Buttermilk Caramel Syrup – This amazing syrup is a game changer. It is hands down one of the most delicious pancake syrups you will ever taste! You will never want to go back to the cheap bottled stuff.
Your pancakes, French toast, and waffles will never be the same after you try this syrup. Heck, you can even drizzle it over some ice cream!
AMAZING BUTTERMILK SYRUP
How to Make Caramel Buttermilk Syrup
Ingredients needed:
- real buttermilk
- granulated sugar
- brown sugar
- butter
- 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.
Pro Tips:
- 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:
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
Caramel Buttermilk Syrup
Buttermilk caramel syrup may be the best thing that has ever happened to breakfast.
Ingredients
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter*
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- 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.
Notes
-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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Nutrition Information:
Yield:
20Serving Size:
2 TbspAmount 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.
See all my BREAKFAST RECIPES.
I hope you’ll give this buttermilk syrup recipe a try. It’s easy to make, and beats store bought syrup any day!
Hi I love this recipe! Is there a way to pressure can it or water bath it so it will store longer?
I would be leery of canning anything with milk in it. I would probably just try freezing it so I didn’t take chances.
Just one more thank you!! I’ve had this pinned for a while, and mixed some up this morning while I was cooking banana-oat pancakes. So delicious and simple, and because we have a lot of children and I didn’t know how far it would go, I made a generous batch. I’m super pumped for the leftovers! 😉 I already can’t wait to try it on some other breakfast staples we love (like apple stuffed baked french toast….mmm, drooling just thinking about it!). Thanks for sharing!
I’m so glad to hear you enjoyed it! And that apple stuffed french toast sounds amazing! 🙂
This has been my go to syrup recipe since I discovered it. Love it! For some reason the recipe has disappeared. Could you please repost? I would hate to lose this one! Thanks!
I had a temporary glitch on my site and all my recipe cards disappeared. Thankfully they are all back now!
Is this supposed to separate? I made two batches, used real butter and real buttermilk but it looks like the butter floated to the top. I boiled it for 6 minutes the second time.
No, it isn’t supposed to seperate. I’ve never had that happen when using real buttermilk. What a bummer! I had it curdle a little once when I used milk/lemon juice instead of buttermilk. I just poured it in my blender and blended it up, and then it was just fine. Give that a try, and hopefully it works.
Had this pinned for a while and finally got around to making it (well, half batch anyway). Dead simple and delicious. Was surprised how much of the buttermilk flavor made it through (in a good way).
Simular to a recipe I use to make Pralines. The best recipe I ‘ve
used. So I will have to try the syrup.
Made this a.m. Directions were easy to follow and recipe was simple to make. Delish!
Ok i am way late to the party here but i just tried to make this. But mine was super dark. I am not sure why I used brown sugar but maybe I should have used light brown sugar..
You can use dark or light brown sugar, or even all white sugar. They all taste slightly different and have a different color, but all of them taste delicious. It’s just a matter of preference. We like all the varieties! 🙂
Kara, I have been making your recipe for a year or two now since discovering it on Pinterest. It is one of my favorites. I’m taking a digital storytelling course and our first assignment was focused on food. I chose this recipe for my project. I just wanted to share my little video with you voice.adobe.com/a/aDdJm. I gave you credit on the last slide 🙂
I loved it!! So fun to see one of my recipes made into a video! I’m glad you love the syrup so much, it is a staple at our house. And those waffles in the last shot look fantastic! 🙂
What is the baking soda for just wondering?
Sounds very good. Actually looks very similar to a carmel frosting recipe I have. Will be making this but a sugar free version. Was wondering if you know if you can used canned milk instead of the butter milk? ~tammy
I wouldn’t substitute canned milk for the buttermilk. The buttermilk is tangy, so it balances out the sugar flavor a bit. It’s what gives the syrup a great flavor and texture. Also, the baking soda reacts with the acid in the buttermilk, so it without the buttermilk it would give the syrup a bitter taste.
Kara,I am so glad you a addressed that because at the moment I don’t have any buttermilk and was wondering about a substitute.
