Caramel Syrup

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A delicious caramel syrup for pancakes and waffles, and even desserts! It’s so easy to make and oh so delicious!

What if I don’t have buttermilk?

If you don’t have buttermilk, you can still make this syrup using a buttermilk substitute. This recipe calls for 3/4 cup buttermilk. Measure out 3/4 cup of regular milk. Then, add 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using in recipes. Lumps will form, which is exactly what should happen.

How should I reheat this syrup?

This syrup thickens as it cools. If the syrup is too thick to pour, or you just want to enjoy the syrup warm, simply pop it in the microwave for 15 seconds at a time. Make sure the container is microwave safe.

Caramel syrup on a stack of pancakes

How should I store this syrup?

We recommend storing this syrup in an airtight container at room temperature. This can be stored for up to 10 to 14 days. The sugar in the syrup acts as a preservative, so it’s safe to store at room temperature.

What can I do with it?

Do whatever you want! Caramel syrup can be used as a dessert topping, or in one of our favorite breakfast recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

caramel syrup in jar

A delicious caramel syrup for pancakes and waffles, and even desserts! It’s so easy to make and oh so delicious!

Preparation time 2 minute

cooking time 10 minute

total time 12 minute

raw material

  • 3/4 cup cheese
  • 1 1/2 cup sugar
  • 1/2 cup butter
  • 2 tablespoon corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


  • Combine buttermilk, sugar, butter, and corn syrup in a large stockpot.

  • Bring to a boil, stirring constantly.

  • Reduce heat to low and simmer, stirring constantly, for about 8 minutes, until it turns a nice caramel color.

  • Remove from heat and add baking soda and vanilla. It will bubble like crazy, which is why you use such a large pot.

  • Serve warm or store in a heatproof, airtight container. I prefer to use a glass bottle.

Calories: 277kcal | carbohydrate: 42G | fat: 12G | Saturated fat: 7G | cholesterol: 32mg | sodium: 265mg | Potassium: 30mg | sugar: 42G | Vitamin A: 390unit | calcium: 29mg