Buttermilk Syrup – Barefeet in the Kitchen

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The buttermilk syrup is creamy and has lots of brown sugar, buttermilk, and butter, and somehow reminds me of caramel. However, it’s not as sweet as traditional caramel sauce, and when poured over a stack of piping hot pancakes, it’s pure breakfast heaven.

Buttermilk syrup is a must-have for breakfast pancakes and waffles.

homemade syrup

meanwhile my cousin hannah When you came to visit me in Phoenix a few years ago, I tried a few new restaurants. One of the meals we enjoyed most was the waffles with buttermilk he syrup.

I have a soft spot for great homemade syrups and sauces, as evidenced by the popularity of Grandma’s Waffle Sauce and this brown sugar syrup. But I had never tasted buttermilk syrup until that day.

As soon as I got home, I told Hannah that I needed to find out how to make buttermilk syrup. As you know, I’m an all-day breakfast eater and will happily eat waffles, pancakes, and pretty much any other breakfast at any time of the day.

Buttermilk syrup is a must for pancake breakfasts!

buttermilk syrup

To make this recipe you will need the following ingredients:

  • light brown sugar
  • buttermilk
  • butter
  • vanilla
  • baking soda

This combination of ingredients creates a sweet, thick, slightly creamy syrup that’s delicious to lick off the plate. Baking soda helps balance the acids in buttermilk.I started with this recipe We adapted it for buttermilk syrup and came up with this version that we really like.

I made this syrup with regular milk, but it’s not quite the same. And I didn’t really like using white sugar either. Buttermilk without baking soda will result in a slightly tangy syrup, which is completely different than what I was trying to make.

The longer it simmers, the more the syrup will bubble and become very thick and frothy. If you prefer no bubbles, remove the pan from the heat as soon as the syrup thickens, before it bubbles.

Alternatively, you can make the syrup ahead of time and let it settle before eating. For what it’s worth, we like the bubbles and don’t mind them one bit.

homemade buttermilk syrup

buttermilk syrup recipe

To make this syrup, first combine the brown sugar and buttermilk in a medium bowl. pot With high heat. Whisk or stir to combine and bring to a boil, stirring frequently.

Reduce heat to low or medium-low and simmer, stirring occasionally, until sugar dissolves and syrup thickens, 3 to 4 minutes.

Add the butter and stir to melt. Remove from heat. Add vanilla and baking soda. Whisk or stir well to combine. Let syrup cool for at least 10 minutes before serving. Store in an airtight container in the refrigerator.

Try banana coconut pecan pancakes, light and fluffy whole wheat pancakes, light and fluffy gluten-free pancakes, or these mini German pancakes with buttermilk syrup.

Buttermilk syrup is a must-have for your next brunch at home.

pancake toppings

If they have homemade syrups or sauces, I’d like to be the first to try them. Do you have a homemade syrup recipe I should try? Please send it to me. I’ll put it on my to-try list soon.

If you haven’t tried my grandmother’s waffle sauce, put it on your to-try list right after this one. Creamy, rich peanut butter syrup makes a great topping for your favorite homemade pancakes and waffles.

This Maple Cream Cheese Syrup was originally created for carrot cake pancakes and combines the best parts of a creamy sauce and maple syrup.

strawberry compote Tastes like happiness and sunshine in a bottle. (That’s a thing, right? Yes!) It’s not too sweet, has a bright lemon flavor, and is loaded with fresh summer berries, making it a big hit every time I eat it.this churros diplomat cream It’s best layered with warm pancakes and topped with strawberry compote.

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Quantity: 12 (2 tablespoons) minutes

Prevent the screen from going dark

  • Combine brown sugar and buttermilk in a medium saucepan over high heat. Whisk or stir to combine and bring to a boil, stirring frequently.

  • Reduce heat to low or medium-low and simmer, stirring occasionally, until sugar dissolves and syrup thickens, 3 to 4 minutes.

  • Add the butter and stir to melt. Remove from heat. Add vanilla and baking soda. Whisk or stir well to combine. Let cool for at least 10 minutes before serving.

The longer it simmers, the more the syrup will bubble and become very thick and frothy. If you prefer it without bubbles, remove it from the heat as soon as it thickens before it bubbles, or make it ahead of time and let it settle before serving. For what it’s worth, we like the bubbles and don’t mind them one bit.

calorie: 110kcal · carbohydrates: 18g · fat: Fourg · Saturated fat: 2g · cholesterol: 11mg · sodium: 140mg · potassium: 37mg · sugar: 18g · Vitamin A: 135IU · calcium: 28mg · iron: 0.1mg

{Original publication date July 17, 2018 – Recipe notes and photos updated January 17, 2024}

Buttermilk syrup is exactly what pancakes need.

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