Pancake Casserole
This Pancake Casserole is a fun new Christmas or Easter breakfast idea. It has lots of buttery pancakes soaked overnight in a creamy custard, baked to perfection, and served with your favorite toppings!
Servings: 6 people
Ingredients
- 20 pancakes, sliced in half, storebought
- 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
- 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 to fit the prepared dish.
- In a medium mixing bowl, whisk together 4 large eggs until mixed well. Add the 1½ cups half-and-half, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ cup pure maple syrup, and ¼ cup brown sugar, then whisk until fully combined.
- Pour the egg mixture over the pancakes. Cover the dish tightly with plastic wrap. Place in the refrigerator overnight or for at least 8 hours.
- Once the casserole has been refrigerated, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and place the casserole in the oven.
- Bake uncovered for 40 minutes or until the custard is fully cooked. If the pancakes are getting too brown, then cover with foil for the last few minutes.
- Serve with your favorite toppings! We love chocolate chips and berries for garnish, additional syrup, and a sprinkle of powdered sugar!
Nutrition
Calories: 204kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 99mg | Potassium: 173mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
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