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.

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.

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

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.

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Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance.

Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Zucchini Waffles

I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.

These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.

With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.

The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.

The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup or waffle sauce. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.

My oldest son surprised me by announcing that he likes Zucchini Waffles even more than the classic waffles that we usually make.

Zucchini Waffle Recipe

You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk, and egg in the recipe.

Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to easily s