If it's 100% maple syrup there isn't much variation between sugar houses (ones producing syrup at scale anyway). People have their brands they like but the vast majority of the difference is in what people are familiar with.

The actual differences in syrup come from how dark or light the syrup is. This is just due to changes throughout the season and all sugarhouses will make the whole spectrum of color syrup throughout the season.

Darker syrup tends to sit on top of a pancake and not really soak into it while lighter syrup will soak into the pancake like a sponge. It's all personal preference. Personally I like the darker syrup for pancakes and lighter syrup for cooking.