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 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.

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.

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 bubbl</div>
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Cranberry Pancakes

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Tangy cranberry pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.

pancakes with cranberries, butter, and syrup on black plate

Cranberry Pancakes

There is something almost magical about getting out of bed as a kid and going to the kitchen in your pajamas and smelling warm pancakes. It is a thought and smell that takes me right back to being a kid again.

It is such a warm cozy feeling to see and smell that stack of pancakes or waffles. So many fond memories are why I have such a love of making pancakes for my family. Not to mention you can create so many versions and flavors, from savory to sweet they never get boring.

In all my pancake-making years though I only recently learned that many people throw away the first pancake. Do you do that? I never have and I can’t recall my mom ever throwing it away.

At first, I thought it was surely a joke or maybe that was the “chef’s treat”. But apparently, it has something to do with the temperature of the pan, the oil temp, and the cold batter. The first pancake is never right, supposedly. There is an entire Reddit thread about it.

Let’s get back to making these awesome pancakes. Cranberry buttermilk pancakes will have a thicker batter than you might be accustomed to making.

After mixing the batter and adding your cranberries, let the batter rest for a few minutes while the griddle or pan heats. Resting allows the baking powder and buttermilk to work. When you start to see popped bubbles on the surface of the batter; then you are ready to cook.

Frozen or fresh cranberries work just fine for cranberry pancakes. If using frozen let them thaw a bit before mixing them in. If you don’t you will end up with little frozen batter balls. This could create raw batter spots in your pancakes around the cranberries.

To thaw the berries I suggest pouring them onto a pan or plate on the counter when you get started, before mixing up the rest of the ingredients. That way they’ll have a bit of time to warm before adding them to the batter. It is okay if they aren’t completely thawed when you add them. The goal is to avoid frozen batter chunks.

syrup pouring over cranberry filled pancakes on black plate with plaid towelRead more

How To Make Perfect Pancakes

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Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket.

I’ve been making this pancake recipe for as long as I can remember and every single person who has tried these pancakes has loved them.

Perfect Pancakes

Perfect Pancakes

The original version of these pancakes was made with whole wheat flour and I shared it here on the website over 11 years ago. It was one of the first blog posts I wrote. The idea that whole wheat waffles really could be light and fluffy? It was a bit of a breakfast game-changer for us.

Over the years I’ve shared versions of that recipe with countless friends and readers who asked for a traditional flour recipe, because yes, it can be adapted for all-purpose flour, and it has received nothing but raves from everyone who tries the pancakes.

That said, it was way past time I finally shared the recipe here exactly as we make it today. The recipe can easily be doubled or tripled to feed a crowd or fill the freezer for future breakfasts.

This pancake recipe has been such a hit, I even shared it in The Weekday Lunches and Breakfasts Cookbook a few years ago too.

If you’re looking for absolutely perfect Light and Fluffy Gluten Free Pancakes, you’ll want to check out that recipe too. With so many five-star rave reviews, that recipe is a must for anyone who needs to eat gluten-free.

Light and fluffy pancakes

How To Make Pancakes Fluffy

Light and fluffy pancakes are a breakfast favorite. I like to make a giant batch on the weekend and freeze them for easy breakfasts throughout the week.

Topped with peanut butter and

Pumpkin Pie Oatmeal

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With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Pie Oatmeal is our favorite fall oatmeal.

It’s hard to beat a hot fragrant breakfast that can be on the table in less than 15 minutes.

Pumpkin Pie Oatmeal with Vanilla Whipped Cream - get the recipe at barefeetinthekitchen.com

Pumpkin Spice Oatmeal

We enjoy topping our bowls of oatmeal with a swirl of freshly whipped cream to make it even more like pumpkin pie.

The whole family enjoys this oatmeal and the kids have requested this again every single day this week; I think I’m safe to say that it is a hit.

It’s been ten years since we first made pumpkin spice oatmeal and this is still my middle son’s favorite oatmeal. He happily makes this oatmeal throughout the year.

There’s nothing better than having a terrific breakfast that the kids can make on their own. Especially when they make enough to share with me.

Top your bowl of pumpkin pie oatmeal with whipped cream and transform your breakfast into something absolutely craveable.

Oatmeal Ingredients

  • rolled oats
  • water
  • milk
  • pumpkin puree
  • brown sugar
  • pumpkin pie spice mix
  • kosher salt

Pumpkin Oatmeal Recipe

  1. Combine all ingredients in a large saucepan and bring to a boil.
  2. Reduce heat to a simmer and cook over medium-low heat for 5-8 minutes, stirring constantly until the oatmeal has thickened.
  3. Remove from the heat, portion into serving bowls, and top with whipped cream or a drizzle of heavy cream.
Pumpkin Pie Oatmeal Read more

2-Ingredient Cream Cheese Pancakes

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2 Ingredient Pancakes have been showing up all over the internet lately. Low carb pancakes that are easy to make, and tasty as can be, we’ve been making these 2 Ingredient Cream Cheese Pancakes for years.

Amazingly thin and delicate, these cream cheese pancakes are much closer to a crepe than a traditional thick and fluffy pancake. I like these pancakes best when simply dusted with powdered sugar, but by all means, try my buttermilk syrup.

2 Ingredient Cream Cheese Pancakes can be made sweet or savory! get the recipe at barefeetinthekitchen.com

They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put peanut butter and jelly on top. Whatever floats your boat and your diet works here.

(Lemon Curd would be amazing too, just saying.)

These simple low carb pancakes are a completely different kind of breakfast treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them as often as I’m willing to make them.

I first stumbled across this Cream Cheese Pancake recipe about ten years ago over at I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.

2 Ingredient Pancakes

Having now tried the popular 2 ingredient banana pancakes as well, I can tell you beyond any doubt that 2 ingredient pancakes made without banana are my favorite hands down.

These delicate cream chee

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