Easy Pancake Casserole Maple (Printable)

Fluffy baked pancake layered with maple syrup and nuts, perfect for morning gatherings.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 2 cups whole milk
08 - 1/4 cup unsalted butter, melted, plus additional for greasing
09 - 1 teaspoon vanilla extract

→ Toppings

10 - 1/2 cup pure maple syrup, plus additional for serving
11 - 1/2 cup chopped pecans or walnuts, optional
12 - Powdered sugar for dusting, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; some lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over the batter. Use a knife to gently swirl the syrup through the batter for a marbled effect.
07 - Sprinkle chopped pecans or walnuts over the top, if desired.
08 - Bake for 28 to 32 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Remove from oven and let cool for 5 minutes. Dust with powdered sugar, slice, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • No standing at the stove flipping pancakes while everyone else sits down—the oven does the work while you pour coffee.
  • It's the kind of breakfast that looks fancy enough to impress but honest enough that nobody feels fussy about eating it in their pajamas.
  • The maple syrup gets baked right into the cake, so every bite has that deep sweetness without needing to drizzle more on top.
02 -
  • Do not overmix the batter—I learned this the hard way when I thought a smooth batter would be fluffier, and instead got a dense, tough casserole that tasted more like a pancake brick than anything airy.
  • The syrup needs to be real maple syrup, not the corn syrup kind, because it actually caramelizes and becomes part of the crumb structure instead of just making things wet and soggy.
03 -
  • If your oven runs hot, tent the top loosely with foil halfway through baking to prevent over-browning while the inside finishes setting.
  • The residual heat keeps cooking even after you remove it from the oven, so pulling it out when a toothpick has just a few moist crumbs is the secret to avoiding a dry result.
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