Fluffy Pancake Casserole Maple (Printable Version)

Golden-baked pancake layers sweetened with maple syrup, ideal for breakfast or brunch.

# 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)

# Directions:

01 - Preheat oven to 350°F. 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.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, and vanilla extract until thoroughly blended.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing; small lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over the batter and use a knife to gently swirl through for a marbled effect.
07 - Sprinkle chopped pecans or walnuts over the top, if desired.
08 - Bake for 28 to 32 minutes until golden brown and a toothpick inserted into the center emerges clean.
09 - Remove from oven and allow to cool for 5 minutes.
10 - Dust with powdered sugar, slice into portions, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • It bakes all at once instead of flipping pancakes one by one, which means you can actually sit down and drink your coffee.
  • The maple syrup swirled through the batter creates pockets of caramelized sweetness that feel fancy without any real effort.
  • It tastes even better the next morning reheated, so make it the night before if your mornings are chaotic.
02 -
  • Don't overmix the batter no matter how much you want to—I learned this the hard way by trying to make the lumps disappear, which resulted in a dense, tough casserole that tasted like regret.
  • The syrup will sink slightly and pool at the bottom while baking, which is exactly what you want; it creates a sweet layer that soaks into the bottom while keeping the top fluffy.
03 -
  • Let your eggs and milk sit out for 15 minutes before mixing if you remember—they combine more smoothly and create a lighter texture.
  • If your casserole seems too brown on top but the center isn't done, loosely cover it with foil for the last few minutes of baking to prevent burning.
Return