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Home » Recipe Index » Epic Caramel Buttermilk Syrup Recipe

Epic Caramel Buttermilk Syrup Recipe

February 21, 2011 by Kara Cook 183 Comments

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buttermilk syrup on french toast

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!

pitcher of caramel buttermilk syrup with a plate of french toast

AMAZING BUTTERMILK SYRUP

This caramel buttermilk syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast.  I’ve been making this syrup for years, and everyone who tries it loves it.
 
I serve it with french toast, waffles, and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore.
 
Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
 
 caramel buttermilk syrup being poured over french toast
 

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.

plate of french toast with buttermilk caramel syrup

 

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.

close up of french toast with buttermilk syrup
 
 

How to store leftover buttermilk caramel syrup:

 
-Store leftovers in an airtight container in the fridge. It will keep for up to four weeks. I like to store mine in a mason jar so it’s easy to reheat. I will also sometimes wash out empty ketchup containers and store my syrup in them.
 
-If you do store it in a ketchup bottle, don’t reheat it in the plastic container. Either pour it into a sauce pan and reheat it, or just place the bottle of syrup in a bowl of hot water to warm it up.
 

caramel buttermilk syrup recipe collage

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:

  • Peanut Butter Syrup
  • Blueberry Sauce
  • Caramel Eggnog Sauce
  • Strawberry Syrup

Buttermilk Caramel  Syrup

Yield: 2 1/2 cups

Caramel Buttermilk Syrup

Caramel Buttermilk Syrup

Buttermilk caramel syrup may be the best thing that has ever happened to breakfast.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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

  1. In a 2 quart saucepan, bring buttermilk, sugars, and butter to a boil over medium heat, stirring often.
  2. As soon as the syrup comes to a boil, remove from the heat.
  3. 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

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Nutrition Information:

Yield:

20

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.

© Kara
Cuisine: American / Category: Breakfast

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!

Filed Under: Breakfast, Popular Recipes, Recipe Index Tagged With: brown sugar, butter, buttermilk

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Reader Interactions

Comments

  1. Chanelle

    July 31, 2020 at 6:37 pm

    Hi I love this recipe! Is there a way to pressure can it or water bath it so it will store longer?

    Reply
    • Kara Cook

      August 13, 2020 at 9:27 am

      I would be leery of canning anything with milk in it. I would probably just try freezing it so I didn’t take chances.

      Reply
  2. Lauren

    April 7, 2019 at 10:00 am

    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!

    Reply
    • Kara Cook

      April 9, 2019 at 10:20 am

      I’m so glad to hear you enjoyed it! And that apple stuffed french toast sounds amazing! 🙂

      Reply
  3. Robin McNeill

    February 20, 2019 at 7:01 am

    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!

    Reply
    • Kara Cook

      February 20, 2019 at 7:59 am

      I had a temporary glitch on my site and all my recipe cards disappeared. Thankfully they are all back now!

      Reply
  4. Debra

    December 14, 2018 at 4:00 pm

    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.

    Reply
    • Kara Cook

      December 14, 2018 at 4:30 pm

      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.

      Reply
  5. Barry

    February 17, 2018 at 12:48 pm

    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).

    Reply
  6. Norma

    December 17, 2017 at 4:04 pm

    Simular to a recipe I use to make Pralines. The best recipe I ‘ve
    used. So I will have to try the syrup.

    Reply
  7. Pam

    November 25, 2017 at 11:20 am

    Made this a.m. Directions were easy to follow and recipe was simple to make. Delish!

    Reply
  8. Lydia

    October 30, 2017 at 9:17 am

    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..

    Reply
    • Kara Cook

      October 31, 2017 at 9:19 pm

      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! 🙂

      Reply
  9. Jeanie

    April 14, 2016 at 7:41 am

    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 🙂

    Reply
    • Kara

      April 21, 2016 at 4:59 pm

      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! 🙂

      Reply
      • Karen

        January 3, 2018 at 9:52 am

        What is the baking soda for just wondering?

        Reply
  10. Tammy

    February 26, 2016 at 8:42 am

    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

    Reply
    • Kara

      February 26, 2016 at 5:44 pm

      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.

      Reply
      • Herbivore

        October 27, 2017 at 6:31 am

        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!

        Reply
        • Melanie

          November 11, 2017 at 2:44 pm

          I used heavy whipping cream and it was amazing!