Thanks, waiting until I get some buttermilk to make this recipe. Sigh!
I used heavy whipping cream and it was amazing!
You can actually make your own buttermilk with milk and vinegar. Google it for the measurements.
I think she meant baking soda ????
love it! I just don’t think I did something right…. It tastes great but came out very thin
If it comes out too thin, you can always boil it a little longer to thicken it up. You can even boil it after you’ve added the vanilla and soda and it should still thicken up just fine.
Made this this morning, but it got chunky, so I pressed it through a mesh strainer to remove the solids. I also added 2 tablespoons of bourbon. It was excellent over the banana waffles I made this morning!
Just made this with buttermilk substitute. It came out very nicely, but glad I read the comments. I poured my milk through a fine mesh sieve to help with the clumps. I still had some very fine lumps, but nothing noticeable when it is eaten. If I was giving as a gift, I would use the real deal, but for using at home, it works great!
This sounds delish! and it sounds like it could go perfectly with so many different kinds of pancakes. I just emailed you but I would love to share this recipe with a post I am working on for a pancake recipe. Would that be ok?
I didn’t have buttermilk so I used heavy cream and substituted the baking soda with baking powder. I have a caramel recipe that uses cream and this was just as divine!!! Thank you!
I made this recipe this morning and I have to say it was sickening-sweet. I couldn’t really handle it because it was like eating pure liquid sugar. I only was able to tolerate a few drops on the pancake. I have the whole batch made and now don’t know what to do with it. If I were to make it again I would definitely omit one of the cups of sugar, maybe do 1/2 brown and 1/2 regular. I’m an avid pastry/cake baker and this was just too much for me.
I have made this so many times since finding your recipe. It is delicious! Pancake syrup doesn’t even compare.
I saw this recipe on Pintrest a few months ago and was so intrigued that I filed it away in my mind to try when the next occasion arose. Well, this morning the kids wanted pancakes for breakfast and we were out of syrup, so I took the chance of making it and it is DELICIOUS! The kids loved it and it was even fun to make since it was so easy. My second oldest step-son thinks I am the bomb because I made home-made syrup! As he said, “that is so Jenna!” Thanks for posting this so everyone could enjoy it. <3
Yay, so glad to hear that it was a hit at your house! 🙂
This syrup was awesome!! I added it on my blog. Thanks for the recipe! fromkatrinaskitchen.wordpress.com/2013/12/27/waffles-with-buttermilk-caramel-syrup/
This was so amazing. I had to share it on my facebook page. I’m pretty sure I won’t ever buy store boughten syrup again. I didn’t find it anymore sweet then regular syrup and my kids and DH loved it.
Awesome! Glad to see someone else jump on the “homemade syrup” bandwagon. 🙂
Holy Moly this looks AH-MAZE-ING!! I will be trying this one for sure!! Thanks for the recipe =) Cheers to you!
Oh my, it is amazing, you have got to try it asap!
I think I may have to make “Breakfast for Dinner” for the sole purpose of trying this! Ha ha, thank you!!
I have looked at other recipes and it says how long to boil. The most important part of this recipe is to boil. Please specify how long:)
I just made this for my brothers birthday and I LOVE IT!!!!!!
Thanks SO MUCH for this recipe!!!
This. Was. YUMMY!! 🙂 I posted about it on my blog and linked back to you. I just thought you might be interested. Here’s the direct link ~ flowersinhisgarden.blogspot.ca/2013/08/homemade-caramel-syrup.html Blessings to you! Camille
Are you sure baking soda is safe to eat? Is it Baking Powder instead maybe?
I once accidentally used baking soda in my pancake mix- not realizing the recipe actually meant baking powder- and my pancakes were horribly ruined and had a horrible taste so I don’t think baking soda is meant to be consumed. But is it in this case, like it won’t harm me?
