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5 stars (24 ratings)Oct 19, 202248
This easy buttermilk caramel syrup is a tried-and-true favorite for everything from pancakes to waffles to ice cream to cake. It’s amazing!
If you haven’t ever heard of or tasted this syrup, you might be a little bit skeptical of anything called “buttermilk syrup,” but please believe me when I say this delectable, caramelly syrup is life changing.
It’s been a go-to family favorite for decades!
Buttermilk Caramel Syrup Basics
This is a 5-ingredient recipe, and it is so simple to make.
The biggest tip I can give you for this recipe is to use a larger-than-you-think pot. The baking soda in the recipe causes the syrup to foam and expand. If you are a reasonable human who does not enjoy bubbling syrup overflowing all over the stove, use a 2- or 3-quart pot.
To the pot, add:
- granulated sugar
- buttermilk
- butter (I use salted)
Stir over low heat until the butter is melted and then bring the mixture to a gentle simmer.
*For a darker, more pronounced caramel flavor, add the baking soda in this first step.*
Cook the syrup over the lowest heat that will still keep it at a simmer.
Cooking the syrup at too high of heat can cause it to turn into a sticky, thick caramel that will caramelize or be too thick to pour.
The edges will stay foamy for a bit, but eventually, the entire surface will be rolling and bubbling.
Simmer for 5 minutes.
Baking Soda + Vanilla
Off the heat, stir in the baking soda (if it wasn’t added in the first step) and vanilla until the baking soda is fully dissolved and the ingredients are well-combined.
The syrup will foam and expand as you stir in these two essential ingredients.
For some reason, this step is the most satisfying part of this syrup-making process for me. I could do it all day. Not interested in stirring your own syrup? Call me. I’ll be right over.
Double or Triple Batches
This buttermilk caramel syrup can easily be doubled and tripled.
Add 1-2 minutes extra minutes of simmering time for double or triple batches.
And remember: USE A LARGE POT FOR BIGGER BATCHES. For a double or triple batch, I use a 6-quart pot.
Below you can see how golden and caramelly the syrup gets if adding baking soda at the beginning vs adding it at the end.
How to Use Buttermilk Caramel Syrup
I mean, obviously, this syrup is decadent enough to be eaten by the spoonful.
But for practical reasons, let me share our favorite breakfast foods to drizzle this on:
- German pancakes
- Ebelskivers
- French toast
- Pancakes or waffles
To be perfectly honest, it also makes an excellent topping for ice cream or cakes or apple dipping. But I try not to dwell on that element too much or it puts me down a dark path of questioning its viability as a “breakfast” topping. 😉
A Tried-and-True Favorite
This buttermilk caramel syrup (or butter syrup, as we sometimes call it) has been part of our family’s favorite recipes for over ten years.
For a long time, this syrup recipe existed solely in this post with the German pancakes recipe, but it was high time, it got a post all its own. (You can read LOTS of rave reviews for this syrup in the comments of that post.)
It’s a recipe that will be passed down from generation in my family – it’s that good!
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Buttermilk Caramel Syrup
Yield: 6 -8 servings
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
5 stars (24 ratings)
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Ingredients
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup salted butter, cut into chunks
- 1 teaspoon baking soda
- 1-2 teaspoons vanilla extract
Instructions
In a 2- or 3-quart saucepan, add the sugar, buttermilk and butter (see note). This syrup will foam and expand, so don't use a smaller pan.
Over medium-low heat, stir until the butter is fully melted. Increase the heat to medium and bring to a boil.
Reduce the heat to medium-low and simmer for 5 minutes. You want the heat on the lowest setting that still maintains a simmer. The longer the syrup simmers the thicker and darker it will be. If it cooks too long or at too high of heat, it is more likely to crystallize as it cools (and be too thick to use as syrup).
Off the heat, add the vanilla and baking soda. The syrup will foam and expand. Mix until the ingredients are well-combined. Serve warm.
The leftover syrup can be refrigerated and warmed up before serving. Sometimes a layer of foam develops on the syrup. It doesn't affect the taste; however, you can stir to recombine the syrup or skim off the foam, if you prefer.
Notes
Baking Soda: adding the baking soda at the beginning to simmer with the buttermilk, sugar and butter produces a darker, more caramelly syrup. I don’t always make it this way because I also like the lighter, less intense syrup, but it’s a delicious option for deeper caramel flavor and color.
