Pancake Casserole is a fun new Christmas or Easter breakfast idea. It has lots of buttery pancakes soaked overnight in a creamy custard, is baked to perfection, and served with your favorite toppings!
Reasons You’ll Love This Recipe
- Feeds a Crowd: This casserole would be perfect to serve at a family gathering, Saturday mornings, or any holiday brunch!
- Customizable: You can top this casserole with whatever you like. Chocolate chips, berries, cinnamon, and sugar, or simple maple syrup.
- Easy to Make: This casserole only takes 15 minutes of prep time. It does have to chill overnight. But it makes it easy to have this ready to go in the morning!
Ingredients Needed For Pancake Casserole
The only ingredient you might not have is the store bought frozen pancakes. Other than that, everything else is a pantry staple. Find exact measurements in the recipe card at the bottom of the page.
- Store Bought Frozen Pancakes: I have tried this recipe with homemade pancakes, and they just get mushy. Store-bought is the way to go!
- Large Eggs: Make the yummy custard filling that brings everything together.
- Half and Half: Adds a creamy smoothness to the custard.
- Vanilla Extract: Provides a warm flavor that goes with any topping you choose.
- Ground Cinnamon: Gives a hint of warm spice that balances the creamy custard.
- Maple Syrup: What would a pancake be without maple syrup? Make your own here.
- Brown Sugar: Adds a depth of sweetness that goes well with the maple syrup.
- Garnish Options: Chocolate chip, berries, powdered sugar.
Instructions on How to Make Pancake Casserole
This recipe comes together quickly. Just make sure you give yourself time to let it sit overnight in the fridge. Follow my step-by-step instructions below.
- Cut the Pancakes: Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the pancakes in half.
- Arrange the Pancakes: Arrange the pancake halves with the cut size down to fit the prepared dish.
- Whisk: In a medium mixing bowl, whisk together the eggs until mixed well. Add the half-and-half vanilla extract, cinnamon, maple syrup, and brown sugar, then whisk until fully combined.
- Soak and Refrigerate: Pour the egg mixture over the pancakes, then cover the casserole dish tightly with plastic wrap. Place in the fridge overnight or for at least 8 hours.
- Bake: Once the casserole has been refrigerated and you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and place the casserole in the oven. Bake uncovered for 40 minutes or until the pancakes are golden brown and the custard has fully cooked. Serve with your favorite toppings!
Pancake Casserole Tips and Variations
You might be tempted to make your own pancakes for the dish, but don’t! I’ve tried it, and it doesn’t work! Trust me, I put it to the test! I have a few more tips for you below.
- Pancakes: I highly recommend using store bought frozen pancakes. Not only does it make assembly easy, but it also creates the best results. I’ve tried this recipe several times with homemade pancakes. It does work, but the casserole turns out a little mushy because homemade pancakes are so fluffy. Thinner frozen pancakes are the secret!
- Make Ahead: For best results, this pancake casserole must be refrigerated for at least 8 hours or overnight. I tested this recipe by only having it in the fridge for a few hours. The results were SO much better when refrigerated overnight. The custard needs time to soak into the pancakes.
- Toppings: We love chocolate chips on our pancakes! Syrup and powdered sugar are also sweet additions. Feel free to add fresh berries, bananas, or nuts on top. The sky’s the limit!
Make Ahead and Leftover Storage Tips
Here are some instructions for what to do with any leftovers. You can also make this and freeze it to use later.
- In the Refrigerator: Store leftovers in an airtight container. Keep in the fridge for up to 3 days.
- To Reheat: Reheat portions of this pancake casserole in the microwave until warm!
- In the Freezer: You can make this casserole and freeze it for later! Bake and cool the casserole before freezing. Cover tightly with plastic wrap, then aluminum foil. Store it in the freezer for up to 1 month! When you’re ready to serve the casserole, thaw it overnight in the fridge. Cover with foil and reheat in the oven at 350 degrees Fahrenheit for 25 minutes or until warmed through.
More Sweet Breakfast Casseroles to Try
I love having a warm, gooey breakfast casserole recipe to have ready to throw in the oven on Saturday morning. Here are a few recipes for you to try at your next holiday brunch or just a busy Saturday!
Pancake Casserole
This Pancake Casserole is a fun new Christmas or Easter breakfast idea. It has lots of buttery pancakes soaked overnight in a creamy custard, baked to perfection, and served with your favorite toppings!
Servings 6 people
Calories 204kcal
Ingredients
- 20 pancakes, sliced in half, storebought
- 4 large eggs
- 1½ cups half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup, plus more for serving
- ¼ cup brown sugar
- chocolate chips and berries for garnish, optional
Instructions
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Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the pancakes in half then arrange them cut size down to fit the prepared dish.
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In a medium mixing bowl, whisk together the eggs until mixed well. Add the half-and-half, vanilla extract, cinnamon, maple syrup, and brown sugar, then whisk until fully combined.
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Pour the egg mixture over the pancakes. Cover the dish tightly with plastic wrap. Place in the refrigerator overnight or for at least 8 hours.
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Once the casserole has been refrigerated, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and place the casserole in the oven.
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Bake uncovered for 40 minutes or until the custard is fully cooked. If the pancakes are getting too brown, then cover with foil for the last few minutes.
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Serve with your favorite toppings! We love chocolate chips, berries, additional syrup, and a sprinkle of powdered sugar!
Nutrition
Calories: 204kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 99mg | Potassium: 173mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
source https://therecipecritic.com/pancake-casserole/
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