Baking soda is a leavening agent like baking powder, but they can’t be used interchangeably. Baking soda will produce a bitter taste in baked goods unless it is counteracted with an acidic ingredient such as buttermilk. That is probably the reason your pancakes were ruined. I once accidentally used baking soda in biscuits instead of baking powder and they were awful! Baking soda meant for baking, so yes, it is totally safe to eat.
Hope that helps!
I had a wonderful breakfast many years ago at the Halekoa in Waikiki. It was waffles with banana syrup, sliced bananas and macademia nuts. Pure heaven! I have looked ever since then for “banana syrup”….I think this recipe with pureed bananas would fit the bill to duplicate that devine breakfast that I have never been able to forget!
Oh my, that sounds yummy! I think I might have to try and duplicate your breakfast! 🙂
or could you just substitute banana extract?
I bet this would be amazing over vanilla bean ice cream! This recipe is going on my list for sure!
Thanks for sharing!
Can’t wait to try this. But as far as long it will keep on the shelf, my mother always made homemade syrup when I was growing up and it would last a long time. But it was easy to tell when it started going bad because the sugars in it would begin crystalizing again.
I’ve stored maple syrup in the cupboard, but because of the buttermilk in this, it needs to be refrigerated just to be safe. I’ve never had it crystallize like regular syrup, maybe because of the butter?
Oh my gracious, sakes alive! I made this today to go with some homemade buttermilk waffles. I’ve been fixin’ to make it for a while now, but haven’t attempted it. I have to say that it will now be our go-to syrup for anything that requires a drizzle. I’m not a novice in the kitchen, by any means, but this was VERY simple to make. I appreciate an easy, delicious recipe that takes almost no time. In fact, I made it while one of my waffles was on the iron. Thanks so much for taking the time to post this recipe!
Oh, and I stored my syrup in a quart wide-mouth Ball jar. It filled it to the brim, but after we used some for breakfast, I could easy put the lid and band on it.
So glad to hear how much you liked it Colleen! And I like the idea of storing it in a quart jar. 🙂
Hey,
I was just wondering if you had an idea of how much this recipe makes? ie 1 cup? 2 cups?
I’m trying to figure out the serving size as my family is currently on a point system diet, so we’re trying to figure out the point value per serving size!
Any help would be great!
Jen, I’ve never measured it, but it makes about 2-3 cups.
This sounds so yummy. In my mind I think it would taste a lot like pralines. They are my favorite, so I writting these ingredients onto my grocery list. Thanks so much for the recipe.
I made this today for the 3rd time since I found the recipe right before Christmas…I don’t know whether to thank you or be mad at you! LOLI have probably added 3 or 4 lbs from this wonderful syrup! I have made it with the vinegar/milk mixture and the powered buttermilk and it has been wonderful each time. We have had it on popovers, waffles and pancakes. I won’t ever buy syrup again. I can’t give you an pointers on storing it because my grown kids always pack up the leftovers when they leave. I will say thank you cause it’s so good, who cares about calories, anyway?!
Glad to know it turns out with the buttermilk substitutes. And I agree, some things just taste so darn good that you just can’t think about calories! 🙂
This is sooo yummy!! Idk why..but mine turned out too thin & not thick enough like syrup??
Hmmm, I’ve never had that happen. Did you use real butter and buttermilk? That might make a difference. You could also try boiling it for a few minutes, that would thicken it up. Hope that helps!
I read this recipe and was not sure how it would turn out, but I had buttermilk in the fridge that needed to be used, so I thought “what the heck”. My oh My! This was fantastic and I have told so many people about it. Don’t be alarmed by the unconventional ingredient list for “syrup”. You will love this!
Can you tell me how long do you leave it to boil for? I mean, do you take it off the heat as soon as it begins to boil, or do you leave it on for a minute or so? Just wondering. My hubby has made our syrup for years using sugar and water and maple-flavoring. I can’t wait to try this!
