Rating: 4.93 stars
59 Ratings
  • 5 star values: 56
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

    Advertisement

Cook's Note:

Make sure your pan is big enough as the syrup will foam up. Also, make sure you make this right before you plan on serving it because the foam will slowly disappear and that is the best part of the syrup.

Nutrition Facts

275 calories; protein 0.8g; carbohydrates 34.4g; fat 15.5g; cholesterol 41.5mg; sodium 340.2mg. Full Nutrition
Advertisement

Reviews (42)

Most helpful positive review

Rating: 5 stars
03/02/2015
My husband and I love the way it tastes and the smoothness of this syrup. I made it per recipe, terrific as is. Will use this for rice pudding & bread pudding and maybe add brandy, rum, kaluha or ?. Recipe is a real winner! Read More
(12)

Most helpful critical review

Rating: 3 stars
03/01/2015
I have made a similar but larger recipe for years but I decided to try this one as it yielded a smaller amount than my usual. I'm not sure what I did wrong if anything...but what I wound up with were caramels. So I put it back on the heat and added extra buttermilk and put the baking soda in at this point. I wound up with something similar to what I was looking for and it tastes OK but I'll go back to my original recipe from now on. Read More
(1)
59 Ratings
  • 5 star values: 56
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/02/2015
My husband and I love the way it tastes and the smoothness of this syrup. I made it per recipe, terrific as is. Will use this for rice pudding & bread pudding and maybe add brandy, rum, kaluha or ?. Recipe is a real winner! Read More
(12)
Rating: 5 stars
12/20/2014
OMG this syrup is so good it's unbelievable. I have never liked buttermilk unless it was cooked in something so I wasn't sure how I'd like it but I knew hubby would like it. You can bet I'll be making this recipe again and again. I doubled this recipe so we'd have some for breakfast tomorrow too (So glad I did). I paired this syrup with the buttermilk pancake's II recipe also on this site and they were a match made in heaven. Thanks for posting this delicious homemade pancake syrup. You can bet this one is going in my favorite recipe file. Read More
(7)
Rating: 5 stars
03/20/2017
I've made this several times, and it has turned out great every time! I do think it's easier if I melt the butter before I add the sugar and buttermilk. I also never have buttermilk so instead I use regular milk with a small splash of vinegar in it which makes a perfect substitute. Read More
(6)
Advertisement
Rating: 5 stars
08/13/2017
I love this recipe! It turns out like caramel sauce. You can use it like syrup or as an Icecream topping. It's ideal because it has so few ingredients! I highly recommend doing a SLOW warm up on the sugar, butter and buttermilk. If you go too fast it can turn out grainy. I melt my butter first then add the buttermilk and sugar. Make sure the sugar has fully dissolved before adding the vanilla and baking soda. I'm so glad I found out this recipe! Read More
(4)
Rating: 5 stars
01/28/2018
we love this recipe with our german pancake. If you let it cook a bit more it will get slightly dark and turn to caramel sauce also. Left over sauce I use in my coffee in the morning to make caramel lattes. You can use it on ice creme or anything you wish. I love both version the light and the dark caramel one. Any recipe needing a caramel sauce this is, what I use now, it's fast and easy. Oh and when they say it will foam up, it is no joke...use a big sauce pan because it is fast and it will overflow a smaller pan. Read More
(4)
Rating: 5 stars
12/30/2015
This is a great recipe. I've made it several times with various adaptations. I've used coconut oil in place if butter used some brown sugar even added raspberries once (turned it a metallic silvery-gray color). Read More
(3)
Advertisement
Rating: 5 stars
02/19/2015
My husband & I loved this syrup on french toast.It tasted like warm melted vanilla ice cream yum!! Read More
(3)
Rating: 5 stars
08/20/2019
Four of my grandkids were here for the night and wanted pancakes. I didn't have any syrup so tried this. I didn't have buttermilk but I made it with milk and vinegar. No problem. I made it just like it is and WOW!! My grandkids were in heaven. LOL They LOVED it. They said it made their pancakes taste like a pastry! Next time I make cinnamon rolls, this is going on top! Excellent syrup. I made a memory with my grandkids today that I bet they won't forget! Thank you!!! Read More
(3)
Rating: 5 stars
02/24/2015
This was so good! I added pecans because my husband wanted pecan syrup. It would be great on ice cream too. Thanks for this recipe, cellocrazy32! I wish I had taken a photo to post Read More
(2)
Rating: 3 stars
03/01/2015
I have made a similar but larger recipe for years but I decided to try this one as it yielded a smaller amount than my usual. I'm not sure what I did wrong if anything...but what I wound up with were caramels. So I put it back on the heat and added extra buttermilk and put the baking soda in at this point. I wound up with something similar to what I was looking for and it tastes OK but I'll go back to my original recipe from now on. Read More
(1)