Description
A delicious and easy-to-make Pancake Casserole perfect for a make-ahead breakfast or brunch. Soft pancakes are layered in a baking dish and soaked overnight in a rich custard mixture of eggs, cream, milk, sugar, and vanilla, then baked until golden and set. Served warm with butter and maple syrup, this comforting casserole can be topped with powdered sugar, fresh berries, or vanilla ice cream for added indulgence.
Ingredients
Scale
Main Ingredients
- Cooking spray
- Pancakes (enough to fill a 13×9 inch baking dish in 3 rows, overlapping slightly)
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- Unsalted butter, for serving
- Maple syrup, for serving
Instructions
- Prepare baking dish: Lightly coat a 13×9 inch baking dish with cooking spray to prevent sticking.
- Arrange pancakes: Place pancakes in the baking dish in 3 rows, overlapping slightly, starting at one long end of the dish.
- Make custard mixture: In a bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and kosher salt until fully combined.
- Soak pancakes: Slowly pour the custard mixture evenly over the arranged pancakes in the baking dish, allowing the pancakes to absorb the liquid.
- Refrigerate: Cover the baking dish with foil or plastic wrap and refrigerate for at least 8 hours or up to overnight to let the pancakes absorb the custard mixture fully.
- Preheat and bake: Preheat the oven to 350°F (175°C). Bake the covered casserole for 25 minutes.
- Uncover and continue baking: Remove the cover and continue baking the casserole until the center is set and the top is lightly golden, about 25 more minutes.
- Rest and serve: Let the casserole stand for 5 minutes after baking. Before serving, dot with pats of unsalted butter and drizzle generously with maple syrup.
Notes
- Top the pancake casserole with powdered sugar, fresh berries, or vanilla ice cream for extra flavor and presentation.
- This casserole can be prepared the night before, making it a great option for busy mornings or brunch gatherings.
- Use your favorite store-bought or homemade pancakes for the best taste.
- For a lighter version, consider using reduced-fat milk instead of whole milk and less sugar.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of casserole)
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
