Buttermilk syrup might sound unusual, but it’s wonderful. Unlike most pancake syrups that are mostly sugar, this one starts with butter, adds tangy buttermilk, and a touch of baking soda that gives it an airy, frothy finish. It’s rich, tangy, and surprisingly versatile.
Table of Contents
- What is Buttermilk Syrup?
- Ingredients
- How to make Buttermilk Syrup
- Can you make buttermilk syrup without buttermilk?
- How to store
- What to serve Buttermilk Syrup with
- Frequently asked questions
- More syrupy breakfast recipes you will love!
- Buttermilk Syrup Recipe
This syrup has been a family favorite for years. A little story: my son Truman is in fifth grade, and one afternoon his friend declined a second cookie, saying “My body is a temple.” He meant to be disciplined, but when pretzels appeared he quickly changed his mind and declared he would save the temple for tomorrow. It was one of those laugh-out-loud parenting moments. Moderation is a good reminder, especially when something as good as this syrup is on the table.
We use buttermilk syrup on pancakes, waffles, and even drizzled over cakes and ice cream. It’s buttery and vanilla-forward with a pleasant tang from the buttermilk. The baking soda creates a quick effervescence when added off heat so the finished syrup is frothy and light.
What is Buttermilk Syrup?
Buttermilk syrup is a classic, budget-friendly alternative to maple syrup with its own unique flavor profile. It isn’t maple-flavored — instead it’s rich with butter, subtly tangy from the buttermilk, and rounded out by vanilla. The baking soda adds aeration, creating a frothy texture that clings beautifully to pancakes and waffles.
I often use it as a glaze for quick cakes or spoon it into the nooks of a picnic-style cake where it soaks in and keeps the crumb moist. It’s especially popular in our house for birthday breakfasts and weekend brunches.
Ingredients
Simple pantry ingredients make this syrup easy to pull together. The full recipe is at the bottom of the post.
- Butter
- Sugar (granulated or brown)
- Buttermilk
- Corn syrup
- Kosher salt
- Vanilla extract
- Baking soda
How to make Buttermilk Syrup
This recipe comes together quickly on the stovetop. Use a large saucepan so the syrup has room to foam when the baking soda is added. The process is: melt butter, stir in sugar, add buttermilk, corn syrup, and salt, bring to a brief boil, remove from heat, stir in baking soda and vanilla, then let it settle. The bubbling is normal and gives the syrup its airy texture.
Notes on sugar: granulated sugar is traditional and lets the buttermilk shine. Brown sugar adds a caramel note but can mute some of the tang. Either works depending on your preference.
When you add the baking soda off heat, the mixture will foam vigorously—stir to control it and let it settle. Finish with vanilla for depth and aroma.
Once the foam subsides, the syrup will be smooth and pourable. This batch yields a little over 2 cups — enough for several breakfasts.
Serve warm over pancakes, waffles, ice cream, or use it as a glaze for cakes. It’s best fresh but stores well.
Can you make buttermilk syrup without buttermilk?
Buttermilk is central to the flavor. If you don’t have real buttermilk, use the cheater substitute: stir 1 tablespoon lemon juice into a measuring cup, fill to 1 cup with whole milk (or cream for a richer result), let it sit 5 minutes, then use. The substitute works in a pinch but real buttermilk yields the best, tangy profile.
How to store
Store leftover syrup in a sealed jar or airtight container in the refrigerator for a few weeks. It will thicken when cold; reheat gently in the microwave or on the stove until pourable. The bubbles won’t be as pronounced after refrigeration, but the flavor remains excellent.
What to serve Buttermilk Syrup with
- Pancakes — the classic pairing
- Waffles — crisp waffles and warm syrup are perfect together
- French toast — try caramelized French toast with this syrup
- Cakes — use it as a glaze for coffee cake, carrot cake, or a picnic cake
- Cinnamon rolls or brioche — drizzle over warm rolls for a special treat
Frequently asked questions
Use your nose. Buttermilk is naturally tangy; if it smells like normal tangy buttermilk it should be fine. If it smells off, appears discolored, or shows any mold, discard it.
Yes. Heavy cream (or a higher-fat cheater buttermilk made with cream) will give a richer, thicker syrup. Follow the cheater buttermilk method but substitute cream if you prefer.
The easiest substitute is 1 tablespoon lemon juice plus milk to make 1 cup, let sit 5 minutes. Whole milk works best for flavor.
This recipe has been on my list for years and I’m glad to finally share it. It’s a family favorite and makes weekday breakfasts feel special. Try it on your next brunch—my kids insist it’s worth every drop.
More syrupy breakfast recipes you will love!
- Gingerbread pancakes with lemon syrup
- Hawaiian coconut syrup for tropical pancakes
- Lemon blueberry pancakes
- Cream cheese French toast casserole
- Maple butter twist coffee cake
- Blueberry buttermilk pancake muffins
- Dark chocolate waffles with ganache and strawberries
Buttermilk Syrup Recipe
Buttermilk Syrup
Rich, tangy, and frothy — a buttery syrup made with buttermilk and finished with a bubbly lift from baking soda.
Ingredients
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar (or brown sugar, packed)
- 1 cup buttermilk (see notes for substitute)
- 1 tablespoon corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
Instructions
- In a large saucepan (3-quart recommended) melt butter over medium heat.
- Add the sugar and stir to combine.
- Pour in buttermilk, corn syrup, and salt. Stir and bring to a brief boil over medium heat, about a couple minutes.
- Remove the pan from heat. Stir in the baking soda — the mixture will foam up significantly. Stir to control the foam and let it subside.
- After the bubbling calms, stir in vanilla. Serve warm.
- Storage: Refrigerate leftovers in a jar or airtight container for several weeks. Reheat gently in the microwave or over low heat until pourable.
Notes
Cheater buttermilk: Add 1 tablespoon lemon juice to a measuring cup, fill to 1 cup with whole milk (or cream for extra richness). Stir and let sit 5 minutes before using.
Nutrition (per serving)
Calories: 227 | Carbohydrates: 29 g | Protein: 1 g | Fat: 13 g | Sugar: 29 g