15 Best Substitutes for Maple Syrup

1. Honey

A small jar of honey on a wooden counter top.

Honey is probably one of the most accessible substitutes for maple syrup and the one I reach for most often. It's got a similar viscosity, it's a natural liquid sweetener, and most people already have a jar at home. My personal go-to when I'm swapping honey for maple syrup would be a liquid honey variety like clover or wildflower.

The flavor is noticeably different to maple syrup as honey is floral rather than "caramel-y", but in most recipes, I find it can work beautifully. When I'm making something like my honey ginger chicken, I honestly prefer honey to maple syrup anyway because of how it caramelizes.

How to substitute: Use a 1:1 ratio. If baking, reduce your oven temperature by about 25°F (15°C) since honey browns faster than maple syrup.
Best for: Baking, drizzling on pancakes and waffles, salad dressings, glazes for meat and vegetables, granola.
Flavor tip: For the closest match to maple syrup's warmth, use a light, mild honey like clover or acacia. Darker honeys (like buckwheat) are delicious but will taste very different.

2. Brown Sugar Syrup (Homemade)

Homemade brown sugar syrup as a substitute for maple syrup, stored in a repurposed glass bottle with a metal pour spout.

This is my top recommendation when you want something that actually tastes close to maple syrup... especially if you add a splash of maple extract (more on that below). It's essentially a simple syrup made with brown sugar instead of white, and the molasses in the brown sugar gives it that deep, caramel-y warmth that honey can't match.

To make brown sugar syrup at home the basic idea is: combine 1 part brown sugar (2 if you want it more intense) to 1 part water, heat until dissolved, and you've got yourself a rich, pourable syrup in under 5 minutes.

How to substitute: Use a 1:1 ratio as a maple syrup replacement.
Best for: Pancakes, waffles, French toast, oatmeal, baking, cocktails, and anywhere you want that warm caramel depth.
Flavor tip: Dark brown sugar makes a richer, more maple-adjacent syrup. Add ½ teaspoon of maple extract per cup if you want it to taste even closer to the real thing.

3. Golden Syrup

A jar of golden syrup on a wooden counter.

No list of substitutes for maple syrup is complete without an honorable mention of golden syrup. Golden syrup is a British pantry staple that I think deserves way more attention in the US. It's made from sugar cane and has a gorgeous, buttery-caramel flavor with a smooth, thick consistency that's very similar to maple syrup. If you're just looking for something sweet and delicious to pour over pancakes (without caring about replicating maple flavor specifically) golden syrup is genuinely one of the nicest options.

I actually use 50% maple syrup and 50% golden syrup in my super popular miso pecan pie if you want to try it out!

Lyle's Golden Syrup is the classic brand for me and it's becoming easier to find in the US at stores like World Market, Whole Foods, or online. It traditionally comes in a gorgeous green and golden tin, but now there is a squeezy bottle variety (like in the photo) which is dangerous if you're in the kitchen and craving a quick sugar burst (sorry, not sorry)...

How to substitute: Use ¾ cup golden syrup per 1 cup maple syrup (it's about 25% sweeter).
Best for: Pancakes, waffles, baking (especially British-style bakes like flapjacks and treacle tarts), granola, porridge.

4. Agave Nectar

Agave syrup drizzled onto pancakes as a maple syrup alternative.

Agave nectar has a thinner consistency than maple syrup and a milder, more neutral sweetness, which actually makes it a great substitute when you don't want a strong flavor competing with other ingredients. I find agave particularly good in dressings, cold drinks, and recipes where maple syrup is playing a supporting role rather than being the main event.

How to substitute: Use ⅔ cup agave per 1 cup maple syrup (agave is significantly sweeter). If baking, reduce oven temperature by 25°F.
Best for: Salad dressings, smoothies, cocktails, drizzling over yogurt, light baking. Good for vegan recipes since it's plant-based.
Top-tip: Agave is very high in fructose, so if you're watching your sugar intake, it's not necessarily a healthier option despite its reputation.

If you're looking for a good Agave Nectar, my go-to is Biona Organic's Agave Syrup, it's fully organic and tastes delicious.

