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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/18/14 – recipe notes and photos updated 11/24/22}
Delicious! We were out of syrup and this was an even better replacement! Will def make again. Soon!
I’m thrilled that you like the syrup, Tia.
Great! Kids loved it!
I’m happy to hear that your kids like the syrup, Rocherica.
This syrup is delicious! Tastes a bit like Ihop syrup, except it tasted a bit more like caramel.
I’m glad you are enjoying the syrup, Jacob.
Yep the ingredients used to make caramel….I’m makin a jar full tomorrow. Way better than the garbage fake syrups. I cant afford real maple syrup so I will invest in maple extract..ta da maple flavored syrup.
I hope you love it, Marlene.
Salted or unsalted butter??
I use salted butter in all of my recipes, Ethan.
is it supposed to be thin like water? because mine is
It’s a thin syrup that typically thickens as it cools, Isabelle. If you brought it to a boil as directed in the recipe, it should thicken nicely.
Best syrup I’ve ever had! We ran out of syrup and I decided to try this recipe and am I ever glad I did!
I’m so glad you like it, Michelle!
This is the very first time I made a syrup that didn’t crystallize tysm
So glad you like it!
Mine is too. I let ir boil at medium heat for 4 minutes. I stirred it the whole time… was that what I was supposed to to or no?
Thanks.
You don’t have to stir it constantly, but it shouldn’t have hurt anything if you did, Kylie. Hopefully it thickened up for you as it cooled.
What type of brown sugar do you use? Light or dark
I use light brown sugar, Mary.
followed the recipe to the letter and, like a few other commentators, wound up with a delicious but runny syrup. also, the butter never fullly integrates, and as it cools, leaves a thick, cloudy skim on the surface.
I’m not sure what went wrong there. I’ve never had the butter separate in this syrup. Are you using real butter? or maybe margarine? For what it’s worth, the syrup thickens as it cools. I’m glad you liked the taste!
Was disappointed. The syrup was running, not thick. Hmmmm
The syrup should have thickened a bit as it cooled, Rhonda. Did you boil it for 4 minutes?
Hands down the best, most delicious syrup I’ve ever made. Like many others, I ran out of syrup for breakfast I made while my brother in law was visiting. He loved it! Now my family doesn’t want to have anything else. And they’re very picky. Thanks for sharing this decadent recipe.
I’m so glad you’re enjoying the syrup this much, Sharon!
I used muscovado sugar. The result is something like dark Maple syrup goodness. Thankyou for sharing ☺️
I’m so happy to hear that you like the syrup, Kris!
This was so much better than store bought!
I’m so glad you’re enjoying it, Barbara.
Wow! Completely unbelievable. I made a big breakfast and to the most unexpected moment there was no syrup! I quickly went to Google and type in homemade syrup, I found this recipe and I cannot believe what the taste buds of gods happened. This recipe is amazing! My kids love it and it makes your home smell so unbelievably awesome. Thank you so much for this amazing amazing recipe!
What an awesome review, Stephanie! I’m so happy that you love the syrup.
Thanks so much for another great recipe. We live in Turkey and while we have great foods, many “American-style” items are not widely available. Pancake and waffle syrup is one of those limited choice items. Pancakes have to be homemade, with a few exceptions, and waffles are a dessert. I have tried several different syrup recipes without rave reviews from the family. This one finally earned the “That’s Good Stuff; It’s a Keeper!” award. Thanks again. Your recipes have brought us some joy when we start craving things that aren’t easily purchased here.
I’m so happy to hear that you’re enjoying the recipes, Karen!
Ran out of syrup (end of the world for my 8 year old.). Found your recipe and it was a hit! It does thicken as it sits – perfect, perfect, perfect.
I’m happy to hear the syrup was a hit, CJ!
I, like so many others, made a big batch of pancakes to find out that we didn’t have any syrup so looked it up and your recipe came up and it changed our lives! Don’t have a reason to but syrup again! SO good and SO easy. My only question is though if I make a big batch of it and keep it in the fridge do you know how long it stays good for?
It should be fine for at least a week, Myranda.
Omg omg omg. I’m sitting here in heaven. Is it wrong to lick the plate? It think I should try to make a quadruple batch. Cuz I’m eating waffles, pancakes, and this syrup on my ice cream too. You are a sweet angel.
I love this, Marlene!
Always buy Mrs. Buttersworth for our syrup. This am we were going to make French toast for the grandkids and no syrup🤦♀️. I looked up homemade syrup and your receipt piped up so I made it and it’s amazing😃. I will never buy syrup again. Thanks so much!
I’m so happy to hear that you love the syrup, Cathy!