Better Buttermilk Syrup

Better Buttermilk Syrup

I’m back! After nothing new for far too many weeks, I’m back with something so good, so easy, so tasty. You’re going to have to try it. Where did I go?

I got a job. It really is the best job – I get to work from home (or anywhere in the world with a wifi connection!), whenever I want, for only 20 hours a week. It’s the dream mom-job I’m telling you. Really! But it turns out training takes longer than 20 hours a week and being SUPER slow and, you know, learning how to do the job, takes much longer than 20 hours. So, after going from working 0 hours a week to almost 35 hours a week… the blog, among way too many other things, got a little neglected.

The great news is that I’m getting quicker and things are starting to get back to normal. Hallelujah! And with back to normal comes some syrup for y’all!

Better Buttermilk Syrup

You thought I was going to give you a recipe for waffles, right? Nope, sorry. This recipe is for the caramel-y light brown goodness that is on top of these delicious waffles. (Not the best photographic representation, I know.)

I grew up eating Buttermilk Syrup on my pancakes and waffles. The recipe was from my Aunt Lisa who made it for a family reunion, and I tell you, it was revolutionary! I don’t love maple syrup (really it’s Mrs. Butterworth’s that I don’t love, not the real stuff), so Buttermilk Syrup was a game changer for me.

Fast forward 10+ years, and I’m making Buttermilk Syrup for my handsome husband to enjoy with some pancakes. Because I apparently don’t know how to stock up on pantry staples, I had absolutely no white sugar. None. Which is a┬áproblem for Buttermilk Syrup. I decided to improvise with light brown sugar instead. Best. Decision. Ever. Now I make this “improvised” version intentionally, and to be totally honest, I think I like it even better!

Better Buttermilk Syrup

Based on a childhood staple, this syrup is like liquid caramel gold! While I love the original, this version kicks it up a few notches. This will keep in the fridge in an air-tight container for at least two weeks. Just warm it up slowly in the microwave, and it will be as good as new!

Course Breakfast
Cook Time 5 minutes
Servings 12 oz
Author Jillian


  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup buttermilk
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. In a medium saucepan over medium-high heat, bring the butter, sugar, and buttermilk to a boil, stirring often. Remove the pan from the heat and stir in the vanilla, baking soda, and salt. Be careful - this is going to fizz a lot. Just keep stirring, and the foam will go down. Serve warm and enjoy!

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