Best Grandmas Buttermilk Syrup Recipes

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BUTTERMILK SYRUP



Buttermilk Syrup image

Delicious Buttermilk Syrup

Provided by Six Sisters Stuff

Categories     Breakfast

Number Of Ingredients 5

3/4 cup buttermilk
1 cup of sugar
1/2 cup unsalted butter (1 stick)
1/2 tsp baking soda
1 tsp vanilla

Steps:

  • In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
  • Once it's at a complete boil, let it boil for 1 minute.
  • Take off heat and whisk in baking soda and vanilla.
  • It will foam up during the boiling, and especially when other ingredients are added.
  • Serve with your favorite pancakes or waffles. Best served warm.

BUTTERMILK SYRUP



Buttermilk Syrup image

This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes.

Provided by ALISSASMOM

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 15m

Yield 16

Number Of Ingredients 6

1 ½ cups white sugar
¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

Steps:

  • In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 21.3 g, Cholesterol 15.7 mg, Fat 5.9 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 133.2 mg, Sugar 20 g

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

OLD-FASHIONED BUTTERMILK PANCAKES



Old-Fashioned Buttermilk Pancakes image

This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.

Provided by Tim Wong

Time 30m

Yield 16

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

Steps:

  • Preheat a griddle to medium heat, according to manufacturer's instructions.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
  • Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
  • Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g

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