Pantry Staples
Maple Syrup Conversion
Maple Syrup weighs 322g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 322.0 g | 11.36 oz |
| 1/2 cup | 161.0 g | 5.68 oz |
| 1/4 cup | 80.5 g | 2.84 oz |
| 1 tbsp | 20.1 g | 0.71 oz |
| 1 tsp | 6.7 g | 0.24 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Maple syrup weighs 322 grams per cup — slightly lighter than honey, reflecting a somewhat higher water content, since real maple syrup is made by boiling down maple tree sap at roughly a 40-to-1 ratio (about 40 gallons of raw sap reduced to 1 gallon of syrup) rather than being a naturally concentrated substance the way honey already is when a bee produces it.
US maple syrup grading changed in 2015 to a unified system based on color and flavor intensity — Golden, Amber, Dark, and Very Dark, replacing the older Grade A/Grade B system — with darker grades reflecting sap harvested later in the season and carrying a more robust, less delicate maple flavor, useful to know since older recipes and some producers still reference the pre-2015 grading.
"Pancake syrup" sold alongside real maple syrup in most grocery stores is typically a corn-syrup-based imitation with artificial maple flavoring, not maple syrup at all — a genuinely different product with a different density and flavor profile that this site's conversion figure does not apply to; always check the label for "100% pure maple syrup" if the real product is what a recipe calls for.
A cup of maple syrup weighs about 322g, close to honey's 340g but not identical, since the two differ in sugar concentration and water content — maple syrup's grade (color and flavor intensity) doesn't change this weight figure, though it does change how strongly the syrup flavors a finished dish.
Genuine maple syrup and "pancake syrup" (often corn-syrup-based with artificial maple flavoring) are entirely different products with different densities and sweetness levels — a distinction worth checking on a label, since the two aren't a reliable substitute for each other in either flavor or this site's conversion figures.
How long does it last?
Storage & shelf life →
Frequently asked questions
Is pancake syrup the same thing as maple syrup?
No — most pancake syrup sold in stores is a corn-syrup-based product with artificial maple flavoring, not real maple syrup at all; this site's 322g/cup conversion figure applies specifically to pure maple syrup, not the imitation product.
Why does maple syrup weigh less per cup than honey?
Maple syrup has a somewhat higher water content than honey — it's made by boiling down tree sap rather than being naturally concentrated the way honey already is, and that extra water brings its overall weight per cup down slightly compared to honey's denser composition.
What do the maple syrup grades (Golden, Amber, Dark, Very Dark) mean?
They reflect when in the tapping season the sap was harvested and how robust the resulting flavor is — Golden is the lightest and most delicate, harvested earliest, while Very Dark, harvested latest, has the strongest, most robust maple flavor; none of the grades differ meaningfully in density.
Does maple syrup have the same indefinite shelf life as honey?
Unopened, it lasts about a year; once opened, refrigeration is recommended and it's still good for about a year — a real but less absolute shelf life than honey's essentially indefinite one, since maple syrup's water content is higher and it's more prone to mold if left unrefrigerated after opening.
Can I substitute maple syrup for granulated sugar in baking?
Yes, with adjustment — use about ¾ cup maple syrup per cup of sugar and reduce the recipe's other liquid by roughly 3 tablespoons, and expect faster browning in the oven, similar to substituting with honey.