Maple Syrup Substitute (Best 22 Alternatives)

If you're looking for a maple syrup substitute, you're in the right place! Whether you need a substitute for baking, granola bars, glazes, marinades, or pancakes, you'll find the perfect maple syrup alternative in my guide.

What Is Maple Syrup?

Most of us know that maple syrup starts as the sap of maple trees. Found in North America, it's collected in early spring before being boiled for hours. The result is a rich amber syrup with the perfect amount of sweetness.

If you can believe it, it actually takes about 40 gallons of sap to produce just one gallon of maple syrup. This explains why maple syrup is both prized and pricey.

Maple Syrup vs Pancake Syrup

Many people think pancake syrup is just a version of maple syrup, yet this isn't the case. Maple syrup is pure sap boiled down. It's a 100% natural sweetener with a complex flavor.

On the other hand, pancake syrup is typically made from high-fructose corn syrup with added flavorings and artificial colors to mimic the flavor of maple syrup. It's not the healthiest option.

So, as you can see, it's not the same! This is why pancake syrup is cheaper and easily found in grocery stores.

Jump to:

• What Is Maple Syrup?
• Maple Syrup vs Pancake Syrup
• Best Maple Syrup Substitutes
• 1. Agave Nectar
• 2. Golden Syrup
• 3. Coconut Nectar
• 4. Date Syrup
• 5. Yacon Syrup
• 6. Monk Fruit Syrup
• 7. Light Molasses
• 8. Dark Molasses
• 9. Light Corn Syrup
• 10. Dark Corn Syrup
• 11. Cane Syrup
• 12. Brown Rice Syrup
• 13. Brown Sugar Syrup
• 14. Simple Syrup
• 15. Maple Extract
• 16. Pomegranate Molasses
• 17. Apple and Pear Syrup
• 18. Imitation Maple Syrup
• 19. Plain White Sugar
• 20. Brown Sugar
• 21. Vegan Honey
• 22. DIY Maple Syrup
• Frequently Asked Questions
• Maple Syrup Substitute (22 Alternatives)

Best Maple Syrup Substitutes

There are all kinds of reasons you might need substitutes for maple syrup. Maybe the bottle’s empty, or you’re in the mood to experiment. Some people need healthy alternatives that offer a lower glycemic index to help manage blood sugar levels or follow certain diets.

As a chef, I've had to alter many of my favorite recipes to cater to different diets and tastes. Just like you can substitute maple syrup for other sweeteners you can easily reverse the swap!

1. Agave Nectar

Extracted from the agave plant, agave nectar is a light, liquid sweetener with a mild flavor that isn't overpowering. Known for its low glycemic index, it's a healthy substitute for maple syrup for those looking to manage blood sugar levels (source).

How to Use: Agave syrup works well on pancakes, waffles, and oatmeal. It’s also great in smoothies, salad dressings, and cocktails. In baking, it keeps cakes and cookies moist without altering the texture, which I love.

Ratio: Use 1:1 as a maple syrup substitute.

2. Golden Syrup

Golden syrup is a thick, amber-colored sweetener with a deep caramel flavor. Made from sugarcane or sugar beets, it brings a rich complexity to dishes.

Its distinct flavor is warm but bolder than maple syrup. It's one of the best substitutes in many ways.

How to Use: I've used golden syrup drizzled over pancakes, French toast, or porridge. It’s also excellent for baking recipes and desserts like my no bake vegan pumpkin cheesecake. In savory recipes, you can use it in marinades and glazes.

Ratio: Use it 1:1 for maple syrup in most recipes.

3. Coconut Nectar

Derived from the sap of coconut blossoms, coconut nectar has a delicate sweetness with light caramel undertones. It’s also another low-glycemic sweetener, making it a great choice if you're seeking a healthier alternative (source).

Coconut nectar is one of my go-to maple syrup substitutes when I'm cooking for those on special diets. It doesn't have the same flavor as maple syrup, but its versatility makes it a great option.

How to Use: Coconut nectar is perfect for all your breakfast favorites as well as fruit bowls and granola like my almond vanilla granola. It also works well in glazes and in baking.

Ratio: Use as 1:1 ratio for maple syrup.

4. Date Syrup

Made from blended dates, date syrup is thick, dark, and naturally sweet with a rich, caramel-like taste. Date syrup also offers health benefits. It's packed with fiber, antioxidants, and essential nutrients like potassium and magnesium (source).

