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Brown Sugar Butter Syrup

November 24, 2022439 Comments 4.8

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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 162 votes
Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you've ever tasted.
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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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  6. Jolene says

    Easy, rich, delicious. There is so much butter in it that you don’t need any added butter on top your waffle. Will make again. Be sure to watch it while it boils as it will froth.5 stars

    Reply

  9. Scott Miller says

    Talk about an instant hit!! We ran out of syrup and my twins acted like the world was gonna end lol. I hopped on the o’l computer and found this recipe. My boys loved it and so do I. No more buying syrup from the store but, more importantly, I know what goes in is all natural ingredients!! Thank You!5 stars

    Reply

  10. Mary says

    Hi! Do you think this syrup is thin enough to be used in coffee? Looking at the pictures it seems to be. It looks fantastic!

    Reply

  13. Iris A. Rose says

    Good morning Mary,
    I saw your recipe for brown sugar maple syrup and I have a question for you. I have a recipe for a whiskey sauce for bread pudding. I mix the butter with the sugar but can never get the sugar to melt. I stir and stir and it remains crystallized. I am looking at your recipe where you add the butter after the sugar is dissolved first in water. Is this the secret? Would this work with the whiskey sauce I am trying to mKe?

    Reply

    • Mary Younkin says

      It should work the same way, but I have to add that melting butter and sugar together should fully dissolve the sugar. Without looking at the recipe, I can’t say for sure, but that sounds like the base for my toffee and caramel recipes. And I don’t really touch it as it is melting. Stirring too much with some sauces can actually cause the sugars to crystallize.

  14. Leann says

    This recipe gave me the result I’ve been searching for from a homemade pancake syrup for years. All other recipes I’ve tried gave me bland, thick, gloopy while warm and churnable while cool syrup. Vast difference with this recipe. Yummy, liquidy, butterscotch flavored syrup. This is going into my recipe files to be used as a family recipe. Thanks for sharing 🙂.5 stars

    Reply

  17. Lauren Smith says

    I just made this recipe for the first time, its delicious! I do have a question though. Should the butter stay on top? I cant seem to get it to dissolve into the syrup. It has a butter film on top, that disappears when I stir, but comes right back when sitting.

    Reply

  18. Lindsey says

    I have made this twice now. It was really good the first time. The first time it seemed to come out right but this time as it cooled it was very gritty and thick (not a syrup). Almost with in a minute of putting it on my waffle it got worse and was like brown sugar on a waffle as opposed to a syrup. What did I do wrong? The first time it got thick and slightly gritty once I stored it but it went back to a sryup once I warmed it. Help!

    Reply

  20. Ashley says

    This is such a good syrup recipe! Best thing is I don’t have to worry about high fructose corn syrup! So glad I found this!5 stars

    Reply

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