This Brown Sugar Sauce is our homemade pancake syrup that the kids ( and I) prefer to all else. It is more commonly used on Christmas puddings and the like (sometimes it’s boozy too) but in my family this is what we ate on pancakes growing up. I am positive that we ate this instead of syrup because we lived in the country and when you ran out of syrup you weren’t heading into town to get some.
This is fast, easy and you will soon love it more than pancake syrup!
This is definitely a dessert sauce recipe that you should have in your repertoire. It’s not as sweet as regular syrup – and some kids that visit our house and eat it honestly don’t like it as much as syrup – but I like it SO much better. Perhaps you have to start kids on this first like I did and then they won’t have such a sweet tooth for the regular stuff? I’m not sure, but my kids and my nephew prefer it – basically anyone that has grown up eating this finds pancake syrup almost too sweet now.
This will last in the fridge for a few days, but if you make a batch of my favourite Pancake Recipe From Scratch you will have lots of pancakes and be able to use up the sauce. I plan and make that recipe for two breakfasts (it makes 14 large pancakes) and the kids simply toast the leftover pancakes the next morning and reheat the sauce for anther meal that I don’t have to make. My kids drench their pancakes in this sauce, as do I.
Happy cooking! This is also what we use on my Grandma Marion’s Christmas Pudding Recipe, and I think that’s where it originated from, we just started using it on pancakes and French toast.
Pin this recipe to your DESSERTS BOARD and remember to FOLLOW ME ON PINTEREST!
How to Make Brown Sugar Sauce
How to make homemade brown sugar sauce for pancakes and desserts.
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 3/4 cup brown sugar
- 1/4 cup salted butter
- 1 3/4 cups boiling water
- 1 1/2 tbsp cornstarch
- 1/4 cup cold water
Combine the sugar and butter in a medium sized saucepan. Melt on medium heat, then bring to a bubbling boil, letting the sugar darken somewhat. Do not boil until it's hard candy however.
Once the butter and sugar have started bubbling, let boil for another 2-3 minutes, then slowly and carefully pour in the hot water. It most likely WILL SPIT so be careful!
Stir together and bring to a boil again.
To thicken, combine the cornstarch and cold water, then whisk into the boiling brown sugar mixture. Cook until it thickens up slightly then remove from the heat.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.