How to Use: Use date syrup as a topping for all your breakfast favorites. It’s also a good substitute for energy bars, smoothies, baked goods, and glazes. Just keep in mind the consistency is dense compared to maple syrup.

Ratio: I advise starting with ⅔ cup of date syrup for every 1 cup of maple syrup. You can adjust if needed.

5. Yacon Syrup

Yacon syrup is extracted from the root of the yacon plant and has a dark, molasses-like appearance with a mild, earthy sweetness. This alternative also has a low glycemic index (source).

How to Use: This syrup works well in salad dressings, smoothie bowls, and as a drizzle over vegan yogurt or ice cream. You can also use it in marinades and sauces.

Ratio: Use ⅔ cup of yacon syrup for 1 cup of maple syrup.

6. Monk Fruit Syrup

Unlike artificial sweeteners, monk fruit syrup is a sugar-free sweetener made from the monk fruit plant. It's one of my favorites because it provides sweetness without raising blood sugar levels.

Despite being calorie-free, it mimics the sweetness of sugar remarkably well. It's an excellent option for those on low-carb or sugar-free diets.

How to Use: Perfect for sweetening coffee, tea, or smoothies, monk fruit syrup also works well in low-carb baking. I've used it in sauces and dressings too.

Ratio: You can use it at a 1:1 ratio, but I suggest starting with a little less. Monk fruit can be sweeter than maple syrup. You can always add more.

7. Light Molasses

Light colored molasses is the first extraction in the sugar-refining process and has a mild sweetness with hints of caramel. Its thinner texture makes it more versatile than darker molasses but still has depth.

I like to use it when I want a sweetener that brings warmth without overwhelming the dish.

How to Use: Light molasses works well in baked goods like cookies, bread, and cakes. It’s also useful in glazes.

Ratio: Use ¾ cup of light molasses for every 1 cup of maple syrup.

8. Dark Molasses

Dark molasses is thicker and richer, with a robust flavor with a slight bitterness. This variety is a byproduct of the second sugar extraction. I like using it when I want a bold flavor.

I want to note that dark molasses is not the same as blackstrap molasses. The flavor isn't quite as intense.

How to Use: Use dark molasses in barbecue sauce, baked beans, and marinades for tofu or tempeh. In baking, it brings depth to spice cakes.

Ratio: Use ⅔ cup dark molasses for 1 cup maple syrup. It's a thick syrup so you need less.

9. Light Corn Syrup

Not to be confused with high fructose corn syrup, light corn syrup is a clear, neutral-tasting sweet syrup made from cornstarch. While it lacks the depth of maple syrup, it delivers sweetness without altering the overall flavor.

How to Use: Use it in glazes, syrups, and candies where a smooth texture is essential. It also works well in desserts like my vegan peanut butter pudding.

Ratio: Use it in a 1:1 ratio as a maple syrup replacement.

10. Dark Corn Syrup

Dark corn syrup is similar to light corn syrup but with a slightly different flavor profile from added molasses. It has a richer flavor and darker color with a mild caramel taste.

How to Use: It's best used in baking or dessert recipes that require a deeper flavor. It’s also useful in savory glazes for plant-based meats. It's a good maple syrup replacement for my marinated baked tofu recipe and coconut bacon recipe.

Ratio: Use ¾ cup dark corn syrup for every one cup in place of maple syrup.

11. Cane Syrup

Made from boiled sugar cane juice, cane syrup is thick and dark. It offers more depth than simple sugar syrups.

How to Use: Cane syrup is great in barbecue sauces, marinades, and as a drizzle for breakfast foods. It also works well in many desserts.

Ratio: Use 1:1 as a maple syrup substitute.

12. Brown Rice Syrup

Brown rice syrup is a thick, light brown colored liquid with a mild sweetness and nutty flavor. It’s less sweet than maple syrup.

How to Use: Use it in homemade energy bites like my no bake brownie balls, granola, and breakfast bowls. It also performs well in baked goods like my vegan oatmeal cake with almonds, keeping them moist without overpowering other flavors.

Ratio: Use 1 to 1 ¼ cups brown rice syrup for every 1 cup maple syrup.

13. Brown Sugar Syrup

Brown sugar syrup is an easy homemade substitute made by dissolving a cup of brown sugar in half a cup of water, over medium heat until it turns into a syrup. It has a caramel-like flavor with notes of molasses.

How to Use: Ideal for drizzling over classic breakfast dishes and using in recipes. It's also yummy over ice cream.

