I have recently seen several different recipes online for Buttermilk Syrup that you use on pancakes, waffles, etc. Most of them received very good reviews. I thought the idea sounded interesting and neat. I thought it might be a nice change from our normal pancake syrup.
We normally keep some real maple syrup on hand. It is very expensive to buy, but if my husband wants syrup on his pancakes this is what he likes. When the kids put syrup on their pancakes they use something like Mrs. Butterworth. Which is not exactly healthy.
I went through a time quite a few years ago when I made my own maple flavored syrup. It was okay for what it was, but not quite what we wanted all the time.
So the idea of buttermilk syrup made at home sounded like a good idea to me. I read several places that it was similar to what some breakfast and waffle style restaurants serve for their vanilla flavored syrup. I would agree with that. I have tasted syrups very much like this before.
We really enjoyed this syrup. It was easy to make and it was a nice change. This is really good, but don’t expect it to be like a regular store bought syrup. This has a distinct flavor that is different, but really good.
I will say though that we use more of this then we do regular syrup. It is thicker and creamier. It did not go as far as I thought it would. But because it is a buttery, creamy syrup I don’t think you need anything else on the pancake.
Some in my family still used butter or peanut butter on their pancakes with syrup, but I did not. I thought it was very good without the butter. I just poured the syrup on them and enjoyed it. I hope you do too.
An easy to make old fashioned syrup for pancakes, French toast, and waffles.
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- Place first four ingredients in large saucepan. You want this to be a much bigger pan then you think you need. It really foams up.
- Bring to boil and cook for 7 minutes (mixture will foam), stirring constantly to prevent burning.
- Remove from heat and stir in vanilla extract.
- Serve with pancakes, waffles, or french toast.
- This does thicken, so you will have to reheat it to use it again. But that works find because syrup is better warm. At least I think it is.
Amount Per Serving: Calories: 346Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 390mgCarbohydrates: 52gFiber: 0gSugar: 52gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Yum! I love buttermilk syrup. I should really make it more often than I do. I’ve found you have to be careful when stirring that you don’t splash too much or the syrup will crystallize on you and while it still tastes great, it’s not quite the same.
Amy @ Finer Things
Oh yum. Definitely going to try this. Do I need real buttermilk or will the vinegar/milk substitution work?
I’ve tried the vinegar/milk and the lemon/milk substitutioin and they both work great ps. I prefer the lemon though, but either work!
I just wanted to let you know that you are a light in my life, even though you don’t know me. I spent the last week or so reading all of your past posts and you are amazing. You have incredible talents, a strong faith, a love for your family, and you’re able to admit faults…you’re wonderful AND humble! I love your site and honestly wish I knew you in person.
P.S. I have a looong list of your recipes that I’ll be trying very soon! Thanks!
Amy, You need the flavor of real buttermilk in this one. Sorry. The other works great in recipes that are cooked or baked but what makes this one so good is the flavor you get from the buttermilk. At least that is what I think. You could try it but not sure how it will turn out.
Becky, that is very sweet. Thank you very much. I am so glad that you enjoy my recipes and blog. There are many people in the blog world I also wish that I also wish I knew in person.
Hi Lynn – do you know approximately how long this will keep for? I am trying very hard to get corn syrup out of our foods and this was one of the ones that stumped me, as my husband likes the “fake” syrup as opposed to real maple syrup. Thanks again!
@Wendy, Hi Wendy, my family goes through this pretty quickly so I never have it more than a week or two in my fridge. I am guessing it would last about two weeks.
I thought i saw on one of your posts something about homemade buttermilk?
Can u send me the link if u remember or have it. I don’t mean adding lemon juice or vinegar .
If you add about 1/2 to 1 tsp of cinnamon (and/or a little freshly ground nutmeg), it add a nice touch for variety.
That is a good idea.
Thank you so much for this recipe! My daughter and I made it this morning and it was wonderful!
So glad you enjoyed it. I have not made it in awhile and need to make it again. We love it!
The Buttermilk Syrup looks good! Have you ever added other flavorings to it? Off hand, I think I’d add some cinnamon to it. I do love your site!
I have never tried cinnamon in it, but yes that does sound very good!
Great recipe, can’t wait to try it. I’m trying to limit my sugar, so could I substitute Xylitol instead? Thanks
I am not sure because I have not used Xylitol. If it works in other recipes like this I think it would be worth trying in this one. I just have not tried it.
Could you add bourbon to the Buttermilk Syrup recipe for a bread pudding topping?
I have not tried it but it sounds like it would be great!