Larger Batches: add 1-2 minutes to the simmering time for double or triple batches (also don’t forget to use a large pot – I use a 6-quart pot for large batches).
Author: Mel
Course: Breakfast
Cuisine: American
Method: Stovetop
Serving: 1 serving, Calories: 161kcal, Carbohydrates: 13g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 32mg, Sodium: 244mg, Sugar: 13g
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posted on October 19, 2022 (last updated March 29, 2024)
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48 comments on “Buttermilk Caramel Syrup”
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Katie Long — Reply
This recipe was bonkers! My family was over the moon about this recipe, especially paired with Mel’s sourdough pancakes/waffles recipe. Easy, decadent, and a huge hit!
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Amber — Reply
I didn’t have any buttermilk so I subbed heavy whipping cream and it turned out so delicious! Staple recipe! We have houseful of teenage boys every weekend and I make them this syrup. They say “we eat like kings every time we come here!” the syrup is what makes it!
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Stacy — Reply
My kids beg me to make this syrup all the time! I have to limit it, of course, but I pull it out for special occasions. So dang delicious!!!
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Sarah — Reply
Oh deliciousness!!! This is dangerously good. My boys downed their pancakes commenting on how good they were. Same pancakes I always make, much better syrup than our usual.
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Monica — Reply
My kiddos love it when I make this butter syrup! I often use whey leftover from homemade Greek yogurt and it turns out delicious! Sometimes I’ll use maple extract for something different.
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Christine M Jordan — Reply
So yeah…we ate this tonight on our buttermilk pancakes. Everyone loved it. It’s a new favorite recipe. Thanks for sharing!
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Lisa Smith — Reply
Wowza! This is delicious! My boys don’t like maple syrup, so powered sugar or cinnamon and sugar are their typical toppings for pancakes, French toast and waffles. I tried this and they loved it! Thanks for another great breakfast recipe. (I may try it on apple slices later while no one is watching!)
See AlsoChewy Popcorn - How to Fix It -
Melissa — Reply
I’m so glad this recipe got it’s own post (so I could print it as a stand alone). My kids LOVE this. Just made a double batch the other week. SO easy and delicious! First we had it on waffles, then this week they used up almost all that was left on pancakes. Tip – be careful reheating in microwave – do it on a low power (don’t ask me how I know)! I’m going to make another double (who am I kidding – a triple) batch and take some to my parents at Thanksgiving.
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Katie D — Reply
We have been making this for years. My friends call it ‘Crack Syrup.’ Delicious!!
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Melissa — Reply
Can you freeze this recipe? How long does it last in the fridge?
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Mel — Reply
I’ve never tried freezing so I’m not sure. It lasts for several weeks in the fridge.
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Monica — Reply
My kiddos love it when I make butter syrup! Sometimes I use maple extract for a change. I substitute whey from homemade Greek yogurt for the buttermilk and it turns out great.
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Brandy — Reply
Do you think this would be good on the pumpkin Bundt cake in the previous post?
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Mel — Reply
Would probably be quite delicious!
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Uvaima Mahful. — Reply
Very good and easy recipe.we need
not
Want to spend more money .THANK You
Mels kitchen . -
Amber Smith — Reply
We love this recipe! My mother also likes to add maple syrup to it to switch up the flavors a bit. To answer a question asked a couple times, yes this recipe works really well with homemade buttermilk substitute. I prefer to use apple cider vinegar with my whole milk in this recipe. And (gasp!) margerine works really well, too. During my poor college and undergrad years I would make this with margerine and homemade buttermilk together. It always turned out. For simplicity, I like to mix my baking soda with my sugar at the very beginning of the steps. I agree with a previous poster that this helps increase the caramel flavor.
Thank you for all the amazing recipes!! I’ve been following you from the very beginning!
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Mel — Reply
Thanks for the insights, Amber!
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Jen T — Reply
I don’t eat dairy so these modifications are encouraging me to try this with a non-dairy substitutes. Thanks for sharing!
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Laura Grant — Reply
Can you can this recipe?
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Mel — Reply
No, it is not safe for canning.
