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Several years ago in a Taste of Home magazine, I found a recipe for German Pancake with a Buttermilk Syrup. (The magazine has all of its recipes online now. You can see the original recipe here.) We have really enjoyed that pancake and syrup recipe, and it is even requested fairly often by my children (especially my oldest; she loves it). We love this syrup on German Pancakes, Sourdough Pancakes or Waffles, grain-free pancakes or waffles, and even as a topping for ice cream.

Buttermilk Syrup

But with the ingredients in the original recipe, I stopped making it. White sugar and corn syrup are not things we want to be eating. So I decided to try to adapt the recipe. The result is super good. It is slightly different than I remember the original being, but it’s still delicious. It is a little sweet, but my family reminds me that syrup is supposed to be sweet.
Buttermilk Syrup

Buttermilk Syrup

This was adapted from a recipe in Taste of Home magazine.


  • 3/4 cup Sucanat or Rapadura
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 1/4 cup honey
  • 1 tsp baking soda
  • 2 tsp vanilla extract


  • In a saucepan, combine everything except the vanilla. Bring to a boil.
  • Turn heat to medium-high and boil for 8 or 9 minutes, stirring occasionally until the syrup starts to thicken and darken slightly.
  • Remove from heat and add vanilla.
  • Serve warm, or allow to cool slightly if using as an ice cream topping.  Store leftovers in the refrigerator.  This has butter in it and will separate in the fridge.  Heat gently over low heat to return to a liquid state.

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What do you like to serve buttermilk syrup on? Leave a comment below! 

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