Easy Pancake Casserole Maple (Printable)

Golden, fluffy baked pancake layered with maple syrup and optional nuts for a delightful start to your day.

# 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, 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

# Steps:

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 until evenly distributed.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; minor lumps are acceptable.
05 - Pour batter evenly into the prepared 9x13-inch baking dish.
06 - Drizzle 1/2 cup maple syrup over the batter. Use a knife to gently swirl the syrup through the batter creating 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 allow to cool for 5 minutes.
10 - Dust with powdered sugar, slice into portions, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • You can prep this while your coffee brews and let the oven do the work instead of babysitting a hot pan.
  • It feeds a crowd without requiring you to flip dozens of pancakes or keep anyone waiting hungry.
  • That swirl of maple syrup baked right in creates pockets of sweetness that feel indulgent but take almost no extra effort.
02 -
  • Don't skip the resting time—cutting into it too soon makes the slices crumbly and messy, but those five minutes make all the difference in presentation.
  • Pure maple syrup is non-negotiable here because the casserole's flavor is actually simple enough that fake syrup becomes obvious and disappointing.
03 -
  • Brown your butter in a small saucepan before measuring it into the batter for a more complex, toasted flavor that elevates the whole thing.
  • If your maple syrup is cold, warm it slightly before drizzling so it swirls more easily and integrates better into the batter.
Return