Buttermilk Syrup
I first had this buttermilk syrup in junior high. It was all the rage in my hometown and if you make it, you’ll understand. If you make this syrup there is no need to butter your pancake or waffle before pouring the syrup on it because it has a delicious buttery taste.
PrintButtermilk Syrup
Delicious butter-y and caramel-y syrup. So good you’ll want to drink it.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 8 mintutes
- Yield: serves at least 6
Ingredients
1/2 cup salted butter
1 cup sugar
1/2 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Instructions
Bring the butter, sugar, buttermilk, and corn syrup to a boil. Let boil for 2-3 minutes until the syrup becomes a light golden brown.
Add baking soda and vanilla and remove from heat. Let cool 5 minutes before serving.
Notes
Make this syrup in a larger pot than you think. Once you add in the baking soda it will foam up quite a bit.
Can store in the fridge for about a week. Butter will separate when cooled. To re-warm, microwave at 30 second intervals stirring till re-combined.
When I first made this recipe many years ago, your brother wanted to drink it straight, he didn’t need waffles or pancakes