Out of Maple syrup, one case
Can you substitute agave for maple syrup?
5 options, ranked, with the exact amount
Use Light agave nectar
¾ cup for every cup of maple syrup
Yes: use ¾ cup agave nectar for each cup of maple syrup, or 2 ¼ teaspoons per tablespoon, because agave is sweeter. In baking, lower the oven 25°F, since agave browns faster than maple syrup. The maple flavor is gone: light agave is nearly neutral, and amber agave gets a little closer with its caramel note.
- Verdict —
- You'll taste it
- The tweak —
- Use ¾ cup per cup of maple syrup and lower the oven 25°F.
- Best for —
- baking, where the maple flavor was in the background
One casethe full maple syrup card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup maple syrup | Verdict |
|---|---|---|---|
| 1 | Light agave nectarbaking, where the maple flavor was in the background | ¾ cupYou'll taste it | You'll taste it |
| 2 | Amber or dark agave nectarpancakes, waffles and French toast | ¾ cupYou'll taste it | You'll taste it |
| 3 | Agave + maple extractpancakes and waffles | ¾ cup agave + ½ tsp maple extractTweak it | Tweak it |
| 4 | Honeybaking | 1 cupYou'll taste it | You'll taste it |
| 5 | Brown sugar + waterpancakes, when simmered 3 minutes into a syrup | 1 cup packed brown sugar + ½ cup waterYou'll taste it | You'll taste it |
| Not a swap | Agave in maple candy or maple cream | not a swapNot for this | Not for this |
Light agave nectar
clean and simply sweet; no maple
A pourable syrup that is sweeter than maple and close to flavorless. It sweetens and keeps things moist the way maple syrup does.
- Best for
- baking, where the maple flavor was in the background, coffee, tea and cocktails, dressings and marinades
- Prep
- Use ¾ cup per cup of maple syrup and lower the oven 25°F.
- Suits
- vegan
- Where it fails
- Recipes where maple is the flavor: maple glaze, maple pecan pie, maple frosting.
If a batter looks stiffer than the recipe describes, add 1 tbsp water: you have put in less syrup than the recipe expected.
Amber or dark agave nectar
mild caramel; still not maple
The same syrup, less filtered, with a mild caramel flavor that sits closer to maple than the light bottle does.
- Best for
- pancakes, waffles and French toast, oatmeal and yogurt, granola and glazes
- Prep
- Use ¾ cup per cup of maple syrup. On pancakes, pour a little less than you would maple syrup.
- Suits
- vegan
- Where it fails
- Under a broiler it scorches quickly. Brush a glaze on in the last 3 minutes, not the last 10.
Agave + maple extract
the closest to maple syrup you can get from agave
Agave gives the sweetness and the pour; a little maple extract puts the flavor back.
- Best for
- pancakes and waffles, baking where maple is meant to be tasted, glazes and frostings
- Prep
- Stir in ¼ tsp extract first, taste, and go up to ½ tsp per ¾ cup of agave.
- Suits
- vegan
- Where it fails
- Extract strength varies by brand, and too much tastes artificial. Add it in stages.
Honey
floral and sweeter
The same thickness and much the same job in a batter, with a floral flavor in place of maple.
- Best for
- baking, glazes for salmon, carrots and ham, when honey is the syrup in the cupboard
- Prep
- Add 2 to 3 tbsp of extra liquid per cup in baking, because honey holds less water than maple syrup.
- Where it fails
- Not vegan, and honey must never be given to a child under 12 months, even baked into food.
Brown sugar + water
caramel and molasses; no maple
Brown sugar dissolved in water makes a plain syrup with a molasses note, from ingredients most kitchens have.
- Best for
- pancakes, when simmered 3 minutes into a syrup, baking, when there is no liquid sweetener in the house
- Prep
- Simmer the sugar and water for 3 minutes for a pouring syrup, or add them straight to a batter.
- Suits
- vegan
- Where it fails
- It is thinner than maple syrup until it has been simmered and cooled.
Agave in maple candy or maple cream
Maple candy, maple cream and maple sugar are made by boiling maple syrup to a set temperature so that it crystallizes.
- Best for
- nothing in this case
- Suits
- vegan
- Where it fails
- Agave is mostly fructose and does not crystallize the same way, so the candy never sets. These recipes need real maple syrup.
Tips for substituting maple syrup
5 tips- Small measures: 3 tbsp agave for ¼ cup maple syrup, 6 tbsp for ½ cup, 2 ¼ tsp for 1 tbsp.
- Baking: ¾ cup agave per cup of maple syrup, oven 25°F lower, and start checking 5 minutes early. Agave colors the top before the middle is done.
- Pancakes and waffles: agave is sweeter, so pour about three quarters of what you would use of maple syrup.
- Glazes: brush agave on in the last 3 minutes under a broiler, or it scorches.
- Drinks: agave dissolves in cold liquid. Use 2 ¼ tsp per tablespoon of maple syrup and taste.
Questions
5 questionsIs agave a 1:1 substitute for maple syrup?
Not quite. Use ¾ cup agave per cup of maple syrup, or 2 ¼ teaspoons per tablespoon. Agave is sweeter, and a cup-for-cup swap makes most recipes too sweet. For a drizzle, start a little under and taste.
Does agave taste like maple syrup?
No. Light agave is close to flavorless and amber agave has a mild caramel taste. Neither has the woody maple flavor. If you want that, add ¼ to ½ teaspoon of maple extract to ¾ cup of agave.
Can I use agave on pancakes in place of maple syrup?
Yes. Amber or dark agave is the better bottle for it. It is sweeter than maple syrup, so use a little less. It tastes of caramel, not maple.
Do I need to change anything else when baking with agave?
Lower the oven 25°F and check 5 minutes early, because agave browns faster. If the batter looks stiffer than the recipe describes, add 1 tablespoon of water, since you are using less syrup.
Is agave vegan, like maple syrup?
Yes. Both are made from plant sap, so the swap keeps a vegan recipe vegan. Honey, the other common stand-in for maple syrup, is not vegan.