Brown Sugar Butter Syrup

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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.

brown sugar syrup with butter

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.

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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.

Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.

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.

homemade syrup with brown sugar and butter

How To Make Homemade Syrup

  1. 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.
  2. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
  3. 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 in pan on stove - starting to bubble and boil
homemade syrup in pan on stove - thick and almost ready to serve

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.

homemade syrup in white pitcher next to stack of pancakes

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.

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brown sugar syrup with butter

Brown Sugar Butter Syrup

4.84 from 161 votes
Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you've ever tasted.
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

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

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.

Nutrition

Calories: 207kcal · Carbohydrates: 36g · Protein: 1g · Fat: 8g · Saturated Fat: 5g · Cholesterol: 20mg · Sodium: 79mg · Potassium: 49mg · Sugar: 36g · Vitamin A: 236IU · Calcium: 33mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/18/14 – recipe notes and photos updated 11/24/22}

homemade syrup with brown sugar and butter

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sassy says

    This is how we have always made syrup and it is delish! Almond extract also gives it a very yummy flavor!

    Kim, the only sugar-free sweetener that will work in this is xylitol. Splenda and the others just don't work. My son is type 1 diabetic and we tried all the sweeteners and only had success with xylitol. You can order it on amazon. We use equal amount of sugar and stir in a teaspoon to a tablespoon of molasses to get the color of brown sugar we prefer, depending on the brand and flavor of molasses. You can also leave out the butter and use butter extract if real butter is an issue for WW.

  2. Tricia @ Saving room for dessert says

    About 30 years ago I was out on my own and so poor. I hardly had anything to eat expect some Bisquick, brown sugar and butter in the pantry. I made biscuits with water and Bisquick, and a syrup with brown sugar and butter. This recipe really brought back that memory. I must say your photo is outstanding – that is the prettiest waffle ever!

  3. Dzoli says

    Divine! Could lick the monitor if it wasn't so dusty.Havent visited your blog or any other for very long time.To open this post and be greeted with such a simply bat ever so tasty recipe reminded me why I was on cooking blogs in teh fist place.Your blog has improved so much for the better!.come visit me too.Greetings from New Zealnd

  4. Lita says

    My momma never bought syrup. This is what she made for us all the time as kids. I had forgotten about it. Thanks for jogging my memory!

    Linda @ Tumbleweed Contessa

  5. Cassie says

    I am over the moon with this syrup. I made it for Sunday brunch with friends, and just enjoyed it again today. It reheats beautifully!

  6. Anonymous says

    I just made this for Saturday morning french toast with what I had in the cupboard: 1c white sugar, 1c brown, 1/2c coconut oil, a cup of water and a pinch of salt. Had to cook it a little longer, but it came out Absolutely Deliciously Perfect! Thank you so much!

  7. Anonymous says

    I made it exactly as directed, sugar completely dissolved, but after letting it cool for 5 mins, and then pouring on pancakes, you could taste the sugar granules. The taste was awesome though,my daughter loved it! Thanks for sharing 🙂

  8. Niki says

    Just got done making this as we ran out of syrup and I had all of the ingredients available. My kids loved it as much as I did! I put the extra in a glass jar to use next week. Looks like I won’t be buying syrup anymore! I loved the simplicity of making it and the savory taste. Thanks for sharing, it’s my new go-to syrup recipe!

  9. Deb McDonald says

    My Mother use to make this for me as a child. I of course never learned how to make it before she passed away. I tied differnt receipes. Today i used your instuctionsnand made the perfect syrup. Thank you.

  10. Faith says

    I don’t have access to a stove so can this recipe be made in the microwave and if so for how long? PLEASE HELP I REALLY WANT TO MAKE THIS RECIPE.

    • Mary says

      I have no idea how this would work in the microwave. I’d try using a large bowl, heating for 1 minute, stirring, heating another minute, stirring, and repeating until thickened. I’m guessing it will take at least 8-10 minutes when made with that many pauses.

  11. MaryMargaret says

    My grandmother, who had turned me on to fresh bread-brown sugar-butter sandwiches made this one time for me, way before I figured out I should have been writing these recipes down. She said it was what she grew up with before you could buy it in bottles in stores. She was born 1889 in rural Ohio. Thank you for bringing back such fond memories. Now you should make my Scottish granny’s butter tablet.5 stars