This Buttermilk Syrup will take your breakfast game to the next level.
For the past few years I’ve met with a small group of women for breakfast once a week. It’s a fantastic excuse to eat pancakes on a Wednesday. What started as a small group of five women and two kids has quickly exploded into a rather rambunctious group of five women and eight kids. Needless to say, breakfast is far from quiet these days. The table is crowded with high chairs and sippy cups. The kids play…and fight…and eat…and refuse to eat. Yet, somehow, above the clatter of a small army of children, we find a way to connect. We chat about marriage and jobs and parenting and the heartbreak of miscarriage all to the background music of dress up and a toy drum.
It’s community in the very best sense of the word. The kind that bonds us despite, or perhaps more accurately, because of the chaos around us. It is intentional. It is messy. It is imperfect. And I love every moment of it. (Though I will admit to loving the quiet of my kitchen when I return home some days–girls, I know you feel me).
Of course, we’re not just there for the friendships. I mean, there are pancakes to be eaten, after all. One of the best parts about our breakfast ritual is getting to taste other people’s tried and true family recipes. I’ve already shared with you the incredible Caramel Monkey Bread, which our group manages to polish off at an alarming rate.
But today, I’m sharing another favorite of our breakfast table: this homemade buttermilk syrup. This syrup recipe came to us through my friend Cheryl’s mom, who’s been making it to the delight of family and friends for many years.
It’s an incredibly simple recipe, made all in one pot on the stove top in seven minutes flat. And the taste. Oh, how I wish I could send you all a bottle to try for yourself (guess that’s why you have to make it)! The syrup is sweet and caramely with just the slightest hint of tang from the buttermilk. You’ll want to lick it straight off the wooden spoon you used to stir it….not that I know that from experience or anything.
The uses for this are endless. Obviously, it’s great on pancakes, waffles, or french toast. But we’ve also been enjoying it on ice cream, swirled into a cup of coffee, or drizzled over oatmeal.
There are just a few notes for making this recipe. You’ll want to start with a big pot. Bigger than you think will be necessary when you look at the quantity of ingredients. The recipe foams up a lot, so you’ll want to give it lots of room. Exhibit A:
Speaking of foam, you have to watch this for the entire seven minutes it’s boiling. I know you may think you can wash some dishes or switch out the laundry, but trust me on this one, you need to stay close. This stuff can boil over in a second, so you really do need to keep a close eye for the entire seven minutes. But after that, you’re done! And you’ll have rich, caramely syrup to put on ALL THE THINGS.
Here’s a sneak peek of one of the recipes that benefitted from this sweet goodness. Come back tomorrow to get the recipe!
This buttermilk syrup is thick, creamy, and sweet. Perfect on any kind of pancake, waffles, french toast, or ice cream!
- 1 1/2 cups granulated sugar
- 3/4 cup buttermilk
- 1/2 cup (1 stick) butter
- 2 Tablespoons corn syrup
- 1 teaspoon baking soda
- Pinch salt
- 2 teaspoons vanilla extract
- In a large (no, really, it need to be large!) pot, combine the sugar, buttermilk, butter, corn syrup, baking soda, and salt. Bring the mixture to a boil and boil for 7 minutes, stirring constantly (no, really, stir constantly--this can bubble over in the blink of an eye!).
- The mixture will be very bubbly and foamy. As it boils, it will start to develop a deep amber color and smell caramely.
- After 7 minutes, remove the mixture from heat. Stir in vanilla extract (it will bubble at first). Serve the syrup warm.
- This makes about 2 cups and can be made ahead of time and stored in the fridge. Reheat and give it a good whisk before serving.
Recipe by Neighborfood
Looking for more uses for this buttermilk syrup? Try these: