Easy Pancake Casserole Maple (Printable Version)

Golden-baked pancake layers with sweet maple drizzle, ideal for a cozy 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 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 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 Hints:

01 -
  • No standing at the stove flipping individual pancakes while everyone waits hungry.
  • The maple syrup bakes right into the casserole, creating a naturally sweet interior that tastes like someone fussed over it for hours.
  • It comes together in under an hour from cold oven to sliced and served.
02 -
  • Don't overmix the batter or you'll end up with a dense, tough casserole instead of something light and tender.
  • Using real maple syrup makes an actual difference because it integrates into the cake during baking, while imitation syrup just sits on top and tastes hollow.
  • If your toothpick test seems uncertain, trust the golden color on top and a slight jiggle in the very center; it continues cooking slightly as it cools.
03 -
  • Room temperature eggs and milk mix more smoothly with the other ingredients, so take them out of the fridge while your oven preheats.
  • If you want the pecans to stay crunchy on top, scatter them in the last 5 minutes of baking rather than adding them at the start.
  • Make this the night before and refrigerate the unbaked casserole, then bake it straight from cold in the morning, adding just 5 extra minutes to the bake time.
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