Homemade Buttermilk Syrup Recipe
Introduction
Homemade Buttermilk Syrup is a rich, tangy, and sweet drizzle that perfectly complements breakfast favorites like pancakes, waffles, and French toast. With a simple blend of everyday ingredients, this syrup brings a delightful twist to your morning routine.
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, cut into 4 chunks
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract (or coconut extract, or almond extract)
Instructions
- Step 1: Add the sugar, buttermilk, butter, and salt to a large 3-quart saucepan. Stir the ingredients together and heat over medium heat, bringing the mixture to a boil while stirring frequently.
- Step 2: Once boiling, reduce the heat to low and let the syrup simmer for 4 to 5 minutes, stirring occasionally to prevent sticking.
- Step 3: Remove the saucepan from heat, then whisk in the baking soda and vanilla extract. The mixture will bubble up and foam significantly—using a large saucepan is important here to avoid spills.
- Step 4: Serve the syrup while foamy for a light texture, or whisk for about 30 seconds to reduce bubbles. Enjoy warm over pancakes, French toast, crepes, waffles, or bread pudding.
Tips & Variations
- Use different extracts like coconut or almond to customize the flavor.
- A large saucepan is essential to accommodate the foaming reaction after adding baking soda.
- If you prefer a thicker syrup, simmer for an additional minute or two, but watch carefully to avoid burning.
Storage
Store leftover buttermilk syrup in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave before serving, stirring well to restore its smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk won’t provide the same tangy flavor or acidity needed for the baking soda reaction. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
Why does the syrup foam up when I add baking soda?
The baking soda reacts with the acidic buttermilk, causing carbonation that creates bubbles and foam. This is a normal reaction that gives the syrup its light texture and rich flavor.
PrintHomemade Buttermilk Syrup Recipe
This homemade buttermilk syrup is a rich, creamy, and tangy syrup perfect for drizzling over pancakes, waffles, French toast, crepes, or bread pudding. Made with simple ingredients like sugar, buttermilk, butter, and infused with vanilla extract, this syrup offers a deliciously foamy texture and a unique flavor that elevates your breakfast or dessert dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 cup syrup 1x
- Category: Breakfast Syrup
- Method: Stovetop
- Cuisine: American
Ingredients
Buttermilk Syrup Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, cut into 4 chunks
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract (or coconut extract, or almond extract)
Instructions
- Combine Ingredients: Add the granulated sugar, buttermilk, butter chunks, and salt into a large 3-quart saucepan. Stir the mixture well to combine the ingredients.
- Heat and Boil: Place the saucepan over medium heat and stir frequently as the mixture heats up and comes to a boil.
- Simmer: Once boiling, reduce the heat to low and let the syrup simmer for 4 to 5 minutes, stirring occasionally to prevent sticking and burning.
- Add Baking Soda and Extract: Remove the saucepan from heat and quickly whisk in the baking soda and vanilla extract. The syrup will bubble up and foam significantly, so a large saucepan is necessary to accommodate the expansion.
- Finish and Serve: You can serve the syrup immediately while it is foamy, or whisk it for about 30 seconds to reduce the bubbles if you prefer a smoother syrup. Serve warm over your favorite breakfast or dessert options like pancakes, French toast, crepes, waffles, or bread pudding.
Notes
- Use a large 3-quart or bigger saucepan to avoid overflow when the syrup foams after adding baking soda.
- For different flavor variations, substitute vanilla extract with coconut or almond extract.
- The syrup is best served warm for optimal texture and flavor.
- Store any leftovers in an airtight container in the refrigerator and gently reheat before serving.
Keywords: buttermilk syrup, homemade syrup, breakfast syrup, pancake syrup, buttermilk recipes, easy syrup, syrup recipe
