As New Englander I feel it's important to note that there are, like olive oil, various grades of maple syrup. They changed the system but Grade B / Dark maple syrup is the best for pancakes and "thickness". If you want to make a sauce or cook with it, golden or amber are fine.
That grade switch was crazy. I spent decades learning grade B is what I wanted, now it’s grade A, and it’s still confusing me.
It's made Grade B more widely available though, because now it's just a light or dark choice like brown sugar, whereas before Grade B seemed somehow inferior. Before it was easy to assume Grade-A would be the most maple-y.