The Most Amazing Homemade Buttermilk Syrup
This homemade buttermilk syrup recipe is a thick, velvety topping perfect for everything from buttermilk pancakes to Belgian waffles! Often called “liquid gold,” this simple recipe combines butter, sugar, and real buttermilk with a touch of maple or vanilla to create a caramel-like sauce that is way better than any store-bought high fructose corn syrup.
A Drizzle of ‘Liquid Gold’ That Changes Everything
If you’ve never had buttery syrup made from scratch, you are in for a treat. Seriously, once you taste how the acidity of the buttermilk reacts with a pinch of baking soda to create that iconic, foamy texture, you’ll never go back to the bottled stuff again.
While a lot of folks stick to plain maple syrup, this sweet syrup takes things to a whole new level. It has a rich, tangy depth, almost like a warm caramel sauce, that makes French toast sticks or German pancakes taste as if they came from one of those snazzy brunch spots. It’s so good, I’ve even been known to drizzle a little leftover syrup over a scoop of ice cream or a warm apple crisp for dessert!
If you’re looking for more delicious recipes to round out your morning, you have to try my Hearty Grab and Go Breakfast Burritos!
Ingredients You’ll Need
- ButterÂ
- Sugar
- ButtermilkÂ
- Baking sodaÂ
- Maple flavoring
Tips for the Best Buttermilk Syrup
- Use a Large Pot: Don’t let the short ingredient list fool you! When you stir in the baking soda, the syrup will foam up and triple in size. Using a large pot prevents a sticky mess on your stovetop.
- Don’t Boil the Sugar: You want to use medium heat to dissolve the cane sugar and butter. If you let it reach a rolling boil for too long, the syrup can become too thick or candy-like once it cools.
- Buttermilk Substitutes: If you’re out of the real stuff, you can make a quick cup of milk substitute by adding a tablespoon of vinegar or lemon juice to sour milk. However, for the most amazing syrup texture, the thick consistency of buttermilk powder or fresh buttermilk is king.
- Flavor Variations: Feel free to swap the maple for brown sugar and cinnamon if you’re serving this over cinnamon rolls or gingerbread waffles.
How to Make Buttermilk Syrup
1. Combine Butter and Sugar
In a large pot over medium heat, combine butter, sugar, and your cup of buttermilk.
2. Dissolve the Sugar
Stir the mixture constantly until the butter is melted and the sugar is completely dissolved. You want it nice and hot, but be sure to remove it from the heat just before it starts to boil.
3. Add the Magic
Remove the pot from the burner. Sprinkle your baking soda over the top and stir it in. The acidity of the buttermilk will react immediately, and the syrup will become pale and foamy. This is the best part to watch!
4. Flavor and Cool
Stir in your maple flavoring (or vanilla extract). The foam will settle slightly as it cools, leaving you with a thick, yummy syrup.
5. Serve it Up
Pour it warm over fresh berries, waffles, or a side of fruit!
Storage and Leftovers
Store any leftover buttermilk syrup in an airtight container, like a mason jar, in the fridge. It stays fresh for about 1-2 weeks.
The next day, you’ll notice the syrup has thickened up significantly in the cold. To bring it back to that liquid gold consistency, just pop it in the microwave for 20-30 seconds or warm it gently on the stove.