Buttermilk syrup sounds weird but I'm telling you guys: it's legit. Most syrups that you are going to pour over your pancakes are mostly sugar. This one actually starts with butter. And who can say no to more butter on your pancakes? It has buttermilk for tang (hear me out) and a dash of baking soda for a fizzy finish. What??? Trust me.
In a large saucepan (you really need a large one, I use a 3 quart pan) melt 1/2 cup butter (one stick) over medium heat.
Add 1 cup granulated sugar (or brown sugar, if you like a darker, more caramel-y syrup. This is tasty but tends to mute the tangy buttermilk flavor a bit. It's good either way! Granulated sugar is definitely more traditional)
Add 1 cup buttermilk, 1 tablespoon corn syrup, and 1/4 teaspoon (or just a dash) of kosher salt. Stir the mixture until it reaches a boil, it should only take a couple minutes.
Remove the pot from the heat and add 1 teaspoon baking soda. Stir and let the mixture foam and bubble. It rises up really high, don't be alarmed! The soda is what gives this syrup it's light and bubbly flavor.
Add 1 tablespoon vanilla to the syrup. Serve warm right away.
Store leftovers in a tupperware or jar in the fridge. It will keep for several weeks! This recipe makes a little over 2 cups, which should be enough for 8 people to enjoy with pancakes or waffles. (Unless you are feeding my kids, who like to dump an entire pint over one pancake.)
Reheating: You can microwave the syrup (it will have solidified a bit in the fridge) or bring it back up to a low simmer on the stove. Once it's warm, it's ready to be served.
Cheater buttermilk: Buttermilk is a main flavor profile in this recipe, hence the title. You don't want to skip it. But if you really need a cheat, you can use regular cheater buttermilk: add 1 tablespoon lemon juice to a glass measuring cup, then fill the rest up to the 1 cup mark with milk. Use the highest fat milk you have, whole milk is best. Stir, let sit for 5 minutes, then use as called for in the recipe.