Dessert

Pancake Casserole Recipe

ByIsabella Vance January 25, 2026January 25, 2026

Introduction

Pancake casserole is a delightful twist on your favorite breakfast classic, perfect for feeding a crowd or preparing ahead. Soft layers of pancakes soaked in a rich custard make every bite comforting and delicious.

The dish is a baked pancake casserole in a white speckled oval baking dish with handles. It has three visible layers of evenly folded golden brown pancakes arranged tightly side by side, slightly overlapping in a vertical pattern. Scattered dark chocolate chips are dotted on top and between the pancakes. The whole dish is lightly dusted with white powdered sugar. The casserole sits on a white marbled surface with a striped cloth nearby. A brass sieve with powdered sugar and a small glass jug are partially visible near the top edges of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 storebought pancakes, sliced in half
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

Step 1: Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the storebought pancakes in half and arrange them cut side down to fit the prepared dish.
Step 2: In a medium mixing bowl, whisk together the eggs until well combined. Add the half-and-half, vanilla extract, ground cinnamon, maple syrup, and brown sugar. Whisk until fully blended.
Step 3: Pour the egg mixture evenly over the arranged pancakes. Cover the dish tightly with plastic wrap and refrigerate overnight or for at least 8 hours to let the pancakes soak up the custard.
Step 4: When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and place the casserole in the oven.
Step 5: Bake uncovered for about 40 minutes, or until the custard is fully set and the top is golden. If the casserole starts to brown too much, cover loosely with foil for the remaining baking time.
Step 6: Serve warm with your favorite toppings like chocolate chips, fresh berries, extra maple syrup, or a dusting of powdered sugar.

Tips & Variations

Use flavored pancakes like blueberry or chocolate chip for extra variety.
Swap half-and-half for whole milk or cream for a lighter or richer custard.
Add nuts or shredded coconut to the pancake layers for crunch.
Try swapping maple syrup with honey or agave syrup depending on your preference.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a low oven until heated through. It’s best enjoyed fresh but stores well for quick breakfasts.

How to Serve

The image shows a baking dish filled with a layered pancake bake, consisting of several rows of folded golden brown pancakes, each folded in half and arranged vertically, side by side. Between the folds are scattered dark chocolate chips, adding small black spots contrasting with the warm brown tone of the pancakes. The entire dish is lightly dusted with white powdered sugar, creating a soft, snowy effect on the surface. The speckled white ceramic baking dish sits on a white marbled surface, with a gold spoon partially inserted under one of the folded pancakes, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole with fresh pancakes instead of storebought?

Yes, fresh pancakes work well. Just prepare your pancakes in advance and allow them to cool before layering. Using storebought pancakes speeds up preparation but fresh ones add an extra homemade touch.

What can I use if I don’t have half-and-half?

You can substitute with equal parts milk and heavy cream or use whole milk alone for a lighter version. The custard will still be delicious though a bit less rich.