5. Molasses (Light)

Light molasses dripping from a spoon, a rich maple syrup substitute for baking.

I love molasses in the right context. It has a deep, warm, slightly bitter flavor with an intensity that maple syrup doesn't quite match... so it's not a flavor-for-flavor swap. But in recipes where you want richness and depth (think gingerbread, barbecue sauces, or glazes for roasted vegetables), molasses is absolutely wonderful.

When I worked in restaurants, we used light molasses in all sorts of savory glazes — it gives roasted root vegetables and proteins like pork belly an incredible lacquered finish. If you're making something like a sweet glaze for my air fryer pork belly, a tablespoon of light molasses mixed with a bit of brown sugar works brilliantly.

How to substitute: Use ¾ cup light molasses per 1 cup maple syrup. You may want to add 1–2 tablespoons of another sweetener (sugar or honey) to compensate for the lower sweetness. Avoid blackstrap molasses as a substitute because it's very bitter and strong.
Best for: Baking (gingerbread, cookies), BBQ sauces, savory glazes, baked beans.

6. Date Syrup

Close-up of Medjool dates, the fruit used to make date syrup.

I just love dates, and date syrup has become one of my favorite sweeteners in the last few years. It's made from reduced dates and has a rich, fruity-caramel flavor that's genuinely lovely. Date syrup is also very popular in Middle Eastern cooking which, given my love of world cuisines, is how I first discovered it.

It's thicker than maple syrup and quite sweet, so a little goes a long way. In my opinion it's really good stirred into oatmeal, drizzled over yogurt, or used in marinades.

How to substitute: Start with ⅔ cup date syrup per 1 cup maple syrup and adjust to taste.
Best for: Oatmeal, smoothies, yogurt bowls, energy balls, marinades, Middle Eastern-inspired dishes.

Date syrup is packed with potassium and magnesium, making it one of the more nutrient-dense liquid sweeteners.

7. Coconut Nectar

Whole and cracked open coconuts, the source plant for coconut nectar — a natural maple syrup substitute.

Coconut nectar comes from the sap of coconut blossoms and, despite what you might expect, it doesn't taste strongly of coconut at all. Instead, it's got a mild, light caramel flavor that's actually quite similar to maple syrup in terms of overall vibe.

It's a nice option if you're looking for something less processed and with a lower glycemic index than maple syrup. I've used it in baking, drizzled on pancakes, and stirred into sauces with good results.

How to substitute: Use a 1:1 ratio.
Best for: Baking, pancakes, sauces, anywhere maple syrup is used as a background sweetener.

8. Corn Syrup (Dark)

Dark corn syrup being poured from a bottle onto a metal measuring spoon over a mixing bowl.

I know corn syrup gets a bad reputation, but hear me out: dark corn syrup is a perfectly reasonable maple syrup substitute in certain applications. It has a mild caramel flavor, a thick consistency, and it's cheap and widely available. It also prevents sugar crystallization, which makes it essential in recipes like pecan pie.

How to substitute: Use a 1:1 ratio. For more maple flavor, add ¼ teaspoon of maple extract per cup.
Best for: Pecan pie, candy-making, fudge, caramel sauces. Less ideal for drizzling on pancakes unless you add maple extract.

9. Sorghum Syrup

Sorghum syrup drizzled onto pancakes, a Southern alternative to maple syrup.

Sorghum syrup is a bit of a hidden gem when it comes to best substitutes for maple syrup. It's made from the juice of sorghum grass (a cereal grain) and has a complex, earthy sweetness with a consistency very close to maple syrup.

It's the substitute I see recommended most often in online cooking communities by people who actually cook with it regularly, and for good reason. The flavor isn't maple, but it's got a similar depth and warmth. If you can get your hands on it (it's easier to find online than in stores), it's one of the best overall swaps.

How to substitute: Use a 1:1 ratio.
Best for: Pancakes, waffles, baking, biscuits, savory glazes. Particularly good on cornbread!

10. Brown Sugar

Brown sugar being poured from a measuring cup into a dark ceramic bowl.