Kara, I tried this today, made a double batch so I can stick it into christmas baskets. It’s wonderful I made my own buttermilk though, and used my immersion blender at the end, before it cooled completely, and that totally took care of the lumps problem. I also added a tsp cinnamon to the double batch and a couple tbsps of wild turkey american honey bourbon.WOW. Delish. I won’t make this often for home, neither of us can afford the fat and calories, but it’s wonderful for a celebration or something like that. My husband can’t stop talking about it. Thanks for a really nice recipe sweetie. I’ve become a fan. sue
Thank you for this post, will be an addition to my family’s breakfast from now on!
Made this for years, but we put it on scones ! It is fondly known as moms scone syrup 🙂 We’ll have to broaden our minds and try all the suggestions! Yum!
This looks delicious. However, I don’t think you should delude yourself into thinking that cutting 1/4 cup butter despite keeping 2 CUPS of sugar is going to do anything for your waistline or your husband’s cholesterol. At least butter has some nutritional value. Sugar – not so much. With recipes like these it’s best to enjoy it for what it is.
You are right-this changed my life! Beyond delicious! Thanks for sharing!
Can this be canned?
Could this be canned?
We’ve been making this syrup for quite some time now, and it’s so amazing. We’ve tried it on pancakes, waffles, puff pastry, ice cream, and frequently use it as a dip for apples.
My current most favourite way to eat it is to pour some over cut apples and add a generous dollop of whipping cream on top… it is a-MAZ-ing. 🙂
I pinned this recipe recently and have been waiting for the right day to try this recipe.
Today was the day and like everytime I decided to try a new recipe, I am so excited and don’t plan everything out and don’t hammer down the details. So I began with boiling the buttermilk and sugar and whisked until I thought the sugars were dissolved them added the stick of butter and continued stirring. After taking the pan off the heat, I went into my spice cupboard to get the soda and vanilla….no soda. Soo I tried using baking powder. For some reason I thought there might be some soda in the powder and that maybe it would work. All I can say is that is bubbled up and it looks just like the picture. I will use soda next time, but I never follow directions so this is normal for me. I love the tangy syrup. D-lish!
Wow!!! I love it! It’s super!
This syrup is awesome! We make it a lot and the whole family lives it. We are eating it this morning on multigrain waffles. I do find we like it better on waffles than on pancakes. I’m sure it would be fabulous french toast as well!
I just made this and cannot stop taste testing it. It is SO DELICIOUS!!! My daughter tried it and suggested it over cinnamon rolls — I think over chocolate or gingerbread waffles. YUM!
I subbed vinegar+milk for the buttermilk and my kindergartener instantly understood the sugar volcano we had all over the stovetop when I added the soda. So…duh. I personally can’t recommend that substitution! Should have read the comments first!
Thanks for the recipe! Tastes amazing, couldn’t stop tasting it after it was done.
I have a question about storing it: Would it go bad if left out at room temperature?
If storing it in the freezer, would you have to reheat it after it thawed out?
Thanks!
I’m the same Joann, I can’t stop tasting it either! I wouldn’t leave it at room temperature because of the buttermilk. I haven’t tried freezing it, but I usually reheat it after it’s been in the fridge. It’s just personal preference though, you don’t have to.
I can only imagine this over baked apples, baked anything for that matter…. I found you on Pinterest, added you to my many pins! Thanks for sharing this!
I am always tempted to eat maple syrup by the spoonful, as long as it is real! I am from Vermont though, so what do you expect? This looks delicious but nothing tops good old pure maple syrup!
Just wanted to let people know there is a powdered buttermilk mix that you can store in your fridge and mix up buttermilk as you need it. The brand name is Saco and it’s available on the baking aisle.
I’ve used that very brand for baking and I love it! I didn’t have great success using it in this syrup though. Have you? I’ve found that using the dried buttermilk or the vinegar/lemon juice in milk trick makes the syrup have curdled lumps in it. I always stick with real buttermilk for the best results.
Thanks so much! I can’t really find pancake or maple syrup in Sweden, so need to make my own. It’s really sweet if you eat it with a spoon, but it’s perfect on the pancakes. I did make my own buttermilk (more things they don’t sell in Sweden), and ended up with some chunks, but you can’t taste them and I don’t mind them.
