Description
This homemade buttermilk syrup is a rich, creamy, and tangy topping perfect for pancakes, waffles, French toast, crepes, or bread pudding. Made with simple pantry staples like sugar, buttermilk, butter, and a touch of vanilla, it simmers into a deliciously foamy treat that brings an extra layer of flavor to your breakfast or dessert.
Ingredients
Buttermilk Syrup Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, cut into 4 chunks
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract (or coconut extract or almond extract)
Instructions
- Combine and Heat Ingredients: Add the granulated sugar, buttermilk, unsalted butter chunks, and salt into a large 3-quart saucepan. Stir the ingredients together and heat over medium heat, stirring frequently until the mixture reaches a boil.
- Simmer the Mixture: Once boiling, reduce the heat to low. Allow the syrup to simmer gently for 4 to 5 minutes, stirring occasionally to prevent sticking or burning.
- Add Baking Soda and Vanilla: Remove the saucepan from the heat. Quickly whisk in the baking soda and vanilla extract. Be aware that the mixture will bubble up and foam considerably, so using a large saucepan is important to avoid overflow.
- Serve: You can serve the syrup immediately while it is foamy, or whisk it for about 30 seconds to reduce the bubbles if preferred. Serve warm over your favorite breakfast or dessert items such as pancakes, French toast, crepes, waffles, or bread pudding.
Notes
- Using a large saucepan is essential because the syrup foams up significantly when baking soda is added.
- For a different flavor twist, try substituting the vanilla extract with coconut or almond extract.
- Whisking after mixing in baking soda controls the foamy texture—whisk less for more foam, whisk more to reduce bubbles.
- Store leftover syrup in the refrigerator and gently reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast Syrup
- Method: Stovetop
- Cuisine: American
