Brown Sugar Butter Syrup

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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, maple syrup is its own bit of wonderful that nothing can replace. Butter Sugar and Butter Homemade Syrup is awesome all by itself.

Brown Sugar Butter Syrup recipe

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 is on par with our family’s beloved Waffle Sauce; it’s a completely different kind of deliciousness and I already love it.

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.

Brown Sugar Butter Syrup recipe

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. Enjoy!

* 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.

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Brown Sugar Butter Syrup for waffles or pancakes

Brown Sugar Butter Syrup

4.94 from 83 votes
Recipe adapted from and with thanks to Foodie with Family
Pin Print Review
Servings: 12 servings

Ingredients 

  • 2 cups brown sugar
  • 1 cup water
  • 1/2 cup butter
  • Optional: 1/4 teaspoon vanilla or maple extract

Instructions

  • 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. Enjoy!
  • * 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 hotpad, 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
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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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  1. Sassy says

    This is how we have always made syrup and it is delish! Almond extract also gives it a very yummy flavor!

    Kim, the only sugar-free sweetener that will work in this is xylitol. Splenda and the others just don't work. My son is type 1 diabetic and we tried all the sweeteners and only had success with xylitol. You can order it on amazon. We use equal amount of sugar and stir in a teaspoon to a tablespoon of molasses to get the color of brown sugar we prefer, depending on the brand and flavor of molasses. You can also leave out the butter and use butter extract if real butter is an issue for WW.

  2. Tricia @ Saving room for dessert says

    About 30 years ago I was out on my own and so poor. I hardly had anything to eat expect some Bisquick, brown sugar and butter in the pantry. I made biscuits with water and Bisquick, and a syrup with brown sugar and butter. This recipe really brought back that memory. I must say your photo is outstanding – that is the prettiest waffle ever!

  3. Dzoli says

    Divine! Could lick the monitor if it wasn't so dusty.Havent visited your blog or any other for very long time.To open this post and be greeted with such a simply bat ever so tasty recipe reminded me why I was on cooking blogs in teh fist place.Your blog has improved so much for the better!.come visit me too.Greetings from New Zealnd

  4. Lita says

    My momma never bought syrup. This is what she made for us all the time as kids. I had forgotten about it. Thanks for jogging my memory!

    Linda @ Tumbleweed Contessa

  5. Cassie says

    I am over the moon with this syrup. I made it for Sunday brunch with friends, and just enjoyed it again today. It reheats beautifully!

  6. Anonymous says

    I just made this for Saturday morning french toast with what I had in the cupboard: 1c white sugar, 1c brown, 1/2c coconut oil, a cup of water and a pinch of salt. Had to cook it a little longer, but it came out Absolutely Deliciously Perfect! Thank you so much!

  7. Anonymous says

    I made it exactly as directed, sugar completely dissolved, but after letting it cool for 5 mins, and then pouring on pancakes, you could taste the sugar granules. The taste was awesome though,my daughter loved it! Thanks for sharing 🙂

  8. Niki says

    Just got done making this as we ran out of syrup and I had all of the ingredients available. My kids loved it as much as I did! I put the extra in a glass jar to use next week. Looks like I won’t be buying syrup anymore! I loved the simplicity of making it and the savory taste. Thanks for sharing, it’s my new go-to syrup recipe!

  9. Deb McDonald says

    My Mother use to make this for me as a child. I of course never learned how to make it before she passed away. I tied differnt receipes. Today i used your instuctionsnand made the perfect syrup. Thank you.

  10. Faith says

    I don’t have access to a stove so can this recipe be made in the microwave and if so for how long? PLEASE HELP I REALLY WANT TO MAKE THIS RECIPE.

    • Mary says

      I have no idea how this would work in the microwave. I’d try using a large bowl, heating for 1 minute, stirring, heating another minute, stirring, and repeating until thickened. I’m guessing it will take at least 8-10 minutes when made with that many pauses.

  11. MaryMargaret says

    My grandmother, who had turned me on to fresh bread-brown sugar-butter sandwiches made this one time for me, way before I figured out I should have been writing these recipes down. She said it was what she grew up with before you could buy it in bottles in stores. She was born 1889 in rural Ohio. Thank you for bringing back such fond memories. Now you should make my Scottish granny’s butter tablet.5 stars

  12. Sura says

    This recipe is so plain and simple but it’s great. If you take your time and do it right, the syrup ends up way way better than store bought syrup. You can play with the sugar and water amounts to make less or more, and to get it at the perfect consistency. I ate this with buttery polenta slices. Surprisingly amazing.5 stars

  13. Debi says

    Good morning Mary,
    I was wondering if I could use a brown sugar substitute for the brown sugar, because I’m on a low carb and sugar free lifestyle. And I’m looking for a recipe so that I can make my own syrup. This recipe looks very easy to make. Please get back to me whenever you can. Thanks for sharing.

