Start your morning with this wholesome Maple Pecan Pancake Bake — a cozy twist on classic pancakes baked into a fluffy, golden square.
Made with protein-rich eggs, fiber-packed pecans, and heart-healthy fats, this dish is both nourishing and satisfying.
The hint of maple syrup adds natural sweetness, while optional bacon provides a savory balance.
Quick to prepare, it’s perfect for everyday breakfasts, weekend brunch, or even meal-prep for the week ahead.
Fluffy Maple Pecan Pancake
Equipment
- 1 large mixing bowl
- 1 Whisk or spoon
- 1 8×8-inch baking dish
- 1 oven (preheated to 425°F)
- 1 cooking spray or small amount of oil
Ingredients
- 2 large eggs lightly beaten
- 1 ½ cups pancake baking mix e.g., Bisquick
- 1 tablespoon granulated sugar
- ¾ cup buttermilk
- ¼ cup pure maple syrup
- ½ cup chopped pecans optional
- 3 –4 slices cooked bacon crumbled (optional)
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature helps the pancake bake rise quickly and develop a light, fluffy texture while creating a golden-brown crust on top. While the oven is heating, lightly coat an 8×8-inch baking dish with cooking spray or a thin layer of oil. This ensures the batter won’t stick and makes serving much easier later. Set the dish aside.
- Combine the Wet Ingredients: In a large mixing bowl, crack two large eggs and whisk them gently until the yolks and whites are well blended. Pour in the buttermilk and pure maple syrup, whisking again until the mixture looks smooth and slightly frothy. This step helps incorporate air into the batter, which contributes to the fluffy texture of the finished bake.
- Mix in the Dry Ingredients: Gradually add the pancake mix (such as Bisquick) and sugar into the bowl with the wet ingredients. Use a whisk or sturdy spoon to stir everything together, scraping the sides of the bowl as you go to avoid clumps of dry mix. The batter should come together smoothly and resemble a thick pancake batter — not too runny, but not overly stiff either.
- Fold in Crunchy Add-Ins: At this point, stir in the chopped pecans, which will add a nutty flavor and a pleasant crunch to the bake. If you prefer a bit of savory contrast, you can also fold in some of the cooked, crumbled bacon (or save it to sprinkle on top later). Mix gently so the nuts and bacon are evenly distributed without over-stirring the batter.
- Transfer Batter to the Dish: Pour the prepared batter into your greased baking dish, spreading it out evenly with a spatula so the surface is level. A smooth surface helps the pancake bake rise uniformly in the oven. If you’ve reserved bacon crumbles, hold off for now — you’ll add them after the first bake.
- Bake the First Round: Place the baking dish into the preheated oven and bake for 10 minutes. This initial baking period allows the batter to set and rise while developing its fluffy structure. The top should start looking slightly golden but not fully browned yet.
- Add Savory Topping and Finish Baking: After the first 10 minutes, carefully remove the dish from the oven using oven mitts. Sprinkle the cooked bacon crumbles evenly over the top if you haven’t added them yet. Return the dish to the oven and bake for an additional 5–6 minutes, or until a knife inserted into the center comes out clean with no wet batter clinging to it.
- Rest, Slice, and Serve: Once fully baked, take the dish out of the oven and allow it to rest for 2–3 minutes before slicing. This short resting period makes the bake easier to cut into neat squares and allows the flavors to settle. Slice into 6–8 portions, depending on serving size, and drizzle each square with a little extra maple syrup if desired. Enjoy warm for the best flavor and texture.
Notes
- A cozy, baked twist on classic pancakes, combining maple syrup, pecans, and optional bacon.
- Quick and easy to prepare — perfect for busy mornings or weekend brunch.
- Fluffy texture thanks to the combination of eggs, buttermilk, and pancake mix.
- Nutritious addition of pecans provides healthy fats and fiber.
- Sweet and savory flavors can be customized with or without bacon.
- Great for meal prep — can be stored in the fridge or freezer.
- Can be served plain, drizzled with syrup, or paired with fruit and yogurt.
Chef’s Secrets for Perfect Results
The key to achieving the best texture lies in how you mix the batter.
Whisk the wet and dry ingredients just until combined; overmixing can make the bake dense instead of airy.
Buttermilk is an essential ingredient here because its slight acidity helps activate the leavening in the pancake mix, giving you that tender, fluffy bite.
Toasting the pecans before adding them can intensify their flavor, making the nutty crunch even more pronounced.
If you’re adding bacon, make sure it’s crisp so it stays crunchy even after baking.
Finally, allow the bake to rest a couple of minutes before slicing—this helps it firm up and cut more cleanly.
Serving Suggestions and Pairing Ideas
This pancake bake is wonderfully versatile when it comes to serving.
For a classic breakfast feel, serve each square warm with an extra drizzle of maple syrup and a dusting of powdered sugar.
Pair it with fresh fruit like berries or orange slices to add a refreshing contrast.
For a more indulgent brunch, top with a dollop of whipped cream or Greek yogurt.
If you’re serving it as part of a bigger spread, it pairs beautifully with scrambled eggs, sausage links, or a fresh green salad.
For beverages, coffee or a spiced chai latte complements the maple-pecan flavors perfectly.
Storage Tips and Reheating Advice
This recipe stores surprisingly well, making it a great choice for meal prep.
Once cooled, cover the baking dish tightly with plastic wrap or transfer individual squares into airtight containers.
Refrigerated, they’ll stay fresh for up to 3 days.
For longer storage, wrap each portion in plastic wrap and place them in a freezer bag; they’ll keep for up to 2 months.
To reheat, microwave individual portions for 30–45 seconds, or warm them in a 325°F oven for 10 minutes to bring back their fluffy texture.
Avoid overheating, as it may dry out the bake.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can prepare the batter the night before and store it covered in the refrigerator.
In the morning, simply pour it into your greased dish and bake as directed.
You can also bake the dish completely, refrigerate it, and reheat before serving.
2. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing ¾ cup milk with 2 teaspoons of lemon juice or vinegar.
Let it sit for 5 minutes before using. This will provide the same tangy flavor and tender texture.
3. Can I leave out the pecans or bacon?
Absolutely. Both the pecans and bacon are optional add-ins.
The base bake is delicious on its own, but you can also replace pecans with walnuts, almonds, or even chocolate chips for a sweeter version.
4. How do I know when it’s done baking?
The pancake bake is ready when a knife or toothpick inserted into the center comes out clean with no raw batter.
The edges should look lightly golden, and the center should feel springy but firm.
5. Can I double the recipe for a crowd?
Yes! If serving a larger group, you can easily double the ingredients and bake in a 9×13-inch dish.
The baking time will be slightly longer, around 20–25 minutes, but check doneness with the knife test to be sure.
