If you’re using homemade pancakes, cook them as usual and let them cool slightly before assembling the casserole. On the other hand, if you’re using store-bought or frozen pancakes, ensure they are fully thawed and at room temperature for even baking. Finally, cut large pancakes into halves or quarters to make layering easier and create a well-balanced texture in every bite.

First, in a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon (if using). Continue whisking until the mixture is fully combined and smooth. At this point, it should be light and well incorporated, ensuring an even texture throughout the casserole.

First, cover the baking dish with foil and bake for 20 minutes to allow the custard to set gradually. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top turns golden brown and the custard is fully set. To ensure it’s done, insert a toothpick in the center—if it comes out clean, your casserole is ready to serve!

After baking, let the casserole rest for 5-10 minutes before slicing to allow the custard to set properly. Then, dust it with powdered sugar and drizzle with extra maple syrup for a touch of sweetness. Finally, serve it warm with fresh fruit, a dollop of whipped cream, or a side of yogurt to enhance the flavors and texture.