Buttermilk syrup turns an ordinary stack of pancakes into something worth sitting down for. It cooks up rich, buttery, and lightly tangy, with a smooth caramel-style flavor that lands somewhere between classic pancake syrup and dessert sauce.
We understand that many people are trying to avoid Corn Syrup due to GMO's- we do have a homemade Cane Syrup Recipe that you can use in place of the corn syrup. In this recipe, corn syrup is used to stabilize the sugars and prevent crystallization.
This batch makes about 1 cup of syrup, enough for roughly 8 servings at 2 tablespoons each. The tiny bit of corn syrup helps keep the sugar from turning grainy, and the baking soda gives it that foamy rise while it boils, so use a large saucepan unless you enjoy cleaning sticky lava off the stove.
Ingredients
You only need six basics to make this syrup, and chances are good that most of them are already in your kitchen.
- 1 teaspoon light corn syrup
- 3/4 cup buttermilk
- 1/4 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon baking soda
- 1/8 cup margarine
If you need a pantry-style option for the dairy, take a look at Make Your Own Buttermilk Powder. If you’d rather skip bottled corn syrup, you can also use a homemade substitute such as Light Corn Syrup.
How to Make Buttermilk Syrup
- Combine the light corn syrup, buttermilk, vanilla extract, sugar, baking soda, and margarine in a large saucepan or kettle.
- Stir well to blend the ingredients before turning on the heat.
- Bring the mixture to a boil over medium heat. It will foam up quickly, so keep an eye on it and do not use a small pan.
- Boil for 5 minutes, stirring as needed to keep the syrup smooth and evenly cooked.
- Remove from the heat and let the foam settle for a minute or two before serving.
The finished syrup should be pourable and glossy. If you’d like a maple version, stir in 1 teaspoon maple extract during the last 30 seconds of cooking and use care because hot sugar syrup splashes like it means it.
Tips for Success
Use a large, deep saucepan. The baking soda reacts with the buttermilk and creates a strong foaming action, which is exactly what you want in the syrup and exactly what you do not want on your burner.
Measure the sugar before you start cooking. Once the syrup comes to a boil, things move fast.
For the smoothest texture, avoid cooking it much past the 5-minute mark. The small amount of corn syrup helps inhibit sugar crystals in syrup-style recipes, which is why it earns its keep here instead of just taking up space in the ingredient list. For general food-safety handling after cooking, follow the USDA leftover safety guidelines and refrigerate it promptly once cooled.
Easy Variations
Maple buttermilk syrup: Add 1 teaspoon maple extract during the last 30 seconds of cooking.
Vanilla-forward syrup: Increase the vanilla slightly to 1/2 teaspoon if you want a softer bakery-style flavor.
Richer finish: Swap the margarine for butter if that’s what you keep on hand. It changes the flavor a bit, but it still works well.
Serving Suggestions
Spoon this warm over pancakes, waffles, or French toast. It also works well on bread pudding, drizzled over crepes, or as a sweet topping for baked biscuits when you want breakfast to feel a little less responsible.
If you like homemade syrup recipes, you might also enjoy MYO Maple Syrup for a pantry-friendly option.
Storage and Reheating
Let the syrup cool, then transfer it to a clean jar or airtight container and refrigerate it. A conservative storage estimate is 3 to 4 days in the refrigerator.
To reheat, warm it gently in the microwave in short bursts or on the stovetop over low heat, stirring between intervals. If it thickens too much after chilling, add a small splash of buttermilk or water and stir until it loosens back up.
You can freeze it for longer storage, though the texture may separate slightly after thawing. Stir or whisk it well as it reheats.
💸 Budget101® Price Breakdown: Buttermilk Syrup
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Light corn syrup |
$2.98 |
1 t. |
$0.03 |
|
Buttermilk |
$2.38 |
3/4 C. |
$0.45 |
|
Vanilla extract |
$5.94 |
1/4 t. |
$0.12 |
|
Sugar |
$2.98 |
1 C. |
$0.33 |
|
Baking soda |
$0.92 |
1 t. |
$0.01 |
|
Margarine |
$1.98 |
1/8 C. |
$0.12 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.06 |
👨👩👧👦 Cost Per Serving |
$0.13 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Light Corn Syrup, 16 fl oz
- Cultured Buttermilk, 1 qt
- Pure Vanilla Extract, 2 fl oz
- Granulated Sugar, 4 lb
- Baking Soda, 16 oz
- Margarine Sticks, 16 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Buttermilk Syrup
You can, but the texture may turn a little grainier as it cools. That 1 teaspoon is there to help keep the sugar smooth, so if you skip it, watch the boil time closely and avoid overcooking the syrup.
Absolutely. Use the same amount, which is 2 tablespoons, and expect a slightly richer flavor. Margarine works fine here, but butter gives the syrup a fuller finish.
The baking soda reacts with the acidity in the buttermilk, and that creates the dramatic foam. It’s normal, but it’s also why you need a large saucepan instead of a cute little one that will betray you halfway through the boil.
Start by dissolving everything well, then boil it only for the stated 5 minutes. Overcooking or splashing sugar crystals up the sides of the pan can push syrup toward crystallizing, so keep the pan sides clean and the heat steady.
Yes, but use a much larger pot than you think you need because the foam rises fast. Double every ingredient exactly and keep the boil controlled so it doesn’t surge over the rim.
It’s buttery, sweet, and lightly tangy, with a caramel-style flavor that’s less flat than basic pancake syrup. The buttermilk gives it that little edge that keeps it from tasting like straight melted sugar.
You can, and it’s an easy upgrade. Stir in 1 teaspoon maple extract during the last 30 seconds of cooking so the flavor stays bright without cooking off too much.
Plan on about 1 cup total. That works out to roughly 8 servings if you use 2 tablespoons per serving, which is enough for a modest pancake breakfast without anyone swimming in syrup.
Try it on waffles, French toast, crepes, biscuits, or bread pudding. It’s also good drizzled over plain cake or spooned warm over baked apples when you need dessert to look like a plan.
Yes, and it reheats well. Make it, cool it, refrigerate it, then warm it gently in short microwave bursts or over low heat before serving so it loosens back into pouring consistency.
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🖨️ Print-Friendly Buttermilk Syrup
Buttermilk Syrup
Ingredients
- 1 teaspoon light corn syrup
- ¾ cup buttermilk
- ¼ teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon baking soda
- ⅛ cup margarine
Equipment
Instructions
- Combine the light corn syrup, buttermilk, vanilla extract, sugar, baking soda, and margarine in a large saucepan or kettle.
- Stir well to blend the ingredients before heating.
- Bring to a boil over medium heat, using a large pan because the syrup foams up quickly.
- Boil for 5 minutes, stirring as needed.
- Remove from the heat and let the foam settle briefly before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
For a maple version, add 1 teaspoon maple extract during the last 30 seconds of cooking.
Estimated cost is based on researched Walmart pricing and will vary by store and date.
Prep time is estimated from the stated steps.
Store cooled syrup in an airtight container in the refrigerator for 3 to 4 days.
