Fluffy Pancake Casserole Maple (Print)

Fluffy golden casserole layered with maple syrup and nuts, perfect for cozy mornings and 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
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 mixing 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 blended.
04 - Pour wet ingredients into dry mixture and stir until just combined. Do not overmix; small lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over batter and use a knife to gently swirl through for a marbled effect.
07 - Sprinkle chopped pecans or walnuts over the 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 let cool for 5 minutes. Dust with powdered sugar, slice, and serve warm with additional maple syrup.

# Helpful Hints:

01 -
  • No more flipping pancakes one by one while guests wait hungry at the table.
  • The maple syrup swirled through the batter creates pockets of sweetness that feel almost decadent without any fussy technique.
  • It reheats beautifully, so weekend breakfast stress becomes a non-issue.
02 -
  • Do not overmix the batter; I learned this by making tough, rubbery pancakes until a baker friend asked what I was doing wrong, and the answer was whisking like I had something to prove.
  • Real maple syrup versus imitation is not a small detail—it's the difference between a recipe that delights and one that tastes like sweetened corn with a maple mood.
03 -
  • Let your batter rest for five minutes before pouring; this allows the leavening agents to begin their work and gives you a fluffier result.
  • If you're making this ahead, bake it completely, cool it, wrap it well, and reheat gently in a 300°F oven for about ten minutes—it emerges tasting almost as fresh as the first morning.
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