Glad you tried the recipe even though you had to make your own buttermilk. 🙂
If you find that the lumps bug you (or someone else), you can put the syrup in the blender and it should remove them.
Hello there – we live in Mexico City, Mexico where we serve as missionaries. We don’t have buttermilk either, and I’ve learned that if you use half natural flavored yogurt and half milk, it works great in every recipe I’ve ever tried. It worked great in this sauce, too 🙂
Thanks for the tip Patty!
Sounds delicious! Can it be canned so I could give it as a gift?????
I don’t know why I never thought of making my own pancake syrup! This was one of those “DUH!” moments. And your recipe looks amazing. My husband will be so pleased! No more HF corn syrup!! YEA!!!
I hope you like it as much as we do. It really is divine!
So… I love it! But… I stored it in the fridge over night only to find that it separated overnight ! ? Thoughts?
That happens, no worries. Just give the jar a good shake and it will be back to normal. 🙂
Hi, found this recipe on pinterest and I was thinking it would make a great gift for all my friends for Christmas but I’d like to know if you can put it in mason jars and can it. I’d like to make it ahead of time. BTW this stuff is addictive!!!!!
I’ve never heard of a method for canning anything that contains dairy, so I wouldn’t recommend it unless you checked with a canning safety expert. Local extension office I think? I have stored it for several weeks in the refrigerator, so that might be an option if you have the space. Good luck! I’m sure your friends will love you! 🙂
Hello, I just tried this recipe and for some reason, something didn’t go quite right… After I removed it from the heat I added the Vanilla and Baking Soda and there where small clumps that never seemed to dissolve. It also sist seem as thick as it should have been?
Whitney, I’ve only had that happen once before, and I’m not sure why. Maybe the heat was too high? I found that by whisking mine, the clumps came right out. Hope that works for you. If not, you can always throw it in the blender. That works every time.
We did a wee-bit-o-salt on the top of the adults, nom nom nom
I make something almost like this, but use sweetened condensed milk. It is so good I want to just eat it with a spoon!!
Just made this syrup and took a spoonfull to taste. It is yummy, buttery but not too sweet, having it with french toast tomorrow morning, thanks.
So glad you like it! French toast with buttermilk syrup is one of our very favorites!
I saw this on Pinterest and made it this morning. So easy! I liked it a lot and all the kids did too. I probably won’t buy regular syrup anymore. This made a lot. There are six in my family and we had enough for at least two meals. I put the extra in the fridge for next weekend. Thanks for the recipe!
So glad you liked it! I haven’t bought syrup in years because we love this soooo much! 🙂
I have to say that I made this tonight over our German Pancakes (and I completely changed my spaghetti and meatball menu to this because of this recipe), and although it WAS really good, I probably won’t make this again. Guess I’m just a simple girl. Lemon juice and powdered sugar or sauteed apples with lots of good quality bacon is my perfect ‘breakfast’ ….I will give the leftovers to my son, whom I sure will gobble it up–he and his 3 little kids ! It will NOT go to waste !!
OHHEMGEEEE. That was good. My husband and I had it on pancakes for dinner tonight. We used the whole stick of butter and felt really guilty about it. He called it, “liquid candy”. We put the leftovers in the freezer so we may have it again. Thanks for posting the recipe.
Haha, liquid candy. I guess it is. Actually, I think I like it better than most candy. LOL!
I am eating this on buttermilk waffles as we speak… it’s DIVINE!! Apparently my hubby thinks so too, seeing as I haven’t heard a peep out of him in the last 20 minutes. 🙂
So glad to hear it DeAnna!
My husband and I (and now our 2 kids) have a big Saturday breakfast of German Pancakes with buttermilk syrup and hashbrowns almost every single weekend for years now, and we have found that if you don’t have buttermilk, you can substitute regular milk and you won’t really notice a difference. I don’t always keep buttermilk on hand, and we end up doing this quite often. Of course, the real buttermilk version is always a little better! Also, if I’ve been especially home-maker-ish (that’s a thing, right?! haha) I sometimes will buy the buttermilk and plan ahead and freeze 1 1/2 cup portions just for this syrup!
