Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you’ve ever tasted.
This sauce is no substitute for maple syrup, brown sugar and butter homemade syrup is awesome all by itself.
I drizzled this syrup over some Banana Nut Oatmeal last week and my boys liked it so much, they requested it on their oatmeal again the very next morning. I couldn’t resist making a batch of our favorite waffles for the last of the syrup.
This syrup is on par with our family’s beloved Waffle Sauce; it’s an entirely different kind of deliciousness and I already love it. If you enjoy homemade sauces and syrups as much as we do, you’ll want to try this awesome Buttermilk Syrup too, for another terrific homemade syrup option.
When my friend Rebecca told me about her recipe for Brown Sugar Butter Pancake and Waffle Syrup, I was immediately taken back to childhood when my mom used to make a simple sugar homemade syrup for our pancakes. This version, oh Mom forgive me, this version puts that one to shame times about 1000.
This is one instance where butter not only makes it better, but it transforms the recipe into something that will take your breath away with its deliciousness.
Your kitchen will smell amazing and you might even be left without words to describe it.
How To Make Homemade Syrup
- Combine the sugar and water in a medium-size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
- Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
- Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.
Homemade Syrup
This syrup will keep nicely in the fridge for at least a couple of weeks. (This is in theory though – as ours has honestly never lasted that long.) I typically make a double recipe and stash some at the back of the fridge to use next time we’re making pancakes or waffles.
To reheat, remove the lid and microwave in 15-second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hot pad, swirl the jar every so often until the syrup has warmed.
For over 20 years now, I’ve held fast to our family’s favorite pancake recipe. And, yes, I still think that recipe is truly the best ever classic pancake recipe, but that doesn’t mean there aren’t plenty more awesome pancakes to enjoy.
Fluffy, slightly tangy, Buttermilk Pancakes are a great addition to your weekend brunch. This recipe reminds me of our favorite diner here in Columbus and I have been making these pancakes more often than any others this year.
Banana Pancakes filled with irresistible bits of sweet coconut and chewy pecans have been my middle son’s favorite for a while now. If your household is anything like mine, you’ll need to hide a few bananas from the rest of the family now to let them ripen for a pancake breakfast this weekend.
I know–light and fluffy aren’t two words you’d typically think of to describe Whole Wheat Pancakes, which have a reputation for being dense and chewy. Light and fluffy is, however, the perfect way to describe these Whole Wheat Pancakes.
Brown Sugar Butter Syrup
Ingredients
- 2 cups brown sugar
- 1 cup water
- ½ cup butter
- Optional: ¼ teaspoon vanilla or maple extract
Instructions
- Combine the sugar and water in a medium-sized saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
- Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
- Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.
Notes
Nutrition
{originally published 1/18/14 – recipe notes and photos updated 11/24/22}
Chloe says
Does it thicken when you boil it or when it cools? Mine is a little thin
Mary Younkin says
As you boil it down it will thicken. It also thickens as it cools.
Guy says
Your recipe says butter and water yet you use butter milk in the video. Very deceiving and waste
Mary Younkin says
That would be because the video is for Buttermilk Syrup. https://barefeetinthekitchen.com/buttermilk-syrup-recipe/
Robin says
I have not made this yet and will update when I do, but have a question – does the butter separate so much that it would be unattractive in a jar as a gift? I am making a cinnamon oatmeal pancake mix to give out this Christmas along with bacon I picked up from a smokehouse, and wanted to include a homemade syrup along with it. This sounds perfect, just wondering how it will look in a jar?
Mary Younkin says
It doesn’t separate when you’re making it, or when it is room temperature and you’re pouring it into jars, Robin. But when it has been chilled and is stored in the fridge, yes, it does. It will recombine perfectly, but the butter will rise to the top when it is cold from the fridge. If you want to gift it, I’d probably warm it briefly just to shake it smooth again before gifting it. (and tell the recipient to simply warm it before serving, after storing it in the fridge)
Cody says
The syrup was tasty, but it came out with an very unattractive bile-green color. I don’t know why it did but fortunately I’m the only one eating it so it’s not a big deal.
Mary Younkin says
I am honestly not quite sure what would have happened there, Cody.
Cody says
I think it may be because the vanilla extract I used was past expiry 😬 I had been recently using it successfully for making other stuff though, so I’m not sure. It may also have been from me not cleaning the skillet enough (it had been used to make garlic chicken). At any rate, I figure it was probably an error on my end and not the recipe.
Jeremy Williams says
This turned out wonderful and my family loved it. Thank you.
Mary Younkin says
Love hearing this, Jeremy.
Jada says
Made this for my family at Christmas and they absolutely loved it! It was a little thin until it cooled and then got thicker. Thank you so much! No store open on Christmas Day and this literally saved breakfast!
Mary Younkin says
Horray for saying Christmas Breakfast!
Deanna Devine says
This is exactly what I did for Christmas morning as well. Woke up to realize we had no syrup and hopped on Pinterest to save the day! Thank you!
Mary Younkin says
Exactly, why I wrote this recipe! I am so happy it saved the day for you, Deanna.
Aliyah says
Just made this and it was delicious! I made french toast for my siblings only to realize we were nearly out of syrup! Literally had to make another batch because my brothers liked it so much! Thank you!
Mary Younkin says
That is awesome, Aliyah.
Nancy Joy Lamb says
Mine was delicious, but like many of the other posts, it was very runny. So I tried it again with just 3/4 cups of water, and it was great.
Mary Younkin says
I am glad you found a way to make it work for you. The key is making sure you cook it long enough on the stove top as well so that you cook off enough liquid. It will thicken as it cools as well.
Jennifer says
I live in Germany and pancake syrup is hard to come by so I tried this recipe out tonight.
Like some others I had the problem of it being too watery, even after letting it sit and cool, so I put it back on the burner and let it reduce some more.
It was really good and funnily enough it tasted like candied walnuts after I let it reduce.
Not the goal, but it was yummy.
I’ll make it again but next time with half white sugar and half brown.
Thanks for the recipe!
Mary Younkin says
I’m glad you enjoyed the syrup, Jennifer.
Monica says
Delicious. I made pancakes for my babies, and I didn’t realize we were out of syrup. Whipped this up real fast and it was a HIT!!!
Mary Younkin says
I’m so glad it was helpful and that you enjoyed it, Monica.
Steph says
My teenage son made himself some pancakes and realized we were out of syrup. He made this himself and turned out great! Thank you!
Mary Younkin says
Love hearing that, Steph. Kudos to a boy who can cook!
Angela L Euber says
Can you use Marjorie or does it have to be real butter?
Mary Younkin says
I do not recommend using margarine.
Jean Lee says
Too watery!!
Not very accurate recipe!!
Mary Younkin says
There is a good chance you needed to let it cook a bit longer, Jean.
Carlon says
This is so easy to make and very tasty! I didn’t add any extracts and it’s delicious
Mary Younkin says
Thank you, Carlon. I am happy you enjoyed it.