Buttermilk Syrup

buttermilk syrup

Buttermilk Syrup  is a recipe I don’t make very often. Unlike some other recipes where it’s because I just don’t think about it, this is one that I like way too well for it to make a regular appearance.

Seriously, folks give me a jar with this in it and a spoon and I’m a happy camper. If you want to go a more traditional route this is fabulous on French toast, buttermilk pancakes, pumpkin pancakes or even a puff pancake. Heck I’ve even stirred it into oatmeal before.

Don’t let the buttermilk in the recipe fool you. Once the recipe has done its magic, you are left with a rich, delicious caramel syrup without even a hint of the buttermilk tang.

Buttermilk Syrup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Micha M


  • 3/4 cup buttermilk
  • 1 1/2 cups white sugar
  • 1/2 cup butter 1 stick
  • 2 Tablespoons light corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla


  1. Combine all ingredients except for vanilla in a 4 to 6 quart pot.
  2. Cook over medium heat until boiling.
  3. Lower heat slightly and cook, stirring constantly, for 8 minutes.
  4. Remove from heat and stir in vanilla.
  5. Let cool slightly and pour into clean jar or covered container.
  6. Store in refrigerator


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  1. This syrup is really good! The dominant flavor is definitely caramel, and there’s just enough buttermilk flavor that I immediately thought “Pancakes!” when I tasted it. And that’s exactly what I’ll be putting it on tomorrow morning. Thanks for the recipe!


  1. […] could also serve the pancake with just warm maple or buttermilk syrup and butter. It’s fabulous that way as […]

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