Description
This rich and creamy buttermilk syrup is a luscious topping perfect for pancakes, waffles, and French toast. With a delightful blend of buttermilk, brown sugar, and vanilla, it delivers a sweet, tangy flavor with a smooth buttery finish. Simple to prepare on the stovetop, this syrup enhances breakfast favorites and can be stored for up to a month in the refrigerator.
Ingredients
Scale
Buttermilk Syrup Ingredients
- 1½ cups buttermilk
- 1 cup sugar
- 1 cup packed brown sugar
- ½ cup unsalted butter
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Melt the Butter: In a large saucepan over medium heat, melt the unsalted butter completely to form the base for the syrup.
- Add Buttermilk and Sugars: Once the butter has melted, add the buttermilk, granulated sugar, and brown sugar to the saucepan. Stir to combine and then bring the mixture to a boil over medium heat, allowing the sugars to dissolve and flavors to meld.
- Incorporate Baking Soda and Vanilla: Remove the saucepan from the heat and immediately whisk in the baking soda and vanilla extract. The mixture will bubble up and expand, roughly doubling in size due to the reaction caused by the baking soda.
- Cool and Store: Allow the syrup to cool, during which the bubbles will subside. Transfer the cooled syrup to a storage container and refrigerate. The syrup can be kept refrigerated for about a month.
Notes
- The syrup will bubble vigorously when baking soda is added; this is normal and necessary for its texture.
- Store the syrup in a sealed container in the refrigerator to maintain freshness for up to one month.
- This syrup pairs beautifully with pancakes, waffles, or French toast.
- If the syrup becomes too thick after refrigeration, gently warm it before use to restore pourable consistency.
