My mom makes some of the best pancake/waffle syrups there are. We have several favorites of hers, two of which are her vanilla buttermilk and orange syrups. My husband Todd made some pancakes (yep, those are his gorgeous fluffy pancakes in the picture) and while he did that I experimented combining some of the ingredients from those two favorite syrups to come up with this Caramel Orange Buttermilk Syrup. Yummy!
Super easy and quick to make, just follow these steps:
Put the sugars and butter in a medium-large stock pot. The mixture will expand and bubble and you don’t want it boiling over.
Add the corn syrup, buttermilk and baking soda.
Add the orange zest and frozen concentrated orange juice. If you don’t have frozen concentrated orange juice you can use fresh instead and then add 1/2-1 teaspoon orange extract.
Heat the mixture over medium-high heat and bring it to a boil, stirring regularly. Once it comes to a boil, reduce the heat to medium and continue a low boil for 8-9 minutes, stirring regularly.
Remove the syrup from the heat and stir in the vanilla extract (and orange extract if using).
This makes exactly 2 cups of syrup.
Delicious buttery, caramely, orange buttermilk pancake and waffle syrup.
To store, keep the syrup in a sealed jar in the fridge and heat to serve.
- 1 stick (1/2 cup) unsalted butter
- ¾ cup brown sugar
- ¾ cup white granulated sugar
- ¾ cup buttermilk
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons freshly grated orange zest
- 2 tablespoons frozen orange juice concentrate (or 2 tablespoons fresh orange juice plus ½-1 teaspoon orange extract)
- 2 teaspoons good quality vanilla extract
- Add all ingredients, except for the vanilla extract, to a medium-large stock pot (it will bubble up pretty high, so don't use a small one). Bring it to a boil, reduce heat to a low boil and simmer for 8-9 minutes. Remove from heat and stir in the vanilla extract (and orange extract if using). To store, keep refrigerated and heat to serve.