Brown Butter Buttermilk Syrup

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Brown Butter Buttermilk Syrup-the most amazing syrup ever! Pour it over your pancakes, waffles, French toast…or drink it by the gallon! 

Easy Brown Butter Buttermilk Syrup Recipe on twopeasandtheirpod.com! The BEST syrup ever!

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!

Brown Butter Buttermilk Syrup Recipe on twopeasandtheirpod.com! The BEST syrup ever!

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 Recipe on twopeasandtheirpod.com! Our favorite syrup! Great on pancakes, waffles or French toast!

Brown Butter Buttermilk Syrup

Brown Butter Buttermilk Syrup is our family's favorite syrup. It goes great with pancakes, waffles, or French toast!

5 from 2 votes
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes

Ingredients

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. 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. 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.
  3. Note-syrup will keep in the refrigerator for up to 2 weeks. Reheat before serving.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Ive always wanted to make this stuff! I think I’ve seen it on Nikki’s site (chef in training) and also Ree? I dunno – somewhere I’ve seen it and have almost made it but just never have and you I think just convinced me. Pinned!

  2. Or, drink it by the gallon…indeed! Hahaha! This syrup looks super-delish and I love your twist on the classic. (First saw it on AllRecipes.com.) Officially, we are BFFs now…I just adore the film, Elf! Buddy rules. Love this film reference with your recipe, Maria! xo

  3. Oh, my Yummy….got to make this. Have made regular buttermilk syrup and thought it was to die for – this must be over the top Good.

  4. I just made homemade choc chip waffles this morning. I think I need to make this syrup. Do you think it would work with homemade buttermilk (milk with lemon or vinegar)?

  5. This looks absolutely divine! I love the nuttiness of browned butter and the tang of buttermilk, but I would have never thought to put them together. Ohh I bet this would be great over a panna cotta!

  6. I made this with honey instead of sugar, because I’m one of those people :), and it was delicious! Drinkable, with a straw, is an excellent description. Thanks for posting.

  7. Maria,
    I loved that part of Elf–thanks for that memory.
    I’m frequently getting buttermilk marked down at the grocery store (I stalk sell by dates, I admit it) and this is an excellent idea when I’ve scored several jugs.
    Thanks!

    1. Baking soda is necessary- it has a chemical reaction with the buttermilk. Trust me you’ll love it.

    2. Is there anyway to make this and it Not separate, like a caramel sauce? I love the traditional buttermilk syrup & I love browned butter so this is a no brainer- I must try this.

      It’s Just that I don’t like the separation after. Wondering if anyone has successfully had it come together more harmoniously?

  8. Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with this recipe – what a way to spruce up breakfast! – and wanted to let you know that I featured this post this week. I also included your giveaway/crispy burrito post, but didn’t want to leave a double comment over there. If you’re interested, I’ve left the link below. Thank you for such a beautiful post, and I hope you have a great rest of your weekend!

    http://www.floptimism.com/2013/09/weekend-wrap-up-pb-chocolate.html

  9. 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. 🙂

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. 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?

    1. 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!

  15. 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?

  16. 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


  17. 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!


  18. 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!

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