Fluffy Pancake Casserole Maple (Printable)

Golden layers with a sweet maple drizzle, ideal for a comforting morning or brunch dish.

# 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

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together flour, granulated 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 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 let cool for 5 minutes.
10 - Dust with powdered sugar, slice, and serve warm with additional maple syrup.

# Expert Tips:

01 -
  • You can prep it in minutes and let the oven do the heavy lifting while you pour coffee and set the table.
  • It feeds a crowd without making you feel like you've been cooking since dawn.
  • That maple-syrup marbled center stays moist and tender, nothing like rubbery stovetop pancakes.
02 -
  • If your batter looks slightly thin, that's exactly right—this casserole relies on moisture and should never feel thick like cake batter.
  • The maple syrup swirl will sink and create pockets of sweetness rather than staying on top, and that's the whole point; it's what makes this different from regular pancakes.
03 -
  • Room-temperature eggs and milk mix into the batter more smoothly and create a more uniform texture than cold ingredients pulled straight from the fridge.
  • If your maple syrup is thick and viscous, warm it very slightly so it drizzles and swirls more easily without requiring aggressive stirring that breaks up your batter.
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