Real, but I prefer raspberry or boysenberry or sour cherry jam on my pancakes. I’d definitely eat my pancakes or waffles with just butter before I would defile them with the fake stuff.
Real. Will go without if fake is the only option.
I did grow up on fake and agree it’s hard to make the switch but will never go back!
How often do you eat maple syrup (or any syrup) anyway? For me, it is about once every 2 to 3 years.
Once or twice a month or so? We cook with it too.
Real. Grade B. I live in New England and have friends who give me syrup that they’ve tapped from their trees.
We don’t really consume it in typical fashion in our household , but it is real when we do. I use it for cooking , not pancakes , waffles or French toast.
My pancakes are what we call " Swedish " which is pretty much a crepe. Syrup wouldn’t work on them. Waffles are usually chocolate or chocolate chip .
Real, on oatmeal, as I rarely eat pancakes. However I grew up with honeybutter on pancakes, a cheaper natural alternative. The upper Midwest produces a great deal of maple syrup, not just New England.
Yum, I like Swedish pancakes with a squeeze of fresh lemon juice. Forget the maple syrup!
I’m very jealous of those who have better access to different varieties of the real stuff, and especially of those who can get local varieties. I am pretty much limited to what I can get at Trader Joe’s or Costco. If anyone knows of a great one that is available on-line I’d appreciate tips. I don’t mind paying more because I use very little so it lasts forever.
I’m doing low carb, so can’t have either, but I do love the authentic stuff. But I also love molasses, which a lot of people despise.
Real. I grew up on the fake stuff, but after leaning about the damage and HFCS can do to our bodies, I’ve banished it from my home.
Not telling, you don’t eat Swedish pancakes with lingonberries?
Lingonberries… Yum. Real syrup… Yum. 
We don’t eat too many carbs, but when we do, we chose the real stuff.
Grew up on the fake stuff, now only use the real stuff. What a difference! I have a friend who has a farm (e-i-e-i-o) and she taps her trees and makes incredible stuff. I have watched her boil it down for days from a huge kettle to lovely little jars. I like my friend.
I have been low carbing it for about 6 months and ALL I EVER THINK ABOUT IS PANCAKES WITH REAL MAPLE SYRUP. I think I just might break my no pancake streak tomorrow morning. ( thanks CC) ^#(^
Musica, me too. Where is the jar of lingonberries I’ve been saving?!
I use the real stuff at home but love breakfast out and you do not get the real stuff at any of the low brow places I frequent.
Someone mentioned both Costco and Trader Joe’s. We usually buy the Kirkland brand Maple Syrup which is 100% real syrup, Grade A, Dark Amber, made in Canada (I just checked). Trader Joe will also I am sure carry 100% Maple Syrup.
For the life of me I cannot imagine anyone buying artificial maple syrup instead of the real stuff. It’s not something you use everyday… although we use if for french toast and pancakes, oatmeal, glazing salmon, etc…
Real, grade B. I grew up in New England. If I’m eating out and think a place is using the fake stuff, I probably won’t order something that comes with it. I do tend to use very little, though. I buy the 16 oz grade B bottle from Trader Joe’s and keep the same bottle for a pretty long time (around a year at least). Sometimes I buy in bulk from the food co-op, but I think what Trader Joe’s has is pretty good.
I know that BJ’s has real syrup , but the bottle is too large for our house. I think the last bottle I got in the fall was from William’s Sonoma. I use it for roasted carrots and for making a maple brown sugar glaze for French Toast casserole…or maple butter for pumpkin waffles. I’m getting hungry