Tuesday, March 22, 2016

Buttermilk Syrup with Coconut Oil

Buttermilk syrup is the unsurpassed champion of all breakfast toppings. This sounds like an opinion, but it is, in fact, FACT.  And it is most definitely NOT on my no-refined-sugar diet I am doing Monday through Saturday.  Sunday, however....

I decided waffles were in order Sunday morning, and I realized we were out of maple syrup. Then, I had the idea of making some buttermilk syrup. Since we are trying to eat healthier, I decided to try making the syrup a bit better for us--definitely not into a diet food--but with more redeeming value.

Most recipes for buttermilk syrup call for butter, sugar, buttermilk, baking soda and vanilla (some call for corn syrup as well).  I used a combination of coconut oil and butter; and I used less sugar and more buttermilk than many recipes you may have seen.

As a side note: I have bought this and other brands, and Kirkland Organic Coconut Oil (found at Costco or online) is my favorite. It is unrefined, so the coconut scent is evident, but only very slightly. It is hard at room temperature, but not so hard I have to chisel it out of the jar.  It leaves a fresh feeling in your mouth if you taste it by itself--unlike the icky coating that lower-quality oils seem to leave. 

The recipe I came up with was a HUGE winner! It has the decadent flavor that you expect from a buttermilk syrup, but not the burn-your-throat caramel-like richness of traditional buttermilk syrup that can quickly take over all other flavors. This syrup complimented the waffle taste, instead of covering it. It will be my new go-to homemade syrup! I can't wait to serve it again!

Buttermilk Syrup with Coconut Oil
Serves 8-10

4 tablespoons butter
4 tablespoons coconut oil
1 cup sugar
1 cup buttermilk
1/8 tsp salt
1 teaspoon baking soda
1 teaspoon vanilla

1. In a medium-large sauce pan, melt butter, coconut oil, and sugar over medium-low heat. Stir in buttermilk and salt. Turn up heat to medium and bring to a boil. Boil 1 minute. Remove from heat.
2. Stir in baking soda and vanilla. Mixture will begin to foam. Stir well. 
3. Serve hot or warm over pancakes, waffles, or french toast. Mixture is thin, but thickens when it cools. Store in a covered mason jar in the refrigerator. Re-heat for future use. 


  1. I seriously can't believe there are so many uses for Coconut Oil. I bet this is super yummy! Thanks for linking up for the Best of the Blogosphere Linky Party!

  2. i love coconut oil ! Buttermilk syrup sounds interesting!

  3. ooo I love the idea of incorporating coconut oil! a great healthy alternative for waffles! I'll have to make some and see what it tastes like with other things nomnomnom, thanks for linking at #YumTum this week :) Hope to see you again next thurs

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  5. Thank you for sharing these information.

  6. This comment has been removed by the author.

  7. Oops somehow I deleted my first comment! It wouldn't let me pin the recipe so I shared it on FB instead so I don't lose it! ๐Ÿ˜Š This sauce is so GOOOOD. I'm a fan of coconut everything, so I also added a splash of coconut extract. It tastes amazing! Thanks for sharing! ๐Ÿ‘๐Ÿผ

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  9. Well... Looking real nice. And I am sure it taste nice too.
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  10. 3 Studies SHOW Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you literally kill fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal magazines are sure to turn the traditional nutrition world upside down!