Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 10g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
