This casserole combines the comfort of pancakes with the ease of a make-ahead dish. It’s ideal for holidays, brunch gatherings, or busy mornings when you want something warm and satisfying without having to flip individual pancakes. The custard soaks into the pancakes overnight, creating a creamy, slightly sweet interior that’s irresistible with syrup, berries, or powdered sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Prepared pancakes (homemade or store-bought)
Eggs
Milk
Heavy cream or half-and-half
Maple syrup or brown sugar
Vanilla extract
Ground cinnamon
Salt
Butter (for greasing the baking dish)
Optional toppings: powdered sugar, fresh fruit, extra maple syrup
Directions
Prepare about 10–12 pancakes in advance, or use your favorite store-bought brand. Let them cool.
Grease a 9×13-inch baking dish with butter.
Layer the pancakes in the dish, overlapping slightly, or cut them in halves and arrange them standing up like a bread pudding.
In a large bowl, whisk together eggs, milk, cream, maple syrup or brown sugar, vanilla, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the pancakes, pressing them down gently to absorb the liquid.
Cover the dish with foil and refrigerate overnight (or at least 4 hours).
In the morning, preheat the oven to 350°F (175°C).
Bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes until golden brown and set in the center.
Let it cool for 5–10 minutes before serving.
Top with syrup, powdered sugar, or fruit if desired.
Servings and timing
This recipe serves 6–8. Prep time is about 15 minutes, chill time is at least 4 hours (preferably overnight), and bake time is 45–50 minutes.
Variations
Fruit-Filled: Add sliced bananas, blueberries, or chopped apples between the pancake layers.
Chocolate Version: Add mini chocolate chips and a drizzle of chocolate syrup before baking.
Gluten-Free: Use gluten-free pancakes and ensure the rest of your ingredients are gluten-free.
Dairy-Free: Use plant-based milk and cream, and dairy-free pancakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or warm the entire casserole in a 300°F (150°C) oven until heated through. This dish can also be frozen (uncooked or baked), then thawed in the fridge before reheating.
FAQs
Can I use frozen pancakes?
Yes, thaw them first before assembling the casserole for best texture and even soaking.
Can I make this without letting it sit overnight?
You can, but for best results, let the pancakes absorb the custard for at least 4 hours before baking.
Can I use flavored pancakes?
Absolutely—try using chocolate chip, banana, or blueberry pancakes for extra flavor.
How do I know when it’s done baking?
The top should be golden, and the custard should be set. A knife inserted into the center should come out clean.
Can I double this recipe?
Yes, use two baking dishes or a larger casserole pan and adjust baking time accordingly.
Can I use pancake mix to make the pancakes?
Yes, prepare your favorite pancake mix according to the package and allow the pancakes to cool before layering.
What kind of milk is best?
Whole milk or a mix of milk and cream gives the richest texture, but you can use low-fat or dairy-free milk if preferred.
Can I prepare this more than one night in advance?
Yes, it can be prepped up to 2 days ahead—just cover tightly and refrigerate until ready to bake.
What toppings go well with this casserole?
Maple syrup, powdered sugar, fresh berries, whipped cream, or even nut butter make excellent toppings.
Is this dish good for brunch parties?
Yes, it’s perfect for feeding a crowd and can be kept warm in the oven or a warming tray during serving.
Conclusion
Make-ahead pancake casserole is a comforting, convenient breakfast that takes all the work out of morning cooking. Whether you’re feeding guests or just want a relaxed weekend breakfast, this recipe is simple, adaptable, and always satisfying. Once you try it, it’ll quickly become a favorite part of your breakfast rotation.
Make-Ahead Pancake Casserole is a warm, comforting breakfast bake that layers pancakes with a rich custard filling. Prepped the night before and baked in the morning, it’s perfect for holidays, brunch, or relaxed weekend mornings.
Ingredients
10–12 prepared pancakes (homemade or store-bought), cooled
4 large eggs
1 cup milk
1/2 cup heavy cream or half-and-half
1/4 cup maple syrup or brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
Butter, for greasing the baking dish
Optional toppings: powdered sugar, fresh fruit, extra maple syrup
Instructions
Grease a 9×13-inch baking dish with butter.
Layer the pancakes in the dish, slightly overlapping or cut in halves and arranged upright like bread pudding.
In a large bowl, whisk together eggs, milk, cream, maple syrup or brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the pancakes, pressing them gently so they soak up the liquid.
Cover with foil and refrigerate overnight or for at least 4 hours.
In the morning, preheat oven to 350°F (175°C).
Bake covered for 30 minutes, then uncover and bake for an additional 15–20 minutes until golden and set in the center.
Let cool for 5–10 minutes before serving. Top with syrup, powdered sugar, or fresh fruit as desired.
Notes
For added flavor, try using flavored pancakes like banana, blueberry, or chocolate chip.Add fruit like sliced bananas or berries between layers before baking.Use gluten-free or dairy-free ingredients to suit dietary needs.This casserole can be made up to 2 days ahead and stored covered in the fridge until ready to bake.Freeze cooked or uncooked casserole for later; thaw overnight in the fridge before baking or reheating.
