Easy Pancake Casserole Recipe

If you’re anything like me and love waking up to a breakfast that’s both comforting and impressive without the hassle, you’re going to adore this Easy Pancake Casserole Recipe. I absolutely love how it transforms simple pancakes into a luscious, custardy bake that feels like a special treat but is actually incredibly straightforward to pull together. Stick with me, and I’ll walk you through all the tips and tricks so your breakfast game is seriously elevated and your family will be asking for it again and again.

this …

Ingredients You’ll Need

This Easy Pancake Casserole Recipe is all about simple ingredients that come together to create something truly cozy and delicious. A few little touches, like vanilla bean paste and heavy cream, take it next level — but you don’t need fancy stuff to make it work.

• Cooking spray: I prefer using a non-stick spray to make sure the casserole releases easily without sticking to the dish.
• Pancakes: Use your favorite homemade or store-bought pancakes; thicker pancakes hold up best to soaking.
• Large eggs: The binding hero of this recipe, providing that rich custard texture.
• Heavy cream: Adds decadent creaminess and makes the casserole silky.
• Whole milk: Helps balance the richness of the cream for the perfect custard consistency.
• Granulated sugar: Just enough to sweeten without overpowering.
• Vanilla bean paste: Gives an amazing depth of vanilla flavor — if you don’t have it, pure vanilla extract works fine.
• Kosher salt: Balances the sweet flavors and enhances the overall taste.
• Unsalted butter and maple syrup: For finishing touches that bring it all home.

Variations

One of the best things about this Easy Pancake Casserole Recipe is how you can make it your own. Over time, I’ve tried a few tweaks, and you should definitely experiment according to what you and your family prefer.

• Berry Swirl: I tried folding in fresh blueberries or sliced strawberries between pancake layers once, and it adds a lovely burst of color and tartness.
• Chocolate Lovers: Adding mini chocolate chips or a swirl of Nutella can make this even more indulgent — my kids went wild for that!
• Gluten-Free: Use your favorite gluten-free pancakes to keep it allergy-friendly without sacrificing flavor.
• Dairy-Free: Swap heavy cream and whole milk for coconut or almond milk and a dairy-free creamer for a lightened, dairy-free version.

How to Make Easy Pancake Casserole Recipe

Step 1: Prep Your Baking Dish and Pancakes

Start by giving your 13×9 inch baking dish a light coating with cooking spray. This helps with easy cleanup and prevents sticking. Then, arrange your pancakes in three neat rows inside the dish, overlapping them slightly. I like to start from one long end, so the pancakes layer nicely. You want them snug, but not completely flat — that little bit of overlap is perfect for soaking up your custard later.

Step 2: Whisk the Custard Mixture

In a medium bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and kosher salt. Make sure it’s well combined and smooth — this mixture is what turns your pancakes into a luscious casserole. I like to whisk vigorously to incorporate a bit of air, which helps the bake stay light. Once your custard is ready, slowly pour it evenly over the pancakes.

Step 3: Refrigerate and Let it Rest

Cover the casserole tightly with foil or plastic wrap and pop it in the fridge for at least 8 hours or overnight. This step is key because the pancakes soak up all the custard goodness, making every bite creamy and flavorful. Trust me, this is where the magic happens — I usually prep this the night before to save time in the morning.

Step 4: Bake and Finish

When you’re ready, preheat your oven to 350°F. Bake the casserole covered for 25 minutes to gently cook the custard, then uncover and bake for another 25 minutes or until the center is just set — it should be slightly jiggly but not liquid. Let it rest for 5 minutes before serving, then dot with pats of unsalted butter and drizzle with maple syrup. I love this final touch — it adds a wonderful richness and sweetness that brings the whole dish together.

How to Serve Easy Pancake Casserole Recipe

Garnishes

I like to keep it classic with a generous dusting of powdered sugar and a handful of fresh berries to brighten it up. Sometimes, I add a scoop of vanilla ice cream for a dessert-like twist that makes weekend mornings feel extra special. Maple syrup, of course, is non-negotiable here — it gives the perfect sweet finish.

Side Dishes

On busy mornings, I serve this casserole alongside crispy bacon or sausage links to add some savory crunch. A fresh fruit salad or a simple green smoothie rounds out the meal nicely without being too heavy.

Creative Ways to Present

For special occasions, I’ve even served this casserole in mini muffin tins to make individual portions you can grab on the go — it was a hit at a brunch party! A drizzle of chocolate sauce or whipped cream can make it feel super festive, too.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens around here, but not often!), I like to cover them tightly with foil or store in an airtight container. They keep well in the fridge for up to four days and reheat beautifully.

Freezing

I’ve frozen slices of this pancake casserole wrapped well in plastic wrap and then in a freezer bag for up to 2 months. When you want to enjoy it, just thaw overnight in the fridge and warm it up in the oven—taste and texture hold up surprisingly well!

Reheating

My favorite way to reheat leftovers is in a preheated oven at 325°F for about 10-15 minutes until warmed through. Microwave works in a pinch but can sometimes make it a little soggy, so I reserve that for the quickest mornings.

FAQs

Final Thoughts

This Easy Pancake Casserole Recipe has truly become one of my go-to breakfasts for those busy weekends and holiday mornings. I love that it’s comforting, visually appealing, and most importantly, foolproof. If you want to impress with minimal stress, this casserole checks all the boxes. Give it a try — once you do, I’m betting it’ll become a staple in your recipe rotation, just like it did in mine!

Print