Description
This rich and tangy Buttermilk Syrup is a delightful alternative to traditional maple syrup, offering a unique, bubbly flavor thanks to baking soda. Made with simple ingredients like butter, sugar, buttermilk, and vanilla, it’s perfect for drizzling over pancakes, waffles, or French toast, bringing a luscious creamy sweetness to your breakfast table.
Ingredients
Scale
Ingredients
- 1/2 cup butter (one stick)
- 1 cup granulated sugar (or brown sugar, packed)
- 1 cup buttermilk (see notes for substitute)
- 1 tablespoon corn syrup
- 1/4 teaspoon kosher salt (or a dash)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Melt Butter: In a large saucepan (preferably 3 quarts), melt 1/2 cup butter over medium heat until fully melted and starting to foam slightly.
- Add Sugar: Stir in 1 cup granulated sugar (or brown sugar for a deeper caramel flavor). Mix well until the sugar is incorporated.
- Combine Liquids and Salt: Pour in 1 cup buttermilk, 1 tablespoon corn syrup, and 1/4 teaspoon kosher salt. Stir the mixture continuously until it reaches a rolling boil, which should take just a few minutes.
- Add Baking Soda: Remove the saucepan from heat and immediately add 1 teaspoon baking soda. Stir vigorously as the mixture foams and bubbles extensively—this reaction creates the syrup’s light, bubbly texture.
- Add Vanilla and Serve: Stir in 1 tablespoon vanilla extract. Serve the syrup warm immediately over pancakes, waffles, or French toast for best flavor.
- Store Leftovers: Transfer any leftover syrup to an airtight container and refrigerate. It will keep well for several weeks.
- Reheat Before Serving: When ready to use, reheat syrup gently either in the microwave or on the stove over low heat until warm and pourable.
Notes
- You can substitute brown sugar for granulated sugar for a richer, more caramel flavor, though it dulls the tanginess of the buttermilk somewhat.
- If you don’t have buttermilk, use whole milk mixed with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes to curdle before using.
- This recipe yields a little over 2 cups of syrup, enough for about 8 servings.
- Use a large saucepan to accommodate the foaming reaction caused by baking soda.
- Be cautious when adding baking soda as the mixture will foam up significantly.
- For best taste, serve the syrup warm; it thickens and solidifies when refrigerated.