        • Andrea

          December 4, 2017 at 8:16 pm

          You can actually make your own buttermilk with milk and vinegar. Google it for the measurements.

      • Andrea

        December 4, 2017 at 8:17 pm

        I think she meant baking soda ????

        Reply
  11. Crystal

    February 15, 2015 at 1:06 pm

    love it! I just don’t think I did something right…. It tastes great but came out very thin

    Reply
    • Kara

      February 26, 2016 at 5:45 pm

      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.

      Reply
  12. Laura

    February 8, 2015 at 1:41 pm

    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!

    Reply
  13. Mandy

    September 29, 2014 at 5:07 pm

    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!

    Reply
  14. Tracy Snyder

    September 7, 2014 at 7:18 pm

    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?

    Reply
  15. Laurel

    March 27, 2014 at 9:00 pm

    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!

    Reply
  16. Mima

    February 9, 2014 at 1:48 pm

    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.

    Reply
  17. Stacy

    January 26, 2014 at 5:49 am

    I have made this so many times since finding your recipe. It is delicious! Pancake syrup doesn’t even compare.

    Reply
  18. Jenna Goodwyn

    January 18, 2014 at 12:57 pm

    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

    Reply
    • Kara

      January 20, 2014 at 12:09 pm

      Yay, so glad to hear that it was a hit at your house! 🙂

      Reply
  19. Katrina

    December 27, 2013 at 6:45 am

    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/

    Reply
  20. Marsha

    December 25, 2013 at 11:56 am

    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.

    Reply
    • Kara

      December 27, 2013 at 8:02 am

      Awesome! Glad to see someone else jump on the “homemade syrup” bandwagon. 🙂

      Reply
  21. The Cocktail Lady

    October 23, 2013 at 11:34 am

    Holy Moly this looks AH-MAZE-ING!! I will be trying this one for sure!! Thanks for the recipe =) Cheers to you!

    Reply
    • Kara

      October 23, 2013 at 1:23 pm

      Oh my, it is amazing, you have got to try it asap!

      Reply
    • The Cocktail Lady

      October 23, 2013 at 1:29 pm

      I think I may have to make “Breakfast for Dinner” for the sole purpose of trying this! Ha ha, thank you!!

      Reply
  22. Stella

    September 22, 2013 at 9:05 am

    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:)

    Reply
  23. Heidi

    August 10, 2013 at 4:34 pm

    I just made this for my brothers birthday and I LOVE IT!!!!!!

    Thanks SO MUCH for this recipe!!!

    Reply
  24. Camille

    August 8, 2013 at 10:21 pm

    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

    Reply
  25. Elizabeth

    June 12, 2013 at 11:59 am

    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?

    Reply
    • Kara

      June 12, 2013 at 1:46 pm

      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!

      Reply
  26. sueincinci

    April 21, 2013 at 9:41 pm

    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!

    Reply
    • Kara

      April 22, 2013 at 10:45 am

      Oh my, that sounds yummy! I think I might have to try and duplicate your breakfast! 🙂

      Reply
    • Lily Gee

      December 2, 2017 at 9:08 am

      or could you just substitute banana extract?

      Reply
  27. Jennie Young

    April 2, 2013 at 12:39 pm

    I bet this would be amazing over vanilla bean ice cream! This recipe is going on my list for sure!

    Thanks for sharing!

    Reply
  28. Toni Gipson

    March 18, 2013 at 6:40 pm

    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.

    Reply
    • Kara

      March 20, 2013 at 9:27 pm

      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?

      Reply
  29. Colleen

    March 17, 2013 at 12:55 pm

    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!

    Reply
    • Colleen

      March 17, 2013 at 12:58 pm

      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.

      Reply
    • Kara

      March 20, 2013 at 9:25 pm

      So glad to hear how much you liked it Colleen! And I like the idea of storing it in a quart jar. 🙂

      Reply
  30. Jen

    March 3, 2013 at 5:53 pm

    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!

    Reply
    • Kara

      March 4, 2013 at 11:08 am

      Jen, I’ve never measured it, but it makes about 2-3 cups.

      Reply
  31. Betsy

    January 27, 2013 at 9:13 am

    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.

    Reply
  32. Brenda Rhodes

    January 26, 2013 at 1:53 pm

    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?!

