What’s Up with Different Grades of Maple Syrup?įinally, while pancake syrup comes in varieties like “Original,” “Lite,” “Sugar-free,” or labeled as butter-flavored or fruit-flavored, maple syrup is meticulously graded, using a newer grading system (so no more Grade B syrup-that’s now known as Grade A Dark, Robust). If you like to use maple syrup not just on pancakes and French toast, but as a natural sweetener in drinks, desserts (like our maple ice cream below), and other dishes, you might like to know that it has fewer calories and carbs than honey (and is also vegan, if that matters to you). But it’s not refined sugar, so it’s considered a lesser evil by most health-conscious folks, and maple syrup also contains nutrients and minerals like potassium and iron (small amounts, sure, but more than pancake syrup). Log Cabin Original contains the least amount of sugar, with water listed as its second ingredient conversely, the undiluted maple syrups have the most sugar content. 365 Everyday Value, Organic Grade A Maple Syrup, Dark Color – 53 grams.Butternut Mountain Farm, Grade A Maple Syrup, Amber Color – 53 grams.Below is the labeled amount of sugar for 60 milliliters of each type of syrup: Nutrition-wise (and specifically, nutritional label-wise), you might be surprised to learn that maple syrup is objectively “sweeter,” at least in terms of grams of sugar. Log Cabin touts that they are “the only national brand of table syrup” made without high-fructose corn syrup-though the first ingredient listed in the original variety is still, in fact, regular corn syrup, with sugar following soon after. This is true for both Hungry Jack and Aunt Jemima, with the order of ingredients switched for Mrs. Take a look at this 365 Organic Maple Syrup, or this Butternut Mountain Farm Maple Syrup, and notice what the ingredients say: “Organic Maple Syrup” and “Pure Maple Syrup.” There is literally nothing else in that bottle.įor pancake syrup, however, the number one ingredient is usually corn syrup, followed by high-fructose corn syrup. This is verified by reading the ingredients labels for maple syrup. So, when I learned about the maple syrup-making process (also known as sugaring), I was hooked.ĭeep Mountain Maple describes how sap is tapped from their Vermont maple trees and then boiled to make maple syrup. I just like the folksy feeling of things coming from nature. I’m a sucker for natural, whether or not it’s actually better according to science. After that initial taste of maple syrup, I couldn’t go back-it was too delicious, and too natural. That first time I tried real maple syrup, it was sweet, of course, but it had a lot more going on! The maple flavor is a little toasty, maybe floral, and is truly best described by its own name, “maple,” since it’s so unique. Or, rather, maple syrup is a syrup for pancakes (and waffles), but labeling a product as “pancake syrup” means it is not made of the same stuff as its maple counterpart. Syrup was syrup-nothing more to investigate! But, if you grew up in a pancake syrup household, as I later learned I did, then you might remember that earth-shattering first taste of real maple syrup.īecause, it’s true: Pancake syrup is not the same as maple syrup. I had no idea, however, that not all syrups were the same. Even though a Clipart plate of pancakes always includes a pat of butter, I was happy with my syrup-only stacks. I grew up in a pancakes-and-syrup household not a pancakes-and-syrup-and- butter household, nor a pancakes-and-butter one. Breakfast can spark many questions (like “Sunny side up or scrambled?”), but “What is the difference between maple syrup and pancake syrup?” may be one of the most important-and high-fructose corn syrup is only part of the answer.
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