Old Fashioned Buttermilk Syrup is a thick, luscious, and decadent syrup for any pancakes, waffles, crepes, or even ice cream. It’s a vintage secret grandmother knew about. Grandmother knew how to create a to-die-for syrup for breakfast when maple syrup was not available. Nevertheless, it tastes nothing like buttermilk. It has a light, slight butterscotch, and creamy flavor. It will have you licking it off the plate. In fact, you will be wondering where it has been all your life.
Old Fashioned Buttermilk Syrup:
I had Old Fashioned Buttermilk Syrup at a restaurant and a flood of memories were brought to my mind. I hadn’t had it since I was a kid. It reminded me of a friend’s mom who used to make it. This has such an old-fashioned vintage taste to it. A recipe to bring back memories of yesteryear. Needless to say, this recipe dates back to when most people all across the globe had their own livestock and gardens. Hence, It was invented to use up leftover buttermilk so it would not get wasted. Every little morsel or drop of food was used up. Unlike today’s environment of waste. Back then it was a survival technique. Today very few people own their own livestock and garden.
Reminiscing:
Funny how an aroma or taste of food can immediately sweep you back in time. Sometimes it is the first time you tried something. Or it will remind you of your grandmother or mother making the same thing. The tastebuds seem to tantalize your brain and wake it up by reliving a short piece of time that can be played over and over again. Needless to say, a trip down memory lane can be quite comforting at times. Oh, how I hope I made memories with my kids. In all honesty, I hope whenever they have this recipe that it reminds them of us having breakfast together. Perhaps they might also remember the laughter and the warm and cozy house all while spending time together.
Old Fashioned Buttermilk Syrup:
It is a unique and flavorful syrup. While it is based on a vintage recipe I have revamped it to make it dairy-free as my children are allergic to dairy. I make this every once in a while for something different. It can be used with my Gluten-Free Gingerbread Waffles. Makes a little over one cup of syrup. If you need more syrup just double or triple the recipe. 
Furthermore, this recipe is quick and easy to make and stores well in the fridge. Delight your family with an old-time recipe sure to become a family favorite. I prefer to use Thai Canned Unsweetened Coconut Milk and my favorite pure vanilla is Madagascar Vanilla however, use what works for you. Pure Madagascar Vanilla is pricy but I believe it is better than Mexican Vanilla or Tahitian Vanilla and it is my favorite.
Consequently, if I was to get another waffle iron I would get a heart-shaped one as it reminds me of eating waffles in Sweden with my Mormor (Grandmother in English).
Old Fashioned Buttermilk Syrup
Ingredients
- 3/4 cup Homemade Dairy-Free Coconut Buttermilk
- 1/8 cup maple syrup
- 1 tsp coconut oil
- 1 teaspoon vanilla
- 1/2 tsp baking soda
Directions
Mix coconut milk and fresh lemon juice. Let stand for 10 minutes.
Combine oil, maple syrup, and vanilla to the coconut milk and bring to a boil. Boil for one minute.
Don’t add baking soda when it is boiling or it will foam up fast and can splatter out of the pan and burn you.
Take off the heat. Carefully whisk in baking soda.
Stir for 2 minutes or so until the foam resides.
Serve with pancakes, waffles, french toast or ice cream. Store the remaining syrup in a glass jar with a screw-top in the fridge will last one month. When using refrigerated syrup pour into a measuring cup and stir until mixed, To heat microwave for 1 – 2 minutes. Best served warm.
Variations:
Substitute another flavoring in place of vanilla. For example raspberry extract, coconut extract, almond extract, etc.
Old Fashioned Buttermilk Syrup
Equipment
Ingredients
- 3/4 cup Homemade Dairy-Free Coconut Buttermilk See recipe on my blog
- 1/8 cup maple syrup
- 1 tsp coconut oil
- 1 tsp vanilla
- 1/2 tsp baking soda
Instructions
- Mix coconut milk and fresh lemon juice.3/4 cup Homemade Dairy-Free Coconut Buttermilk
- Let stand 10 minutes.
- Combine oil, maple syrup, and vanilla to the coconut milk and bring to a boil over medium heat.1/8 cup maple syrup, 1 tsp coconut oil, 1 tsp vanilla
- Boil for one minute.
- Take off heat.
Don't add baking soda when it is boiling or it will foam up fast and can splatter out of the pan and burn you.
- Carefully whisk in baking soda.1/2 tsp baking soda
- Stir for 2 minutes or so until the foam resides.
- Serve with pancakes, waffles, french toast or ice cream.
- Store the remaining syrup in a glass jar with a screw-top in the fridge will last one month.
- When using refrigerated syrup pour into a measuring cup and stir until mixed.
- To heat microwave for 1 - 2 minutes.
- Best served warm.
Variations:
- Substitute another flavoring in place of vanilla. For example raspberry extract, coconut extract, almond extract, etc.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 26 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 4 mg | 0 % |
| Potassium 28 mg | 1 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 1 g | |
| Protein 0 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
