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}
Linda L. says
i see that the recipe calls for brown sugar, is this light brown sugar?? I usually only have dark brown on hand. is it ok to use?
Mary Younkin says
Either is fine, Linda.
Jennifer says
I just made the Brown Sugar Butter Syrup for dinner and it is delicious. The only issue I had was I couldn’t get it to thicken up, but all well, it was still yummy. Definitely recommend this easy to make recipe.
Mary Younkin says
Thank you, Jennifer. You definitely need to let this boil to thicken. And it is a slightly thinner syrup if you compare it to maple syrup. Regardless I am delighted to here you enjoyed it.
Daniel says
Ended up doing this using my homemade spiced vanilla extract. Really good recipe
Mary Younkin says
That sounds delicious, Daniel.
Dan says
How do I keep the butter from separating when syrup cools? It reincorporates when heated and stirred then separates later when cooled.
Mary Younkin says
Hi, Dan! The butter will separate when the syrup is cool, but you can reheat the syrup as many times as necessary to reincorporate the butter; the flavor/consistency won’t be affected. Enjoy the syrup!
Mac says
Too much verbage, adverts and pop-ups. Could not find ingredient qtys.
Mary Younkin says
Hi, Mac. At the very top of the page, there is a button labelled “Jump To Recipe”. It’s right underneath the recipe title. If you click that, you can skip directly to the recipe card, which lists the instructions and ingredient quantities.
Christy says
I would eat this syrup on a shoe. Can’t wait for the kids to try it in the morning. How long will it last in the fridge?
Mary Younkin says
I’m so glad you and your kids are loving the syrup, Christy. It should keep for at least a few weeks in the refrigerator. Happy cooking!
Adrian says
Way to watery
Mary Younkin says
The syrup should thicken nicely as it begins to cool, Adrian.
Amy Basnyat says
I found this recipe when I did a desperate last minute search for syrup after discovering that we were out of maple syrup. I have never gone back to store-bought maple syrup. It is so easy and so good. I have made it with both light brown and dark brown sugar. I recommend the dark brown as it has a richer flavor.
Mary Younkin says
I’m so glad you are enjoying the syrup, Amy!
Joyce Milli says
Just made this syrup to go with french toast for my husband and myself, and wow we love it! I was reading some of the other comments and some people sure dont seem grateful for a lovely, FREE recipe!
Well, i am! Thank you!
Mary Younkin says
You are welcome, Joyce! I’m happy to hear that you and your husband loved the syrup.
Caley says
Yum!! Reminds me of the gooey filling of pecan pie. We had it on French toast.
Mary Younkin says
Glad to hear that the syrup was a hit, Caley. Enjoy, and happy cooking!
izze says
Wow! So good. Honestly if you told me it was regular maple syrup I wouldn’t question it. It was so quick and easy and i will definitely be making it again!
Mary Younkin says
I’m glad to hear that the syrup is becoming a favorite in your kitchen. Since we started making it, we’ve rarely used maple syrup. Enjoy!
Donna says
Can you can syrup for long keeping?
Mary Younkin says
Hi, Donna! I would imagine that canning is an option, but I haven’t tried to can this recipe before, so I’m not sure how it would keep over time.
Jessica G says
Sounds absolutely delicious! Could I use this as a coffee syrup do you think??
Mary Younkin says
Hi, Jessica! This should work as a coffee syrup. I also have a coffee syrup recipe, if you’re interested: https://barefeetinthekitchen.com/vanilla-coffee-syrup-recipe/. Either way, enjoy!
Joshua says
This syrup is delicious. I’ve made it quite a few times and it never disappoints. It thickens up perfectly after cooling every time and has great flavor!
Mary Younkin says
Happy to hear that you’ve been loving the syrup, Joshua! It’s a staple whenever we’re making waffles or pancakes. Enjoy!
Tristan Buckhalter says
I have been using this recipe for months and never went back to store bought syrup! Love it! Thank you
Mary Younkin says
You are welcome, Tristan. I’m glad you’ve been enjoying the syrup.
Dennis says
Can’t wait to try it! Like you, my wonderful mom made her own syrup (with white sugar, water and maple flavoring). I think this recipe will be a game changer.
My newbie question is, should the 2 cups of brown sugar be packed or loose?
Thanks for the recipe
Mary Younkin says
Hi, Dennis. The two cups of brown sugar are packed and flat across the top. Enjoy the syrup!
Benita says
I ran out of syrup and told myself to make my own. This was the first recipe that came up and I gave it a try and it is DELISH. I let the syrup boil a little longer to get thicker and did half vanilla extract and half maple. It was yummy! So much better than the store bought syrup… thank you
Mary Younkin says
You’re welcome, Benita! I’m glad you’re loving the syrup; we like to keep a jar in the fridge whenever we can.
Sydney McKeel says
I just made this tonight as I realized I forgot syrup at the store. However, this was better than the syrup I get at the grocery store. It also goes great with pancakes that have pecans in them as it makes them taste like a pecan pie.
Mary Younkin says
Glad to hear that you were able to adapt and find a new recipe to enjoy, Sydney. We’ve never gone back.
Kimberly Belyeu says
Salted or unsalted butter?
Mary Younkin says
Hi, Kimberly! I use salted butter unless the recipe says otherwise.
Hoku says
This was so easy and delicious! Thank you!
Mary Younkin says
I’m glad the syrup was a hit!