If you don't have any liquid sweeteners on hand, brown sugar is a solid emergency substitute. The molasses content gives it a warm caramel flavor that's at least in the same ballpark as maple syrup.

The main issue is that brown sugar is a dry ingredient, so it won't provide the same moisture in baking. You'll need to add extra liquid to compensate.

How to substitute: Use 1 cup packed brown sugar + 3 tablespoons additional liquid (water, milk, or juice) per 1 cup maple syrup.
Best for: Baking, oatmeal, crumble toppings, dry rubs for meat. Less ideal for drizzling or pouring.

11. Maple Extract + Another Sweetener

Bottle of maple extract, used with other sweeteners as a maple syrup substitute.

Here's the trick I use when I specifically need that maple flavor but don't have actual maple syrup: combine maple extract with whatever sweetener you do have. Maple extract is cheap, lasts forever in the pantry, and a little goes a long way.

Add ½ to 1 teaspoon of maple extract to 1 cup of honey, brown sugar syrup, simple syrup, or even corn syrup, and you'll get something that genuinely tastes like maple. This is the approach I recommend most when baking something where the maple flavor is the whole point (like maple pecan cookies or maple glazed donuts).

Fun fact: The compound that gives maple its distinctive smell and flavor (called sotolon) is also found in fenugreek seeds. If you ever run out of maple extract, try steeping fenugreek seeds in warm water because the resulting liquid has a surprisingly maple-like aroma.

12. Buttermilk Syrup

Creamy buttermilk syrup dripping down a stack of pancakes served with fresh strawberries.

Buttermilk syrup might not be something you've heard of, but once you try it, you might never go back to regular syrup on pancakes. It's rich, buttery, and decadent — like a warm caramel sauce with a slight tang from the buttermilk.

The downside? It doesn't keep as well as maple syrup (use it within a few days) and it's really a breakfast-specific swap (I wouldn't use it in baking or savory cooking).

To make it: simmer butter, sugar, buttermilk, and a pinch of baking soda for a few minutes until it's thick and golden. Then drizzle it warm over pancakes, waffles, or French toast.

Best for: Pancakes, waffles, French toast. A genuine treat for a weekend breakfast spread!

13. Fruit Syrups and Preserves

Strawberry fruit syrup poured over pancakes, a creative maple syrup substitute.

This is where things start to get a bit more creative... and honestly, this is one of my favorite approaches when I don't have maple syrup. Instead of trying to replicate maple flavor, lean into something completely different. Don't fight it... pivot the dish.

Fruit syrups (blueberry, raspberry, strawberry) are gorgeous on pancakes. Orange marmalade thinned with a splash of warm water makes an incredible drizzle for French toast because the citrus pairs brilliantly with things like cranberry and jalapeno if you're making a savory-sweet dip or glaze. And if a recipe calls for a small amount of maple syrup in a savory context, a fruit preserve can bring something more interesting to the table.

You can make a quick fruit syrup by simmering ½ cup berries or chopped fruit with ¼ cup sugar and ¼ cup water until it thickens into a pourable consistency. Strain if you want it smooth. I've also seen people thin out jam with a bit of water and use that as it's surprisingly good on pancakes, though store any leftovers in the fridge.

Best for: Pancakes, waffles, yogurt, creative recipe swaps. Especially good when the recipe already features fruit flavors.

14. White Sugar Syrup (Simple Syrup)

Layered red and orange cocktail in a cut-crystal glass, garnished with a dried orange slice and strawberry.

Simple syrup (equal parts sugar and water, heated until dissolved) is the most neutral substitute on this list. It adds sweetness with zero additional flavor... no caramel, no floral notes, nothing. Which means it won't change the flavor profile of your recipe, but it also won't add any of the depth that maple syrup brings.

I mainly use simple syrup as a maple substitute in cocktails and cold drinks where I just need liquid sweetness. In baking or on pancakes, it's honestly a bit boring on its own. But it works really well!

How to substitute: Use a 1:1 ratio.
Best for: Cocktails, sweetening drinks, recipes where maple syrup plays a very minor role.

