Buttermilk Syrup – Barefeet in the Kitchen


Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel sauce.

However, it isn’t nearly as sweet as a traditional caramel sauce and it’s heaven poured over a stack of hot pancakes.

Buttermilk Syrup is a must for pancake or waffle breakfasts!

Buttermilk Syrup

While my cousin Hannah was visiting a few years ago, we tried out some new restaurants. One of the meals we enjoyed most involved waffles with buttermilk syrup.

I have a weakness for a great homemade syrup, as evidenced by my grandmother’s Waffle Sauce and this Brown Sugar Syrup. However, I’d never tasted a buttermilk syrup before that day.

As soon as we were home, I told Hannah we needed to recreate that amazing Buttermilk Syrup. In the past two months, I’ve probably made this buttermilk syrup at least six times.

As you know, I’m a breakfast all day long kind of person and I have an enormous weakness for waffles, pancakes, and pretty much every other breakfast we can make.

How To Make Buttermilk Syrup

The baking soda in this recipe works to balance the acid in the buttermilk. I started with this recipe and have tweaked it to come up with this version that we truly love.

I’ve made this with plain milk and it isn’t quite the same. And we didn’t love it as much with white sugar either. The buttermilk without the baking soda results in a slightly tangy syrup that isn’t exactly what I was trying to create.

However, this combination of ingredients, as written below: buttermilk, brown sugar, butter, vanilla, and baking soda results in a sweet, rich, and slightly creamy syrup that is plate-licking good.

The syrup will foam and become quite thick and frothy the longer it simmers. If you prefer it without the foam, remove from the heat as soon as it thickens before it has a chance to foam.

Alternatively, you can make the syrup ahead of time and allow it to settle before serving. For what it’s worth, we like the foam and it doesn’t bother us a bit.

Buttermilk Syrup is a must for pancake breakfasts!

Homemade Syrups and Sauces

If there’s a homemade syrup to try, I want to be first in line to try it. Do you have a recipe for a homemade syrup that I should try? Please send it to me!

If you haven’t tried my grandmother’s waffle sauce or the brown sugar syrup I linked to earlier, you need to put those two on your list to try immediately after this one.

As much as I love a simple pour of dark maple syrup, there’s something extra special about a homemade syrup or sauce.

Buttermilk Syrup is a must for your next brunch at home!

What To Serve with Buttermilk Syrup

Try Buttermilk Syrup with these Banana Coconut Pecan Pancakes, Light Fluffy Whole Wheat Pancakes, Light Fluffy Gluten Free Pancakes, or these Mini German Pancakes.

These Sheet Pan Pancakes from BellyFull and these Brown Sugar Oatmeal Pancakes from Your Homebased Mom would both be fantastic with buttermilk syrup as well.

Homemade Buttermilk Syrup

Buttermilk Syrup Recipe

  1. Combine the brown sugar and buttermilk in a medium-size saucepan over high heat.
  2. Whisk or stir to combine and bring to a boil, stirring often.
  3. Reduce heat to low or medium-low and simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the syrup has thickened.
  4. Add the butter and stir to melt. Remove from the heat.
  5. Add the vanilla and baking soda. Whisk or stir well to combine.
  6. Let cool at least 10 minutes before serving. Store in an airtight container in the refrigerator.

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Servings: 12 (2 tablespoon) servings

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  • Combine the brown sugar and buttermilk in a medium-size saucepan over high heat. Whisk or stir to combine and bring to a boil, stirring often. Reduce heat to low or medium-low and simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the syrup has thickened.

  • Add the butter and stir to melt. Remove from the heat. Add the vanilla and baking soda. Whisk or stir well to combine. Let cool at least 10 minutes before serving. Store in an airtight container in the refrigerator. Enjoy!

The syrup will foam and become quite thick and frothy the longer it simmers. If you prefer it without the foam, remove from the heat as soon as it thickens before it has a chance to foam or make it ahead of time and allow it to settle before serving. For what it’s worth, we like the foam and it doesn’t bother us a bit. 

Calories: 110kcal · Carbohydrates: 18g · Fat: 4g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 140mg · Potassium: 37mg · Sugar: 18g · Vitamin A: 135IU · Calcium: 28mg · Iron: 0.1mg

{originally published 7/17/18 – recipe notes and photos updated 10/15/21}

Buttermilk Syrup is just what your pancakes need!



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