Level Up Your Breakfast: Homemade Pancakes with Flavorful Herbal Syrup (Simple Recipe)

One of our favorite breakfasts is homemade pancakes served with hot tea. It’s such a great feeling to start the day eating this meal. But do you know what makes it even better? If you top it with herb syrup! There’s something deeply fulfilling about preparing a meal that is not only delicious but also shows your hard labor in the garden. Aspiring gardeners or those wishing to expand their planting knowledge will find this combo not only delicious but also extremely rewarding.

Helichrysum italicum is an annual plant with edible flowers and leaves! It is called the curry plant for the strong smell of the leaves, but it also reminds me of a mix of wormwood and sage with hints of cinnamon. It has incredible medicinal properties, helping the skin regenerate, quickly getting rid of scars, and providing antimicrobial benefits. For this blog, we will use this incredible herb to make syrup.

Making Your Own Herbal Syrup

Herbs Syrup Recipe

  • Orange peel
  • 500 ml Water
  • 30 g flowers or leaves
  • 250 g Sugar


  1. Put the orange peel into a large pot with 500ml water
  2. Bring to boil and simmer orange peel and herbs for 10 minutes
  3. Remove the herbs and peel
  4. Add 250g sugar to the boiling water and make sure to mix it properly
  5. Remove from heat and let it steep for another 15-20 minutes
  6. Store in the fridge once cools

Note: Any herb could be used to make this delicious syrup, which you can use for up to 2–3 weeks when using fresh herbs.

Bonus Recipe

Homemade Pancake

  • 3 Cups of coconut milk
  • 1/4 Cup of coconut oil
  • 1 Cup of rice flour
  • 1/4 Cup of corn flour
  • 1/4 Cup of fine cornmeal
  • 1/4 Cup of coconut flour
  • 2 Tbsp flax seed
  • 1 1/2 Tsp baking powder
  • 2 Tbsp cane sugar
  • 1 Pinch of salt


  1. Mix dry ingredients such as 1 Cup of rice flour, 1/4 Cup of corn flour, 1/4 Cup of fine cornmeal, 1/4 Cup of coconut flour, 2 Tbsp flax seed, 1 1/2 Tsp baking powder, 2 Tbsp cane sugar, and 1 Pinch of salt
  2. Add 3 cups of coconut milk and 1/4 cup of coconut oil
  3. Mix well using a hand mixer until you achieve a thick consistency like a pancake mixture
  4. Heat a non-stick skillet over medium heat and lightly grease with olive oil
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Homemade pancakes with herbal syrup are more than simply a great breakfast alternative; they celebrate your gardening work and demonstrate the benefits of using fresh products. Making your own herbal syrup provides a healthier, more sustainable, and more tasty alternative to store-bought choices.

I hope we all consider planting a few more herbs in the hopes that they’ll soon change our pancakes into something genuinely unique.

Happy gardening and cooking!