Pancake syrup
Common food
Photo: Wikipedia
Pancake syrup is a thick, amber-colored sweetener with a smooth, viscous texture and a distinct, often artificially enhanced, maple-like flavor. Nutritionally, it is a concentrated source of carbohydrates, primarily from added sugars, providing a quick energy boost with virtually no protein, fat, or fiber.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its intensely sweet, comforting flavor that perfectly complements the savory, fluffy texture of pancakes and waffles. It's a nostalgic symbol of a classic, indulgent breakfast experience.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (42g per 100g) can lead to rapid blood-sugar spikes and crashes, making it a poor choice for those managing diabetes or seeking sustained energy. To counteract this, use it sparingly and pair it with a source of protein (like eggs or Greek yogurt) or healthy fat (like nuts) to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates
- Enhances the flavor of breakfast foods like pancakes and waffles
- Has a long shelf life due to its high sugar content
- Convenient and ready-to-use topping
- A staple in many American breakfast traditions
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Most commercial 'pancake syrup' contains no actual maple sap; it's typically made from corn syrup, high-fructose corn syrup, and artificial flavoring to mimic the taste of real maple syrup.
Full nutrition (USDA data · scales with serving)
| Water | 30.1 g |
| Energy | 265 kcal |
| Protein | 0.00 g |
| Total lipid (fat) | 0.10 g |
| Carbohydrate, by difference | 69.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 42.0 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 10.0 mg |
| Potassium, K | 6.0 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.03 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.03 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.05 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is pancake syrup the same as maple syrup?
No. Pancake syrup is usually a processed product made from corn syrup and artificial flavors, while pure maple syrup is a natural product boiled down from the sap of maple trees.
Can I use pancake syrup in baking?
Yes, it can be used as a sweetener in some baking recipes like muffins or cakes, but it will add moisture and a distinct flavor. It's not a 1:1 substitute for granulated sugar.
How should I store opened pancake syrup?
Once opened, it should be stored in the refrigerator to maintain its quality and prevent any potential mold growth, though its high sugar content makes it fairly shelf-stable.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.65 kcal/g · 0% calories from protein · 0.0 g fiber · 42.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 10.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.