Easy Pancake Casserole Maple (Printable)

Fluffy golden casserole layered with maple syrup and optional nuts, ideal for warm 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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until thoroughly combined.
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, spreading to fill corners uniformly.
06 - Drizzle 1/2 cup maple syrup over the batter surface. Using a knife, gently swirl syrup through the batter to create a marbled pattern.
07 - Sprinkle chopped pecans or walnuts over the top if desired.
08 - Bake for 28-32 minutes until the top is golden brown and a toothpick inserted into the center withdraws clean.
09 - Remove from oven and allow to rest for 5 minutes before cutting.
10 - Dust with powdered sugar if desired, slice into portions, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • You bake it all at once instead of flipping pancakes one by one, which means you actually get to sit down with your guests.
  • That maple syrup swirl through the batter creates pockets of sweetness in every bite, like little surprises as you eat.
  • It comes together in under an hour from start to table, making it perfect for lazy weekend mornings or when unexpected brunch guests arrive.
02 -
  • If you overmix the batter, the casserole will turn dense and gummy—the key is stopping as soon as you don't see streaks of flour anymore.
  • Don't skip letting it cool for those five minutes; slicing into a still-steaming casserole will cause it to fall apart.
03 -
  • Brown your butter in a small pan before adding it to the batter if you want an extra layer of nutty flavor that makes people ask what your secret is.
  • Use real maple syrup for the swirl—it bakes differently than imitation and creates actual pockets of sweetness instead of just sweetening the whole thing uniformly.
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