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}
Lola says
Stuck home during the great corona virus of 2020 and ran out of syrup. Found this recipie and I will never buy bottled “butter flavor” syrup again! I can now live off the rest of the freezer waffles lol
Mary Younkin says
I’m thrilled that you love the syrup so much, Lola!
noor says
Can’t wait to make this – just one question. Does this yield 1 cup of syrup?
Mary Younkin says
I’ll have to pay closer attention next time, but I am pretty sure it yields about 2 cups or slightly more than that.
Melissa Cornett says
Is there any way to make this a little thicker?
Mary Younkin says
The syrup will thicken as it cools, Melissa. However, you can reduce the water by half and it will be thicker that way as well.
Tonya Bounds says
This is so good
Mary Younkin says
I am so glad that you are enjoying the syrup, Tonya!
Daphne says
This recipe was a hit with my family …thank you
Mary Younkin says
I’m happy to hear that you enjoyed the syrup, Daphne!
Maria says
Love the flavor! Did half cup water and got the consistency I wanted. But it’s grainy. What could I have done wrong?
Mary Younkin says
It’s possible that it didn’t cook long enough, Maria. When it cools, the syrup sometimes becomes a bit grainy, but it smooths out nicely when warmed again.
S says
Love it!
Mary Younkin says
I’m so glad that you love the syrup!
Dalia says
Is it necessary to reheat after refrigerated? Would it be too thick if I don’t reheat?
Mary Younkin says
It will be very thick when it is cold, Dalia.
Jennifer R DeWitt says
Is it possible to freeze this syrup? It is wonderful!! Took me back to waffle night when I was young 🙂
Mary Younkin says
I think it will freeze fine, Jennifer. That said, it will keep in the fridge for a week or two without any issues. It reheats nicely.
nancy says
What is the serving size here?
Mary Younkin says
Between 2-3 tablespoons, Nancy. I figure 12 servings based on the full recipe.
Moza says
Hi, i wanted to make a pancake syrup so I decided to make your recipe and then I read the comments, I never expected it to be that good I was in complete shock I loved it. Thank you.
Mary Younkin says
I’m so very happy to hear that you love it, Moza!
Rinnah says
This was very good.
Mary Younkin says
I’m glad you like the syrup, Rinnah!
Diana Enriquez says
Can this be used for french toast?
Mary Younkin says
Absolutely, Diana. It’s delicious that way.
Theresa M Smith says
Delicious!!! We made some with vanilla extract and cinnamon extract. Yummy, yummy!
Mary Younkin says
I’m glad you like it, Theresa!
Shelley says
I was not expecting this to taste sooo good! Thank you for sharing the recipe. Hubby said we won’t need to buy syrup anymore!
Mary Younkin says
I’m so happy that you like it, Shelley!
Traci says
It was amazing…will not buy bottled syrup any longer
Mary Younkin says
I’m so happy to hear that you love it, Traci!
Andrea B. says
This recipe saved our breakfast! My daughter wanted to make pancakes, and I agreed before I remembered we had no syrup! This was truly delicious, and everyone LOVED the flavor (so much better than store bought syrup!). It didn’t really thicken much though – maybe when it cools some? I’m glad I used the medium saucepan, since it really bubbled up after I added the butter. 🙂 I’ll try it with a little less butter next time. Thank you again!
Mary Younkin says
I’m so glad that you like the syrup, Andrea!
Gen says
Delish receipe!! My children loved the syrup!!
Mary Younkin says
I’m so glad that you are enjoying the syrup, Gen!
Jess says
Fantastic recipe. This syrup was served with Pancakes at breakfast and everyone said the syrup was the star of our breakfast.
Mary Younkin says
Awe! I’m so happy to hear that, Jess.
Lynn says
Brown sugar and cinnamon are always a great flavor combo, and nutmeg too! When I try this, I’ll add either some cinnamon or fresh ground nutmeg. I’ll report back when I do!
Mary Younkin says
I hope that you love it too, Lynn.