If you never make any other recipe I publish, make this one.

I refuse to give my family any of the high-fructose maple syrup substitutes available at the mass market, and a bottle of real maple sets you back $8-$10- which is too rich for my budget these days. Thankfully, a friend gave me this recipe, which has quickly become a family favorite- and I mean, to the point my kids jump up and down and clap when I make Buttermilk Syrup. It’s real sugar, real butter, and real buttermilk. In our house, my kids’ favorite method of consumption is over cinnamon egg whole wheat french toast.


  • 1/2 cup butter (1 stick)
  • 1 cup granulated sugar
  • 1/2 cup fresh buttermilk

Melt together in a medium saucepot over low until butter is melted, then bring to a boil and boil for 1 minute.

Remove from heat and stirring with a wire-whip, add:

  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

The pot will froth and foam up when you add the soda- don’t worry- that’s what’s supposed to happen. Continue whipping for a few seconds and the froth with mellow a little bit. Serve immediately over french toast, waffles or pancakes. Be amazed at how much everyone loves it.  You’re welcome!

(p.s. Shhhh, but this is one of those recipes I have to throw the saucepot in the sink and fill it with soapy water, otherwise, I will practically lick the pot clean over the course of breakfast.)

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