Creamy, sweet, and delicious, buttermilk syrup, made fresh and hot, and poured over a fat stack of pancakes, or your favorite breakfast bake! This buttermilk syrup is quick and easy to make, and one of the MOST requested things are our house.
This recipe takes less than 15 minutes to make. One pot. And just a few simple ingredients. And it takes your breakfast to a whole new level of yummy.
Let me just start by saying the title of this recipe: Hot–Buttermilk–Syrup! Just typing it out and I start wanting blueberry pancakes or french toast slathered in it with fresh strawberries and whipped cream, and this syrup!
This recipe is not exactly good for you. Which is probably why it is so delicious. But it is syrup. I mean, the main ingredient in syrup is sugar, am I right? That is why Elf loves it so much! I think this syrup would get Buddy the Elf’s stamp of approval. It is pretty much good on anything: waffles, French toast casserole, or pancakes of all kinds. If you are feeling adventurous, try it on spaghetti (no guarantees).
But basically, if you want a thick, creamy, syrup that is absolutely delicious. This. is. it!
It is sweet, and thick and creamy and consists of butter, sugar, and buttermilk. Have you ever been to Kneaders? This recipe actually came from my mom. It was her copy cat recipe of their syrup which they serve with cinnamon french toast. And it is mmmm…. mmmm…. it is good! We have it for our Christmas Eve brunch, and everyone is obsessed.
This recipe is pretty simple, but you do need a few things you might not always keep on hands, like buttermilk, and corn syrup. I like to keep a canister of powdered buttermilk in my fridge for just such occasions as this syrup or buttermilk biscuits. It stays good forever, and means I don’t have to have fresh buttermilk on hand, and we can still have our favorite syrup whenever we want.
Here is what you need:
- Corn Syrup
- Baking Soda (this makes it foam)
It is really great served with fresh fruit and whipped cream too.
Can You Make Buttermilk Syrup Ahead
It stores well in the fridge, so I like to make it and keep a bottle in the fridge to use for breakfast for the whole month.
It thickens a little in the fridge, and isn’t hot, so put it in a glass jar, so you can remove the lid and heat it in the microwave for a few seconds before serving each time you want it with your breakfast. I just use a mason jar, and I bought these 16 ounces jars from Amazon and they are perfect for it!
It is great over Whole Wheat Pancakes or my personal favorite Citrus Ricotta Pancakes, but I am going to let you in on a little secret, it is even good over from the boxed-mix pancakes.
I am all about the Eazy Peazy, and if you want to splurge some time on the syrup, and use a mix to keep the pancakes quick, I say go for it!
Here are our favorite breakfast foods to slather in hot buttermilk syrup:
- German Pancakes
- Homemade Toaster Waffles
- German Pancake Minis
- Apple Pie French Toast
- Peppermint Hot Chocolate Stuffed Pancakes
- Vanilla Protein Waffles
Hot Buttermilk Syrup
- 1/2 cup butter
- 1 cup white sugar
- 1 tsp corn syrup light
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- Combine all ingredients except baking soda in a saucepan
- Bring barely to a boil stirring the whole time
- Remove from heat
- Stir in baking soda, it will get frothy, but will settle down some
- Serve over pancakes, waffles, etc. Great with fresh fruit and whipped cream.
- Store in airtight container in refrigerator for up to a month.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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robin lorraine williamson says
Alison Agnew (@Nancherrrow) says