Your syrup looks FAB! Only one thing I can think of to make it better or different would be to add p- nut butter. I make something like it to pour over popcorn. Everyone loves it! Thanks for the great recipe!
AMAZING! A little strong on the buttermilk flavor for my preference, but great none the less! Made it to go over stuffed french toast and didn’t hear a single complaint… not a single word for that matter (too busy face-stuffing)!
Stuffed french toast? That sounds amazing!
I have tried making this twice now. It TASTES delicious…like, eat it with a spoon right out of the pot delicious. But both times it has turned out the consistency of water. We still eat it, but it sure makes for soggy pancakes. Any idea what I’m doing wrong? I’m sure I’m missing something obvious. Thanks for the recipe!!!!
Lowering the sugar will make it thinner. But if you aren’t doing that, I suggest boiling it for a few minutes to thicken it up. (Before you add the soda!)
Do you let it boil for a certain amount of time?
Oh Wow! Our daughter-in-law made Abelskivers and served them with this syrup and they were mighty delicious. I have kept this in the fridge for a couple of months. It thickens up and HAS to be reheated in order to pour it. But this is without a doubt the best syrup in the whole world. I am NOT a fan of Real Maple Syrup, I think my sweet tooth requires a lot of sugar!!! Thanks for sharing this. Will be making it again REAL soon!
I am SO wanting to try this…but my kiddos are currently on a dairy free diet. Think I could try almond milk???
This looks so good!!!I found it through pinterest.you have some yummy recipes here. please visit my place.
OMG…just made this for our pancakes and we will never go back to regular syrup. It is way better than I expected. So happy I found this on pinterest. I’ll have to check out some more of your recipes for sure. Thank you!
Kara – thank you!! Made this tonight and my 12 year old son even helped 🙂
I have to admit……..I did want to eat it by the spoonfuls just smelling it boil………it is certainly heavenly and the fam is going to thank us tomorrow morning! Thank you again and great pic of it also!! Yum.
Jana
i have to say i clicked this from pinterest because it reminds me of the syrup my mom used to make…of course, its not the same, but SUPER tasty! i will have to try your recipe because this looks divine, but my mom always ONLY bought real maple syrup. im not a fan of the taste…so she would always add a chunk of butter to it and melt it in the microwave for a few seconds. it was SOOO good! and nice and warm!
I’ve only tried real maple syrup a few times, but I think adding butter to it would make it super tasty!
Kara–Can I steal this recipe from you? I teach baking and pastry in San Francisco. For our plated dessert class we use sauces to design plates and add great flavor, of course. This sauce is easy and it tastes great. BTW, its shelf life is at least one week in the refrig and about 3 in the freezer. It’s similar to a Creole Hard Sauce so lasts as long. UNless your kids just eat it up, which our second batch is already just tongues marks in the bowl! Thanks. ChefMike
I am always happy to have people share my recipes! Of course it makes me extra happy if you let them know where you got it. 🙂
Have fun teaching your class. I’ve taught cooking classes before and it is a blast!
I have also been making this for years. We love it and I never buy syrup from the store. This recipe is so easy and quick, why not? I have given it as gifts and we have auctioned it off. Always a huge hit! We eat waffles with this syrup and a small dallop of sour cream, yes, sour cream. SUPER YUMMY! My hubby is not one to try new things, but once I got him to try this with the sour cream he was hooked and that is the way that we eat our waffles.
My recipe calls for a little bit of corn syrup and white sugar not brown, I think I might have to change things up a bit. link to my recipe is below. Thanks for sharing!
holeykneesanddragonflies.blogspot.com/2008/12/my-christmas-gift-to-you.html
I can’t buy maple syrup (personal fave) right now and when I saw this recipe I knew I’d have to make it.
It’s currently cooling on my countertop but I’ve snuck some warm tastings of it and it’s really yummy! Can’t wait to make blueberry pancakes for my nephew this weekend.
