Easy Pancake Casserole Maple (Printable)

Fluffy golden pancake bake layered with maple syrup, perfect for breakfast or brunch gatherings.

# 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 Make It:

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; a few 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 using.
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.
10 - Dust with powdered sugar, slice, and serve warm with additional maple syrup.

# Expert Suggestions:

01 -
  • No flipping, no standing over the stove—just slide it in the oven and attend to your guests instead.
  • The maple syrup gets baked right into the cake, creating pockets of sweet stickiness that taste like you tried way harder than you actually did.
  • Feeds a crowd with barely any prep, which means you can actually enjoy breakfast with people instead of cooking solo.
02 -
  • Don't overmix the batter—I learned this the hard way when I got aggressive and ended up with a dense, tough casserole that tasted fine but felt wrong in your mouth.
  • The syrup swirl is more important than it looks; if you skip it and just mix it in, the maple flavor becomes muted instead of concentrated in pockets that taste incredible.
03 -
  • Make the batter the night before and refrigerate it in the baking dish with the syrup already swirled in—just add a few extra minutes to the baking time since you're starting from cold.
  • If you're feeding a crowd, this doubles perfectly, and you can bake two casseroles side-by-side if your oven allows; just rotate them halfway through for even browning.
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