Easy Pancake Casserole Maple (Printer Friendly)

Fluffy baked pancake layered with maple syrup and nuts, ideal for brunch gatherings.

# What You 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 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.

# Pro Advice:

01 -
  • It feeds a crowd without requiring you to stand at the griddle like you're working a shift.
  • The maple syrup sinks into the batter while baking, creating pockets of sweet surprise throughout instead of just sitting on top.
  • You can have it ready in under an hour, which somehow feels like cheating when people think you've been cooking all morning.
02 -
  • The maple syrup doesn't stay on top—it sinks and soaks as the casserole bakes, which is exactly what you want, but it means the texture transforms as it cools slightly so eat it warm.
  • That instruction not to overmix isn't just culinary theater; I learned this the hard way when I got zealous and ended up with something closer to a pancake rubbery block than a tender casserole.
03 -
  • Use real maple syrup, not the kind that comes in a bottle shaped like a log—the pure stuff caramelizes and concentrates in ways the imitation can't touch.
  • Don't skip the 5-minute rest after baking; it lets everything set just enough to slice cleanly without falling apart into crumbs.
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