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}
Pandora1230 says
I hate the smell of maple and/or regular pancake syrup,, but this syrup is amazing. I now don’t have to make a fruit syrup if I feel like having pancakes. I do, however, have a question. When it is boiling for four minutes, do I *not* stir, or can I stir to my heart’s content? I live in a high altitude, so do you think it should be boiled for a bit longer than four?
Mary Younkin says
I’m so glad that you like the syrup!
Seasons01 says
I think you just boiling it to make sure the sugars are dissolved and it thickens a little. You can stir it.
Mary Younkin says
This is correct. It isn’t a fussy recipe at all.
Epicrebelcook says
This was like heaven in my mouth little angels dancing on my tatse buds thank you verrrrrrry much
Mary Younkin says
What an awesome description! I’m glad you like the syrup.
Melissa Hassenger says
Very nice. It was an amazing addition to our family thank you it is a recipe that i will pass on to my children loved it.
Mary Younkin says
Awe! I love hearing that you like it so much, Melissa!
Teri Woods says
I found this recipe and tried it. It was good enough to keep to go back to and to share with others. It is very easy to make.
Mary Younkin says
I’m so happy to hear that you’re enjoying the syrup, Teri!
Heather says
I’m so happy to have found this! I make pancakes for my kids on Sundays before I leave for work…just like my Daddy always did…and I just realized I didn’t have any syrup. I remembered my dad used to make his own in a pinch, but I couldn’t remember how he did it. This recipe was perfect! Kept our generational family tradition going! Thank you!
Mary Younkin says
I love your pancake memories and also that you like the syrup recipe, Heather!
Kristine says
SO GOOD!!!
Mary Younkin says
I’m thrilled that you love the syrup, Kristine.
Stacy says
Is it supposed to be thin at first when I move it off the heat?
Mary Younkin says
Yes, it will thicken as it cools, Stacy.
Darrell Clayton says
Very good.
Mary Younkin says
I’m glad that you like the syrup, Darryl!
Soraya says
I have always made my own pancakes from scratch but never thought about making syrup until this morning when I realized I didn’t have any. This has been a game changer! My husband and mother said that it was the best syrup they have ever tasted and I couldn’t agree more! My kids loved them as well as they were too busy stuffing their faces to say anything lol! Thank you so much for this easy recipe that will stay with us forever!
Mary Younkin says
I’m so happy that you like the syrup, Soraya!
Jane Suh says
I was wondering if this syrup works for coding nuts in?
I making candied nuts, and really don’t wanna buy maple syrup
Mary Younkin says
I don’t think this will work the same way, Jane. When I’ve made candied nuts in the past, I’ve just used sugar. There are a few different recipes you might try here on the website!
Nikki says
Salted or unsalted butter?
Mary Younkin says
I use salted butter in all of my cooking and baking, Nikki.
Linda says
Me too and the salted butter makes it even better!
Mary Younkin says
So glad you like the syrup, Linda!
Linda says
I made this this morning because we didn’t have any store bought syrup.. it was so good!! Thanks for the recipe!!
Mary Younkin says
Glad you liked it, Linda.
Jammie says
I love this recipe easy to make and tasts great I made homemade waffles and didn’t have syrup I made this and I will not be buying syrup again. Thank you for the recipe. Jammie from Portage Michigan
Mary Younkin says
I’m thrilled that you love it, Jammie!
Alfreeka Wheeler says
How should we store the left overs. It was so delicious. I dont think I will ever buy syrup out the store again.
Mary Younkin says
I just pour it into a jar and reheat in the microwave as needed, Alfreeka.
Christina says
SO GOOD!!!!!!!
Mary Younkin says
I’m so glad you like the syrup, Christina!
Catherine says
I am baking a morning bread, one of the ingredients for which is Karo Pancake Syrup. I’d like a healthier (natural ingredients) replacement. Would you recommend your butter-maple syrup as a replacement in baking? Thanks!
Mary Younkin says
I’ve never tried that myself, but I’m guessing it would work fine, Catherine. Alternatively, if you have it in the house, maple syrup should work fine too.
Stephanie Douglass says
We ran out of maple syrup and I was hoping to find an easy recipe that would “just do”. I don’t think we will ever buy syrup again. This syrup is so simple, and the rich caramel flavor reminds us of stroop wafels. So delicious! It’s our new favorite.
Mary Younkin says
I’m so very happy that you like the syrup, Stephanie!
Jonathan Kitchens says
We won’t be buying any more commercial syrup… Amazing!!!
Mary Younkin says
I am so happy to hear that you love the syrup, Jonathan!
Birgit says
We ran out of maple syrup and I was looking for a quick replacement until we can get more. So delicious! The whole family loved it!
Mary Younkin says
I’m so happy to hear that, Birgit!
Mike Adams says
Is GGGOOOOD!!!
Mary Younkin says
I’m so glad that you like the syrup, Mike!
Ashley says
Haha same for me ran out of syrup in the lockdown time and never again willi use stpre bought
Mary Younkin says
I’m so glad that you like it, Ashley!