Brown Butter Buttermilk Syrup-the most amazing syrup ever! Pour it over your pancakes, waffles, French toast…or drink it by the gallon!
I love the movie Elf. We watch it every holiday season. Buddy is hilarious! I just love him. I know it isn’t the holiday season yet, but this Brown Butter Buttermilk Syrup reminds me of Buddy. If you’ve seen the movie, I really hope you have, then you know Buddy is obsessed with syrup. He puts it on anything and everything. He poured it on his spaghetti and considers syrup one of the four main food groups. “We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.”
I thought Buddy’s syrup obsession was an elf thing, until I made this Brown Butter Buttermilk Syrup. I am now with Buddy! I believe Brown Butter Buttermilk Syrup needs to be one of the four main good groups!
If you’ve had buttermilk syrup, you know it’s heavenly. It is the queen of all syrups. Well, let me introduce you to the KING of all syrups. Brown Butter Buttermilk Syrup is the cream of the crop! It is the the best syrup I have ever had. The brown butter takes it’s goodness to a whole new level. It is good poured on waffles, pancakes, French toast…and maybe even spaghetti. I haven’t tried it yet, but I now can relate to Buddy. This syrup would be good on anything!
The next time you make a special breakfast with pancakes, waffles, and French toast, include Brown Butter Buttermilk Syrup. It is life changing! It will bring out your inner elf. Don’t be surprised if you start drinking it straight from the jar!
And come back on Wednesday for a delicious waffle recipe! The waffles and syrup are a match made in heaven:)
Brown Butter Buttermilk Syrup
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind.
- 2. Combine browned butter, sugar, and buttermilk in a large saucepan. Heat over medium heat and whisk together until sugar dissolves. When butter mixture starts to boil, carefully whisk in the baking soda and vanilla. The mixture will bubble up, so make sure you use a large saucepan. Serve with waffles, pancakes, or French toast.
- Note-syrup will keep in the refrigerator for up to 2 weeks. Reheat before serving.
Have you tried this recipe?
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One of the best things we’ve ever tasted! We had this over pumpkin waffles for brunch and it was absolutely fantastic! No more store-bought syrup for us. 🙂
Outstanding! Your directions are so easy. This was the first time making it so I wasn’t sure until I tasted it on pumpkin waffles. Simply Amazing. My husband who isn’t a fan of pumpkin waffles asked me to make these the rest of the week. This syrup just brings the waffles to a whole other level.
Our family is in agreement that this syrup reminds us of sticky toffee pudding. I’m not sure if my butter was browned enough since I was using a dark pan, but it turned out great!
A hint to get wonderfully clear browned butter is to pour it through a paper towel set in a mesh strainer (a coffee filter was too slow for us). All the sediment will be easy to toss, too!
I’d never heard of buttermilk syrup, we used the browned butter on spaghetti and topped it with grated Myzithra cheese (think (Pasta) Factory). That is such a big hit, I’m sure this is fantastic, too!
I made this and did half of the recipe and it was perfect on my cornmeal pancakes. Its best if you let it sink into the pancakes.
This sounds great! But does anyone know why the recipe calls for baking soda? What purpose does it serve?
This is so very AWESOME! It’s seriously going to change my life forever! Many thanks!
I agree! It is so good!
Oh my goodness! This may be the best thing I have EVER tasted. Just finished making my first batch. I have 2 questions:
1. When stored in the fridge does it separate or does the foam flatten and the volume decrease (making gifts ahead of time and don’t want it to look yuck)
2. Can I double or triple the recipe as long as I use a super big pot?
It will separate, but heat it up and whisk it! It will be just fine! Yes, you can make a larger batch, but make sure you have a big pot…like you said!
I made this syrup yesterday for Christmas Eve breakfast. I made the pumpkin waffles too! Both were AHmazing. i will definitely make both again. The waffle recipe made a lot; I froze the extras and I am looking forward to toasting them and enjoying them again. I would recommend doubling the recipe for the syrup. It isn’t enough for the batch of waffles.
I am not a huge fan of maple syrup. This was soooo much better. Hello, french toast?
I reheat our waffles in the waffle maker, nice & crispy on the outside, soft on the inside.
Much better than toasting in the toaster or toaster oven!
I have a few questions please. How long do I have to cook this? To what consistency? Do I have to use real butter? When I heat this up can it be in the microwave or in a saucepan? Alos do you just heat up a little bit or it all? I tried making this but it turned into a carmel lol. I know it’s not rocket science but I need help :)….. looking forward to this
What do you think about as a topping for ice cream?
Delicious over any ice cream
Tastes divine, like liquid gold! Had to restrain myself from just going at it with a spoon 🙂
Interestingly, found it works better as a sauce with chicken & pancakes, rather than just pancakes on their own. The slight saltiness of the sauce compliments the chicken & pancakes together….
Will make some more sauce this weekend!
I have fallen in love with Starbucks Cinnamon Shortbread coffee. Stay with me. I asked what iyer was made with and they did their brown butter cinnamon Shortbread syrup so I started googling and I found your recipe so I thought I would give it a try.
OH MY GOODNESS! It is AMAZING in coffee! Now you can add coffee to your list of things to use this syrup for! Thanks for this recipe!
You are welcome!
Thank you for this syrup recipe! It was AMAZING! I made it to go with your Belgian Waffles for a brunch this past Sunday and it was all so delicious! THANK YOU!
YUM! Thanks for letting me know you loved the recipes!
Do you think you you can use a milk substitute to make the buttermilk?
Stuck in self-quarantine and came across this recipe. I am looking for something that tastes like the syrup they serve at Cheesecake Factory. Does anyone know if this is like theirs? I am going to try it regardless, (If I can get to the store and actually find buttermilk) but I was curious. Thanks.
Can we use an ordinary milk? Or full cream milk instead of buttermilk?
Thanks and stay safe
I haven’t tried it. Let me know if it works!
Thank you !! My daughter never eats pancakes but with this recipe , she did today.
I’d like to use this in a drink. Could I freeze?
Finally! You’ve helped crack the code on my favorite restaurant’s syrup!!! Now if you can just crack the code on their pancakes! 🙂
For two years I kept searching for clarified butter maple syrup and was coming up empty. It was the only thing I had to go by as a waiter once mentioned to me that they “use clarified butter.” After just searching for “maple butter syrup” and “butter syrup,” I stumbled on your recipe.
My only additions were to add a pinch of salt (because I only had unsalted butter) and real maple syrup. And that was the clincher. It tastes exactly like Goodie Goodie’s syrup in Tampa.
Thank you! Thank you! Thank you!
WOW!!! I can’t say enough about how good this syrup is!! It is so very easy to make and has the most delicious caramel flavor. I have been making this all winter long and now into the spring!
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