Pancake Casserole

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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!

Prep Time15

Cook Time40

Refrigerate8

Total Time8 55

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast casserole, easy pancake casserole, overnight breakfast casserole, pancake casserole recipe

Servings: people

Author: Alyssa Rivers

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

Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the 20 pancakes, in half, then arrange them cut side down to fit the prepared dish.
In a medium mixing bowl, whisk together 4 large eggs until mixed well. Add the 1½ cups half-and-half, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ cup pure maple syrup, and ¼ cup brown sugar, then whisk until fully combined.
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.
Once the casserole has been refrigerated, 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 custard is fully cooked. If the pancakes are getting too brown, then cover with foil for the last few minutes.
Serve with your favorite toppings! We love chocolate chips and berries for garnish, additional syrup, and a sprinkle of powdered sugar!

Nutrition

QR code

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