Buttermilk Syrup
Yes, I never ended up capturing what the buttermilk syrup ends up looking like once the foamy deliciousness has all settled down, but not only do I love all of that foam but we all love this syrup so much we just couldn’t wait to dive in and devour it on pancakes.
This is one of those recipes that I grew up with and I don’t know why, but it took me years to remember it and bring it back with my family. It’s absolutely the best syrup around and trust me, you have to try it yourself to understand. It’s not at all buttermilky in taste, but creamy, light, sweet, and oh so amazing. I can barely stand to not lick my plate when breakfast is over just to get ever last bit.
Buttermilk Syrup
Buttermilk Syrup
Ingredients:
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 tablespoon Light karo syrup
- 1/2 teaspoon baking soda
Directions:
- In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup.
- Heat until everything is well combined and bring to a boil.
- Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
- Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.
Nutrition Information
Yield: 1 large Mason Jar of syrup, Serving Size: 1
- Amount Per Serving:
- Calories: 1761 Calories
- Total Fat: 94.2g
- Cholesterol: 253.8mg
- Carbohydrates: 226.2g
- Sugar: 224.6g
- Protein: 9.1g
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Can I make this without corn syrup?
Yes you can.
This looks so amazing I cannot wait to make this and your Meyer lemon
Ohhhhh that meyer lemon is so good!!
Carrion,
I made this syrup yesterday because it sounded unusual and I love buttermilk in any glaze on cakes. Well, I have to tell you that we all LOVED it! This syrup has a wonder full flavor. Amazing. In addition, I sampled spoonful after spoonful, and more. All by it self. Like I do with lemon curd. I am anxious to try it on bread pudding to contrast with the puddings usual sweetness. Thank you for this forever recipe!
LOL!! You sound exactly like me! I made lemon curd yesterday and I keep snitching in it!
In the pix of the Buttermilk Syrup, it looks like it does some settling. When it’s reheated do we shake, stir, or leave it? Sounds awesome !!
It has a foamy top at first but it will go away. No need to shake. 🙂
Your buttermilk pancake and syrup recipe are fabulous. I made then this morning for my daughter and her friend and – they said that the were the best ever. I don’t usually like pancakes and I tried them and thought that it was all delicious. Thank you for posting and sharing and adding loviness and happiness to the world.
Leslie, What a sweet comment to leave me today. Thank you so much for the reminder that what we are trying to do with this blog matters and there are real people out there trying our recipes and caring about the blog. Sometimes I wish I could meet everyone. Seriously, your comment made my day. Thank you.
I’ve seen a few of these syrup recipes posted on blogs that come out as this pale, thin syrup. Buttermilk syrup should be thicker and amber in color. I think what cooks are doing wrong is not cooking it long enough for the sugar to caramelize.
I take it back…after doing some research, it appears that, when cooked longer, it essentially turns into caramel sauce. If you cook it for a shorter period, finishing while it’s still pale in color, then it is a buttery syrup that’s popular on pancakes. So it’s preference/usage that should affect length of cooking.
It’s true, but I tend to like it this way instead of the caramel version. It’s just so light this way.
Thank you for sharing this recipe! I hadn’t even heard of Buttermilk Syrup before. It was surprisingly light and not overly sweet. It was a great addition to your Buttermilk Pancakes recipe. To quote my husband, “amazing”.
I love it! Your husband is far too kind, but feel free to come back and say that any time 😉 haha
How long can you keep syrup. I imagine refrigeration is neccessary after use.
Yes, definitely refrigerate and we’ve never liked it after 1 week.
I love this recipe, been making it for years. It’s so good on German Pancakes. Have you ever tried to can it? I didn’t know if it was possible to can or not.
I love it on German pancakes too but I have yet to can it. I worry it wouldn’t hold up very well so we make it fresh every time.
Have been making this for awhile. Decided to get creative and replace the Karo with MAPLE SYRUP!
AWESOMENESS!
Lisa, We do that too and in fact I have a post coming up in a while about it!
I haven’t made this but would like to use my raw honey from my hives in place of the corn syrup. I bet it would be so delish with the honey! I am gonna give it a try! Oh, I just subbed to you, too!
Oh my goodness. I’d never heard of buttermilk syrup and just happened on this via Pinterest. I guess it’s waffles for dinner tonight!
