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Buttermilk Syrup

Gluten Free
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December 9, 2010 | 20 Comments |This post contains affiliate links.

Buttermilk Syrup I One Lovely Life
Updated from the archives

Buttermilk syrup is a phenomenon, dear reader. I’ll forever have my incredible Uncle Sam to thank for this recipe. It’s almost like caramel sauce. In fact, I’ve used it on things like spice cake in a pinch. But let me tell you: it will change your breakfast life forever.

Buttermilk Syrup I One Lovely Life

I mentioned this syrup yesterday when I talked about my gingerbread waffles, and I’ve had the recipe in the archives for a while, but it was in serious need of an update, and I thought the picture was… well… terrible. So, here’s a few shots from when we had it with our gingerbread waffles.

I rarely have buttermilk on hand as a regular staple, so if you’re not serving this syrup with a waffle or pancake recipe calling for buttermilk (the gingerbread waffle recipe does), feel free to substitute 3/4c regular milk (I always use skim) + 3/4 Tbsp vinegar. I have never once had a problem with either method.

Note: You really do want to use a very large pot for this recipe. The baking soda reacts with the buttermilk, etc., and causes it to bubble VERY high while boiling until removed from the heat. It can be a sticky mess to clean up if you don’t use a large pot.

Buttermilk Syrup I One Lovely Life

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Buttermilk Syrup


★★★★★

5 from 1 reviews

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Ingredients

Scale
  • 1/2c butter
  • 3/4c buttermilk
  • 2 Tbsp light corn syrup
  • 1 1/2c sugar
  • 1 tsp baking soda
  • 2 tsp vanilla

Instructions

  1. In a large pot, combine butter, buttermilk, corn syrup, sugar, and baking soda. Stir and bring to a boil (the syrup will get quite foamy). Boil 6-7 minutes, stirring very regularly. The foamy syrup will turn a golden color. Remove pan from heat. Allow bubbles to settle, then stir in vanilla. Serve warm.
  2. *IF YOU ACCIDENTALLY ADD THE VANILLA WITH THE OTHER INGREDIENTS: don’t worry. The vanilla will actually pretty much cook off during the boiling, so just add another 1-2 tsp after it comes off the heat.

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Filed Under: Breakfast & Brunch, condiments, marinades, & spreads, Gluten Free, Pancakes

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Comments

  1. pam Lynn

    December 9, 2010 at 10:42 am

    Emily, you need not be so understated in singing the praises of Sam’s Buttermilk Syrup.

    We also agree this recipe is one of the all time tastiest additions to a meal, that can turn a delicious breakfast/lunch/dinner/snack into an unforgettable encounter with food heaven nirvana.

    If only I had the words…

    Reply
  2. Georgia @ The Comfort of Cooking

    December 9, 2010 at 11:44 am

    Oh, Emily, that looks scrumptious! I could definitely go for this on some homemade waffles one morning. Thanks for sharing! Also, I’m having a cookies and cookbook giveaway that you should enter!

    Reply
  3. Deborah

    December 10, 2010 at 10:57 am

    I have GOT to try this ASAP!!

    Reply
  4. callie and bryce

    December 10, 2010 at 5:33 pm

    If you are an egg nog lover, I highly recommend you try this recipe with egg nog instead of buttermilk. It is just as fantastic. So yummy! I use the same recipe but minus the corn syrup. I’ll definitely have to try your recipe.

    Reply
    • SherryR

      August 31, 2019 at 11:58 am

      What do you use instead of corn syrup for sweetness?

      Reply
      • SherryR

        August 31, 2019 at 12:01 pm

        Also, can you refrigerate this recipe… sorry if I missed that instruction.

        Reply
        • Emily

          September 2, 2019 at 1:18 pm

          Sherry – You can absolutely refrigerate it and reheat it. It’ll keep for 4-5 days at least in the fridge!

          Reply
  5. Amy

    December 11, 2010 at 11:02 pm

    Oh Emily, it looks like straight-up caramel–and completely delicious! What a perfect addition to a holiday breakfast…a or late-night snack. 🙂

    Reply
  6. terri

    December 12, 2010 at 12:07 pm

    Emily I loved the waffles we gave them a trial run and they are a go for Christmas morning with some baby quiche on the side. I added them to our family cooking site called the Anderson Appetite. Thanks for shareing

    Reply
    • emily

      December 12, 2010 at 3:15 pm

      Terri, I’m so glad you liked them! Thanks for the feedback.

      Reply
  7. Janet J.

    December 17, 2010 at 11:57 am

    Emily, I have tried the waffles and the syrup and both were scrumptious! I usually make Blueberry Stuffed French Toast for Christmas morning but, I believe I have found another special breakfast. Super!! Janet J.

    Reply
  8. Kristin

    January 6, 2011 at 1:37 pm

    Hi Emily:

    I was wondering, how long will the buttermilk syrup last? I’m hoping to make waffles Saturday but wondered if I could make the syrup in advance. Also, do you typically store the syrup at room temperature or in the refridgerator? Thank you! 🙂

    Reply
    • emily

      January 6, 2011 at 4:18 pm

      Kristin- You can definitely make the syrup a few days ahead of time. It keeps for about a week in the refrigerator and reheats very well in the microwave or on the stove. You for sure want it in the refrigerator because of the buttermilk/butter content, but feel free to make it in advance. Hope you like it!

      Reply
  9. Kristin

    January 6, 2011 at 5:46 pm

    Thanks, Emily! I made it tonight and I must say it is absolutely delicious!!! We decided to try the syrup tonight with some green apples and it was phenomenal. This will definitely be staple in our house!

    Reply
  10. paula

    January 14, 2013 at 5:43 pm

    I made the syrup and it was wonderful. After it cooled to room temp it started to crystalize. I went to use it the next day and it looked like watery brown sugar. I tried to warm it up and the grit didn’t go away. Any idea what I could have done wrong?

    ★★★★★

    Reply
    • emily

      January 15, 2013 at 7:37 am

      Paula – I’ve never had that problem with this syrup, though I HAVE had it when making caramel. With caramel sauce, I hadn’t heated it quite long enough. I’ve “undercooked” this syrup though and not had that issue, so I’m not quite sure… SO SORRY!

      Reply
      • paula

        January 15, 2013 at 8:32 am

        I just can’t imagine what I did… It was beautiful, smooth, caramely until it cooled, Maybe I had the heat too high. I guess it’s just try, try again. 🙂
        Thank you.
        Paula

        Reply
  11. Sarah

    October 31, 2013 at 1:22 am

    Absolutely brilliant! Thank you

    Reply
  12. Meg

    August 19, 2020 at 11:43 am

    Curious if I can sub out most of the sugar for corn syrup? I have a ton of karo syrup, but only a sugar dish full of sugar right now!

    Reply
    • Emily

      August 20, 2020 at 9:12 am

      Meg – I probably would wait until you can get sugar to make it. I don’t think it would work if you used corn syrup as a sub for sugar in this situation. I’m sorry!

      Reply

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Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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