Easy Pancake Casserole Maple (Printable Version)

Fluffy golden pancake bake with a sweet maple syrup swirl, ideal for cozy mornings or brunch.

# Ingredient List:

→ 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
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:

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.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined. Avoid overmixing; small lumps are acceptable.
05 - Pour batter evenly into prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over batter. Using a knife, gently swirl syrup through batter to create marbled pattern.
07 - Sprinkle chopped pecans or walnuts over top if desired.
08 - Bake for 28-32 minutes until golden brown and a toothpick inserted in center comes out clean.
09 - Remove from oven and cool for 5 minutes. Dust with powdered sugar, slice, and serve warm with additional maple syrup.

# Expert Suggestions:

01 -
  • Skip the standing over a hot griddle while your coffee gets cold, and just slide this into the oven instead.
  • The maple syrup bakes into the casserole rather than sitting on top, so every bite tastes intentional and complete.
  • One baking dish means you're actually relaxed enough to chat with your guests instead of frantically flipping pancakes.
02 -
  • Don't overmix that batter no matter how tempted you are to smooth out every lump, because gluten development is your enemy here and will turn this into a tough, dense brick instead of fluffy and tender.
  • Real maple syrup makes an actual difference; I learned this the hard way when I once grabbed the imitation bottle thinking it wouldn't matter, and the entire casserole tasted flat and one-dimensional.
03 -
  • Melt your butter before mixing so it incorporates smoothly and creates a more uniform, tender crumb than cold butter pieces ever could.
  • Don't bother sifting your flour unless you enjoy extra steps; whisking it with the other dry ingredients is enough to prevent lumps.
Go Back