THE BEST BUTTERMILK SYRUP
The Best Buttermilk Syrup!
At my house, we love pancakes, like really love pancakes! Of course we have them for breakfast but sometimes we have them for lunch or dinner as well. Pancakes haunt me when I am on a low carb kick. We always ate our pancake with butter and maple syrup, and we were in love. One day we met buttermilk syrup and it was a game changer. I didn’t even know this existed until a few years back when a friend gave me a mix as a gift. Let’s see, how can I describe this to you…it’s buttery, with a soft caramel flavor.
Easy to make and stores well in your refrigerator.
The mix was great, but I knew I could make this from scratch, and I did. Super bonus…it is so easy to make. I can whip this syrup up in a jiffy. I always make a bunch because it lasts a really long time in the refrigerator. I store my buttermilk syrup in a mason jar…yay, a use for one of my mason jars. When we are ready to use it, I just take the lid off and pop it in the microwave to warm up.
Buttermilk Syrup on pancakes, waffles, German pancakes or ice cream.
We like to drizzle this delicious syrup on my mom’s amazing pancakes, waffles, German Pancakes and even as an ice cream topper, with some pecans…yum! I love how my house smells when I am making this syrup. My boys know what that smell means, and they come running. Once you try homemade buttermilk syrup, you will never go back to anything else.
Let me know what you think!
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup buttermilk can sub for ½ cup milk combined with ½ tablespoon vinegar
- ½ teaspoon baking soda
Use a medium sized saucepan on the stove top, on low heat. Stir butter, sugar and vanilla while the butter melts. Do not let your butter boil and keep stirring.
Once butter in melted and combined well with the sugar and vanilla, add buttermilk and cook for 1 minute.
Take your pan off the heat and cool for about 5 minutes.
Add baking soda and wisk until well combined.
Best served warm on pancakes, waffles or even ice cream.