Delicious Pancake Casserole: Easy Breakfast Recipe
This Pancake Casserole transforms classic pancakes into a warm, indulgent dish. It’s versatile, easy to prepare ahead of time, and perfect for busy mornings or special gatherings
Equipment
- - 13 x 9-inch glass or ceramic baking dish
- - Non-stick cooking spray
- - Large mixing bowl
- - Whisk
- - Flexible silicone spatula
Ingredients
- - 24-30 small pancakes store-bought or homemade
- - 6 large eggs
- - 1 1/2 cups heavy cream
- - 1 cup whole milk
- - 1/4 cup granulated sugar
- - 1 teaspoon vanilla bean paste or extract
- - 1/4 teaspoon kosher salt
- - Unsalted butter for serving
- - Maple syrup for serving
Instructions
- **Prepare the Base:** Lightly grease a 13 x 9-inch baking dish with non-stick spray. Arrange the pancakes in overlapping rows in the dish.
- **Make the Custard:** In a large bowl, whisk together eggs, heavy cream, milk, sugar, vanilla bean paste, and salt until smooth.
- **Combine:** Pour the custard mixture evenly over the pancakes, ensuring they are well-soaked. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
- **Bake:** Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Bake, covered, for 25 minutes. Remove the cover and bake for an additional 25 minutes until the top is golden and the custard is set.
- **Serve:** Let the casserole cool for 5 minutes before serving. Garnish with unsalted butter, maple syrup, and optional toppings like fresh berries or powdered sugar.