Any "breakfast" sweet bread or quick bread is fair game-- waffles, crepes, corn bread, biscuits (the ones like scones, not the ones we call cookies), all of it. Brown sugar and maple syrup on oatmeal or grits is classic breakfast yum. I'll even mix it into the glaze for cinnamon rolls now and then, bonus if there are pecans or walnuts to include. But my favorite is to add it + cinnamon to warm butter and pat it on top of fresh biscuits rather than "honey butter". It's a deeper, richer flavor when you have legitimate maple syrup, but both maple syrup and honey are cut with so much corn sugar and such at the supermarket, you're probably better off going to a farmer's market or ordering online from an actual maple farm if you can find one.

But blueberry pancakes with maple syrup and butter is just classic northern North American "comfort food"... with a big scoop of fried potatoes and a couple of fresh eggs... damn, I might have to go make breakfast instead of my usual "yogurt and toast"!

It's also yummy in sausage at the time of casing/mixing (if bulk or patties), brushed onto bacon before finishing it in the oven or broiler, or similarly for ham.

Mixed with spicy paprika, garlic, onion, salt, sage and tarragon, it makes a great glaze for roast chicken or turkey as well.

Then there are cookies! Any cookie that uses walnuts or pecans can accommodate the flavors in maple syrup, just cut back on the white sugar. It works well in frosting for sugar cookies or icing cakes. I've used it in 'poke cake' where it's drizzled on top of a still warm yellow cake that's been poked with a skewer or tooth pick so the syrup runs down into the cake as it cools and leaves little tracks of mapley sweetness. It's good in banana bread too, though that rarely needs to be sweeter.