Homemade Buttermilk Syrup is a perfect topping for more than just pancakes. With 5 ingredients & a few minutes you can create this favorite classic recipe. I love to add it to ice cream or even in my morning coffee to add depth & richness. You don’t need to buy the prepackaged version anymore. This is so much better! Try some this weekend!
Homemade Buttermilk Syrup
I love breakfast. Not just any breakfast mind you. Not that I don’t truly enjoy something like a donut with my coffee, I definitely do. But what I really love is going out for breakfast. Pancakes, sausage, bacon, eggs & hashbrowns. Sometimes french toast instead – but definitely all the other things. I absolutely go through times where I crave that. I seek it out & it’s so satisfying. But we can’t always get out to eat & I like making it at home too- except for the mess. But it never seemed to be the same as going out. There was a flavor that was missing. UNTIL NOW! Homemade buttermilk syrup. That AMAZING flavor is what I didn’t have at home that made me want to head out for breakfast. But with this creation- I no longer have to do that.
This recipe literally takes a handful of ingredients that I always have on hand. Heat it altogether in a saucepan for a couple minutes & it’s ready to go. I LOVE that!!!! Since we don’t have pancakes, waffles or french toast everyday- I find myself looking for more recipes I can use this on. As I mentioned above, I like it on ice cream & in my coffee. It’s also great on oatmeal -mmmmmmm. That great butter flavor – OH MY WORD!!! I’m telling you- this flavor is like NO OTHER.
Homemade Buttermilk Syrup
- 1 cup 2 sticks butter
- 1 cup buttermilk
- 2 cups granulated sugar
- 1 tsp baking soda
- 3/4 tsp pure vanilla extract
- Combine all ingredients in a medium saucepan & heat over medium stirring constantly
- Once all ingredients have melted, simmer an additional 1-2 minutes
- Remove from heat & allow to cool for 5-10 minutes before serving
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
You really need this in your life! It’s AMAZING!!!!!!!!!
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Jessy @ The Life Jolie says
This sounds so delicious! Pinning!
This sounds so tasty!
Thanks for joining Cooking and Crafting with J & J!
Thanks for sharing on Let’s Get Real Friday Link Party. We appreciate your linking to are link party every week but for some reason I normally can’t comment on your posts. I am able to on this one today. Yeah. Your food always looks so delicious. You take such awesome photos.
This sounds incredible! I’m assuming this needs to be stored in the refrigerator? How long is it good for?
Gina Kleinworth says
Yes, it does need to be refrigerated and should stay good for up to a week. Just warm it a bit and give it a stir or shake before using it again.