There are two varieties of maple syrup to choose from, USDA Grade A and Grade B. Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods. Grade A is usually made from the maple sap collected at the beginning of the mapling season.

Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you, like me, are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in a recipe that calls for maple syrup. For those of you looking for Grade C maple syrup, it is now called Grade B. In other words, Grade B & C are the same.