Maple Syrup Vs Pancake Syrup: What's The Difference?

Imagine you've planned to make a stack of fluffy pancakes, and run to the grocery store to pick up some syrup. However, on the shelf, one bottle reads "Maple Syrup," while the other says "Pancake Syrup." They may look similar, and are both golden-brown, sticky, and sweet, but these two syrups are not the same thing. And the difference isn't just about taste, but about what's actually inside the bottle.

First of all, maple syrup is the real deal. It's originally tapped from sugar maple trees before it gets to your table. The sap from maple trees is boiled down until the water content is eliminated, and only thick, amber syrup is left. And it takes 40 gallons of sap to produce a single gallon of maple syrup, hence the premium price tag. But that's also what makes it worth it. Real maple syrup is just that: maple syrup. No additives, no corn syrup, no flavoring. Be careful, though, as there are a few knockoffs out there, so be sure to pick the best maple syrup when shopping.

Pancake syrup, however, doesn't come from a tree. It's artificial and is usually made with high fructose corn syrup or plain corn syrup, then flavored to taste somewhat like maple. It's supposed to emulate the look and taste of maple syrup, without shelling out the price and the labor of the real thing.

The difference between pancake and maple syrup does matter, especially depending on what you're after. If all you require is something that's nice and sweet to pour over your breakfast buttermilk pancakes, French toast, or waffles, pancake syrup will suffice. It's inexpensive, shelf-stable, and widely available. But if you prefer a syrup that tastes more complex in terms of flavor and boasts more nutritional value, pure maple syrup is your go-to. Texture is another major factor when comparing pancake and maple syrup. Pancake syrup is thicker and stickier, but doesn't pour as graciously. Maple syrup, especially Grade A varieties, is more liquid and aromatic. It coats warm pancakes and flavors them from the inside out.

And here's something you might find interesting: In the United States, "maple syrup" is regulated by the U.S. Food and Drug Administration. So, unless it's produced from actual maple sap, it can't be labeled as such. If the label reads "pancake syrup," it's informing you upfront that you're not getting the real thing. So be sure to read the ingredients. If maple isn't the first or only item listed, it's an imitation. And if you still can't decide between the two, do a side-by-side taste test. Have a spoonful of both. You'll realize right away that maple syrup is richer and also works as a cheaper vanilla substitute. Pancake syrup is more generic and candy-sweet.