Look at that golden, carmel-y goodness! Buttermilk syrup is THE reason to look forward to Sundays (at least food-wise) at our house. It’s gorgeously sweet and smooth and pairs perfectly with fried apples or bright, summery strawberries. On top of these waffles, it’s a breakfast worth waking up for.
Back in college, we made waffles and a homemade syrup every Sunday. It’s a tradition I’ve carried on with my family. Everyone has their favorite syrup (Dustin likes the mixed berry one, look for that coming later this month!), but mine is this beauty.
The fun doesn’t even stop with waffles and pancakes. Buttermilk syrup thickens when refrigerated and is perfect added to hot chocolate, or frosted onto brownies. Really. This happens. Don’t judge.
And it’s not even hard to make. If you’ve never made homemade syrup before, fear not. The biggest issue is remembering to stir the whole time (like 5 minutes). Otherwise, this comes together with hardly any effort at all. If you have five minutes and minimal arm strength, you too can make buttermilk syrup!
- ½ cup butter or margarine
- 1 cup sugar
- 1 ½ Tbsp cornstarch
- 1 cup buttermilk or water and vinegar, see note
- ½ tsp baking soda
- 1 tsp vanilla
- Place all ingredients except vanilla in saucepan.
- Bring to a boil over medium heat stirring constantly
- Stir until caramel colored (syrup will expand, then contract).
- Remove from heat and stir in vanilla.
The syrup will expand a LOT while cooking. Use a very large saucepan to avoid spill overs.
This recipe halves well. I usually only make half for my family.
That’s it combine your golden syrup with your favorite waffles or pancakes, and make a breakfast worth waking up for!
Which do you prefer: waffles or pancakes? Leave a comment and let us know!