Easy Pancake Casserole Maple (Print Version)

Golden pancake casserole layered with maple syrup and a touch of nuts for a cozy morning meal.

# What You'll 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 extra for greasing
09 - 1 teaspoon vanilla extract

→ Toppings

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

# How To:

01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, whole milk, melted butter, and vanilla extract until well blended.
04 - Pour wet ingredient mixture into dry ingredients and stir until just combined. Leave small lumps; do not overmix.
05 - Pour batter evenly into prepared 9x13-inch baking dish.
06 - Drizzle 1/2 cup maple syrup over batter. Use knife to gently swirl syrup through batter creating a marbled pattern.
07 - Sprinkle chopped pecans or walnuts over top if desired.
08 - Bake for 28 to 32 minutes until golden brown and toothpick inserted into center comes out clean.
09 - Remove from oven and let cool for 5 minutes. Dust with powdered sugar, slice into portions, and serve warm.
10 - Transfer to serving plates and drizzle with additional maple syrup before serving.

# Expert Tips:

01 -
  • It bakes all at once, meaning you can actually sit down and drink coffee instead of flipping pancakes at the griddle like you're running a diner.
  • The maple syrup gets baked right in, creating little pockets of sweetness that make every bite feel indulgent without any extra effort.
02 -
  • If you overmix the batter, you'll end up with something tough and bread-like instead of tender and pancake-like, so resist the urge to stir until it's completely lump-free.
  • Don't skip the resting period after baking—those five minutes let the casserole set so your slices actually hold together instead of falling apart on the serving plate.
03 -
  • Room-temperature ingredients blend together more smoothly and create a more tender final texture, so if you remember to pull your eggs and milk out of the fridge ten minutes before you start, you'll notice the difference.
  • If you're feeding a crowd, you can double this recipe and bake it in two 9x13-inch dishes side by side—just keep an eye on them since they might bake at slightly different rates depending on your oven's hot spots.
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