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Amber Smith — Reply
This syrup has been a family favorite for years! I save myself a step and I stir in the baking soda with my sugar at the beginning. I agree with the previous poster that this ups the caramel flavor. To answer a common question of others, yes this recipe works amazingly well with homemade buttermilk. My preference is to use apple cider vinegar with my milk. Also, my mother loves to slowly add maple syrup to hers. Last, for those on tight butter budgets, it works with margarine as well.
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Cassidy G — Reply
We made this syrup growing up and called it Grandma’s syrup but she added 1/2 tsp of coconut extract instead of vanilla! Glad others are enjoying this breakfast deliciousness!
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Mel — Reply
Coconut extract sounds amazing, Cass (I think maybe you’ve mentioned that to me before?? I’m glad you reminded me here).
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Joyce — Reply
Would Splenda or another sugar substitute work? If no one knows, I may give it a try!
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Sandi — Reply
I found this recipe on your site, years ago. I believe it was attached to a recipe for a German pancake. Anyway. My point is. I have had no need for another buttermilk syrup recipe since. This does the job, and it does it WELL.
Five stars forever and ever amen.-
Mel — Reply
Thanks so much, Sandi! Yes, it was attached to the German pancakes recipe, and after ten years I decided it needed a post all its own!
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Tina — Reply
Any good experiences using a substitute for buttermilk?
I tend not to have it on hand and usually use yogurt in baking recipes, but I will buy some especially to try this recipe!-
Mel — Reply
Hi Tina, maybe others who have tried a buttermilk sub could chime in, but I haven’t tried this recipe with a substitute because I worry that it will curdle (it might be an unfounded worry?). I’m sorry I’m not more help! I tend to keep buttermilk on hand (it lasts forever) namely for this recipe.
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Tori — Reply
I too never have buttermilk on hand, but I make this recipe with soured milk (milk+vinegar) all the time and it works great!!
1 cup milk is soured with 1 Tbsp vinegar. So for this recipe I put 1/2 TBSP vinegar in a cup and then fill to 1/2 cup with milk. Let it sit before 5 min or so before you use it!
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Mel — Reply
So helpful, thanks!
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Tina — Reply
Thank you so much, Mel, Tori, and Amber!
I appreciate the help, and love reading people’s happy experiences with this recipe.
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Tara Rogers — Reply
For a stronger caramel flavor I use brown sugar instead of granulated white sugar. Both are delicious!
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Angela — Reply
So exciting for this recipe to get its own post . It is the favorite syrup at our house. Sour cream pancakes with bananas and this. So yummy!
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Mel — Reply
YUM.
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Keri — Reply
I was taught this recipe by a friend from Georgia, and I’ve been making it for years. The only thing I do differently is add the baking soda close soon after it starts boiling, instead of waiting till the end. It gives it more caramel flavor.
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Mel — Reply
Thanks, Keri!
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Janelle Holt — Reply
Can you use “homemade” buttermilk in this recipe? The lemon juice or vinegar method?
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Mel — Reply
Great question, Janelle. I haven’t tried the homemade buttermilk sub for this, so I can’t say for sure how it would work. Part of me wonders if the regular milk would curdle…but it might be worth a try to experiment. Or if anyone else has tried it, hopefully they will chime in!
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Deb Cleven — Reply
A favorite at our church functions as well as in my own kitchen. So easy and keeps well too. Thanks for your many delicious, easy to follow recipes Mel.
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Mel — Reply
Thank you so much, Deb!
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Brandy — Reply
My kids won’t eat any other syrup. It’s a staple in our house.
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Mel — Reply
Sounds familiar. Haha.
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Rebecca — Reply
We always make this for pumpkin pancakes! ‘Tis the season!
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Mel — Reply
Oh, yes! This with pumpkin pancakes – BRILLIANT!
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Deanna — Reply
Looks great. Can you store it in the refrigerator for use later? Would you reheat it?
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Sandi — Reply
I’ve been making Mel’s version of this syrup for years, and I think it reheats well! It may be a little bit thinner than when it’s fresh out of the pot, but it doesn’t really make a difference at all. If we have extra, I just put it in some tupperware, and reheat the whole thing later, or people scoop out what they need throughout the week.
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Mel — Reply
Hi Deanna, yes, I think it reheats really well! We store in the refrigerator.
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Lisa Hansen — Reply
I’ve been making this recipe for years and it’s our families absolute favorite!!
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