Pancake Syrup vs. Maple Syrup: What’s the Difference?

There was always a bottle of maple syrup on hand in my childhood Canadian home. That stereotype—about Canadians loving maple syrup, eh!—is actually pretty accurate, and I’m proudly part of it. But sometimes when we ate out, and especially after moving to Texas, I couldn’t help but notice the syrup was different. Sweet and maple-y? Yes. But not the same. I soon learned that pancake syrup and maple syrup are very different things. It’s easy to confuse them, but understanding each syrup’s qualities will help your maple recipes shine.

If you are wondering if it really matters, the answer is yes. Both syrups can have a place in your kitchen, but if you use pancake syrup in these maple shortbread cookies or maple pralines, you’ll quickly realize not all baking substitutions perform the same in the oven or when boiled into candy. Before grabbing a bottle of syrup at the store, take a moment to read through how pancake syrup and maple syrup differ so you have the right product for the dish.

What is maple syrup?

Pure maple syrup is simply maple tree sap that’s been boiled down until thick and concentrated. That’s it—just one ingredient. Sugarmakers (yes, that’s what they’re called!) insert spouts into maple trees and collect the liquid sap. Then it’s taken to a sugarhouse and boiled to evaporate most of the water, resulting in a thick syrup with a rich flavor. Finally, it’s assigned a grade based on its color, flavor and clarity.

Even though people associate maple with fall desserts, maple syrup is produced in the early spring, when cold nights and warmer days build pressure inside the trees, helping the sap flow. Sugaring season usually lasts four to six weeks, and it can take anywhere from 20 to 100 gallons of sap to make 1 gallon of maple syrup.

How is maple syrup different from pancake syrup?

The biggest difference between pure maple syrup and pancake syrup is the ingredient list. Pancake syrup is a thick, sweet liquid usually made from corn syrup and/or high-fructose corn syrup, then coloring and natural or artificial flavoring are added to make it look and taste similar to maple syrup. Maple syrup should have one ingredient on the label: maple syrup. That’s it!

There are a few more ways to tell the difference between the two:

• Price: Since pancake syrup is usually made in a factory, it takes less time to go from ingredients to bottle and is cheaper than maple syrup, which is a quick tip-off when shopping.
• Labeling: Pure maple syrup will always be labeled as Grade A syrup, as opposed to a bottle marked pancake syrup or maple-flavored syrup.
• Color: Pure maple syrup can range from golden to deep amber, while pancake syrup is usually a uniform dark brown, tinted by the added color.
• Flavor: They are both sweet, but maple syrup has other complex flavor notes, including a hint of bright acidity that almost tastes lemony, which prevents it from tasting cloying.
• Sugar content: You won’t find sugar-free pure maple syrup, so that’s a quick way to know which category a no-sugar syrup falls into.

Can you substitute pancake syrup for maple syrup?

If you’re simply drizzling syrup over a stack of one of our best pancake recipes or a yogurt bowl, you can use either pancake syrup or maple syrup, but in recipes, you should not use them interchangeably. Pancake syrup is thicker and has a bolder maple taste from the added flavoring. More importantly, the syrups have different chemical structures, and they boil at different temperatures. In baking or cooking recipes, this can lead to burnt maple syrup or runny pancake syrup.

Best Uses for Maple Syrup

You can make countless sweet and savory maple recipes throughout the day, from a blueberry French toast casserole to sweet-and-spicy glazed chicken and easy vegetable sides. I particularly love roasted Brussels sprouts with a light drizzle of maple syrup. Even though maple syrup is sweet, it works well in savory recipes, as in barbecue sauce recipes or tangy vinaigrettes, where it balances salty or acidic ingredients. Many of these recipes use honey or brown sugar, but maple syrup would be equally, if not more, delicious.

As a sweetener, maple syrup adds wonderful flavor to granola recipes, smoothies and candied nuts. And if you haven’t stirred some into your homemade latte instead of sugar, you are truly missing out. I often use maple syrup instead of simple syrup in easy mixed drinks or in a batch of homemade lemonade. If you really want to celebrate maple syrup, or have a larger amount to use up, maple syrup pie is a rich, custardy treat (and a classic Canadian recipe) you have to try.

Pancake Syrup vs. Maple Syrup FAQ

What is the best kind of maple syrup?

There are varying color grades of pure maple syrup and even syrups infused with aromatics such as vanilla bean, but the best maple syrup comes down to personal preference. Pure maple syrup is divided into four different color grades: golden, amber, dark and very dark. The lightest syrup is produced at the start of the sugaring season and has a mild, subtle maple taste. Very dark maple is usually produced at the end of the season and has a robust flavor, making it great for baked goods or savory sauces when you don’t want the maple taste to get lost in the dish.

If you want specific recommendations, our Test Kitchen tasted various maple syrups and found that the best options are Runamok Sugarmaker’s Cut Maple Syrup and Escuminac Extra Rare Maple Syrup. For a budget-friendly syrup, they recommend Anderson’s Pure Maple Syrup.

How long does maple syrup last?

Pure maple syrup lasts up to a year unopened in the pantry, 6 to 12 months in the refrigerator and indefinitely in the freezer. Since it doesn’t contain any preservatives, once opened, maple syrup needs to be refrigerated to prevent mold or bacterial growth. If you have had your bottle for a while, give it a quick once-over before using it to check for any off smells, bits of floating mold or bubbles, which could indicate fermentation.

Is maple syrup healthier than pancake syrup?

Although maple syrup and pancake syrup have a comparable amount of calories per serving, maple syrup contains many natural minerals and vitamins, including potassium, magnesium, zinc and niacin, which nudges it ahead of pancake syrup as a healthier option. Maple syrup also has a lower glycemic index, which prevents blood sugar spikes and provides more steady, sustained energy. However, at the end of the day, both syrups are forms of sugar and should be consumed in moderation as part of a balanced diet full of protein, fiber and whole foods.