So long, maple. Hello, buttermilk.
Although the go-to topping for pancakes, waffles, and french toast, Maple syrup is overrated. O-V-E-R-A-T-E-D. (Sorry, Canada)
A far better alternative is buttermilk syrup. Better yet, you can make it from home, without that nasty high-fructose corn crap. (See my wife’s recipe in the comments below.)
I first tried buttermilk syrup a couple of years ago on pumpkin pancakes. Now, I insist on the delicious elixir anytime there’s a breakfeast “breading” in need of sweetening.
I recommend you do the same.