This homemade buttermilk syrup is rich and creamy. It has a caramel flavor that turns even a humble stack of flapjacks or a bowl of fresh berries into a next-level breakfast.
We first saw someone making this buttery syrup on TikTok. Grandma said she had to give it a try. Why? Everyone but Grandma loves maple syrup on their pancakes. She always puts on a bit of Karo syrup. Then she tried this buttermilk syrup recipe and so did we.
We were hooked. The whole family enjoyed it. This sweet syrup is a whole new level of delicious.
Our maple syrup still has a place at the table and in our recipes, especially in favorite recipes like granola or glazes, but we have a new choice for breakfast now.
Why This Buttermilk Syrup Belongs in Your Homestead Kitchen
First, it’s a great recipe to use up a little bit of leftover buttermilk. If you want, you can make your own and use that. It’s a delicious way to avoid waste and rely on what’s already in your kitchen.
Made with a few pantry staples like sugar, butter, and baking soda, this syrup doesn’t require anything fancy. Just a bit of time on the stove top and a large saucepan (trust us, the chemical reaction gets foamy).
Homemade Buttermilk Syrup to Pour on Pancakes, Fruit & More
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Ingredients
- ½ Cup Butter
- 1 Cup Granulated Sugar
- ¾ Cup Buttermilk
- 2 Tablespoons Corn Syrup
- ½ Teaspoons Baking Soda
- 1 Teaspoon Vanilla Extract
Instructions
- In a large saucepan, combine the butter, white sugar, buttermilk, and corn syrup. Set the pan over medium heat and stir gently as the mixture melts together. Bring it to a gentle boil, and continue stirring steadily for 1 full minute to make sure everything blends smoothly.½ Cup Butter, 1 Cup Granulated Sugar, ¾ Cup Buttermilk, 2 Tablespoons Corn Syrup
- Once it’s boiled, take the pan off the heat and stir in the baking soda and vanilla extract. Don’t be alarmed when the mixture begins to foam. This chemical reaction is what gives the syrup its signature light and creamy texture.½ Teaspoons Baking Soda, 1 Teaspoon Vanilla Extract
- Let the syrup rest for a few minutes to allow the foam to settle. Then it’s ready to pour over your favorite pancakes, fresh fruit, German pancakes, or whatever breakfast favorite you’ve got on the table. It’s especially delicious served warm, but you can refrigerate any leftover syrup and reheat it later.
Nutrition
Ideas for Using This Buttermilk Syrup
This isn’t just for buttermilk pancakes (though it’s perfect topping for those!). Try it on:
- German pancakes hot from the oven
- Cinnamon rolls as a warm drizzle
- Over ice cream for a fast homemade caramel sauce
- Dipping french toast sticks or apple crisp
- A spoonful over fresh berries with breakfast
It’s the kind of easy homemade syrup that turns even a busy morning into something you’ll remember.
Tips for Making, Storing & Substituting
Cooking Tip. Use a large saucepan and cook over medium heat, then reduce to low heat when it starts to foam. This is normal—just stir and let it thicken slightly.
Storage. Cool completely, then store in a mason jar or airtight container in the fridge for about 1–2 weeks. Reheat in a small pot on the stove or in the microwave for a few seconds.
Substitutions:
- No buttermilk? Use a buttermilk substitute by adding 1 tablespoon lemon juice or apple cider vinegar to 1 cup of milk. Let it sit for 10 minutes.
- Add a drop of almond extract, vanilla extract, or even coconut extract for a twist.
- Use all brown sugar for a deeper caramel-like flavor.
Can it be canned?
No, we wouldn’t recommend it. Because this syrup contains dairy, it’s not safe for home canning using traditional water bath or pressure canning methods. It’s best to make fresh and enjoy—or share with a neighbor!
Your Favorite New Buttermilk Syrup
This buttermilk syrup has quickly become one of our favorite breakfast staples. It’s proof that a few specific measurements, some heat, and a little patience can create something truly comforting and homemade.
It saves time, uses what we have, and lets us enjoy our favorite pancakes without reaching for the store-bought syrup.
Whether you raise your own dairy animals or grab your buttermilk from the local grocery store, this recipe is a reminder that the most amazing syrup doesn’t come in a bottle—it comes from your own kitchen.
My family loved this!