This sweet, creamy, refreshing Orange Syrup is liquid gold! And it only takes 5 minutes to make. Pour it over pancakes, waffles, french toast, cake…
I LOVE dessert, with breakfast at a close second. Why? Because let’s face it, it’s often practically a dessert. I mean, the only difference is that the cake I eat for breakfast is cooked in a skillet and topped with liquid sugar and for dessert it’s made in the oven and topped with a semi-solid. A day that starts with blueberry pancakes (whole wheat, of course) and ends with Raspberry Rose cake is a day worth living! Top the pancakes with this silky, sweet, buttery, refreshing Orange Syrup and you’ll think you’ve died and gone to heaven.
This Orange Syrup is a spin off of the amazing Buttermilk Syrup. Same smooth texture and sweetness but it also has a refreshing aspect brought by the orange flavor. Both of the syrups are so much better than what you buy at the store, probably because of the butter in it. Plus, they take just 5 minutes to make. So worth it!
We don’t even buy syrup anymore. The last time I tried to give Carly some syrup from the store she turned it down and requested “the yummy syrup.” This 3 year old knows what’s good!
Check back next week to get the recipe for fluffy Orange Poppy Seed Pancakes. In the meantime, make some Pumpkin Pancakes with Buttermilk Syrup!
Orange Syrup
Orange Buttermilk Syrup
Ingredients
- 1 1/4 cup granulated sugar
- 1/2 cup butter
- 1/2 cup whole milk
- 1/3 cup fresh orange juice
- 2 tablespoons corn syrup
- 3/4 teaspoon orange extract
- 1/2 teaspoon baking soda
Instructions
- Place sugar, butter, milk, orange juice, and corn syrup in a 4 quart sauce pan over medium high heat. Stir occasionally and bring to a boil. Boil for 1 minute while constantly stirring. Remove from heat and stir in extract and baking soda. It will bubble/fizz. Serve warm over pancakes, waffles...
- Store in a jar in the fridge for up to 2 weeks... if you don't eat it before then.
Why is it called orange buttermilk syrup but doesn’t contain any buttermilk in the recipe? I understand that mixing a citrus with milk is a substitute for buttermilk but why?
Yum, this was delicious! Thank you for posting this recipe. I substituted orange zest for the orange extract because I didn’t have any.