    Reply
    • Kara

      January 26, 2013 at 5:27 pm

      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! 🙂

      Reply
  33. jdubois

    January 26, 2013 at 7:41 am

    This is sooo yummy!! Idk why..but mine turned out too thin & not thick enough like syrup??

    Reply
    • Kara

      January 26, 2013 at 5:38 pm

      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!

      Reply
  34. Anonymous

    January 11, 2013 at 7:50 pm

    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!

    Reply
  35. Kelsey Graybill

    January 2, 2013 at 4:46 am

    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!

    Reply
  36. sue weiker

    December 16, 2012 at 9:33 am

    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

    Reply
  37. Maggie M

    December 5, 2012 at 4:40 am

    Thank you for this post, will be an addition to my family’s breakfast from now on!

    Reply
  38. Anonymous

    November 13, 2012 at 7:11 am

    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!

    Reply
  39. EH

    October 27, 2012 at 9:39 pm

    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.

    Reply
  40. Anonymous

    October 19, 2012 at 3:24 pm

    You are right-this changed my life! Beyond delicious! Thanks for sharing!

    Reply
  41. Michelle

    October 14, 2012 at 6:04 am

    Can this be canned?

    Reply
  42. Michelle

    October 14, 2012 at 6:01 am

    Could this be canned?

    Reply
  43. Krystal

    October 14, 2012 at 12:21 am

    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. 🙂

    Reply
  44. Angie Fisher

    October 10, 2012 at 4:09 pm

    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!

    Reply
  45. Lauradv

    October 8, 2012 at 11:24 pm

    Wow!!! I love it! It’s super!

    Reply
  46. Andrea H.

    October 2, 2012 at 7:19 am

    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!

    Reply
  47. Jeanne

    September 30, 2012 at 10:44 am

    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!

    Reply
  48. Stacia Simonsen

    September 30, 2012 at 9:42 am

    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!

    Reply
  49. Joann

    September 19, 2012 at 5:27 pm

    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!

    Reply
    • Kara

      September 25, 2012 at 7:15 am

      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.

      Reply
  50. Melanie R

    September 19, 2012 at 9:52 am

    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!

    Reply
  51. Chloe

    September 1, 2012 at 4:08 pm

    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!

    Reply
  52. Suzanne

    August 28, 2012 at 10:47 am

    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.

    Reply
    • Kara

      August 28, 2012 at 12:04 pm

      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.

      Reply
  53. kat

    August 26, 2012 at 3:23 am

    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.

    Reply
    • Kara

      August 27, 2012 at 7:49 am

      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.

      Reply
    • Patty

      January 3, 2013 at 4:18 pm

      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 🙂

      Reply
      • Kara

        January 3, 2013 at 9:28 pm

        Thanks for the tip Patty!

        Reply
  54. Deb

    August 15, 2012 at 5:32 pm

    Sounds delicious! Can it be canned so I could give it as a gift?????

    Reply
  55. jan jones

    July 21, 2012 at 6:33 am

    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!!!

    Reply
    • Kara

      July 25, 2012 at 5:20 pm

      I hope you like it as much as we do. It really is divine!

      Reply
  56. Lorry

    July 13, 2012 at 7:45 pm

    So… I love it! But… I stored it in the fridge over night only to find that it separated overnight ! ? Thoughts?

    Reply
    • Kara

      July 16, 2012 at 10:14 pm

      That happens, no worries. Just give the jar a good shake and it will be back to normal. 🙂

      Reply
  57. Grace

    July 8, 2012 at 12:54 pm

    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!!!!!

    Reply
    • Kara

      July 10, 2012 at 9:52 pm

      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! 🙂

      Reply
  58. whitney

    July 8, 2012 at 7:43 am

    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?

    Reply
    • Kara

      July 10, 2012 at 9:48 pm

      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.

      Reply
  59. Julie

    July 4, 2012 at 10:59 am

    We did a wee-bit-o-salt on the top of the adults, nom nom nom

    Reply
  60. Paula

    July 2, 2012 at 11:03 am

    I make something almost like this, but use sweetened condensed milk. It is so good I want to just eat it with a spoon!!

    Reply
  61. Phyllis

    June 26, 2012 at 4:06 pm

    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.

    Reply
    • Kara

      July 2, 2012 at 8:04 am

      So glad you like it! French toast with buttermilk syrup is one of our very favorites!

