Why This Recipe Matters
Memories of visiting my family out West always include my sister-in-law, Tiffani, in the kitchen — apron on, something baking in the oven, and the smell of breakfast filling the house. She’s known for brownies, hot fudge sauce, French bread, and apple crisp, but my favorite has always been her breakfast spread: fluffy waffles topped with fresh strawberries, whipped cream — and the real star, this homemade buttermilk syrup.
All I can say is this:
Hang on, people — this syrup is so addicting. It elevates any pancake, waffle, or slice of French toast you pour it over.
Prepare Your Taste Buds
This homemade buttermilk syrup is rich with hints of butter and vanilla, while a gentle tang from the buttermilk perfectly balances the sweetness. It has a thick, glossy texture that pours beautifully and settles into every pocket of a waffle or slice of French toast. Step aside, maple syrup — this golden, smooth syrup is a seriously delicious alternative to the traditional favorite.
I dare you not to stand in your kitchen, dip a spoon into the syrup, devour it straight off the spoon, close your eyes and wonder how something so simple can be so good. Then resist the urge to go back for a second spoonful — good luck with that.
Give this recipe try — my guess is, you’ll be eating it straight off the spoon, too.
Homemade Buttermilk Syrup
Sweet, smooth homemade buttermilk syrup with a rich buttery flavor and subtle tang. A quick stovetop syrup that’s perfect for waffles, pancakes, or French toast.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1½ cups (12 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon light corn syrup
Instructions
- Combine the base ingredients: In a large saucepan over medium heat, whisk together the sugar, buttermilk, and butter until the butter is melted and the mixture is smooth.
- Bring to a gentle boil: Continue whisking and bring the mixture to a gentle boil. Let it boil for 1–2 minutes, whisking constantly.
- Remove from heat: Take the pan off the heat and immediately whisk in the vanilla, baking soda, and corn syrup.
- Whisk until smooth: The syrup will foam up quickly when the baking soda is added. Continue whisking until the foam settles and the syrup is smooth and glossy.
- Serve warm: Pour over waffles, pancakes, or French toast.
Notes
- Use a larger saucepan than you think you need. When the baking soda is added, the syrup will bubble up quickly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145
- Sugar: 18.5 g
- Sodium: 65.5 mg
- Fat: 8 g
- Carbohydrates: 18.6 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 21.5 mg
Handy Hints
- Use a larger saucepan than you think you need: When the baking soda is added, the syrup will foam up quickly. A deeper pan prevents overflow and keeps things tidy.
- Whisk constantly: Stirring as it cooks helps maintain a smooth texture and prevents scorching on the bottom of the pan.
- Watch the boil: Let it bubble gently so it thickens properly, but don’t walk away — it can rise fast.
- Serving a crowd? Double it: Tiffani’s original recipe makes twice this amount. For our family of five, this version is perfect — but if you’re hosting brunch or feeding a larger group, go ahead and double it.
- Build a brunch spread: Serve a stack of waffles with warm buttermilk syrup, a bowl of fresh fruit, and fresh Blueberry Muffins with Lemon Streusel Topping for an easy, crowd-pleasing breakfast.
Make-Ahead Tips
- Store Refrigerated & Make Ahead: Let the syrup cool completely, then transfer it to an airtight container and refrigerate for up to 1 week. Reheat just before serving for an easy, stress-free breakfast.
- Expect it to thicken: The syrup will become thicker as it cools. A gentle reheating brings it right back to its original consistency.
- Reheat gently: Warm slowly on the stovetop over low heat or in the microwave in short intervals, stirring between each, until smooth and pourable.
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Sara I made this to serve with homemade Belgian waffles tonight for a Breakfast For Dinner meal. I keep sneaking spoonfuls! It’s delicious, and can’t wait for dinner. Thanks for the recipe!
Gigi, this makes my day! Belgian waffles for breakfast-for-dinner sounds like the perfect pairing with this buttermilk syrup. I love that you’re sneaking spoonfuls already—that’s always a good sign! Thanks so much for trying the recipe and taking the time to share.