Buttermilk Syrup Recipe (2024)

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1. pam says:

   Buttermilk syrup is the best and I think could be eaten on most everything

2. Janice Ingram says:

   I love this syrup and make it for my grandkids. I recommend using a large pot or it will boil over on the stove. I learned this lesson the first time I made it.

3. Beks says:

   I tried Buttermilk Syrup awhile back, and was really surprised how light it was (it doesn't sound like it would be light, at all!). So delicious, and might take a tying position for pure maple syrup in my book. :-)

4. Joyce says:

   And no high fructose corn syrup! Awesome!! Yippie!

5. Colleen says:

   This has been a family favorite at my house for forever.

6. Dee says:

   Mine separated, but it is good. I am trying to figure out why it separated, any ideas?

7. Laura Long says:

   This is interesting. I make a similar recipe every Christmas, but mine boils for 7 minutes. It becomes caramel colored and it tastes just like caramel, too. I serve it with a German pancake, which is like a Dutch baby or puff pancake.

8. Ecfinn says:

   I've seen a few of these syrup recipes posted on blogs that come out as this pale, thin syrup. Buttermilk syrup should be thicker and amber in color. I think what cooks are doing wrong is not cooking it long enough for the sugar to caramelize.

9. Ecfinn says:

   I take it back...after doing some research, it appears that, when cooked longer, it essentially turns into caramel sauce. If you cook it for a shorter period, finishing while it's still pale in color, then it is a buttery syrup that's popular on pancakes. So it's preference/usage that should affect length of cooking.

10. Terri says:

    Can this syrup be refrigerated and reheated?

11. Cyd says:

    It should be fine to be refrigerated and reheated. We usually devour it at breakfast!

12. amy smith says:

    Can i use brown sugar instead of white?

13. Cyd says:

    Hi Amy. We have only made this as the recipe directs. Let us know if you use brown sugar and how it all turns out.

14. Diyonne Summers says:

    Did u use butter... Margerine seperates. U need real butter

    See Also

    15 Super Delicious Keto Casserole Recipes For Rapid Weight Loss - juelzjohn

15. Sunny says:

    If you use low fat buttermilk, you shouldn't see any separation.

16. Sharon says:

    Does it need to be refrigerated? If I make a large batch, how long will it keep?

17. Cyd says:

    We have stored it in the fridge for a week or so in an airtight container.

18. Ann says:

    I always use brown sugar. Delicious!

19. Karen Keusseyan says:

    I added a pinch of salt to cut the sweetness. Also a dusting of cinnamon. OMG. My question is how long will it keep in the fridge? The buttermilk was close to use by date. And we don't eat much sweet, so it might stay in fridge for a while.

20. Cyd says:

    Hi Karen. We have kept our syrup in the fridge for up to 2 weeks. We were also trying to keep in mind the expiration date on the buttermilk.

21. Zoe Skaggs @ Weird Girl Lifestyle says:

    Made this to go on pumpkin pancakes and loved it! Great recipe and will definitely use again. :P

22. Andrea says:

    Since butter plus buttermilk is what you get when you seperate cream into 2 sub-parts, does this mean the recipe would work with 1.25 cups cream instead of the butter and the buttermilk?

23. Darlene says:

    The buttermilk you get at the store is not "what you get when you separate cream into 2 sub-parts". So I doubt your plan would work. I think you would be making a vanilla sauce, or even a caramel sauce if you cook it longer. It should taste good though!

24. leilani says:

    what can I do to thicken it if my end result is not as thick, but I don’t want to cook it longer thus turning it into a caramel sauce? thanks so much! :)

25. Mary Krehbiel says:

    I loved this recipe. I tried using 1/2 brown sugar to give it a golden brown color. Delish!

26. Kathy Fouch says:

    absolutely delicious..cant wait for my husband to try it on his waffles!I was going to cook acorn squash which takes butter n sugar...so i spooned in some Buttermilk syrup.We'll see how it comes out!

27. Tina Puth says:

    This is probably one of the best buttermilk syrup recipes I've had. And it is actually pretty simple to make. My daughter loved it so much that she got it all over the carpet. Oh well, thank goodness for professional carpet cleaners!

    

28. pggreen says:

    I made this recipe substituting Truvia for sugar (1/2 cup Truvia for cup sugar). I love it. Now I don't have to feel guilty about eating waffles and pancakes. Thank you so much for the recipe!

    

29. Momma Cyd says:

    Thanks for sharing the Truvia tip for those who want to substitute if for sugar.

30. JE says:

    I gave this recipe a try making it with vegan buttermilk (soy milk & Apple cider vinegar), and plant based butter. At first I could smell the vinegar, but at the end of the cooking process, you could not taste it at all. Turned out really well. While not low in fat, still better than the high fructose corn syrup in most store bought syrups. Thanks for posting. I will be making this again.