Thanks for the post. 🙂
I tried this today and it was delicious! I half the recipe and everything came out great! I still have a little left that I plan on pouring over some vanilla ice cream
This looks incredible, can’t wait to try!
Found this on Pinterest. Made it this morning. Want to eat 3,000 pancakes just to sop it all up. It was FANTASTIC!
Thanks for the recipe!!!
I know what you mean. It is seriously dangerous stuff! LOL!
Delicious! I found it to be a bit runny. Will cooking it longer make it thicken? I ended up adding some cornstarch but it was still quite runny.
Hmm. I’ve never had it turn out runny; the sugar usually thickens it up enough for me. But yes, if you boil it, it will thicken without adding any cornstarch. Just boil and whisk it till it is the consistency you want. (Remember that it thickens even more as it cools.) Hope that helps.
Sounds so yummy but with a diabetic in the house I’m concerned about the amount of sugar it contains. Do you know of anyone that has made it with part sugar and part artificial sweetener? I was wondering if it would affect the recipe.
I’ve never heard of anyone trying it, but I would think that it would work. The only issue would be that it might not thicken as well. If you try it and it’s runny, I’d dissolve a few teaspoons of cornstarch in a little water and stir it in. Then bring the mixture back to a boil and boil it for at least a minute to thicken it up. Let me know if it works!
Try orithritol or raw agave. Works great!
Thanks for the tip!
After seeing several enticing recipes for buttermilk syrup, I finally made yours yesterday, and it was everything you promised! I was skeptical that it could rival maple syrup, but it definitely does. We had it over bread pudding that I made with leftover cinnamon rolls and it was delightful. I just wanted to thank you for posting this great and accurate recipe!
So glad you liked it! Bread pudding with cinnamon rolls? Oh my gosh that sounds delicious!!
I made this today, and it was delish, but I wonder if you can tell me if I heated the buttermilk too fast or something, because seemed to curdle or separate before it got anywhere close to boiling.
It could be that it heated too quickly. I usually cook it over medium heat. I’ve only had it curdle once before, but if I remember right it was because I was trying to use less sugar. But once I whisked it, it smoothed out. Did yours end up smooth?
One thing to keep from the buttermilk curdling if you add a small portion of the syrup to the buttermilk it will slowly heat it up to be closer to the temperature in the pot. Then add all of that to the pot doing that you shouldn’t have problems with curdling anymore.
I just made this for brunch. Thanks for such a great recipe. This is a total keeper.
It is really good as butter beer. To make it, add a half gallon of ice cream and melt it. Then add fall spices (cinnamon, allspice, nutmeg, cloves). It will be nice and frothy. Then add 1-2 2 L bottles of cream soda. It was a huge hit at our Halloween party tonight.
I feel like this is probably along the lines of what JK Rowling had in mind when she talked about butter beer. Has anyone tried adding it to something like club soda to make a carbonated beverage?
I haven’t tried it, but oh man does that sound good!
I made this syrup and wrote about it here. This stuff is liquid crack! I had a hard time restraining myself from not eating it by the spoonful. I just wanted to say that the leftovers freeze very well. The butter does separate, but if you pop it in the microwave and give it a stir everything goes back together the way it should be. Thank you so much for sharing this recipe!
Glad to hear that it freezes well, I hadn’t tried that yet. So glad you like it as much as we do! 🙂
just a quick question, first of all i loved it & so did my girls, i blogged about it too. thanks for sharing! when i made mine it seemed like the soda didn’t disolve & looked like i had little pieces of pancake in the syrup. of course it didn’t mess with the taste but just wondering if i really need to use the soda or if i did something wrong for it not to all meld together? again, thanks soooooo much for posting this, i found it on pinterest. 🙂
The soda causes the reaction to make it fluff up like it does and than thicken some, but it also seriously alters the flavour. Although both flavours were delish!
I made this with high hopes. It was WAY too sweet for me. I don’t get how anyone can eat more than a couple bites.
