If you do use maple syrup, be sure to use 100% pure maple syrup. Any imitation or partial syrup will have a significantly different viscosity and a much, much higher water content and you're not going to get the results you want. The first 3 ingredients in Aunt Jemima Original are: corn syrup, high fructose corn syrup, water, which is going to be pretty far from the taste and consistency of honey.
Otherwise, I think a 1 to 1 substitution will be fine, I've done it before in a few dishes and it worked out well. As Michael said there are other options as well, just be sure to taste them and make sure they have a similar flavor profile as the dish you're trying to make. For example, I believe molasses would sub into chocolate chip cookies great, however maple syrup would probably taste a little strange. But, if I was making honey oatmeal cookies and ran out of honey, I would gladly sub in maple syrup.
The Wikipedia page for molasses says the following about substitutions:
For a given volume of molasses, one of the following may be used (with varying degrees of success): an equal volume of honey, dark corn syrup, or maple syrup, or 3/4 that volume firmly packed brown sugar.