will foam up a lot. As it cools, the bubbles will go away.
Notes
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup but you can feel free to use all of it if you so desire.
-If you want a thicker syrup, you can let it boil for 2-3 minutes. I've never done that, we like it perfectly as is.
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Nutrition Information:
Yield:
20Serving Size:
2 Tbsp
Amount Per Serving:Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 137mgCarbohydrates: 20gNet Carbohydrates: 0gFiber: 0gSugar: 20gSugar Alcohols: 0gProtein: 1g
Nutrition was calculated with 1/2 cup of butter.
Published 2/2011, updated July 2019.
See all my BREAKFAST RECIPES.
I hope you’ll give this buttermilk syrup recipe a try. It’s easy to make, and beats store bought syrup any day!
