Easy Pancake Casserole Maple (Print Version)

Fluffy golden pancake bake topped with sweet maple syrup and crunchy nuts, ideal for morning meals.

# Components:

→ 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

# Preparation Steps:

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 thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing; slight lumps are acceptable.
05 - Pour batter evenly into the prepared baking dish, spreading to fill all corners.
06 - Drizzle 1/2 cup maple syrup over the batter and use a knife to gently swirl through the batter in decorative patterns.
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 allow to cool for 5 minutes. Dust with powdered sugar, slice into portions, and serve warm with additional maple syrup.

# Expert Advice:

01 -
  • It feeds a crowd without the stress of flipping pancakes one by one over a hot griddle.
  • The maple syrup gets baked right into the batter, so every bite tastes like breakfast done right.
  • It comes together in under an hour from start to serving, making it perfect for lazy weekend mornings.
02 -
  • Don't skip the 5-minute rest—I learned this the hard way when I tried to cut and serve immediately and ended up with a plate of crumbles instead of neat squares.
  • The difference between a soggy center and a perfectly set casserole is usually just 2 minutes of baking time, so start checking at 28 minutes rather than assuming 32 is correct.
03 -
  • Room temperature ingredients mix together more smoothly and evenly than cold ingredients straight from the refrigerator.
  • If you're baking this for a crowd, you can assemble it the night before, cover it tightly, and bake it fresh in the morning—just add a couple extra minutes to the baking time since it'll go in cold.
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