Fluffy Pancake Casserole Maple (Printable)

Golden-baked pancake layers infused with maple syrup and topped with nuts and powdered sugar.

# 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 mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable.
05 - Pour batter evenly into the prepared 9x13-inch 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, or until golden brown and a toothpick inserted in the center emerges clean.
09 - Remove from oven and allow to cool for 5 minutes. Dust with powdered sugar, slice into portions, and serve warm with additional maple syrup.

# Expert Tips:

01 -
  • No flipping required, which means you can actually sit down with your guests instead of being chained to the stove.
  • The maple syrup swirl creates this beautiful marbled effect that looks like you spent hours on it, but really you just dragged a knife through the batter.
  • Feeds a crowd without any fussy plating or last-minute juggling of hot pans.
02 -
  • Do not overmix the batter or you'll end up with something dense and rubbery instead of fluffy and tender, which I learned the hard way during my third attempt.
  • Use real maple syrup, not the artificial stuff, because it actually caramelizes in the oven and creates pockets of concentrated sweetness that make people close their eyes when they eat.
03 -
  • Grease your baking dish thoroughly and let it chill while your oven preheats, which prevents sticking better than any amount of last-minute butter.
  • Make this the night before and refrigerate it unbaked, then bake it straight from the fridge in the morning, adding just a few extra minutes to the baking time for convenience without sacrificing quality.
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