I made this with waffles and fresh berries for dinner tonight. Who’s a rockstar mom? ME! Thank you, this is going in my recipe book. What a delicious change of pace.
Just a note – I used powdered buttermilk mixed with water and it was excellent.
You have no idea how lovely that sounds right now. I love waffles with fresh berries and that syrup!
Have you ever tried substituting sour milk?
Hi Beth, I haven’t, but I have used regular milk and it was fine.
Is it just good on pancakes or can it be used on other foods. Sounds delicious though.
anything you’d normally put syrup on !
Ok Thanks gotta try it soon
I was wondering if you knew why you use baking soda. I used to have to make a similiar recipe and the only things I can think of is maybe it affects consistency or Ph by reacting with the buttermilk. If it is ph then why are we neutralizing it? I see sights boasting baking soda maple syrup cancer cure so is this just for alternative medicine reasons?
I read that the baking soda stabilizes the milk and keeps it from curdling. Without the baking soda, the finished product is grainy. The corn syrup keeps it shiny, apparently.
No way! Thank you so much for taking the time to research that for us. You’re the best!
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Is that dark Karo syrup?
Light Karo Syrup. Thanks for asking, I’ll go clarify.
If there is extra:) How do you store? In the refrigerator? And if yes, do you just heat it up when ready to serve?
Kristin, you can totally store it in the fridge for a week or two, and then reheat in the microwave or sauce pan!
This sounds DELICIOUS! I don’t think I’ve tried anything like it!
You must try it. It’s seriously the best ever.
This looks amazing! And has me craving pancakes!!!
You must, must, must try it.
I have been daydreaming about this all day ever since I saw you post it on Twitter. It sounds amazing. And if I haven’t told you before, your blog is gorgeous. I love the color scheme and design.
Awww thanks lady!!! Seriously, please tell me you’ll make the syrup. It’s totally liquid gold.
I have never heard of buttermilk syrup! So original!
stop the bus. YOu must go make it tonight. I’m serious. It’s incredible.
I’ve never even heard of buttermilk syrup, but now that I’ve heard of it I must try it!
*GASP* WHAT?! Oh my darlin’, you get your buns to the kitchen pronto. Make it, devour it, report back to me
Hmm this is a new one to me! But we make pancakes every Saturday because Kellan is obsessed. Maybe I’ll give this dressing a go this weekend 🙂
MAYBE?! If you’re really my friend you WILL make it. But seriously, make it.
Love buttermilk syrup!! It’s perfect for a Sunday morning pancake fest!
YES!!! You are definitely my bosom buddy. No one seems to know what it is! WHAT THE HECK?! It’s freaking deliciousness!!
I’ve never even heard of this! I have been missing something wonderful on my pancakes my entire life and didn’t know it! Pinning this now!
pin it, girl. You will not regret it. I expect you to come tell me what you think. FO REAL.
oooooOOOOooooohhh! I’ve never had buttermilk syrup, this looks great!
you officially are banned from the internet until you try this. Well, you can get my recipe first, and then no internet until you make it. IT’S SO GOOD!
I’ve talked to so many people that love this syrup. I really need to try it.
you sooooo do!!
I can’t wait to try this, Carrian! It looks so flavorful and rich! I’m sure it would quickly become a requested staple at my breakfast table!
It’s absolutely the best darned thing ever. I hope you try it and let me know!
This sounds so good! I have never heard of buttermilk syrup, but I cannot wait to try it!
Make it, lick it, report to me. It’s incredible. Your family will thank you forever.
I am so curious I have to to try this!!
My dear, please try it. I’m not kidding, it’s the best. I mean if you hate liquid gold, syrup, or general happiness, yeah for sure avoid it, but otherwise get on this thang!
Wow that looks too yummy. I love the idea of this, so unique!
Jocelyn, it’s the best syrup in the world. I just know you’ll love it!
Can I be honest…I’ve never heard of buttermilk syrup. But I’m willing to whip up a bath of flap jacks to give this a try!
WHAT?!! NOOOOOOOOO! Ok, what is going on, people?! You must try it. I honestly would beg on my knees if I was in front of you. It’s that important.
I love how many breakfast recipes I’m seeing today! Can’t wait to try this 🙂
right?! Lol, I noticed that too!