Buttermilk Caramel Syrup – The best thing that has happened to breakfast since sliced bread. For reals, you have to make this recipe as soon as you can!
How to Make Caramel Buttermilk Syrup
- real buttermilk
- brown sugar
- baking soda
- vanilla extract
Bring buttermilk, sugars, and butter to a boil over medium heat in a large saucepan. Remove from the heat and whisk in soda and vanilla. It will bubble up a lot. As it cools, the bubbles will go away. Serve syrup warm over French toast, pancakes, or waffles.
–I recommend using real buttermilk for this syrup. Milk + lemon juice or vinegar works for some of my recipes, but not as well for this one. You end up with a runnier syrup, and oftentimes the milk will curdle.
-As a word of caution, when you add the baking soda, the syrup will bubble up a lot, so make sure you use a large saucepan. The bubbles will go away as the syrup sets, so I like to make it before I start my pancakes.
-If you want a thicker syrup, you can let it boil for a minute or two. Keep in mind that it does thicken as it cools.
Frequently asked questions:
Q: What is the purpose of the baking soda in the syrup?
A: The baking soda counteracts the acidity in the buttermilk. Without it, your syrup will have a more sour taste.
Q: My syrup curdled, what did I do wrong?
A: The only time my syrup has ever curdled is when I have used sour milk instead of fresh buttermilk. It can also happen if you cook the syrup over heat that is too high. Medium or medium low heat is best.
If your syrup does curdle, you can let it cool for a few minutes, then pour it into a blender and blend till smooth.
Q: My syrup is too thin, how can I thicken it up?
A: The syrup does thicken as it cools, so I like to serve it warm rather than hot. But if you prefer a thicker syrup, you can boil it until it is the consistency you prefer. Just make sure that you stir it constantly as it boils.
How to store leftover buttermilk caramel syrup:
I hope you’ll give this recipe a try. It beats store bought syrup any day!
WHAT TO SERVE WITH HOMEMADE BUTTERMILK SYRUP:
- Waffles of Insane Greatness
- Family Favorite Swedish Pancakes
- German Pancakes
- Whole Grain Blender Pancakes
- Diner Style Pancakes
MORE TASTY SYRUPS AND SAUCES:
Buttermilk Caramel Syrup
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter*
- 1 tsp baking soda
- 1 tsp vanilla extract
- In a 2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
- As soon as the syrup comes to a boil, remove from the heat.
- Add the baking soda and vanilla extract. Whisk till well combined. Syrup will foam up a lot. As it cools, the bubbles will go away.
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup but you can feel free to use all of it if you so desire.
-If you want a thicker syrup, you can let it boil for 2-3 minutes. I've never done that, we like it perfectly as is.
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Serving Size:2 Tbsp
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 137mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 1g
Nutrition was calculated with 1/2 cup of butter.
Published 2/2011, updated July 2019.
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