Sorry you didn’t like it. I actually like it because it’s not quite as sweet as maple syrup. But you’re right, it is still sweet. A little bit goes a long way. 🙂
A touch of salt in any sweet recipe helps balance the flavor. Not much. No more than 1/4 tsp, if that much. A bit of orange rind might also help the “extra sweet,” as would a soft nut, like chopped walnuts or pecans.
This is the same “glaze” that I use on my Sticky Carrot Cake. It is YUMMY!
This is a divine syrup, I have added a link on my page of Breakfast Pancakes and can confirm that it is highly addictive – thank you for your fab recipe.
This was REALLY GOOD!! I was caught Sunday morning without any maple syrup and company one the way over for waffles. Made this and they went ga-ga over it. (This was my second batch.) You’re right – you can just eat this stuff directly off the spoon! 🙂
It does separate in the fridge, however. One does have to mix it thoroughly during reheating if you have leftovers.
Oh, and I have tried it both ways – all brown sugar and 1/2 white & 1/2 brown. Preferred the original recipe with both sugars.
When does the butter get added?
Re-look at the recipe. It says right at the front where you cook it.
Cool idea. I’ll have to try it.
I’m seriously considering changing our dinner for tonight from spaghetti and meatballs to pancakes and caramel syrup. Man, that looks yummy!
Hey, my aunt has a recipe almost exactly like this, but hers only adds regular sugar, not brown sugar. I love brown sugar and I can’t wait to try it with that!
Just hopped here from FoodGawker.
Just wanted to say that, as a Vermonter, I can assure you that *real* maple syrup is anything but boring. 😉
Totally agree. Real Maple Syrup is supreme.
Oh Goodness! She is entitled to her opinion…I personally can’t stand that taste of real maple syrup. To each her own!
i agree, most people call “pancake syrup” maple syrup and it is not the same. it’s pretty gross. i never eat pancakes or waffles when that stuff is offered. real maple syrup is a different thing though. i prefer grade b over grade a, i think it is so much better.
You’ve got that right. Nothing beats real maple syrup. This might be an alternative, and might be very very good. But the nutrients and minerals derived from nature’s own are far and away higher and better for you.
Oh yes I agree! Growing up in the Berkshires real Vermont maple syrup can not be beat! Although living in phoenix az now I do miss it!!
If it is not 100% REAL maple syrup (from Vermont is best) it is nasty. What most people think is maple syrup is flavored corn syrup. GAG! The real stuff costs a lot but it is worth it. It tastes great, a little goes a long way and it actually has some nutrients.
However sometimes even living in Vermont I run out or it is not in the budget. I am going to try this syrup and see how it is.
So true Amanda! I can’t stand that flavored corn syrup stuff. Yucky!
Hi! Came across your blog via foodgawker, this syrup looks delicious and I love caramel. Just wondering if it’s appropriate to make a larger batch to keep on hand and if it refrigerates well, since I don’t usually have buttermilk on hand.
I always skipped over dishes that called for buttermilk because I don’t use it enough to justify buying the full container to use a small portion and waste the rest. But I’ve made several dishes lately that called for buttermilk since I ran across this simple recipe: Add one tablespoon of white vinegar to one cup milk. Stir. In just a few seconds it makes the perfect buttermilk substitute.
I’ve tried that substitution with several baked recipes and it works great! I tried it once for this syrup though, and it didn’t work for me. Looked like a disgusting curdled mess. I used the blender to smooth it out, but it didn’t taste quite the same. This is one recipe that I will only use real buttermilk for.
The best way I store buttermilk is put the left over buttermilk in ice cubes and freeze them (you will have to do some math, so you will know how much buttermilk is in a cube for the following receipe) then put the cubed frozen buttermilk in a ziplock bag. Then just take out what you need for the following receipe.
There is powdered buttermilk too. It keeps a long time in the freezer.
Oh this does look good! I can’t wait to try it.
If it’s half as good as your mint brownies, I’m in!
Oh! My! Word! YUM!!!! ha ha, this looks and sound amazing, cannot wait to make this!!! 🙂
This looks super yummy! How long will it store in the fridge?
Mmmmm this looks AMAZING!