Maple Blog

Have you ever wondered what exactly buckwheat is?

You might be surprised to learn that, despite its name, buckwheat has absolutely nothing to do with wheat!

Here at Doodle's Sugarbush, we grow buckwheat right here on the farm—not for harvesting as a food crop, but as a beautiful cover crop and a favorite food source for wildlife. Its pretty white flowers make quite a sight when the fields are in bloom, and the wildlife seem to appreciate our efforts!

So, What Exactly Is Buckwheat?

Buckwheat isn't a grain and it isn't a type of wheat. It's actually the seed of a flowering plant in the Polygonaceae family, making it a relative of plants you might recognize, including rhubarb and sorrel.

The seeds have a distinctive triangular shape and are hulled and processed into things like groats, flour, noodles—and, of course, delicious pancake mixes.

The name "buckwheat" is thought to come from the seeds' resemblance to small beech nuts, combined with the fact that the seeds are commonly used much like wheat.

And buckwheat isn't some new food trend. People have been enjoying it around the world for thousands of years. It was once a much more common crop before wheat and corn became dominant crops during the 20th century.

A Flavor All Its Own

Buckwheat has a distinctive nutty, earthy flavor that sets it apart from traditional wheat-based flours. Depending on how it's prepared, the flavor can range from mild and grainy to more robust and toasty.

That's part of what makes buckwheat so delicious in pancakes. It gives them a hearty, slightly nutty flavor that pairs beautifully with something sweet—especially pure Michigan maple syrup!

Our Maple Buckwheat Pancake Mix

We think buckwheat and maple syrup make a pretty perfect pair.

Our Maple Buckwheat Pancake Mix brings together the hearty, distinctive flavor of buckwheat with the sweetness of maple for a breakfast that's a little different from your everyday pancake.

And there's something we especially love about it: the buckwheat growing in our fields may be there for the wildlife, but its story doesn't end there. Buckwheat has been enjoyed by people for generations, and we're happy to give this old-fashioned favorite a place at our breakfast table.

So the next time you see a field of buckwheat in bloom, remember—you're not looking at wheat at all. You're looking at a fascinating flowering plant with a long history, a unique flavor, and some pretty happy wildlife!

And when those pancakes hit your plate, don't forget the maple syrup. We may be a little biased, but we think that's the best part. 🥞🍁

Have you ever searched for Grade B maple syrup and couldn't find it?  You are not alone.  This is one of the most common questions we hear from visitors at our sugarhouse.  It’s a great question and one that opens the door to one of the biggest misconceptions in the maple industry.  Does anyone still make Grade B Maple Syrup?  The truth is, Grade B maple syrup hasn't disappeared.  There are two main reasons why there is this confusion.  One of them is that more and more maple syrup producers are embracing newer technology and using more modernized processes to make maple syrup.  Newer processes do not allow for maple sap to be concentrated on the evaporation pans very long.  This is where caramelization (a/k/a magic) happens.  Typically, the longer the sap evaporates on the flat surfacing pans, the darker and richer the taste gets; however, as the season progresses, the sugar content in the sap also decreases, leaving you with a darker syrup.  The second reason for the confusion is the USDA got involved and tried to create a mandatory grading system for all maple syrup producers to follow.

The purpose of this article is to help shed some light on these misconceptions and provide answers to many of the questions about Grade B maple syrup that we get asked from time to time.  

Myth #1: Grade B Maple Syrup Doesn't Exist Anymore 

Truth: Grade B maple syrup still does exist.  In 2015, the USDA recommended changes to the maple syrup grading system.  The purpose was to provide more clarity and actually make the standards based more on taste rather than the color of maple syrup.   This was met by lots of controversy.  Some states graciously adopted this recommendation while other states opted not to; hence, creating a tremendous amount of confusion among the syrup conesours which is still present today.  It is important to note that the USDA grade standards are voluntary.  There is not a blanket federal labeling mandate. The Federal Register specifically states that "USDA grades for maple syrup are not mandatory," while noting that individual states may impose their own requirements.  Michigan is one of the maple producing states that chose not to update their laws to align with the new grading system. 

Myth# 2: The government outlawed Grade B maple syrup.

