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.
HOMEMADE BUTTERMILK SYRUP
- 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.)
17 thoughts on “Recipe: Homemade Buttermilk Syrup”
I recently had homemade buttermilk syrup for the first time about a month ago… my favorite version: over waffles with strawberries. yum.
I make this too. We serve it over french toast with strawberries and whipped cream. It’s heavenly.
I’m going to try this! I hope my kids will like it. I have a feeling they won’t even try it because it isn’t brown like their favorite. I’ll let you know how it goes!
One more thing… Can the leftovers be kept in the fridge?
Yes, but it will solidify and need to be warmed in a pan. It’s really best fresh. If Bean, the pickiest eater on the planet, will eat this, any kid will. 😉
I’m pretty sure that any recipe that calls for sugar and butter and vanilla is a dangerous one. I’ll have to test it out later this week when we have BFD at our house. (Breakfast For Dinner — one of the kids’ faves, naturally.)
Sorry – syrup is one of those foods I just DO NOT DO, and that was even before the diabetes. I hate syrup in all its forms, but carry on syrup lovers, carry on! More for you! I will make other recipes of Tracy’s.
I got this recipe from a friend a couple of years ago and I have a very strong testimony of it. I made it for my brother once and his eyes rolled back into his head and he said, “I think I need a cigarette.” He doesn’t smoke.
My version of this calls for regular sweet milk and lemon juice. We love this over our Saturday morning waffles. When it thickens up later in the day, my kids spread it on toast.
I’m so making this. Oh, my goodness, it sounds divine! Butter, sugar, and vanilla? Oh, yum! Thanks for the recipe. Also? I believe I have that same pitcher.
This recipe is nothing but pure sin! HOLY COW! I saw your recipe a day or two ago and decided to make it for my brood of hoodlums and there wasn’t a drop left over! I had to do the same thing that you did and fill the pot full of water and soap so that I didn’t devour the last of it! My taste buds thank you and my hips now curse you! 😉
I saw this last night and we made it this morning to have with our pancakes. I put both this and the store bought fake-o stuff on the table. Needless to say, at the end of the meal the store bought stuff hadn’t even been opened.
A tasty preparation. VERY sweet though. I think I will stick to applesauce on my pancakes. And a plain glass of buttermilk on the side.
Oh … if brown color is an issue, substitute part of the sugar with the brown kind. I replaced about a third of it. Too much brown sugar, cooked like this, will produce bitter and acrid breakdown products on the heat. But a little worked fine.
Made this this morning and LOVED it. Big, BIG hit around here.
The recipe I use says to add everything except the vanilla and boil for 7 minutes, then add the vanilla after the heat has been turned off. It turns into a thin carmel-like syrup. What do you suppose the difference is? I’ll have to try your’s next time and find out.
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I will never buy syrup again, amazing ….Nectar for the God’s! Nothing else can be said with my head stuck in this pot. ‘can i get a little help here please”
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