Folks if you haven’t tried brown butter buttermilk syrup on fluffy pancakes then you are missing out on a slice of heaven. I know what you are thinking. Eeew, buttermilk in syrup! I thought the same thing and figured it would have a curdling effect. But I assure you it doesn’t. It tastes like a vanilla caramel syrup. It is super smooth and worthy of pouring on a tall stack of steamy pancakes. It takes about 10 minutes total to make and serves 4-6 people. Try it, you won’t be disappointed….
Buttermilk Caramel Syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
In a large saucepan, combine butter, sugar, and buttermilk in a large saucepan. Heat over medium heat and whisk together until sugar dissolves. When butter mixture starts to bubble, take it off the heat. Carefully whisk in the baking soda and vanilla. The mixture will bubble up, so make sure you use a large enough saucepan.
Serve with pancaked, waffles, or French toast. The syrup should keep in the refrigerator for up to 2 weeks. Reheat before serving.
Note: If you don’t have buttermilk, you can probably substitute 1/2 cup of milk and 1 tablespoon of lemon juice in a pinch (although I haven’t tried this for this recipe).
Bonus: fluffy buttermilk pancake recipe to go with your yummy syrup.
2 cups buttermilk
1/2 cup milk
1/4 cup oil
2 cups flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Mix together the eggs, buttermilk, milk, melted butter, and vanilla. Whisk in dry ingredients until the mixture is moistened . Don’t over mix or the pancakes will be tough. It’s OK if there are a few lumps. Let sit for 10-15 minutes, then cook in a medium hot cast iron pan or cast iron griddle for best results. If you don’t have a cast iron pan or griddle any frying pan will do.
If you have a large family to cook for, you can put the cooked pancakes on a baking sheet in a 200 degree fahrenheit oven to keep warm until ready to serve.