15. Just Skip It!

I know this might sound surprising in a substitutes for maple syrup guide, but honestly? Sometimes the best substitute is no substitute at all. If a recipe only calls for a tablespoon or two of maple syrup among many other bold ingredients, you can often leave it out entirely without noticing.

This is especially true for recipes like cranberry salsas, complex spice rubs, or dressings where the maple syrup is just rounding out the sweetness. If there's already sugar in the recipe, try adding a touch more of that instead.

When to skip it: Small amounts (1–2 tablespoons) in recipes with lots of other flavors and there's already another sweetening agent in the recipe.
When NOT to skip it: When maple syrup is a primary ingredient providing both flavor and moisture (maple glazes, maple baked oats, etc.).

Sugar-Free & Low-Sugar Alternatives

I get asked about this a lot and it's really important, so I think it's worth covering separately. If you're managing blood sugar, following a keto diet, or just trying to cut back on added sugars, there are a few maple syrup substitutes worth knowing about:

Maple-flavored allulose syrup: Allulose is a rare sugar that tastes like real sugar but has minimal impact on blood glucose. Several brands now make maple-flavored versions that pour and taste remarkably close to the real thing. It's my top recommendation in this category.
Monk fruit maple syrup (e.g. Lakanto): Made with monk fruit extract and erythritol, these have zero glycemic impact and a surprisingly good maple flavor. They can work in baking too, though the texture may be slightly different.
Yacon syrup: Extracted from the yacon plant, this dark, molasses-like syrup is naturally low-glycemic and has a mild, earthy sweetness. It's pricey, but a little goes a long way... especially nice drizzled over yogurt or stirred into oatmeal.

A quick note: I'd avoid using these substitutes for maple syrup in baking without checking the specific product's instructions, as sugar-free sweeteners behave differently in the oven (they don't caramelize or provide structure the same way). For drizzling, dipping, and stirring into things, they work great.

Best Substitutes for Maple Syrup by Recipe Type

This is the section I wish existed when I find myself frantically Googling mid-recipe! Here's my guide to which substitute to grab based on what you're actually making.

For Pancakes, Waffles & French Toast

My top picks: Brown sugar syrup, honey, golden syrup, buttermilk syrup, sorghum syrup, or fruit syrups. These are all about drizzle-ability and flavor. You want something liquid, pourable, and delicious. My personal go-to is brown sugar syrup with a splash of maple extract.

For Baking (Cookies, Cakes, Muffins, Granola)

My top picks: Honey (1:1), brown sugar syrup (1:1), golden syrup (¾ cup per cup), or corn syrup (1:1). The key here is matching both the sweetness and the moisture. Liquid sweeteners work best because they keep your batter moist. Reduce oven temp by 25°F if using honey or agave. For granola specifically, honey is my absolute favorite swap.

For Savory Cooking (Glazes, Marinades, Dressings)

My top picks: Honey, molasses, date syrup, brown sugar, agave. Maple syrup often plays a supporting sweetness role in savory dishes, like in glazes for roasted vegetables, sticky sauces for proteins like my sticky ginger aubergine, or vinaigrette dressings. Honey and molasses both bring more complexity than maple syrup in savory applications, which I actually think is a win.

Bonus pick: pomegranate molasses. If you cook Middle Eastern or Mediterranean food (I absolutely love it), pomegranate molasses is a wonderful swap in savory contexts. It's tangy-sweet with a deep, fruity complexity that is gorgeous in marinades, drizzled over roasted vegetables, or whisked into salad dressings. It's not a like-for-like replacement for maple, but it fills the same "sweet depth" role beautifully. You can find it at most Middle Eastern grocery stores or online.

For Oatmeal & Breakfast Bowls

Top picks: Date syrup, honey, brown sugar, fruit preserves, or agave. If you're an everyday oatmeal person, date syrup is my recommendation because it's rich, naturally sweet, and adds a lovely caramel depth. Mashed banana or dried fruits (dates, raisins, cranberries) are also great non-syrup options.

