Tuesday, April 19, 2016

less sugar buttermilk syrup

It's funny how what I think of as healthy has changed over the years. I used to think that no matter what was in a food, as long as I made it at home, it was healthy. For example: my first go at buttermilk syrup. I would never in a million years put corn syrup into something nowadays!

Once I started making most things from scratch, I realized that maybe I could choose better ingredients, or things with fewer ingredients. And definitely things with less added sugar. It doesn't matter if it's corn syrup or white sugar or organic honey, in my opinion. The less of those things in my family's diet, the better.

Who knows how I'll feel about that in a few years, but I suspect that I am on to something.

The fact remains that our family eats lots of pancakes and waffles and french toast. And those foods, as whole wheat and healthy as I make them, taste best when drizzled with sweet syrup. For a long time, this homemade maple syrup was my go-to. But even that has a full cup of sugar in it!

I found this recipe for buttermilk syrup and liked that it only has a few ingredients, but I didn't love all the sugar. So I cut the sugar in half. And you know what? It's completely delicious and totally sweet enough. My kids love it.

Less Sugar Buttermilk Syrup

1/2 cup butter
3/4 cup buttermilk
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla

Melt the butter in a medium saucepan. Add the buttermilk and sugar and bring to a boil. Boil for one minute, stirring constantly. Remove from the heat and add the baking soda and vanilla. It will foam up a bit, so make sure your pot is large enough.

Best when served warm. Store the leftovers in the fridge and pop in the microwave to warm it up before the next use. Since it's mostly butter, it will separate and solidify a little. Warming it up and giving it a stir is the solution.


  1. Okay my roommate got me addicted to this syrup when we were in college. Now I make it for my family on special occasions like birthdays. You can also stir in 1 tsp coconut extract or use coconut milk in place of buttermilk and it makes amazing coconut syrup!

  2. Can't wait to try this! Thank you for sharing!

  3. I feel the same. Sweetener is sweetener.

    Also, if you haven't read Weston Price's 'Nutrition and Physical Degeneration', oh my, how that changed my outlook on healthy eating. In high school I thought I was eating healthy because I had pb&j's, pretzels, carrots sticks once in a while, and maybe an apple, but not cafeteria food. I guess that was a little better?

  4. I've tried and liked all of your syrup recipes, but this one is my favorite by far: I felt like I could eat it by the spoonful. And I used my homemade buttermilk (1 tablespoon of vinegar or lemon juice plus milk to a cup: stir and wait 5 minutes)--this last time I used apple cider vinegar. Thanks again for sharing recipes.

  5. This is super runny syrup. I was looking for something with less sugar than our regular buttermilk recipe. We like something thicker. The flavor of this was okay but had the consistency of milk.


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