Ratio: I recommend using ¾ cup of brown sugar syrup for every 1 cup of maple syrup.

14. Simple Syrup

Simple syrup is made by dissolving equal parts sugar and water. It’s basically white sugar syrup and is widely used in cocktails and desserts but lacks the complexity of maple syrup. Adding a touch of vanilla or maple extract can enhance its flavor.

How to Use: Use it in drinks, glazes, and baked goods as a maple syrup alternative.

Ratio: Use 1:1 for maple syrup, but reduce other liquids slightly as the consistency isn't as thick.

15. Maple Extract

Maple extract is a concentrated flavoring that captures the essence of maple syrup but not the sweetness. It’s used to enhance the flavor of other recipes.

How to Use: I like to add it to other syrups to add maple flavor or to baked goods.

Ratio: Use 1 teaspoon of maple extract per cup of sugar or syrup in a recipe. Extract is intense so you only need a small amount.

16. Pomegranate Molasses

Pomegranate molasses is a thick, tangy syrup made from reduced pomegranate juice. It brings a unique taste of sweetness and tartness.

How to Use: Ideal for dressings, marinades, and sauces. It’s also great for drizzling over desserts like ice cream and yogurt.

Ratio: It can be quite tart so I recommend using ½ cup pomegranate molasses for every 1 cup maple syrup.

17. Apple and Pear Syrup

These fruity syrups are made from reduced apple or pear juice. They’re less intense than maple syrup but can bring a fresh element to certain dishes.

How to Use: Perfect for drizzling over pancakes, waffles, and oatmeal. They also work well in marinades and glazes.

Ratio: Use 1:1 as a replacement for maple syrup.

18. Imitation Maple Syrup

Imitation maple syrup, often called table syrup or pancake syrup, is most often made from high-fructose corn syrup with added flavors and coloring. It's far from my favorite option but my list wouldn't be complete without it.

While imitation syrup lacks the complexity of pure maple syrup, it’s affordable and widely available.

How to Use: Imitation maple syrup can be used in any recipe that calls for maple syrup. It will provide a similar consistency and flavor.

Ratio: Use equal amounts of imitation syrup to pure maple syrup.

19. Plain White Sugar

You can substitute sugar for maple syrup in some recipes in a pinch. While it’s often dissolved into a liquid form as a substitute, it can also be used as a dry ingredient.

How to Use: You can add sugar directly to baked goods like cookies, cakes, or muffins when sweetness is needed, without worrying about extra moisture. A pinch of maple extract mixed with the sugar can enhance the flavor by making it like maple sugar.

Ratio: Use ¾ cup of white sugar for every 1 cup of maple syrup. I've found that this works, but you may need to adjust the liquids depending on the recipe.

20. Brown Sugar

Brown sugar contains molasses, giving it a deeper, slightly caramel flavor. It’s another good sugar substitute for maple syrup when you want to add sweetness and depth without extra liquid.

If I have to use a dry maple syrup substitute, brown sugar is my first choice. Its natural moisture helps baked goods maintain their texture. Coconut sugar will also do the trick.

How to Use: You can add it directly to doughs or batters, especially in recipes where the maple syrup’s liquid isn't important. For extra maple flavor, you can mix brown sugar with a dash of maple extract.

Ratio: I typically use ¾ cup brown sugar for every 1 cup maple syrup, and adjust the liquids if needed.

21. Vegan Honey

This one may surprise you! Yes, there is vegan "honey" now. You can find it sold online and in some stores. It's also possible to make it yourself.

Now, even vegans can substitute honey for maple syrup and it's a great alternative that's versatile.

How to Use: You can use vegan honey in any recipe that calls for maple syrup. It won't have the same taste but will provide the same level of sweetness and consistency.

Ratio: Use one cup of honey for every one cup of maple syrup.

22. DIY Maple Syrup

This DIY syrup is probably my favorite. It's made by dissolving granulated and brown sugar in water with a dash of maple extract. Check out my homemade maple syrup recipe to see how it's done.

I know it's an extra step, but it's a really easy recipe and a great substitute that works well. You can also easily customize it by adding other ingredients like a vanilla extract or cinnamon for more flavor.

How to Use: I love brown sugar syrup because you can basically use it to replace maple syrup in any recipe. It will provide a similar sweetness, depth of flavor, and texture.

Ratio: I recommend using ¾ cup to 1 cup brown sugar syrup for every 1 cup maple syrup. My rule of thumb is to start with less and add more if needed.

Frequently Asked Questions

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