Cinnamon Buttermilk Syrup Liquid Golden Syrup
Spiced cinnamon buttermilk syrup is soft and delicious. Only 5 ingredients and 5 minutes to make!
Pour this delicious homemade cinnamon buttermilk syrup over pancakes, Belgian waffles, and Swedish pancakes or crepes. It’s the perfect finishing touch to any breakfast dish!
Like liquid gold! !
We are big fans of breakfast at home and since we are busy in the mornings we like to eat breakfast once a week for dinner. That’s when we pull out the big guns and go all out, whether it’s savory or sweet!
Our buttermilk syrup is absolutely mouthwatering. Kids eat it on their waffles or pancakes! This is the perfect syrup.
Now add some cinnamon to the mix? ! You have a crazy good syrup with fall flavors. Ok! ! ! Cinnamon Buttermilk Syrup takes the best parts of the delicious syrup and adds some spice. This spiced syrup is now on our short list of must-have ingredients for breakfast baking.
How to Make Cinnamon Buttermilk Syrup
hot. Melt butter in a saucepan over medium-low heat. Add sugar, buttermilk, vanilla and cinnamon, stir well and cook for a few minutes.
combine. Add the baking soda and stir until all combined. The mixture will bubble and bubble when it’s done.
This is a super easy and super delicious syrup recipe. I did notice a few things I wanted to share with you so you don’t get caught off guard while doing this.
This syrup will bubble a lot, so use a larger pan than you think you need.
for thicker syrups Simply let it simmer longer. You can also taste a hint of caramel due to the extra cooking time. Ok!
Stir, stir, stir. You don’t want the mixture to burn on the bottom and affect the flavor of the whole dish.
What to Serve with Cinnamon Buttermilk Syrup
I can’t give you a syrup recipe without recommending some really delicious dishes to pour on top. Here are some of our favorites:
Of course you have traditional dishes like
Syrup is also delicious
shop Store the syrup in an airtight container (I usually store syrup in a mason jar) in the refrigerator for about 2 weeks. If you notice some separation, just stir to recombine. You can eat it cold or pop it in the microwave for a few seconds. Remember to remove the metal cover before microwave heating.
Good news everyone – keep making a double batch as you can keep some of these in the fridge.Just put the excess syrup in a freezer bag, then freeze. Now you will always have some on hand. Thaw in the refrigerator or a bowl of warm water before reheating.
For a delicious breakfast bake, try:
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Serves 15 containers
Calories 160 kcal
by Lil’ Luna
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup buttermilk (as a substitute, use ½ cup milk and 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Melt butter in a saucepan over medium-low heat.
Add sugar, buttermilk, vanilla and cinnamon, stir well and cook for a few minutes.
Add the baking soda and stir until all combined. The mixture will bubble and bubble when it’s done.