A photo of a blue and white plate with a stack of pancakes on it topped with banana slices and coconut buttermilk syrup.

Coconut Buttermilk Syrup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 -8
We've always been obsessed (as have all of you) with our buttermilk syrup recipe. I often joke it's like liquid gold, but really, it's the only pancake syrup I make anymore. Or at least it was. Things are changing over here and it's going to rock your world. It's sweet and buttery with a hint of coconut. Let the drooling commence!


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons coconut extract
  • 1 tablespoon Light karo syrup
  • 1/2 teaspoon baking soda


  • In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, 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 and coconut extract, 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.
  • Allow to simmer for 5-10 minutes over the heat, stirring occasionally until the color begins to turn amber and the liquid thickens.
  • Serve immediately.
Nutrition Facts
Coconut Buttermilk Syrup
Amount Per Serving (1 ounce)
Calories 292 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 5g
Cholesterol 42mg14%
Sodium 189mg8%
Carbohydrates 38g13%
Sugar 37g41%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.