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, brown sugar and butter homemade syrup is awesome all by itself.

brown sugar syrup with butter

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.

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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.

homemade syrup with brown sugar and butter

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.
homemade syrup in pan on stove - starting to bubble and boil
homemade syrup in pan on stove - thick and almost ready to serve

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.

homemade syrup in white pitcher next to stack of pancakes

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.

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brown sugar syrup with butter

Brown Sugar Butter Syrup

4.84 from 161 votes
Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you've ever tasted.
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

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

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.

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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/18/14 – recipe notes and photos updated 11/24/22}

homemade syrup with brown sugar and butter

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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. Kathy says

    I found this recipe in a desperate situation several years ago. I’d made French toast only to realize we had not a drop of syrup in the house and we lived 45 minutes from a grocery store. Now, I always keep a bottle of store-bought syrup around, but ONLY to use in case we don’t have some of this homemade yumminess stored away in the refrigerator. I share it with anyone who will listen and they all love it and they’re impressed. Such a simple way to impress others! 🙂5 stars

  2. Da a says

    Hi! This tastes great! My 5 year old was convinced it was chocolate sauce becuase how thick it was.

    Question, did I do something wrong that it’s a little grainy? And it thickened up so quickly after I put it on the pancakes! (not complaining it was tasty!)

    Thank you!5 stars

  3. Terry says

    This came out so great, me and my husband loved it.
    One questions,
    Can I refrigerate after re-heating the syrup?

    Thank you.5 stars