Fluffy Pancake Casserole Maple (Printable)

A golden casserole featuring fluffy pancakes and a sweet maple syrup swirl.

# 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

# 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, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined. Avoid overmixing; some lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish.
06 - Drizzle 1/2 cup maple syrup over the batter and use a knife to gently swirl through for a marbled effect.
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 in the center emerges 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 Tips:

01 -
  • It bakes all at once instead of requiring you to stand at a griddle like you're flipping burgers at a diner.
  • The maple syrup bakes right into the batter, creating pockets of caramelized sweetness that taste nothing like pancake syrup poured on top.
  • You can prep it five minutes before your guests arrive and have hot breakfast ready when they walk through the door.
02 -
  • Don't use cold milk—if it's straight from the fridge, it can make the batter too thick and clumpy; warm it slightly or let it sit for a few minutes first.
  • The difference between light brown and burnt edges is about two minutes, so set a timer and start checking at the 28-minute mark rather than trusting the full 32 minutes.
03 -
  • Use real maple syrup and don't hold back—it's the soul of this dish, and the difference between the real thing and imitation is unmissable once you've tasted it properly.
  • Toast your pecans or walnuts lightly in a dry pan before scattering them on top; they deepen in flavor and add a complexity that raw nuts can't match.
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