      Reply
  62. Karen

    June 23, 2012 at 8:24 am

    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!

    Reply
    • Kara

      June 25, 2012 at 2:08 pm

      So glad you liked it! I haven’t bought syrup in years because we love this soooo much! 🙂

      Reply
  63. Denise

    April 28, 2012 at 7:46 pm

    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 !!

    Reply
  64. Melanie

    April 18, 2012 at 8:29 pm

    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.

    Reply
    • Kara

      April 25, 2012 at 10:17 am

      Haha, liquid candy. I guess it is. Actually, I think I like it better than most candy. LOL!

      Reply
  65. DeAnna

    April 18, 2012 at 6:06 pm

    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. 🙂

    Reply
    • Kara

      April 25, 2012 at 10:17 am

      So glad to hear it DeAnna!

      Reply
  66. Maggie

    April 17, 2012 at 12:03 am

    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!

    Reply
  67. Robyn Boren

    March 3, 2012 at 1:12 am

    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!

    Reply
  68. Mrs. Lyons

    February 21, 2012 at 7:44 pm

    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)!

    Reply
    • Kara

      February 22, 2012 at 7:47 am

      Stuffed french toast? That sounds amazing!

      Reply
  69. meagan

    February 18, 2012 at 7:36 am

    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!!!!

    Reply
    • Kara

      February 22, 2012 at 7:59 am

      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!)

      Reply
  70. Megan

    February 17, 2012 at 6:37 pm

    Do you let it boil for a certain amount of time?

    Reply
  71. Deanna C

    February 12, 2012 at 2:33 pm

    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!

    Reply
  72. Courtney Willis

    February 9, 2012 at 4:02 pm

    I am SO wanting to try this…but my kiddos are currently on a dairy free diet. Think I could try almond milk???

    Reply
  73. Nadia

    February 1, 2012 at 1:52 pm

    This looks so good!!!I found it through pinterest.you have some yummy recipes here. please visit my place.

    Reply
  74. jessica

    January 31, 2012 at 8:38 pm

    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!

    Reply
  75. Jana

    January 25, 2012 at 10:19 pm

    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

    Reply
  76. mary

    January 10, 2012 at 5:23 am

    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!

    Reply
    • Kara

      January 11, 2012 at 9:28 am

      I’ve only tried real maple syrup a few times, but I think adding butter to it would make it super tasty!

      Reply
  77. Michael Kalanty

    January 8, 2012 at 10:37 am

    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

    Reply
    • Kara

      January 11, 2012 at 9:30 am

      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!

      Reply
  78. Stacey Christensen

    December 26, 2011 at 10:53 am

    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

    Reply
  79. Patty R

    December 15, 2011 at 9:51 am

    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. 🙂

    Reply
  80. Life Is Fragile

    December 12, 2011 at 3:03 pm

    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

    Reply
  81. Kari

    December 11, 2011 at 9:52 pm

    This looks incredible, can’t wait to try!

    Reply
  82. marty

    November 13, 2011 at 6:09 am

    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!!!

    Reply
    • Kara

      November 14, 2011 at 9:41 am

      I know what you mean. It is seriously dangerous stuff! LOL!

      Reply
  83. rachel joy

    November 10, 2011 at 10:32 am

    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.

    Reply
    • Kara

      November 14, 2011 at 9:54 am

      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.

      Reply
  84. Kathie

    November 8, 2011 at 4:34 pm

    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.

    Reply
    • Kara

      November 14, 2011 at 9:58 am

      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!

      Reply
    • Anonymous

      February 20, 2012 at 6:41 pm

      Try orithritol or raw agave. Works great!

      Reply
      • Kara

        February 22, 2012 at 7:49 am

        Thanks for the tip!

        Reply
  85. Penny Pepper

    November 8, 2011 at 3:10 pm

    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!

    Reply
    • Kara

      November 14, 2011 at 9:59 am

      So glad you liked it! Bread pudding with cinnamon rolls? Oh my gosh that sounds delicious!!

      Reply
  86. Amber

    November 6, 2011 at 7:49 pm

    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.

    Reply
    • Kara

      November 14, 2011 at 10:03 am

      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?

      Reply
    • Mmhampt

      November 19, 2013 at 10:47 am

      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.

      Reply
  87. Damaris @KitchenCorners

    October 30, 2011 at 10:49 am

    I just made this for brunch. Thanks for such a great recipe. This is a total keeper.

