Substitute for Maple Syrup
A natural liquid sweetener made from the sap of maple trees. Used in baking, pancakes, and glazes.
The Best Substitute
The Professor's top pick for replacing maple syrup is Honey at a ratio of 1 cup honey = 1 cup maple syrup. This works well for pancakes, oatmeal, baking, glazes, dressings. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Honey
Flavor impact: Sweeter and thicker than maple syrup. Different flavor but works in most applications.
Dairy-freeBrown Sugar Syrup
Flavor impact: Caramel-molasses flavor is reasonably close to maple's depth. A good homemade option.
Dairy-free
Honey is the simplest swap, but it is sweeter than maple syrup, so you may want to use slightly less. Brown sugar syrup is a closer flavor match since both have caramel/molasses notes.
Frequently Asked Questions
No. Maple-flavored syrup (like most grocery store 'pancake syrup') is corn syrup with artificial maple flavoring. Real maple syrup is 100% tree sap, reduced. They taste quite different.
The Bottom Line
If you are out of maple syrup, the best all-around substitute is honey. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role maple syrup plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology