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}
Anecqua says
Great recipe! I’ll never buy pancake syrup again!
Mary Younkin says
I’m so glad that you like it!
Kay says
Is it OK to use white sugar if you don’t have brown.
Mary Younkin says
The flavor will be a little different, but it will still work, Kay.
Marie Gamalski says
Love this… it’s simple and delicious. I know this is sacrilege but I’m the only human that doesn’t like the real stuff… I’ve spent 30$ on the GOOD stuff and I’m just not a fan. This is my go to. Thank you..
Mary Younkin says
I’m so happy you love it, Marie!
Crystal L CADIEUX says
You’re not the only one, I’m not a fan of the real stuff either, I dunno why, I’ve even had it straight from the sugar shacks and still didn’t care for it…. Guess that’s two humans 🤣
Mary Younkin says
Hopefully, the syrup will be great for you then! I have a couple of kids who aren’t fans of the real thing either.
KN says
Great recipe! Will definitely make again!
Mary Younkin says
I’m happy to hear it was enjoyed!
Heather says
This was so easy and delicious! I realized in the middle of making waffles that we were out of syrup. I was able to make this quickly. My sons asked that our syrup be homemade from now on! Kid approved!!
Mary Younkin says
I’m glad that you like the syrup, Heather!
Blair says
Absolutely delicious and so easy to make! Thank you!
Mary Younkin says
I’m so glad you are enjoying the syrup, Blair!
Mary says
Easy and delicious! The butter improves the texture as well as the flavor. Thank you!
Mary Younkin says
I’m thrilled that you are enjoying the syrup, Mary.
Megan Murdoch says
Hey how do you store it. Like can you put it in the cabinet or do you store it in the fridge?
Mary Younkin says
The syrup will need to be refrigerated, Megan.
Jonathan M says
First time making homemade syrup. Very easy to do. I love the flavor, but it is a bit to strong on the butter flavor for us. Is the butter needed to set the syrup or just flavor. I think next time we’re gonna try to half the butter and see what happens. Great receipe.
Mary Younkin says
Half the butter will work nicely, Jonathon.
Jo-Gianna Hall says
It was decent but it was a little grainy. Also, it started to solidify really quickly. Any tips for these issues?
Mary Younkin says
I’ve never had an issue with it being grainy or solidifying. Did you substitute any ingredients, Jo-Gianna?
Jan Halstead says
Really great syrup!
Mary Younkin says
I’m glad you like it!
Lauren says
This was so awesome! Will definitely make again. Pairs well with homemade hotcakes.
Mary Younkin says
I’m glad you enjoyed the syrup, Lauren!
Jacob Merwin says
I left my syrup out twice now, I simply wondered if it would be unhealthy to reheat it and use it? I realize that’s not orthodox, but I wanted to ask.
I love this recipe, it’s better with expensive vanilla, and tastes better then any store bought syrup I’ve found. My step mom used to make it a bunch, so I enjoyed the nostalgia. Thank you for sharing!
Mary Younkin says
Technically there are no ingredients here that are going to spoil when left out, Jacob. That said, I’m not a food safety expert. Personally, I would be okay reheating it and still using it. But I would definitely smell, taste, and visually check it. And keep it in the fridge in the future.
Stephanie says
Omg this was so delicious. You always want pancakes at midnight, but rarely have syrup. I added a dash of kosher salt along with salted butter and it was so freaking amazing, I will never buy pancake syrup again.
Mary Younkin says
I’m so glad you like the syrup, Stephanie!
Rebecca Jenner says
I was halfway into making eggnog French toast and sausage patties for dinner and realized we didn’t have any syrup. This turned out wonderfully! My family was skeptical but “The syrup is great!!!” was heard around the table after the first suspicious taste tests 🙂
Mary Younkin says
Yay! I’m glad you like the syrup.
Barbie Bontrager says
Do you have a recommendation on which kind of butter would taste the best in this recipe? I am excited to try it. I never have cared for regular pancake syrup.
Mary Younkin says
I just use whatever brand of butter I have on hand, Barbie.
Denise says
I made the brown sugar and butter syrup. Delicious..how would u make it a little thicker
Loved it
Denise
Mary Younkin says
It should thicken as it cools, Denise.
Ariel says
Delicious!!
Mary Younkin says
I’m glad you like it!
Tom says
Is the brown sugar measurement 2 cups packed or loose? Just curious. Love how simple this is to make. Thanks for sharing.
Mary Younkin says
Brown sugar measurements are always packed. Enjoy the syrup!
Adriaunna King says
I’m not sure if I did it wrong by mine is very very runny and not thick like syrup at all.
Mary Younkin says
It should thicken as it cools a bit, Adriaunna. Did you allow it to boil for the full 4 minutes and then cool for 5 minutes?