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Grandma's Buttermilk Syrup

Katie Madrian

"This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!"
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Ingredients

10 m servings 275 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Footnotes

  • Cook's Note:
  • Make sure your pan is big enough as the syrup will foam up. Also, make sure you make this right before you plan on serving it because the foam will slowly disappear and that is the best part of the syrup.

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

My husband and I love the way it tastes and the smoothness of this syrup. I made it per recipe, terrific as is. Will use this for rice pudding & bread pudding and maybe add brandy, rum, kaluha...

Most helpful critical review

I have made a similar, but larger recipe for years, but I decided to try this one, as it yielded a smaller amount than my usual. I'm not sure what I did wrong, if anything...but what I wound up ...

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My husband and I love the way it tastes and the smoothness of this syrup. I made it per recipe, terrific as is. Will use this for rice pudding & bread pudding and maybe add brandy, rum, kaluha...

My husband & I loved this syrup on french toast.It tasted like warm melted vanilla ice cream,yum!!

OMG this syrup is so good it's unbelievable. I have never liked buttermilk unless it was cooked in something so I wasn't sure how I'd like it but I knew hubby would like it. You can bet I'll be ...

This is a great recipe. I've made it several times with various adaptations. I've used coconut oil in place if butter, used some brown sugar, even added raspberries once (turned it a metallic si...

I have made a similar, but larger recipe for years, but I decided to try this one, as it yielded a smaller amount than my usual. I'm not sure what I did wrong, if anything...but what I wound up ...

I love this recipe! It turns out like caramel sauce. You can use it like syrup or as an Icecream topping. It's ideal because it has so few ingredients! I highly recommend doing a SLOW warm up on...

I've made this several times, and it has turned out great every time! I do think it's easier if I melt the butter before I add the sugar and buttermilk. I also never have buttermilk so instead I...

Looked just like it should, not too salty or soda-y

This recipe is great. Not too sweet. I doubled the recipe to make 3 1/2 cups. Served with Classic Waffles.