Cinnamon Buttermilk Syrup

Buttermilk being poured on waffles with berries

Flavor Profile: Caramel, butter, and brown sugar flavors all rolled into one beautiful homemade syrup. While some prefer traditional maple syrup, this cinnamon syrup warms your body and soul from the first bite.
Texture: Creamy and smooth, this syrup pairs well hotcakes, pancakes, waffles, french toast, etc.

Belgian Waffle with Cinnamon Buttermilk Syrup

Why make homemade cinnamon buttermilk syrup instead of normal buttermilk syrup? Well there is really no right or wrong answer except that both are delicious and both give your breakfast a slightly different eating experience.

This cinnamon syrup instantly makes your body feel warm inside because cinnamon has a way of doing that. The flavor is not overpowering but it adds that special something that waffles and pancakes sometimes just need!

Baker Street Breakdown

  • This buttermilk syrup is a very simple syrup to make! All ingredients (except baking soda and vanilla) go into a large pot and get cooked until at a rolling boil.
  • Add baking soda and vanilla, stir, and enjoy!
  • Do not substitute homemade buttermilk (milk with lemon juice or vinegar) for store-bought buttermilk, as it does not has the same consistency or flavor.
  • Use a medium or large pot because the baking soda will make the syrup foam up and expand. The foam subsides when it cools, but a big pot is a must so that it doesn’t spill over the sides as it expands!

Cinnamon Buttermilk Syrup

cinnamon buttermilk syrup

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  • Author: Camille
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 3/4 cups 1x


  • 1 1/2 cups buttermilk
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract


  1. In a medium pot, combine buttermilk, sugar, brown sugar, cinnamon, salt, and butter. Warm over medium-high heat until mixture comes to a full rolling boil.
  2. Remove from heat and add baking soda and vanilla; stir to combine. Baking soda will cause the syrup to foam, but the foam will subside as it cools. Foam intensifies and expands more if you stir too much, so don’t get too stir crazy, or you will have a mess!
  3. Eat warm on waffles or pancakes. Refrigerate leftover syrup in a covered container and reheat when needed. The syrup can be stored in the fridge for a week or frozen for 2 months.

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