This buttermilk caramel syrup is delicious on pancakes, waffles or french toast (or even ice cream!) Take your breakfast over the top and make some today!

I’ve mentioned before that I’m not much of a breakfast person. Not that I don’t love breakfast foods, I just don’t love them at breakfast time. Eating a big breakfast early in the morning just doesn’t appeal to me. But eating brunch or having breakfast for dinner is perfect. I love to make this easy hash brown casserole for brunch and these perfect buttermilk pancakes. This buttermilk syrup is one of my favorites. It’s sweet and rich and makes for a decadent treat. It seriously takes whatever you are putting it on over the top!  It’s not hard to make, but there are a few tips I have to make sure it turns out right.

First, make sure you use a much larger pan that you think you will need. With the addition of baking soda this syrup foams a ton while its cooking and it grows and grows. I can’t tell you how many times I have forgotten this and I have to pour my syrup in a larger pan halfway through to prevent a massive mess.

Second, make sure you keep your syrup on a simmer where you can see it bubbling. It will be covered with syrupy foam on top and make it hard to see the actual syrup, but if you look closely you will notice the syrup change to a rich caramel color through the foam and then you know for sure it’s ready. Don’t overcook it or you will make caramel not caramel syrup (I also learned this the hard way). Cooking times will vary slightly but if you look for the right color and remove it from the heat you’re syrup will be great. I have also found that if I didn’t cook it long enough and it’s not as thick and caramel-y as I would like, I can just put it back on the heat and cook it longer.

Third, this recipe doesn’t double well. I tried doubling it one time for a big gathering and it just didn’t work. I think it has to do with getting it to the right temperature.

Fourth, don’t use frozen butter. That might seem like an odd tip, but I like to buy butter on sale and freeze it. I made the mistake of just trying to throw it in the recipe, but it will mess it up. So don’t make my same mistake 🙂

We most recently had this syrup on some chunky cinnamon french toast and it was divine! I mean look at the picture! I just want to eat some again right now. I will be sharing the french toast recipe later this week. And I’m not even that much of a french toast person but this stuff is good!

Buttermilk Caramel Syrup

1 cup buttermilk ( 1/2 pint)
1 1/4 cups white sugar
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

In a large saucepan, bring the first 5 ingredients to a boil over medium high heat. Reduce heat to medium to maintain a constant simmer. Cook for approximately 7-10 minutes watching the color of the syrup under the foam to turn into a rich caramel color. Remove from heat and stir in vanilla. Serve over pancakes, french toast or waffles. Leftovers will keep for about 5 days in the fridge. Simply reheat to serve again.

Recipe Source- Adapted from Allrecipes