New Video: Buttermilk Syrup an Economical Alternative to Maple Syrup

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I originally shared a  family favorite for Buttermilk Syrup in April of 2010. We love this syrup. With the recent price hike of maple syrup this is a wonderfully tasty alternative.   My daughter, Kiki, helped me create a You Tube video where we demonstrate this yummy syrup.

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

3/4 cup Sucanat (or Rapadura)
3/4 cup buttermilk
1/2 cup butter
1/4 cup honey
1 teaspoon baking soda
2 teaspoons vanilla
In a sauce pan 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 if using as an ice cream topping allow to cool slightly.  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.
This was adapted from a recipe in Taste of Home magazine. You can find the original recipe here.
How are you dealing with the increase in maple syrup (and other food) prices? Do you have any tips? 
Have you seen my new Free eBook? Design a Dish will help you get creative in the kitchen and save your food dollars! Click here for more information.
This post is a contribution to Monday Mania at The Healthy Home Economist and The Weekend Gourmet blog carnival at Hartke is Online!
This post is shared at Real Food Wednesdays hosted by Kelly the Kitchen Kop.
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


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  1. Barb W

    Hi Millie.

    I’ve been making gradual changes to real food but the sucanat has me stumped. Where do you find it? Is it the same thing as organic sugar?

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      Hi Barb W,

      Sucanat is different than organic sugar. It is less processed. The juice is extracted from sugar cane, heated and then dried. Here it is on Amazon. You can see a photo and also read more about it. In the past I ordered it from Azure Standard. If you have an Azure route in your area, I think that is a less expensive option than Amazon. The best price I get it for is through our local health food store. So definitely check there is you have anything like a Natural Grocers, Whole Foods, etc. You can also ask for Rapadura which is pretty close to the same thing. I’ve never used Rapadura but many prefer it. Or you can substitute organic sugar in this syrup recipe and it will turn out perfectly.

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