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}
Andrea Ma says
will it be different if I put white cane sugar?
Sura says
This recipe is so plain and simple but it’s great. If you take your time and do it right, the syrup ends up way way better than store bought syrup. You can play with the sugar and water amounts to make less or more, and to get it at the perfect consistency. I ate this with buttery polenta slices. Surprisingly amazing.
Debi says
Good morning Mary,
I was wondering if I could use a brown sugar substitute for the brown sugar, because I’m on a low carb and sugar free lifestyle. And I’m looking for a recipe so that I can make my own syrup. This recipe looks very easy to make. Please get back to me whenever you can. Thanks for sharing.
Enniah Lozada says
Hi! I made this for my family one night when we were almost out of syrup to go with our breakfast for dinner theme and they LOVED it!! Thanks so much for sharing❤️
Tammy says
Just made this recipe and it is very good! Thank you! ⭐⭐⭐⭐⭐
Allie says
The ABSOLUTE best syrup I’ve ever had! It definitely made my day. I used vanilla i didn’t have maple.
Anna Vaughn says
Good for mornings when you realize there is no syrup.
Kathleen says
The non profit where I volunteer holds a fund raiser/ bake sale every December to raise money for our local Veterans’ home. We offer samples of various baked goods, then hold a contest where people vote for their favorites by donating money to the can labeled with the item. The winner (bragging rights is the “prize”) is the one whose can has the most money when the event ends.
Used this AMAZING recipe as glaze for my date nut loaves. These won BIG – over $200, which is a record during the six years we’ve been doing this. My family loves this creation too.
Olivia says
I’ll never buy Mrs. Butterworth’s again 🙂
I’ve made this several times over the past couple of years– added more vanilla at times, adding cinnamon other times, and a little more butter because why not? 😉
Denise says
Super simple, taste great! I used light brown sugar instead. Love it!! I haven’t bought anymore store brand syrup since finding this recipe. Thank you very much for this recipe!! ❤️
Mary says
I’m so happy to hear that you’re enjoying the syrup, Denise!
Taylor says
I made this tonight because I didn’t want to drive to the store after already making dinner. My children requested that I never buy syrup again and always make this!
Mary says
Awe, that’s great to hear, Taylor!
Andrea says
Yummy. I almost like it better than maple syrup.
Mary says
I feel the same way, Andrea! We love this syrup.
Joann Somes says
Absolutely delicious!!!!
Mary says
I’m so happy you enjoyed it, Joann!
Gia says
Can I use coconut sugar and vegan butter??
Mary says
I imagine that will work, Gia. However, I can’t say for certain as I haven’t tested it myself. If you do try it, please let us know how it turns out for you.
Denise says
I absolutely love this! Ther only thing that was off for me was that it was not thick at all. I think it was just me. Could i add anything else to make it thicker like most syrups?
Mary Younkin says
Hi Denise, it should thicken a bit on the stove and then it gets even thicker as it cools. It definitely should be as thick as maple syrup though when it comes off the stove. It’s possible that it wasn’t cooked quite long enough. I’m thrilled that you love it!
Kevin says
Great recipe! I mixed 3 tablespoons of syrup mixed with 2 tablespoons of peanut butter to make a spread and double the syrup for peanut butter flavored syrup.
Mary Younkin says
I bet that was delicious, Kevin.
Nikki says
I stored this for 5 days and it got chunky, is it still good to eat? It smells fine but I can’t figure what made it do this. Was stored in an airtight container
Mary Younkin says
It solidifies a bit when refrigerated, Nikki. It should smooth out when reheated.
Claire says
Great recipe! Needs just a pinch or two of salt 😁
Mary Younkin says
Salt makes everything better, doesn’t it, Claire? I use salted butter to make this syrup, but I bet it’s even better with an additional pinch of salt. I’m glad you like it!
Laney Stewart says
Yum
Chilonda Walker-Bushur says
I’m never buying syrup again!! Love this recipe.
Mary Younkin says
I am so happy you love the syrup!
Dee says
Very yummy!
Mary Younkin says
I am so glad that you are enjoying this recipe, Dee!
Jennifer Henck says
I was making pancakes and realized that I was very low on pancake syrup. So I searched recipes for homemade syrup and found this one. This was a fantastic recipe! So easy and my kids loved it! They now prefer it over any other syrup.
Mary Younkin says
I’m so glad that you love the syrup, Jennifer. We do too!