Eggless Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, waffles, roasted fruit, ice cream, you name it. Pure maple syrup and unsalted butter form the rich, caramel-like base, while Ceylon cinnamon (the softer, more floral variety) gives it a warmth that feels genuinely special rather than generic. A simple arrowroot slurry thickens the sauce without any eggs or dairy-heavy shortcuts, so the texture stays silky and pourable rather than custardy or heavy. The tiny splash of apple cider vinegar at the end is a quiet genius move — it cuts through the sweetness just enough to keep every bite interesting. The whole thing comes together in one small saucepan with barely any cleanup, which makes it feel almost too easy for how impressive the results are. If you've ever grabbed a bottle of pancake syrup out of habit, this homemade version is going to make that feel like a distant memory.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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