Buttermilk Syrup
Move over maple syrup, this Buttermilk Caramel Syrup is a thick, delicious treat for pouring over pancakes, waffles, french toast, or even ice cream! It's like liquid gold!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 185kcal
- ¾ cup buttermilk
- 1 ½ cups granulated sugar
- ½ cup salted butter
- 2 Tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot over medium-high heat.
Bring the syrup ingredients to a boil, then reduce heat to medium-low and simmer for 7-8 minutes, stirring frequently until the syrup is a light golden brown.
Remove from the heat and stir in the vanilla, then let the syrup cool slightly for a few minutes while still stirring occasionally before transferring to a heat-safe jar.
Pour over pancakes, waffles, french toast, German pancakes, ice cream, or anything else you can think of!
The syrup can be stored in the fridge for up to 2-3 weeks. Just reheat in the microwave for 30-60 seconds and stir before using.
Be sure to use a large pot even though it will seem too big for the amount of ingredients. The baking soda will react with the buttermilk and cause the syrup to bubble and foam and you don't want this sticky, sweet syrup to overflow onto your stove or countertops, which has definitely happened to me before!
I do not recommend using a buttermilk substitute made from milk combined with lemon juice or vinegar for this particular recipe. It turns out o.k., but not nearly as good, and you run this risk of having your syrup curdle.
Calories: 185kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 24mg | Sugar: 29g | Vitamin A: 261IU | Calcium: 20mg | Iron: 1mg