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.
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.
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}
Kim Honeycutt says
Sounds so very good. Do you think this would work with Splenda Brown Sugar Blend? I'm headed to Weight Watchers for my weekly weigh in. Wish me luck.
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.
Rebecca {foodie with family} says
Awwwww. Thanks for sharing, Mary! I'm so glad you guys like it as much as we do!
Mallory @ Because I Like Chocolate says
I normally just go for maple syrup but this looks equally delicious!
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!
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
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
Magnolia Verandah says
Oh my this sounds like heaven.
Mary Gillespie says
Perfect! This will keep us going until the sap starts running again and the maple sugar bush opens…
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!
sunnymum says
Kids love it! I might try adding a little less water next time because I like my syrup thicker. Thanks for sharing!
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!
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 🙂
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!
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.
Laura says
I just made this and it was very yummy, but as soon as it cooled down it hardened. Did I do something wrong?
Mary says
Honestly, I have no idea. That has never happened to me. It might crystallize slightly in the refrigerator, but it should smooth out again when warmed.
Elli Ebue says
Over boiled it . You made candy! Lol
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.
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.
Skiway says
How ? Tablet?