Description
This Pancake Casserole is a delightful make-ahead breakfast dish featuring layers of soft pancakes soaked in a rich custard made from eggs, cream, and milk. Baked to perfection, it’s slightly sweetened with sugar and vanilla, then served with butter and maple syrup for a comforting and crowd-pleasing meal.
Ingredients
Scale
For the Casserole
- Cooking spray, as needed
- Pancakes (enough to fill a 13×9 inch dish in 3 rows)
- 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
For Serving
- Unsalted butter, pats for dotting
- Maple syrup, to drizzle
Instructions
- Prepare the baking dish: Lightly coat a 13×9 inch baking dish with cooking spray, ensuring the surface is evenly coated to prevent sticking.
- Arrange pancakes: Place the pancakes in the baking dish in three rows, overlapping them slightly, starting at one long end to create a layered base for the casserole.
- Make the custard mixture: In a bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and kosher salt until smooth and fully combined.
- Pour custard over pancakes: Slowly pour the custard mixture evenly over the arranged pancakes, allowing them to soak up the liquid for maximum flavor and texture.
- Refrigerate: Cover the dish tightly and refrigerate for at least 8 hours or overnight, allowing the pancakes to absorb the custard completely.
- Preheat and bake: Preheat the oven to 350°F (175°C). Bake the casserole, covered, for 25 minutes to gently set the custard.
- Uncover and finish baking: Remove the cover and continue baking for another 25 minutes or until the center is fully set and the top is lightly golden.
- Rest and serve: Allow the casserole to stand for 5 minutes after baking. Top with pats of unsalted butter and drizzle generously with maple syrup before serving.
Notes
- Top this pancake casserole with powdered sugar for added sweetness and visual appeal.
- Fresh berries make a perfect, colorful topping adding freshness and texture.
- For a richer dessert-like breakfast, serve with a scoop of vanilla ice cream.
- The overnight soak helps the pancakes absorb the custard fully, ensuring a custardy and tender casserole.
- Use your favorite pancake recipe or pre-made pancakes for convenience.
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg
