Orange Syrup
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This creamy orange syrup, made with fresh oranges, is the perfect complement to your breakfast pancakes and waffles.
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Being from Quebec, I am obviously a huge fan of maple syrup, and normally wouldn’t think of putting anything else on my pancakes and waffles.
But I’ve been loving these homemade orange pancakes lately, and since there’s no such thing as too much orange, I thought an orange syrup to go with them would be perfect!
This homemade orange syrup is no ordinary table syrup. It’s sweet, it’s tangy, and it’s creamy – and it goes so well on pancakes, waffles, french toast and all your breakfast pastries.
I am BIG on sweet breakfast and brunch food. Everything from my famous Nutella baked French toast Casserole for a holiday breakfast, Blueberry overnight oats for meal prep, or even these fluffy oat flour pancakes for a guilt free sweet breakfast option.
For those times when you just need something a little extra, a little different, this creamy orange syrup really delivers. And the best part is that it’s so good that I have started pairing it with even my plain buttermilk waffles, pancakes and even ice cream.
Ingredient Notes
Oranges
You are going to need both orange zest and orange juice for this syrup. Use fresh orange juice if possible, it really makes a difference. Store bought orange juice will also work, but make sure it is pure orange juice, free of added sugar.
For the orange zest, make sure to properly wash your oranges and grate lightly to avoid the white pith otherwise you’ll get a bitter taste in your syrup. I love to use this microplane zester for zesting citrus. It’s an essential tool in my kitchen.
Sugar
Granulated or superfine (caster) sugar melts well and is best for this recipe.
Heavy cream
This is what makes this homemade orange pancake syrup so unique and different – and perfect for topping your waffles and pancakes. Use full-fat heavy cream for maximum creaminess.
Butter
Butter adds a, well, buttery flavor and a great mouthfeel to this syrup. It also complements the tanginess of the oranges.
Cornstarch
A little cornstarch helps to thicken up the syrup a wee bit, without giving it a gloopy texture at all. This keeps this pancake syrup from being too thin and completely soaking into your pancakes.
How to Make Orange Syrup – Step by Step
1. Take a small saucepan and add your water and sugar in it. Whisk it over medium-low heat. Once the sugar has fully dissolved, bring the liquid to a boil.
2. Now take a measuring cup and mix together your orange juice and cornstarch. Whisk this into the water and sugar mixture.
3. Lower your heat to medium and let the mixture simmer for about 10-15 minutes till it slightly thickens up.
4. Now add in the orange zest, cream, and butter and whisk until well combined.
Your homemade orange syrup is ready to serve! It has a maple syrup-like consistency and is the perfect complement to so many breakfasts, brunch dishes, and desserts.
Storage Instructions
Transfer the syrup to a clean, airtight container or bottle with a secure lid before refrigerating. Make sure the container is tightly sealed to prevent air and moisture from entering. This will help maintain the flavor and prevent spoilage. It will last in the refrigerator for up to two weeks.
How to Use Orange Syrup
Apart from topping pancakes and waffles, there are plenty of ways to use this tangy creamy syrup.
- Transform your plain vanilla ice cream into a citrusy delight by pouring this orange syrup over it. You can also swirl it into homemade or store-bought ice cream to create a delicious orange ripple effect.
- Add a twist of citrus to your fruit salads or parfaits by incorporating this orange syrup. Toss it with a combination of fresh fruits like strawberries, oranges, and kiwis for a refreshing and tangy treat. Layer the fruit mixture with yogurt or whipped cream and drizzle the orange syrup over each layer for an extra burst of flavor.
- Drizzle the syrup on a slice of orange yogurt cake.
Orange Syrup
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange zest from 1-2 navel oranges
- 3/4 cup orange juice from 2-4 navel oranges
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Instructions
- In a small saucepan over medium heat, whisk together the water and sugar until the sugar is dissolved and then bring to a boil over medium-high heat.
- Meanwhile, in a small bowl or measuring cup, combine the orange juice and cornstarch. Whisk this into the water sugar mixture. Lower the heat to medium and simmer the syrup until it thickens slightly, about 10-15 minutes.
- Whisk in the butter, orange zest, and cream until well-combined and you have a creamy syrup. Let cool or serve warm with pancakes or waffles.
