Pancake Syrup VS Maple Syrup debate. What about the age-old debate between choosing pancake syrup or maple syrup for your stack? Both are delicious and could make a great accompaniment to your favorite pancake recipe, but which one should you choose?
As any home cook knows, a stack of pancakes has nearly endless possibilities when it comes to topping them off with a delicious syrup. When it comes to topping pancakes, everyone has their personal preference. Some swear by the classic butter and syrup combo while others like going outside the box with alternative drizzles of honey or jam.
However, these syrups are not just for pancake as a topper. They can be used as a sweetener for beverages, French toast, on top of yogurt, in a marinade, in salad dressings, or as a sweetener in cooking and baking.
Are There Differences Between Pancake Syrup and Maple Syrup?
Have you ever stopped and thought about the differences between pancake syrup and maple syrup? It might be easy to simply reach for your bottle of Aunt Jemima or Log Cabin, but do you actually know what sets real maple syrup apart from its mass-marketed counterpart?
Are there benefits of one over the other in terms of nutrition and taste? Read on as we explore the world of pancake syrups and try to find out which is better suited for cooking up those perfect flapjacks.
Pancake Syrup Versus Maple Syrup
The main difference is one has natural sugars and that’s it, the other has natural sugars and artificial additives. Let’s dive into the differences between these two common breakfast condiments together.
In a nutshell, Pancake Syrup is often made from corn syrup as the main ingredients list. Then the list continues with artificial flavors, cellulose gum, salt, caramel color, sodium benzoate, sorbic acid, and sodium hexametaphosphate. Corn syrup often listed as high fructose corn syrup on ingredient labels is made by processing corn and separating the sugars glucose and fructose, leaving behind a highly concentrated fructose syrup.
Whereas Maple Syrup is a natural sweetener and is made from the sap of maple trees. Syrup farmers are busy in the spring of the year collecting sap from the Sugar Maple Tree. The nights should be cool and the days warm for the sap to run. The processing consists of boiling the sap to release moisture and concentrate the sugar. The color naturally turns a golden brown to a dark brown in color due to the caramelization of the sugars. Cooking the sap longer causes it to be thicker and darker color with a more robust flavor. This is maple sap is the real thing.
While one is a natural product and the other is fake maple syrup, they are both tasty and they both contain high levels of sugars. Therefore, it is wise to use them sparingly, especially if you are watching your sugar intake. However, because there are health benefits from maple syrup, it is the better choice healthwise.
Which Syrup is Healthier?
The pancake syrup made with the high-fructose corn syrup is not as healthy. This is because your body processes fructose than other sugars. Additionally, the list of ingredients that I am not even able to pronounce just can’t be good for you.
Maple syrup is made from just one ingredient, the sap of the Sugar Maple Tree. Smart Fact: it takes 40 gallons of sap to make 1 gallon of pure maple syrup.
While both pancake syrup and maple syrup contain high amounts of sugars, only one of them contain just one ingredient with no artificial flavorings.
Maple Syrup Grades
Have you ever heard of maple syrup grades or standards if you will? You will find maple syrup in large grocery stores, as well as family owned businesses. Were we live, we can purchase maple syrup right from our neighbors. It comes in all types and sizes of containers and the colors range from a light golden to a very dark brown in color.
No matter where the syrup is made or what type of container it is in, this product has grades made up of two components: color and flavor.
In general, the darker the color, the stronger the flavor of the maple syrup and the lighter the color, the more delicate the flavor will be.
There are color standards from the United States Department of Agriculture for maple producers across North America that are used to grade syrup based on the Standards for Grades of Maple Syrup regulations.
For a syrup to make the grade, it must fall within the color range for that grade and have the proper flavor to match.
All Grade A syrups consist of two components, color, and flavor. A syrup must fall within strict color and flavor guidelines for labeling purposes. This helps consumers know what they are purchasing.
The secondary grade is for processing. Syrup requirements use this method too just as you find for dairy products. This does not mean that the syrup is not safe for consumption, it just means that it did not meet the color and flavor standards. When the color and flavor grades are not net, it is still safe to use. Therefore, it is used as an additive to other products rather than being sold on its own.
Syrup Color and Flavoring Grades
Golden color. This is the lightest color, and the flavor should have a delicate and subtle maple flavor.
Amber color. This is slightly darker than the golden color and the flavor is more of a full-bodied rich flavor. More of the classic maple syrup you are used to finding at your local grocery store.
Dark color. A dark amber color syrup with an intense and robust maple flavor.
Very Dark color. This is the darkest of all the grades and the intense flavor matches the expectations of a strong maple flavor.
Does Pancake Syrup go Bad?
According to pancake syrup or sometimes referred to as table syrup or golden syrup manufacturers, refrigeration is not required. Therefore, it is safe to store on the shelf at room temperature rather than the refrigerator without worrying about spoilage. The shelf life is almost indefinite due to the preservatives and additivities.
Does Maple Syrup go Bad?
Maple syrup that has been properly canned can safely be stored in without refrigeration in a cool, dark place. However, once opened, it should be stored in the refrigerator as it will spoil and mold.
Make your Own Pancake Syrup Recipe
You can make your own syrup to top your stack of hotcakes from ingredients you probably have right in your pantry. It’s an easy recipe that takes less than 15 minutes to make.
- Brown Sugar
- Vanilla Extract, or Maple Extract
No brown sugar? That’s okay, just substitute granulated sugar and add a little molasses. See the notes section in the recipe card for more details on how much to add.
Just add the sugar and water to a saucepan and heat over medium-high heat stirring constantly. When the sugar is dissolved and the mixture is boiling, turn down the heat and continue cooking 4 minutes.
Remove from the heat and add the butter and vanilla extract or maple extract.
Simple Pancake Syrup Recipe
As an Amazon Associate I earn from qualifying purchases.
- 2 Cups Brown Sugar
- 1 Cup Water
- ½ Cup Butter
- ¼ Teaspoon Vanilla Extract or Maple Extract
- Add the brown sugar and water to a medium saucepan over medium-high heat. Cook stirring continuously until all the sugar is dissolved and the mixture has come to a boil.
- Once boiling, lower the heat to medium and summer the syrup for 4 minutes.
- Turn off the heat and add the butter and vanilla extract. Stir it in until it is melted.
- Serve while still warm.
Your Own Private Notes
Serving SizeThis recipe makes 2 cups of syrup. The portion size should be approximately 2 or 3 tablespoons.
Storing Simple Pancake Syrup RecipeLeftover syrup should be kept in the refrigerator in an airtight container. It will keep up to two months. A quick way to reheat is the microwave. Just heat in 2 second intervals stirring between until it is the temperature that you desire.
Homemade Pancake Syrup with White SugarNo brown sugar? No problem. Make this easy syrup with white sugar.
- 2 Cups White Sugar
- 1 Cup Water
- 2 Tablespoons Molasses
- ½ Cup Butter
- 1/4 Teaspoon Vanilla Extract, or Maple Extract
Turn off the heat and add the butter and vanilla extract. Stir it in until it is melted. Serve while still warm.