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Buttermilk Syrup

June 19, 2013 By Sarah Westover McKenna 10 Comments

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This buttermilk syrup recipe is incredibly simple and sinfully delicious. You will never be able to go back to store bought syrups after making it!

Close up of buttermilk syrup

When I posted my S’mores Pancakes recipe as last Saturday’s installment into the S’mores Saturdays series I promised to share with you our simple and divine recipe for homemade buttermilk syrup.  It is a copycat version of the buttermilk syrup at a restaurant in Provo, Utah called Magelby’s Fresh.  They have an all you can eat brunch there that is to die for.  Pancakes or CRAZY thick slices of french toast, all drenched with frothy buttermilk syrup, and all all-you-can-eat.  Let’s just say I gorged myself there a few times in college.  Mmmmm…..

Here is the buttermilk syrup recipe that we use, as promised.

Buttermilk Syrup Step-By-Step Instructions

butter for buttermilk syrup melting in pan

Start by placing 1 cup sugar, 1 cup buttermilk, and 1 stick (1/2 cup) butter into a saucepan.

buttermilk syrup ingredients combined in pan

Heat over medium to medium-high heat until the butter is melted and bubbles begin to form on the edges of the pan.  (Just before it comes to a boil.)  Now add 1 Tablespoon of vanilla and 1/2 teaspoon of baking soda to the pan and stir.  It will bubble up and be frothy, as shown below.

buttermilk syrup frothing in pan buttermilk syrup spilling over jar

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Buttermilk Syrup
Ingredients
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 stick butter (1/2 cup)
  • 1 Tablespoon vanilla
  • ½ teaspoon baking soda
Instructions
  1. Combine the sugar, buttermilk, and butter in a saucepan.
  2. Heat and melt the ingredients together over medium heat, stirring regularly. If you do NOT stir then the buttermilk may curdle.
  3. When the mixture starts to bubble and boil around the edges pull it off of the heat and add the vanilla and the baking soda. Stir them together quickly and watch the mixture bubble up and grow.
  4. Pour liberally over your food and ENJOY!
3.5.3226

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Filed Under: Edible Crafts Tagged With: kid-friendly, quick and easy

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Comments

  1. Laura says

    June 19, 2013 at 5:25 pm

    Does your recipe not just 1tsp karo? I must have a different one!

    Reply
    • sarah says

      June 19, 2013 at 5:30 pm

      That’s Sally’s recipe. Also yum!

      Reply
  2. Laly says

    March 19, 2014 at 7:42 am

    check yr recipe it should be BAKING SODA., not bking powder. pls which one?

    Reply
    • Sarah Westover McKenna says

      March 19, 2014 at 11:02 am

      SODA!!!! Oh my goodness!! I can’t believe I did that!! Thank you for pointing out the error!! I have fixed it.

      Reply
  3. Leah says

    July 19, 2014 at 5:40 pm

    I am just curious if you might know how long it will last in the fridge?

    Reply
    • Sarah Westover McKenna says

      July 21, 2014 at 5:29 pm

      At least a week! I’m not sure because we never have any leftover! 😉

      Reply
  4. Cindy Gulutzo says

    June 11, 2017 at 9:09 pm

    Can this be canned?

    Reply
    • Sarah Westover McKenna says

      June 14, 2017 at 2:35 pm

      No, sorry.

      Reply

Trackbacks

  1. Pumpkin Waffles With Bombshell Bling - Design, Dining + Diapers says:
    September 23, 2013 at 7:48 am

    […] to share it with you! We make it several times through the season, and we always, ALWAYS make our Buttermilk Syrup to accompany it. It is TO. DIE. FOR. Pumpkin […]

    Reply
  2. Pumpkin Waffles says:
    November 30, 2013 at 8:23 pm

    […] it with you today!  We make it several times through the season, and we always, ALWAYS make our Buttermilk Syrup to accompany it.  It is TO. DIE. FOR.  Here’s the recipe. […]

    Reply

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