Truth: Not exactly. The USDA did adopt a new voluntary grading standard in 2015, and many states did adopt or align with those standards for retail labeling but not all states.  Those states that cho.se not to adopt the new grading standard can continue labeling their darker, more robust maple syrup as Grade B maple syrup.   In those states that have adopted the voluntary grading standard will see a label that states "Grade A Dark Color, Robust Taste" instead of "Grade B maple syrup." 

Myth #3: Grade B Is Lower Quality

Truth: Years ago, many consumers mistakenly believed Grade B was an inferior syrup because of its name. In reality, Grade B Maple Syrup was simply a darker, stronger-tasting syrup that often found its way into commercial baking, cereals, pancake syrup blends, and other processed foods because its bold maple flavor held up well.  In the 1980’s, it gained a new popularity when Martha Steward began using it in recipes on her TV show.   Darker maple syrup tends to add a depth of maple flavor that the lighter, more delicate tasting maple syrup cannot.  Sometimes a lighter flavor of maple syrup can be hidden by overpowering flavors.

Myth #4: Grade B Is Only for Baking

Truth: While Grade B is great used in baking as it yields a nice rich strong maple flavor, many people simply like the taste of the darker maple syrup, a/k/a Grade B maple syrup.  

Myth #5: Darker Maple Syrup Means It Is Burnt

Truth: As the maple season progresses, the chemistry of the sap naturally changes. Those natural sugars and amino acids react during boiling (a process called the Maillard reaction), creating deeper color and richer flavors. Some caramelization can also occur during evaporation, but darker syrup isn't burnt syrup.  It's simply a natural result of changes in the sap and the syrup-making process.  Bottom line is the longer it goes through the process, the darker and stronger the taste gets.

Myth #6: Grade B Maple Syrup is healthier  

Truth: Research has shown darker maple syrup generally contains somewhat higher levels of certain antioxidants and minerals, but all pure maple syrup is still maple syrup. You shouldn't choose one grade because you think it's "healthier."   We suggest you choose the flavor you enjoy most.  In fact, we have many customers that will by both grades for different uses.  I personally like the darker syrup on my ice cream but the lighter syrup in my breads and salad dressings.  

Myth #7: All Grade B Maple Syrup is the Same

Truth: This is probably one of the biggest misconceptions in the maple world. In reality, no two maple producers make syrup the same way and that includes Grade B maple syrup.  Producing exceptional maple syrup begins long before the sap reaches the sugarhouse. Healthy, well-managed maple trees produce the highest-quality sap. Once collected, that sap should be processed as quickly as possible. As sap sits, naturally occurring bacteria begin feeding on the sugars, which can affect the flavor of the finished syrup.

Cleanliness is equally important. Collection tanks, storage containers, pipelines, filters, and evaporators must all be meticulously cleaned and maintained. Even the smallest amount of contamination can result in off-flavors that no amount of boiling can correct.

Finally, every maple producer has their own methods and philosophy. Some producers use newer technologies that minimize the amount of time sap spends in the evaporator, while others use more traditional methods that can develop deeper, richer flavor profiles. That's one reason two bottles of "Grade B" maple syrup from different producers may taste surprisingly different.

At Doodle's Sugarbush, we believe making great maple syrup is equal parts science, craftsmanship, and patience. Every step, from caring for our woods to bottling the finished syrup, plays a role in creating the rich maple flavor our customers have come to expect.  It's also important to recognize that there are many outstanding maple syrup producers across the country who are just as passionate about the maple industry as we are. Every sugarhouse has its own traditions, equipment, and approach to making maple syrup, and that's part of what makes this industry so special. While production methods may differ, the shared commitment to producing high-quality, pure maple syrup is something that unites maple producers everywhere.  

Bottom line 

If you're still curious about the different grades of maple syrup, we invite you to stop by Doodle's Sugarbush and taste them side by side. There's simply no better way to discover which flavor is your favorite. Whether you prefer the delicate sweetness of a lighter syrup or the bold, rich taste of Grade B, the best way to decide is to experience them for yourself. In fact, many of our customers take home a bottle of each so they have the perfect syrup for every recipe and occasion.

Since 1998, we've been making pure Michigan maple syrup, and one thing we've learned is that great maple syrup can't be rushed. From caring for our maple trees to collecting fresh sap and carefully crafting every batch, attention to detail at every step makes all the difference. It's a tradition we're proud to share, and we look forward to helping you find the maple syrup you'll enjoy for years to come.