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Breakfast & Brunch | February 16, 2010

Magelby’s Famous Syrup


Magelby's Famous Syrup

Magelby's Famous Syrup

A few weeks ago, I went to Provo with Corrine. We went down to see Kelli Ann, my niece compete with BHS at the State Drill team competition. Which, btw, they won. All three categories, military, dance and kick, which also gave them first in the overall award as well. Here are a couple of pics.

Amazing. I mean, who does a kick routine in pointe shoes?
Answer: no one.

Or “en pointe” you know, on your toes. Years and years of lessons, competitions, missed vacations, practices on weekends, early mornings, late evenings. Stephen (my 18 year old baseball player son) and I had a discussion about who the most committed and hardest working athletes were at BHS. He disagreed with my assessment (but it’s my blog, so he doesn’t really get a say) hands down, the most dedicated year-round, are the Mandonelles.

So, there we were in P-rovo, early enough to get some breakfast before heading into the all day event. Corrine suggested we get some breakfast at a local restaurant Magelby’s. Ok, so honestly, I know I make it sound like this was a- wehappenedtobethereearlyenoughttogetsomethingtoeat, but in fact we talked about where to eat for days ahead. Wanted to eat in SLC, but knew we should get down to Ut County (an hour away from Btown) so we could make sure to be on time for the first performance. She ordered French toast with Magelby’s yummy syrup. I remembered seeing this recipe in a cookbook I had at home. A lot like Kristen’s Special Syrup. Magelby’s uses buttermilk and butter as main ingredients, instead of cream. So this syrup has a lot more of a buttery, instead of a caramely flavor. I made some yesterday. We ate it on homemade buttermilk pancakes, my boys loved it. It’s super simple and quick.
Oh, hmmm one last note about those dancers. After watching hundreds of girls dance all day long at State, I thought to myself, it’s nice to win. Actually it’s great to win. But not winning is ok too. Some of the lessons we learn while in the pursuit of excellence are the most valuable lessons we learn in life. Teamwork, perseverance, winning (and losing) with dignity, sacrifice…after observing Kelli work so hard to obtain her goals the past several years, I know she will be able to succeed at anything she puts her mind to. Good job, Kell. You are an inspiration. Love you.
Magelby's Famous Syrup

5 from 3 votes

Magelby’s Syrup

Course Breakfast
Cuisine American
Keyword Magelby’s, syrup
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes


  • 1/2 cup butter not margarine
  • 1/2 cup buttermilk* see recipe notes for substitute
  • 1 cup sugar granulated
  • pinch of salt
  • 1 teaspoon vanilla optional
  • 1/2 teaspoon baking soda


  1. Heat butter, buttermilk, and sugar and pinch of salt in a saucepan.

  2. Heat until boiling, stirring often. Boil for about 1 minute.

  3. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately over pancakes or waffles.

  4. Refrigerate any leftovers.

Recipe Notes

  • Make sure to use a large enough pan. This mixture will bubble and rise a bit more than double in the pan while cooking and when adding the soda at the end.
  • If you don’t have buttermilk, place 1 tablespoon of lemon juice into a 1 cup measure. Then fill to the 1 cup mark with milk or a combination of milk, half and half or cream. Let sit for 5-10 minutes and proceed with recipe directions. This recipe only calls for 1/2 cup of buttermilk, so you will have an extra 1/2 cup of buttermilk leftover. 
  • I have not tried it yet, but I am almost certain this recipe will also work with milk instead of buttermilk! 

14 thoughts on “Magelby’s Famous Syrup

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Recipe Rating

  1. That sounds reallllllly good. I've never made homemade syrup before, but it sound so easy.. And a LOT better than store-bought (same as the rest of your blessed blog). I'll have to try it sometime.

    I defffff agree the Mandonelles put in the most work at our school- which is saying a lot since every other team does as well.. But these girls work from the monday after the last day of school till the last day of school. They are awesome, and their hard work has most definitely not gone unnoticed. Good job to Kelli and all the other girls! 🙂

    Thanks Si for yet *another* wonderful recipe. I've been suggesting this blog to so many people and have it on my blog roll on mine. 🙂

  2. I'm so excited to make this syrup to take to girl's camp! And what an amazing surprise to look up the recipe on your blog and find the pictures and nice words you wrote to Kelli! You're so sweet, Si. I love reading all your memorable stories, as well as making your delicious recipes! Our girls camp will love your recipes!

  3. I recently discovered a bottled cinnamon buttermilk syrup that was really good. So,I thought , “why not just add cinnamon to this recipe.” God decision for when you want something different. This syrup is so good!

  4. 5 stars
    This is the only syrup my family will eat!! We all love it! I make this weekly and then store leftovers in the fridge so my kids can pull it out and eat whenever they need it.

    1. Hi Mika!

      This recipe can be frozen. Just put it in a Tupperware or jar. However, I don’t recommend freezing it because it will taste better fresh.

      Hopefully this helps!

      Jillian @ABK Team

  5. 5 stars
    About half the time I make this recipe, i get loads of buttermilk chunky bits in the syrup that won’t dissolve. Does anyone know why this occurs and how to keep from happening?

    1. Hello Drew!

      Something that helps me is melting the buttermilk just a tad before putting it into the syrup.

      Hopefully that helps!

      Jillian @ABK Team