Homemade Buttermilk Maple Syrup
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As the year comes to a close, I’m sharing one final recipe that’s guaranteed to become a family favorite — Homemade Buttermilk Maple Syrup. This syrup is the ultimate combination of two beloved flavors: the rich, creamy texture of classic buttermilk syrup and the sweet, nostalgic taste of pure maple syrup. Together, they create a luscious, velvety syrup that’s perfect for drizzling over pancakes, waffles, French toast, and more.
The process is simple and starts just like my traditional buttermilk syrup recipe. You’ll melt butter, sugar, and buttermilk together, letting it simmer into a thick, golden syrup. But here’s where the magic happens — once the syrup reaches a boil, you stir in the pure maple syrup and remove it from the heat. This extra step takes the flavor to a whole new level, adding that warm, sweet maple flavor that’s so iconic for holiday breakfasts.
This Buttermilk Maple Syrup is a must-have for your Christmas breakfast or brunch spread. It’s smooth, sweet, and just the right amount of indulgence. Not only does it pair perfectly with pancakes, waffles, and crepes, but it also makes a thoughtful homemade gift. Pour it into a glass jar, tie it with a festive ribbon, and you’ve got a delicious present anyone would love to receive.
Ingredients for Homemade Buttermilk Maple Syrup
- BUTTER
- SUGAR
- BUTTERMILK
- BAKING SODA
- PURE MAPLE SYRUP
Instructions for Homemade Buttermilk Maple Syrup
Step 1: In a medium-sized saucepan, combine sugar, buttermilk, butter, and corn syrup. Stir everything together over medium heat.
Step 2: Bring the mixture to a boil, stirring constantly to prevent it from burning or sticking to the pan. Once it reaches a boil, let it continue boiling for 6 minutes while still stirring. This step helps thicken the syrup and develop its rich, caramel-like flavor.
Step 3: Add the Baking Soda & Vanilla: Remove the saucepan from the heat. Carefully add the baking soda. Be prepared for the mixture to bubble up as the baking soda reacts with the syrup. Stir until the bubbling subsides and the ingredients are fully combined. Turn off the heat and whisk in the maple syrup.
Step 4: Cool & Serve: Allow the syrup to cool slightly until it’s warm but not too hot to handle. Serve the syrup over pancakes, waffles, French toast, or any breakfast treat that calls for a sweet, velvety drizzle. Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
Frequently Asked Questions
Can I make this syrup ahead of time?
Yes! You can make this syrup ahead of time and store it in an airtight container or jar in the refrigerator for up to 1 week. When you’re ready to use it, reheat it in the microwave or on the stovetop over low heat until warm and smooth.
How do I prevent the syrup from boiling over?
When you add the baking soda, the mixture will foam and bubble up. To prevent it from boiling over:
- Use a saucepan that’s larger than you think you’ll need to give the bubbling mixture enough room to expand.
- Stir constantly while adding the baking soda to help reduce bubbling.
- Remove the pan from heat before adding the baking soda, as the bubbling reaction happens when it’s off the heat.
Can I use a sugar substitute?
Yes, but it depends on the substitute. You can try using coconut sugar, brown sugar, or maple sugar as a replacement for granulated sugar. Avoid liquid sweeteners like honey or maple syrup as they may affect the texture. If you want to use a low-calorie sweetener like stevia or monk fruit, be aware that it may not thicken the same way as regular sugar.
Can I freeze this syrup?
Yes, you can freeze it! Pour the syrup into a freezer-safe jar or container, leaving some space for expansion. It will last up to 3 months in the freezer. Thaw it overnight in the refrigerator and reheat before serving.
How long does it last in the fridge?
This homemade syrup lasts for about 1 week in the refrigerator when stored in an airtight jar or container. It may thicken as it chills, so reheat it before serving.
Why is baking soda added to the syrup?
The baking soda causes the syrup to bubble and foam, which gives it a lighter, fluffier texture. It also helps break down any acids in the buttermilk, resulting in a smooth, creamy syrup. This is what gives it that soft, velvety finish.
FOR MORE RECIPES LIKE THIS, TRY:
Homemade Buttermilk Maple Syrup
Real Mom Kitchen
Equipment
Ingredients
- 2 cup sugar
- 1 cup buttermilk
- 1 cup butter
- 1 tsp baking soda
- 1 ½ cup pure maple syrup
Instructions
- In a saucepan, add the sugar, buttermilk, and butter to a boil.
- Allow to boil for 6 minutes while stirring constantly.
- Remove from heat and stir in the baking soda. Be careful because the baking soda will cause the mixture to bubble up. Stir until combined.
- Add in the maple syrup and whisk to combine.
- Allow to cool to warm and serve over French toast, waffles, or pancakes.
