I've had a hard time finding a low-calorie pancake syrup I like and have recently resorted to ordering ED Smith from Canada. I heard it's great and I certainly hope it is because I paid $30 for two bottles after shipping!

Anyway, what's your favorite low-cal syrup and what would you rate it on a scale of 1 to 10.

I use Mrs. Butter-worth sugar free. It's my favorite by far, so of course I would give it a 10. I have switched and my whole family uses it, my husband doesn't even like sugar free, but he loves it. I have also tried the wal-mart brand sugar free and it's ok, cheaper, but I prefer Mrs. Butter-worth.

I use Maple Grove Farms sugar-free. Has great maple flavor.

Drat, now I want pancakes.

I'm afraid of low cal/sugar free syrups. I got sick of trying new ones. So I just stuck with my reg Mrs. Butterworths and use it VERY sparingly.

I'm looking forward to this thread.

I use SF Golden Griddle. It's okay. I think they all are going to have a somewhat chemically taste. After saying that, I can't believe I even eat the stuff. I can't wait until I hit goal and can dip into some of the real stuff.

smuckers sugar free -slightly runnier - but the taste is the same and its only 30cals!

I usually skip the pancake syrup and instead make a topping out of fresh or frozen berries. I just heat some berries with cinnamon and a sweetener of some sort (sugar, honey, or splenda, depending on how many calories I have available). Or I'll eat the pancakes with jelly, jam, or NF cream cheese.

I love the original Mrs. Butter-worth and almost picked up some SF but was afraid of buying another bottle of syrup I'd throw out.

Thanks for your review -- I just may pick up a bottle next time I'm at the store.

I tried the SF Smuckers and didn't care for it.

Barb, I love strawberries sweetened with Splenda on those Aunt Jemima whole grain pancakes (found in the freezer section). And I've been thinking about diluting some spreadable fruit to make it the consistency of a syrup. But I miss maple syrup on French toast!

The list of ingredients on most commercial syrups make me raise an eyebrow (yes, I am weird and inconsistent), so if I ever eat syrup (can't remember the last time) it is a small amount of real maple syrup. I heat blueberries on the stovetop until they pop and get squishy and pour those over my (protein) pancakes. That's all they need.

hmm there must be a way to get that maple flavor without the artificial sweeteners..perhaps next weekend when I make the mock pancake recipe I found in another thread, I will experiment..I'm thinking of blending maple extract with plain non-fat yogurt.

I checked out the diet Mrs. Butter-worth today and noticed it has sorbitol in it. That stuff does a number on my digestive track!

Add a vote for Maple Grove Farms.


But I do want to add this caveat: I actually prefer "pancake syrup" to actual maple syrup, so I don't know if you want to necessarily take my opinion on it if you are looking for a maple sub.

I prefer pancake syrup as well!

Add another vote to Maple Grove!!!!!