The first time I ate homemade buttermilk syrup was at an Easter brunch and I was immediately smitten. I am a pure maple syrup kind of girl, but this buttermilk syrup was something different and wonderful and I couldn’t get enough!
Today’s recipe for homemade buttermilk syrup is simple and oh-so-delicious. I made it while my daughter was at school this morning. When she came home, she asked what was sitting on the counter and how I made it. When I explained how the syrup was cooked she said, “That sounds easy!” And, she’s right! When I was pouring the syrup into a glass jar, my 2-year-old had just eaten some with his pancakes, and when he saw it in the glass jar he exclaimed, “Me drink!” I explained that the syrup would be better eaten with his pancakes, but I must admit that I agree with Owen this stuff is downright drinkable!
Here is the recipe! It really is perfect for Easter brunch, drizzled on pretty much anything. And because it’s so easy to make, you can eat it any time of year — even a weekday!
Homemade Buttermilk Syrup
- 1/2 cup butter
- 1/2 cup buttermilk (If you don’t have buttermilk, add 1/2 tablespoon of vinegar or lemon juice to your 1/2 measuring cup, then fill it the rest of the way with milk and let it sit for 5 minutes)
- 1 cup sugar
- 1 pinch of salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- Melt butter in a large pot over medium heat. Once butter has melted, add sugar, salt and then the buttermilk and whisk together. Raise the heat to high, whisking constantly during the cooking process.
- As soon as the mixture comes to a boil, remove from the heat (so the buttermilk doesn’t curdle) and add the vanilla extract and baking soda. The mixture will foam up, which is why you need to use a large pot. Whisk well and serve over French toast, pancakes, waffles, or whatever floats your boat!
- Make approximately 1 1/2 cups of syrup.