Homemade Lemon-Poppyseed Buttermilk Syrup

Home ยป Homemade Lemon-Poppyseed Buttermilk Syrup

Making your own syrup is one of my favorite extras in the kitchen. It doesn’t take long and the results are always delicious. We especially love the buttermilk syrup at home. Liquid cinnamon roll syrup has long been a favorite of ours. Admittedly, I was hesitant to change the status quo, fearing an outright rebellion at the dinner table, but I was craving some lemon poppy seeds so decided to give it a go. The result is another lick of the spoon, smothering your pancakes, and licking the syrup off your plate. I make the syrup before making the pancakes. That way it won’t be scalding hot and your pancakes won’t be cold. The syrup will thicken a bit as it cools and may separate slightly. Give it a little stir. Store leftovers in an airtight container, such as a mason jar, and keep in the refrigerator. You can spoon the cold syrup over hot pancakes or waffles, or microwave it for a few seconds. Go now and turn some plain old pancakes into something extraordinary!

Lemon Poppy Seed Buttermilk Syrup in a Mason Jar with a Spoon in a Jar

Time to do it: about 5 minutes
yield: 2 cups

raw material

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 teaspoon lemon extract
1 tablespoon corn syrup
1/2 teaspoon baking soda
1 TB poppy seeds


1. Melt butter in a large saucepan over medium-high heat. Use a much larger pan than you think you need, as this mixture will spoil when you add the baking soda. Stir the sugar, buttermilk, vanilla and lemon extract into the melted butter and bring to a boil.

2. After boiling, simmer for 2 minutes while stirring constantly.

3. Add baking soda and stir, cook for 30 seconds and turn off the heat. It bubbles like crazy, which is great fun for the kids. The lather disappears in a few minutes.

4. Stir in the poppy seeds.

5. Let cool, or serve hot. It will thicken as it cools. Store it in a jar in the refrigerator.

Lemony poppyseed buttermilk syrup is poured over a stack of pancakes.