3 fun Pancake and Waffle Syrups! (Gluten/Grain/Nut/Egg Free)

May 6, 2016

3 waffle sauces

I recently hosted a brunch with a waffle bar featuring my famous crispy waffles! But the stars of the show were actually these lovely syrups I created for the occasion. They are SUPER easy to make, each unique in their texture and flavor, depending on what you're in the mood for.

If you're craving a something really interesting and fruity, I recommend the Cherry Amaretto Syrup. It is simply divine, with complex flavors of cherry and amaretto liqueur, and subtle flavors of orange and cinnamon. Pro tip: after boiling the orange rinds in this heavenly syrup, they become soft and mellow, absorbing the incredible cherry and amaretto flavor. I may or may not have eaten them as a snack.

For something comforting and creamy, I would go with the Cinnamon Roll Syrup. Its a simple cream cheese base with the essential flavors of cinnamon and vanilla. I made this with palm sugar to give it that dark sugar quality.

The Cinnamon Beer Syrup. Has a fantastic complex flavor. Perfect served with bacon!

Homemade Syrups! (Gluten/Grain/Nut/Egg Free)


    Cherry Amaretto Syrup
  • 1 1/2 cup water
  • 1/4 cup organic cane sugar
  • 2 cups fresh or frozen cherries, pitted, divided
  • 1/2-3/4 cup amaretto syrup, depending on how much amaretto flavor you want
  • Rind of 1 orange
  • Tiny sprinkle ground cinnamon
  • Cinnamon Roll Syrup
  • 8 oz (1 package) cream cheese
  • 1 cup water
  • 1/4 cup + 1 tbsp palm sugar
  • 1/2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt
  • Cinnamon Beer Syrup
  • 1 bottle light gluten-free beer or stout (do not use an IPA or other very bitter beer. Make sure your stout is also not bitter)
  • 1 1/2 cups palm sugar
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 tbsp butter
  • 1 cup cream or coconut cream


    Cherry Amaretto Syrup
  1. Bring all the ingredients to a boil in a medium saucepan, using only 1 cup of cherries. Save the other cup for later.
  2. Mash the cherries and let the syrup thicken for about 10 minutes.
  3. Remove the orange peel, then puree the mashed cherries using an immersion blender. Be careful not to burn yourself with the hot syrup.
  4. Cook down the syrup for a few more minutes until it thickens, but be careful not to burn it.
  5. Stir in the last cup of cherries, do not squish these ones down!
  6. Eat immediately or save for later.
  7. Cinnamon Roll Syrup
  8. Add all the ingredients to a blender and puree until smooth.
  9. Transfer to a medium saucepan and bring to a boil for 5 minutes until it is thick and cooked down. Do not overcook.
  10. Cinnamon Beer Syrup
  11. Add the beer, sugar, vanilla, salt, and cinnamon to a medium saucepan and boil for about an hour until it cooks down significantly, whisking intermittently.
  12. Whisk in the butter and cream and cook down for about 30 more minutes until it becomes caramelized.
  13. Use immediately.

Brittany Angell
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Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!