I have never known any other syrup, but maple, for my pancakes, waffles, etc. Then one beautiful, cold, sunny morning, my son-in-law made griddle cakes (that could definitely be another post–did you know you put Cream of Wheat in there?) and served them with this buttermilk pancake syrup. Y’all, I couldn’t speak. And I couldn’t get enough. Seriously, it was like get me a spoon and just let me just eat it out of the pan.
So I went on a search for a recipe and actually found several different ones. Really? Why had I never heard of this before? And then I found one on our old blog. So sorry, Heather Moss. Apparently, I never took time to make any for myself, but thank you for the beginnings of the recipe I am sharing today.
Heather’s recipe was a good start, but there was just something missing from my first experience. And it could have been that the griddle cakes enhanced the flavor of the syrup. I was able to check with my son-in-law the other day and, once I added in his version, I knew I had the winning combination.
This morning I got up early and made little pancakes for 2 of my grandchildren, which was the perfect photo op for this post. They were excited to have breakfast with “Neena” and I was glad to have an “excuse” to make buttermilk syrup. I kind of left a mess in the kitchen, but I will get back to that after blogging today.
Hope you enjoy this recipe as much as I did. And just a little tip–it will get really frothy once you add the vanilla and baking soda. Don’t be scared and don’t use a small pan. Also, you won’t need butter on your pancakes–it’s in there.
Try this on these pancakes this weekend. Or breakfast-for-supper tonight. I used it in my oatmeal one morning. Whatever.
And I still like pure maple syrup, so no haters.
Here’s a good tip from Heather: Refrigerate any leftovers in a glass container. It will “set” and is much easier to warm back up by placing the container in a pan of hot water on the stove.
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Buttermilk Pancake Syrup
Description
Maple is good, but this Buttermilk Pancake Syrup is a delicious diversion. You don’t even need butter on your ‘cakes.
Ingredients
- 1 cup butter
- 1 cup sugar
- 2 tablespoons light Karo Syrup
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
- Melt butter in a medium, to a little larger, pot on stove.
- Add sugar, Karo, and buttermilk.
- Whisk to combine ingredients and bring to a boil
- Add vanilla, then the baking soda and continue to whisk/stir for 1 minute.
- Remove from heat and let stand while you’re making your pancakes or waffles.