My Top Tips for Substituting Maple Syrup in Baking

Baking is where substitutions for maple syrup get a bit more technical, so here are my key tips from years of recipe testing:

Match liquid with liquid. If a recipe calls for ½ cup of maple syrup, replace it with ½ cup of another liquid sweetener (honey, agave, golden syrup, etc.). Don't swap in a dry sweetener without adjusting the liquids.
Reduce oven temperature by 25°F when using honey or agave, both brown faster than maple syrup.
Brown sugar syrup is your closest baking match. The flavor profile (caramel, molasses undertones) and consistency are the most similar to real maple syrup.
Maple extract is your secret weapon. Add ½ teaspoon per cup of substitute sweetener if the maple flavor really matters in your recipe.
Taste as you go. Sweetness levels vary between substitutes (agave is sweeter, molasses is less sweet), so taste your batter or dough and adjust.
Use spices to boost perceived sweetness. This is a trick I love: adding a pinch of cinnamon, cardamom, or a splash of vanilla extract makes your brain perceive food as sweeter than it actually is. It means you can use slightly less sweetener and still get a satisfying result... especially useful in oatmeal, granola, and muffins where you might be watching your sugar intake.

FAQs

What is the best substitute for maple syrup?

Honey is the most versatile and widely available substitute for maple syrup. It works well in baking, on pancakes, and in savory recipes with a 1:1 ratio. However, if you specifically want that maple-adjacent caramel flavor, I'd recommend making a quick brown sugar syrup with a splash of maple extract, it's the closest match I've found.

Can I use brown sugar instead of maple syrup?

Yes! Use 1 cup of packed brown sugar plus 3 tablespoons of extra liquid for every 1 cup of maple syrup. Better yet, dissolve the brown sugar in water (1-2 parts sugar to 1 part water) to make a quick brown sugar syrup, which will behave much more like maple syrup in your recipe since it's already a liquid.

Is honey healthier than maple syrup?

They're nutritionally similar and both are natural sweeteners that are mostly sugar. Honey has slightly more calories per tablespoon but also contains small amounts of antioxidants and antibacterial compounds. Maple syrup contains minerals like manganese and zinc. Honestly, the health difference is minimal, and I'd choose based on flavor preference rather than nutrition.

What can I put on pancakes instead of maple syrup?

So many options! Honey, golden syrup, buttermilk syrup, fruit syrups (blueberry, raspberry, strawberry), powdered sugar with lemon juice, warm fruit compote, peanut butter, or even yogurt and fresh berries. Some of my favorite pancake moments have come from skipping syrup entirely and going with something creative instead.

Can I just leave maple syrup out of a recipe?

In many cases, yes, especially if the recipe only calls for 1–2 tablespoons of maple syrup among many other ingredients. The maple syrup is likely there for a touch of sweetness and can be replaced by adding a bit more sugar. However, don't skip it in recipes where maple syrup provides significant moisture or is the primary flavor (like maple glazed anything).

What's a good vegan substitute for maple syrup?

Real maple syrup is already vegan! But if you need a substitute, agave nectar, date syrup, coconut nectar, brown sugar syrup, and golden syrup are all great vegan options. Honey is not vegan since it's produced by bees.

What's a good sugar-free substitute for maple syrup?

Maple-flavored allulose syrup is my top pick as it tastes the closest to real maple syrup with minimal blood sugar impact. Monk fruit maple syrups (like Lakanto) are also excellent for drizzling and stirring into drinks or oatmeal. For savory cooking and marinades, yacon syrup has a lovely earthy depth. Just be cautious using any of these in baking without checking the product's specific instructions first.

Other Dishes You Might Enjoy

If you found this guide on the best substitutes for maple syrup helpful, you might also love:

Substitutes for Greek Yogurt — 15 tested alternatives for every recipe
Substitutes for Celery — 12 practical swaps
Honey Ginger Chicken — one of my favorite sticky-sweet dinner recipes
Air Fryer Pork Belly — incredible with a sweet glaze
Sticky Ginger Aubergine — a beautiful sweet-savory side dish
Bacon in Air Fryer — perfect for a weekend breakfast spread