Pancake Casserole
A sweet and satisfying pancake casserole layered with store-bought pancakes and creamy custard, baked to golden perfection. Perfect for breakfast or brunch!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- Store-Bought Frozen Pancakes (20, 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
- Optional Garnish: Chocolate chips, berries, powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- Layer the halved pancakes in the dish, with cut sides facing up.
- In a medium bowl, whisk together eggs, half-and-half, vanilla extract, cinnamon, maple syrup, and brown sugar until smooth.
- Pour the custard mixture evenly over the pancake layers. Let it soak for 10–15 minutes.
- Bake for 30–35 minutes, or until the top is golden and the custard is set.
- Let cool for 5 minutes. Serve with additional maple syrup, chocolate chips, or berries.
Notes
- For make-ahead: Assemble the dish the night before and refrigerate. Bake fresh in the morning.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Find it online: https://junorecipes.com/pancake-casserole/