    Reply
  88. Sarah

    October 29, 2011 at 8:59 pm

    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.

    Reply
  89. Sarah

    October 28, 2011 at 7:06 am

    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?

    Reply
    • Kara

      October 28, 2011 at 12:37 pm

      I haven’t tried it, but oh man does that sound good!

      Reply
  90. mrsblocko

    October 26, 2011 at 7:46 am

    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!

    Reply
    • Kara

      October 26, 2011 at 7:59 am

      Glad to hear that it freezes well, I hadn’t tried that yet. So glad you like it as much as we do! 🙂

      Reply
  91. stephanni

    October 24, 2011 at 8:28 am

    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. 🙂

    Reply
    • April

      November 22, 2012 at 3:02 pm

      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!

      Reply
  92. Kris

    October 22, 2011 at 10:18 am

    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.

    Reply
    • Kara

      October 22, 2011 at 6:05 pm

      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. 🙂

      Reply
    • BRP

      December 27, 2017 at 11:19 pm

      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.

      Reply
  93. josheli

    October 19, 2011 at 10:46 pm

    This is the same “glaze” that I use on my Sticky Carrot Cake. It is YUMMY!

    Reply
  94. Eileen Goodall

    October 13, 2011 at 8:45 am

    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.

    Reply
  95. Pamela

    May 6, 2011 at 6:02 pm

    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.

    Reply
    • Pamela

      May 6, 2011 at 6:05 pm

      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.

      Reply
  96. Lisa

    April 18, 2011 at 6:07 pm

    When does the butter get added?

    Reply
    • Anonymous

      April 10, 2014 at 1:21 pm

      Re-look at the recipe. It says right at the front where you cook it.

      Reply
  97. Jason

    April 16, 2011 at 8:39 pm

    Cool idea. I’ll have to try it.

    Reply
  98. Karly

    March 15, 2011 at 2:45 pm

    I’m seriously considering changing our dinner for tonight from spaghetti and meatballs to pancakes and caramel syrup. Man, that looks yummy!

    Reply
  99. Jenn@eatcakefordinner

    March 13, 2011 at 9:27 pm

    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!

    Reply
  100. Bastian

    March 12, 2011 at 3:36 pm

    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. 😉

    Reply
    • Cindy Gilbert

      October 31, 2011 at 4:56 pm

      Totally agree. Real Maple Syrup is supreme.

      Reply
    • Fairone

      November 30, 2011 at 4:56 pm

      Oh Goodness! She is entitled to her opinion…I personally can’t stand that taste of real maple syrup. To each her own!

      Reply
    • chris

      June 19, 2012 at 8:54 pm

      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.

      Reply
    • writerdeman

      July 8, 2012 at 1:26 pm

      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.

      Reply
    • Anonymous

      January 23, 2013 at 11:40 pm

      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!!

      Reply
    • Amanda

      December 26, 2013 at 2:11 pm

      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.

      Reply
      • Kara

        December 27, 2013 at 8:01 am

        So true Amanda! I can’t stand that flavored corn syrup stuff. Yucky!

        Reply
  101. Brenda

    March 11, 2011 at 3:10 pm

    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.

    Reply
    • GigiK

      April 18, 2012 at 12:28 pm

      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.

      Reply
      • Kara

        April 25, 2012 at 10:22 am

        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.

        Reply
    • Sheri

      November 2, 2012 at 7:16 pm

      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.

      Reply
    • Nancy

      May 13, 2014 at 3:04 pm

      There is powdered buttermilk too. It keeps a long time in the freezer.

      Reply
  102. Emily {WhipperBerry}

    February 22, 2011 at 2:12 pm

    Oh this does look good! I can’t wait to try it.

    Reply
  103. Cynthia

    February 21, 2011 at 11:15 pm

    If it’s half as good as your mint brownies, I’m in!

    Reply
  104. Marie

    February 21, 2011 at 4:00 pm

    Oh! My! Word! YUM!!!! ha ha, this looks and sound amazing, cannot wait to make this!!! 🙂

    Reply
  105. HaleyLeann

    February 21, 2011 at 10:52 am

    This looks super yummy! How long will it store in the fridge?

    Reply
  106. Ashlee

    February 21, 2011 at 9:41 am

    Mmmmm this looks AMAZING!

    Reply

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