  14. Enniah Lozada says

    Hi! I made this for my family one night when we were almost out of syrup to go with our breakfast for dinner theme and they LOVED it!! Thanks so much for sharing❤️

  15. Kathleen says

    The non profit where I volunteer holds a fund raiser/ bake sale every December to raise money for our local Veterans’ home. We offer samples of various baked goods, then hold a contest where people vote for their favorites by donating money to the can labeled with the item. The winner (bragging rights is the “prize”) is the one whose can has the most money when the event ends.

    Used this AMAZING recipe as glaze for my date nut loaves. These won BIG – over $200, which is a record during the six years we’ve been doing this. My family loves this creation too.5 stars

  16. Olivia says

    I’ll never buy Mrs. Butterworth’s again 🙂
    I’ve made this several times over the past couple of years– added more vanilla at times, adding cinnamon other times, and a little more butter because why not? 😉5 stars

  17. Denise says

    Super simple, taste great! I used light brown sugar instead. Love it!! I haven’t bought anymore store brand syrup since finding this recipe. Thank you very much for this recipe!! ❤️5 stars

  18. Taylor says

    I made this tonight because I didn’t want to drive to the store after already making dinner. My children requested that I never buy syrup again and always make this!5 stars

    • Mary says

      I imagine that will work, Gia. However, I can’t say for certain as I haven’t tested it myself. If you do try it, please let us know how it turns out for you.

  19. Denise says

    I absolutely love this! Ther only thing that was off for me was that it was not thick at all. I think it was just me. Could i add anything else to make it thicker like most syrups?5 stars

    • Mary Younkin says

      Hi Denise, it should thicken a bit on the stove and then it gets even thicker as it cools. It definitely should be as thick as maple syrup though when it comes off the stove. It’s possible that it wasn’t cooked quite long enough. I’m thrilled that you love it!

  20. Kevin says

    Great recipe! I mixed 3 tablespoons of syrup mixed with 2 tablespoons of peanut butter to make a spread and double the syrup for peanut butter flavored syrup.

  21. Jennifer Henck says

    I was making pancakes and realized that I was very low on pancake syrup. So I searched recipes for homemade syrup and found this one. This was a fantastic recipe! So easy and my kids loved it! They now prefer it over any other syrup.5 stars

  22. 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

  23. 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

  24. 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!

  25. 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?

    • 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.

  26. 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

  27. 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.

  28. 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!

  29. 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

  30. 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?5 stars

  31. 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.5 stars

  32. 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.5 stars

  33. 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!5 stars

  34. 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!5 stars

  35. 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!

  36. Linda says

    I made this this morning because we didn’t have any store bought syrup.. it was so good!! Thanks for the recipe!!

  37. 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 Michigan5 stars

  38. 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.

  39. 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.

  40. 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.5 stars

  41. 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!5 stars

  42. 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 lol5 stars

  43. 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?4 stars

    • 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.

  44. Jennifer R DeWitt says

    Is it possible to freeze this syrup? It is wonderful!! Took me back to waffle night when I was young 🙂

  45. 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.5 stars

  46. 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!5 stars

  47. 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!4 stars

  48. Jess says

    Fantastic recipe. This syrup was served with Pancakes at breakfast and everyone said the syrup was the star of our breakfast.5 stars

  49. 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!

  50. Millicent D Wofford says

    I love making this.I think from now on I will make my own syrup and buy it anymore.5 stars

  51. 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!5 stars

  52. 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.5 stars

  53. 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.

  54. 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 yummy5 stars

  55. 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.5 stars

    • 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.

  56. Vicki says

    I made this syrup this morning, it was a good taste but did crystallized . . . . .
    wondering what I did wrong?

  57. 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.

  58. 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👍👍5 stars

  59. 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!!

  60. Kylie Barlow says

    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.

  61. caspar says

    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.3 stars

    • Mary Younkin says

      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!

  62. Sharon Munajj says

    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.5 stars

  63. Stephanie a Rodriguez says

    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!5 stars

  64. Karen M says

    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.5 stars