100 grams of maple syrup is about 5.1 tablespoons. One tablespoon of maple syrup weighs about 19.5 g, and one teaspoon is about 6.5 g. It pours like honey but weighs a little less per spoon, and its flavour is the point: no other sweetener gives pancakes and glazes that woody, caramel note.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. Syrup boiled from maple tree sap; graded by colour and flavour. Pancakes, glazes, baking and dressings. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 312 g divided by 16, rounded to one decimal place. Syrup boiled from maple tree sap; graded by colour and flavour. Pancakes, glazes, baking and dressings.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of maple syrup |
|---|---|
| 1 teaspoon | 6.5 g |
| 1 tablespoon | 19.5 g |
| 2 tablespoons | 39 g |
| 3 tablespoons | 58.5 g |
| 4 tablespoons | 78 g |
| 5 tablespoons | 97.5 g |
| 6 tablespoons | 117 g |
| 8 tablespoons | 156 g |
| 10 tablespoons | 195 g |
| 12 tablespoons | 234 g |
| 1 cup (16 tablespoons) | 312 g |
| 100 g | 5.1 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of maple syrup is about 5.1 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A maple glaze for a baked ham
A glaze for a baked ham uses 6 tablespoons of maple syrup, about 117 g, brushed on with mustard and brown sugar in the last half hour of cooking. The syrup caramelises into a dark, sticky crust that makes the ham look as good as it tastes. Weighing the syrup keeps the glaze from going too sweet: six spoonfuls is plenty, and any more would burn before the ham is hot through.
Pancakes for a weekend breakfast
A stack of pancakes for four takes about 8 tablespoons of maple syrup, roughly 156 g, poured over the top at the table rather than cooked into the batter. Pouring it at the table matters, because the syrup is the flavour of the dish and everyone wants a different amount. A tablespoon of maple syrup weighs about 19.5 g, so a generous serving is two or three spoonfuls per person.
A maple vinaigrette for a grain salad
A vinaigrette for a warm grain salad uses 3 tablespoons of maple syrup, about 58.5 g, whisked with cider vinegar, olive oil and a pinch of salt. The syrup rounds off the vinegar and gives the dressing a gentle sweetness that suits roasted squash and grains. Measure the syrup by weight if the salad is for guests, because a dressing that is too sweet is hard to rescue once it is tossed through.
Getting it right in your kitchen
Maple syrup matters because it is a flavouring as much as a sweetener. Its colour grade tells you how strong it tastes: golden syrup is delicate and suits pancakes, while dark syrup is robust and better for baking and glazes. At 312 g per cup, a tablespoon weighs about 19.5 g, so 100 g is about 5.1 tablespoons. In baking, maple syrup behaves like honey, adding liquid and browning faster than dry sugar, so a recipe that swaps it in needs less of the other liquid. It is also worth knowing that real maple syrup is not the same as pancake syrup, which is mostly corn syrup with flavouring: the weights are close, but the flavour and the price are not.
When should you weigh maple syrup instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the maple syrup until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate after opening; up to 1 year.
- Refrigerate maple syrup after opening; it can mould in a warm cupboard.
- Dark syrup suits baking and glazes, golden syrup suits pancakes and drinks.
- Weigh syrup for baking, where its liquid weight changes the batter.
Frequently asked questions
How many tablespoons is 100 grams of maple syrup?
100 grams of maple syrup is about 5.1 tablespoons, poured, using the King Arthur Baking value of 312 g per cup. One tablespoon weighs about 19.5 g, so 5 tablespoons is roughly 98 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of maple syrup?
One tablespoon of maple syrup weighs about 19.5 g, and one teaspoon is about 6.5 g. A cup of maple syrup weighs 312 g, which makes it slightly lighter than honey at 336 g per cup.
Is maple syrup the same as pancake syrup?
No. Real maple syrup is boiled maple sap, while pancake syrup is usually corn syrup with maple flavouring. The weights per spoon are close, but the flavour is very different, and pancake syrup is far cheaper. For baking and glazes, real maple syrup is worth using.
Can I substitute maple syrup for honey?
Yes, by weight: 100 g of maple syrup replaces 100 g of honey in most recipes, and the liquid content is similar. By spoonfuls, remember that honey is denser, so 100 g of honey is 4.8 tablespoons against 5.1 of maple syrup. The flavour changes, with maple syrup giving a woody caramel note instead of honey's floral one.
How should I store maple syrup?
Refrigerate it after opening, where it keeps for up to a year. Unopened bottles keep in a cool, dark cupboard. If mould appears on the surface, the syrup is not necessarily ruined: skim it off, bring the syrup to a boil, and refrigerate it again.
Common mistakes to avoid
The most common mistake is using pancake syrup and calling it maple syrup: the flavour is weaker and the recipe suffers, even though the weight per spoon is similar. The second mistake is storing opened maple syrup in the cupboard, where it can grow mould within weeks; it belongs in the fridge once opened. The third mistake is pouring maple syrup into a hot pan and walking away, because it burns quickly once the water evaporates. Finally, do not swap maple syrup for sugar spoon-for-spoon in baking: a tablespoon of syrup is a liquid and weighs about 19.5 g, so the batter ends up wetter and sweeter than planned.