Homemade Buttermilk Syrup
User Reviews
4.5
Homemade Buttermilk Syrup
Description
This buttermilk syrup blends the richness of butter with the tang of buttermilk and sweetness of granulated sugar. The mixture is melted and boiled in a pan with room to expand due to foaming during cooking. After boiling briefly, vanilla and baking soda are whisked in to create a light foam, which adds an airy texture to the syrup.
The syrup pairs well with breakfast dishes such as pancakes and waffles, providing a flavorful alternative to traditional maple syrup. It’s smooth and pourable when warm and stores well in the refrigerator.
You can prepare it ahead of time and reheat gently before serving. If buttermilk is unavailable, a milk substitute with vinegar or lemon juice can be used to mimic the acidity. The recipe highlights the importance of a large pan to prevent boil-overs and careful timing to achieve the proper consistency.
Ingredients
- 1/2 /2 cup butter
- 1 cup granulated sugar
- 1/2 /2 cup buttermilk (see note for substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Melt butter, sugar, and buttermilk in a medium saucepan until the butter is melted. The mixture will boil up high so you need a pan with room for it to do this. Next, bring the mixture to a boil and boil for one minute.
- Remove from heat and whisk in the vanilla and baking soda. The mixture will foam! Serve warm on pancakes or waffles. Store leftover buttermilk syrup in an airtight container in the fridge.
Notes
- The syrup can be made ahead and gently reheated before serving.
- If you don't have buttermilk, mix 1 tablespoon of vinegar or lemon juice per cup of milk and let it sit briefly as a substitute.
- Use a large saucepan to accommodate the boiling mixture and prevent spillover.
User Reviews
Overall Rating
4.5
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