Fluffy Pancake Casserole Maple (Printable Version)

Golden pancake casserole layered with maple syrup for a warm, comforting start to the day.

# 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

# How To Make It:

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 eggs, whole milk, melted butter, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing; small lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over the batter. Using a knife, gently swirl the syrup through the batter to create a marbled pattern.
07 - Sprinkle chopped pecans or walnuts over the surface if desired.
08 - Bake for 28 to 32 minutes until golden brown and a toothpick inserted into the center emerges clean.
09 - Remove from oven and allow to cool for 5 minutes before serving.
10 - Dust with powdered sugar if desired, slice into portions, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • You can prep everything while your coffee brews and let the oven do the heavy lifting while you set the table.
  • It feeds a crowd without making you feel like you've been cooking all morning, which honestly saves relationships.
  • The maple syrup gets baked right into the cake, creating pockets of pure sweetness that feel indulgent without being fussy.
02 -
  • Don't skip the resting period after baking, or your slices will fall apart when you cut them; five minutes is the difference between neat portions and scrambled breakfast.
  • Pure maple syrup costs more than the imitation version, but it's the ingredient that makes this taste like something special rather than just a sweetened cake, so it's worth the investment.
03 -
  • Mix your wet and dry ingredients just before baking rather than ahead of time, because the baking powder and baking soda start reacting as soon as they meet the liquid, and you want that lift to happen in the oven, not in your fridge.
  • If you're serving this to someone with a nut allergy, skip the pecans and walnuts and instead scatter a handful of white chocolate chips on top right as it comes out of the oven so they melt slightly and add their own kind of sweetness.
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