Description
This delightful Pancake Casserole is a comforting breakfast dish featuring layers of sliced pancakes soaked overnight in a vanilla-cinnamon custard mixture, then baked to golden perfection. Easy to prepare ahead of time, it’s perfect for serving a crowd with optional chocolate chips, berries, and maple syrup for extra indulgence.
Ingredients
Scale
Base
- 20 pancakes, sliced in half (store-bought recommended)
Custard Mixture
- 4 large eggs
- 1½ cups half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup
- ¼ cup brown sugar
Garnish (optional)
- Chocolate chips
- Berries
- Additional maple syrup
- Powdered sugar
Instructions
- Prepare baking dish and pancakes: Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the 20 pancakes in half, then arrange them cut side down evenly to fit the bottom of the prepared dish.
- Mix the custard: In a medium bowl, whisk together 4 large eggs until well combined. Add 1½ cups half-and-half, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ cup pure maple syrup, and ¼ cup brown sugar. Whisk all ingredients thoroughly until fully blended.
- Combine and refrigerate: Pour the custard mixture evenly over the arranged pancakes in the baking dish. Cover the dish tightly with plastic wrap and place it in the refrigerator overnight or for at least 8 hours, allowing the pancakes to soak and absorb the custard.
- Preheat oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (175°C). Remove the plastic wrap from the dish.
- Bake the casserole: Place the uncovered casserole in the preheated oven and bake for about 40 minutes until the custard is fully set and cooked through. If the pancakes begin to brown too quickly, cover the dish loosely with aluminum foil during the last few minutes to prevent over-browning.
- Serve and garnish: Remove from the oven and let the casserole cool slightly. Serve warm topped with optional chocolate chips, fresh berries, additional maple syrup, and a dusting of powdered sugar if desired.
Notes
- For best results, use store-bought pancakes as they hold their shape well when soaked and baked.
- You can customize the dish by adding nuts or different fruits inside before baking.
- If you prefer a dairy-free option, substitute half-and-half with almond milk or another dairy-free alternative.
- Make sure to cover the casserole tightly before refrigerating to prevent condensation and odors.
- This casserole can be prepared a day ahead, making it an excellent make-ahead breakfast for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pancake casserole, breakfast casserole, make ahead breakfast, baked pancake dish, cinnamon vanilla custard, overnight casserole
