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}
Millicent D Wofford says
I love making this.I think from now on I will make my own syrup and buy it anymore.
Mary Younkin says
I’m so happy that you love it!
Carrie says
This recipe is AMAZING!!! My husband asks me to make this every time we have pancakes. He will no longer eat store bought! Thank you!
Mary Younkin says
I’m so happy you love the syrup, Carrie!
Niña says
Best syrup ever!!! So, so much better than store bought. Thank you for sharing 😊😊😊
Mary Younkin says
I’m so glad that you like it, Nina!
Diana G says
It was so watery, did I do something wrong? Is there a way to thicken it?
Mary Younkin says
It should have thickened a bit as it cooled, Diana.
Savina Goldman says
Excellent recipe! I add a bit of salt to mine, it adds a bit of balance to the sweetness that I love, and it gives me a salted toffee nut vibe.
Mary Younkin says
I’m so glad that you like the syrup, Savina.
Ellisa says
Is this syrup thick like store bought syrup? I’ve made homemade and it is so thin and doesn’t “stick” to the pancakes.
Mary Younkin says
This one isn’t as thick as store-bought syrup right off the stove, but it does thicken as it cools, Ellisa.
Priscila Manuesse says
Amazing recipe 😍😍
Mary Younkin says
I’m happy that you like it, Priscilla.
Flora says
Quick and easy. To be on the safe side and not waste resources I halved the recipe. I didn’t have maple flavouring so used vanilla and wow. It is yummy
Mary Younkin says
I’m so glad that you’re enjoying the syrup, Flora.
Faith says
Best syrup ever!!! I thought it would come out bad because I only had salted butter and i wasn’t sure if that would interfere with the taste but it did not. It was a little on the watery side but the flavor was there. If you want it thicker you could probably boil it for longer than 4 minutes but i dont really mind.
Mary Younkin says
It will thicken a bit as it cools as well, Faith. I’m glad you liked it! For what it’s worth, I use salted butter in all of my recipes.
Vicki says
I made this syrup this morning, it was a good taste but did crystallized . . . . .
wondering what I did wrong?
Mary Younkin says
Hey, Vicki. If you leave to cool for a while, it’ll crystallize. It should smooth out when warm.
Teri says
Just made these for my husband. We both really like them! This is a “do again” recipe!
Mary Younkin says
It’s a “do-again” recipe for us too, Teri. I’m glad you and your husband like it!
Addison says
It sounds so good and I will use this recipe whenever I need more syrup. And halving the recipe is more that enough.
Mary Younkin says
I’m so happy that you enjoy it as much as we do, Addison!
Lin says
I’ve used this recipe several times now and we just love it. So easy and quick. Why would anyone buy syrup after using this recipe. I👍👍
Mary Younkin says
I’m so glad that you love it, Lin.
Abby Maylor says
Delicious!
Mary Younkin says
I’m glad you like the syrup!
E Brown says
Delicious Syrup!
Mary Younkin says
I’m so glad you like the syrup!
Kathy says
Marvelous! Reminds me of the home made syrup my mother made! Yummy!!
Mary Younkin says
I’m so glad that you love it, Kathy!
Yasangi Siriwardana says
Amazing recipe!! I was looking for a cheap and a simple syrup as maple syrup is very expensive in where I live and even imitation syrup is pretty pricy even though they are not healthy at all. This smells amazing and knowing what is in there even made it taste more better!!! Will make again for sure!!
Mary Younkin says
I’m glad you enjoyed the recipe.
Zaara Moizuddin says
It was so Good!! I made it and my mother was so proud thank you!
Mary Younkin says
I’m so glad that you like the syrup, Zaara.
Moe Dan says
I tried it ! And I nailed it from the first time.. Soo yummy, thank youuuu
Mary Younkin says
I’m so glad that you like the syrup, Moe.
Zaara Moizuddin says
Can you use white sugar?