Go Back

Buttermilk Syrup

A delightful and easy-to-make syrup that blends sweet, creamy, and tangy flavors, perfect for pancakes and waffles.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Syrup Ingredients
  • 1 cup buttermilk Ensure it is halal-compliant.
  • 1 cup sugar
  • ½ cup butter Melt completely before use.
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda Adds fizz when reacting with buttermilk.

Method
 

Preparation
  1. In a medium saucepan over medium heat, melt the butter completely. Ensure it doesn’t brown—just a lovely golden hue will do.
  2. Slowly stir in the sugar until it dissolves completely. Follow this by pouring in the buttermilk carefully, making sure it combines well.
  3. Allow the mixture to come to a gentle boil, but don’t let it bubble over. Keep stirring to avoid any burning at the bottom!
  4. Once boiling, add the baking soda. You’ll notice a fizz as it reacts with the buttermilk. Keep stirring for about 1-2 minutes until everything is well combined.
  5. Remove from heat and mix in the vanilla extract. Give it a taste; if you want it sweeter, feel free to add a little extra sugar!

Notes

For buttermilk substitutions, stir one tablespoon of lemon juice or vinegar into a cup of milk and let sit for 5 minutes. Store leftovers in an airtight container in the refrigerator for up to a week, reheating gently before use.