Recipes for a maple syrup-flavored breakfast

Maple syrup season is finally here, and what better way to enjoy it than by preparing delicious maple breakfast recipes that will delight the whole family? Whether you're hosting a brunch with friends or a more intimate breakfast, these sweet and savory ideas showcase maple syrup in a simple and delicious way.

Maple breakfast sausage patties

These homemade pork patties, seasoned with maple, sage, and spices, come together in minutes and can be made ahead of time, then refrigerated or frozen. It's the perfect recipe to cook while waiting for your next delivery of delicious [food/eggs/etc.]. breakfast sausages l’épicier! If you want to use them in a lunch sandwich, make 5 balls instead of 8 for more generous portions.

Ingredients (8 patties):

450 g (1 lb) minced pork l’épicier
5 ml (1 tsp) of dried sage
5 ml (1 tsp) of fine salt
2 ml (½ tsp) freshly ground black pepper
1 pinch of ground nutmeg
1 pinch of ground coriander
1 ml (¼ tsp) of cayenne pepper
37 ml (2 tbsp + 1/2 tsp) of maple syrup
Olive oil

In a large bowl, finely crumble the sage, then add the salt, pepper, nutmeg, coriander, and cayenne pepper. Mix well. Add the ground pork and maple syrup to the spice mixture. Work with your hands for about 1 minute, until the meat is slightly sticky.

Taste by cooking a small test patty in a little oil; adjust the seasoning if necessary. Shape the remaining mixture into 8 patties about 6 cm (2½ in) in diameter. Place them on a baking sheet lined with parchment paper, cover, and refrigerate for 30 minutes (or overnight).

Heat a cast-iron skillet over medium heat with 15 ml (1 tbsp) of oil. Cook the patties for 2 to 3 minutes per side, until golden brown and cooked through. Drain on paper towels and serve hot.

Breakfast sausage patties placed on parchment paper, cooked from a maple syrup breakfast recipe.

Protein pancakes with Greek yogurt and maple

These thick, fluffy pancakes are perfect for a satisfying breakfast that will keep you going all morning, as each one contains 12g of protein. For an even more nutritious version, you can use homemade oat flour (simply process rolled oats in a food processor). And of course, drizzle them with a generous amount of maple syrup!

Ingredients (5 crepes)

2 big eggs
170g of high-protein Greek yogurt
60 ml (¼ cup) of milk
90g of all-purpose flour or oat flour (oat flakes processed in a food processor)
1 g (¼ tsp) ground cinnamon
2 tbsp maple syrup
5 ml (1 tsp) baking powder
Maple syrup to serve

In a large bowl, mix all the ingredients until a smooth paste is formed. Heat a skillet over medium heat and lightly spray it with oil. Pour in a portion of batter and cook each side for 2 to 3 minutes, until golden brown. Repeat with the remaining batter. Serve with mango compote, or simply drizzled with maple syrup.

Maple mango jam

This homemade jam-compote combines the fruitiness of mango with the sweetness of maple syrup for a velvety and subtly caramelized result. You can transform its texture for a more jam-like result by adding chia seeds at the end of cooking.

Ingredients:

1,4 L (6 cups) of frozen cubed mangoes l’épicier, thawed
180 to 250 ml (¾ to 1 cup) of amber or dark maple syrup
Juice of one lemon + an additional 15 ml (1 tbsp)
1 small pinch of salt
15 ml (1 tbsp) of chia seeds (optional)

Defrost the mangoes in the fridge, in a colander placed in a bowl, for about 12 hours. Drain them, keeping about 30 to 45 ml (2 to 3 tbsp) of the juice.

Pour the mangoes and their reserved juice into a saucepan. Add the maple syrup and the juice of one lemon. Bring to a simmer over medium heat. Let it cook for 30 to 45 minutes, stirring regularly. Lightly mash the pieces with a fork as you go: you want a thick, glossy texture that holds its shape well on a spoon.

At this stage, you can simply add 15 ml of lemon juice and a pinch of salt and let the compote-jam cool before storing it in the fridge.

If you would like a firmer texture:

Remove from heat and stir in the chia seeds and a pinch of salt. Mix well and return to low heat for 5 minutes.
Remove from heat, add 15 ml of lemon juice and let stand for 10 to 15 minutes. The chia seeds will naturally thicken the mixture.
Allow the compote-jam to cool before storing it in the fridge.

A ramekin of mango jam surrounded by mango cubes, cooked from a maple syrup breakfast recipe.

Popovers with bacon and maple

These light and airy puffed buns are the perfect accompaniment to elevate breakfast and impress your guests. They're simple to make with ingredients you probably already have on hand. The secret to their incredibly soft texture? Pouring hot fat into the bottom of the molds before adding the dough makes it rise, giving it that crispy exterior and hollow interior. Here, bacon and maple syrup add a truly irresistible sweet and savory touch.

Ingredients ( 12 popovers ):

250 ml (1 cup) of artisanal bacon l’épicierfinely chopped
60 ml (¼ cup) of melted unsalted butter, divided in half
250 ml (1 cup) all-purpose flour
2.5 ml (½ tsp) salt
180 ml (¾ cup) of milk, at room temperature
60 ml (¼ cup) of maple syrup, plus a little extra for brushing
4 large eggs, at room temperature

Preheat the oven to 425°F (220°C), with a rack in the lower third. In a nonstick skillet over medium-high heat, cook the chopped bacon, stirring, until crisp, 5 to 7 minutes. Remove and drain on paper towels. Let the bacon fat cool in the skillet for a few minutes before transferring it to a bowl.

Add 30 ml (2 tbsp) of melted butter to the bacon fat and mix. Pour 5 ml (1 tsp) of this mixture into each of 12 popover or large muffin tins. Place the tin in the oven to heat.

In a medium bowl, combine the flour and salt. In a large bowl, whisk together the milk, maple syrup, eggs, and the remaining melted butter. Gradually stir in the flour mixture until the batter is almost smooth, then stir in the cooked bacon. Transfer the batter to a measuring jug with a spout.

Remove the hot pan from the oven. Fill each pan two-thirds full. Bake for 18 to 20 minutes, until the popovers are well risen and golden brown. Brush the tops with a little maple syrup, unmold, and serve immediately.