Pancake Casserole

Try out our irresistible pancake casserole recipe and start your morning off right! Perfect for lazy weekends and special occasion brunches!

Brunch is a meal that always holds a special place in our hearts. Whether it’s spending time with family, catching up with friends, or simply enjoying a lazy weekend morning, there’s something so comforting and indulgent about sitting down to a delicious spread of breakfast foods at midday.

When it comes to brunch favourites, pancakes are definitely high on the list. But why settle for plain old pancakes when you can take things to the next level with this pancake casserole recipe?

Whether you’re planning a relaxing weekend at home or looking for the perfect dish to impress your holiday guests Christmas morning, this hearty and mouthwatering casserole is sure to be a hit.

How to Store Pancake Casserole

Once cooked, any leftover pancake Casserole can be stored in the refrigerator for up to a week.

Allow the casserole to cool down to room temperature, and wrap tightly with aluminum foil – or transfer to an airtight container.

If you want to store your pancake Casserole for longer than a week, you can freeze it for up to 3 months.

To freeze the pancake Casserole, you may want to cut it into squares or slices and place them in a freezer-safe container or wrap in aluminum foil. Be sure to label the container with the date and contents.

When ready to reheat, allow the casserole to thaw overnight in the refrigerator before reheating in the oven at 375°F for 15-20 minutes or until heated through.

To reheat individual slices, you can use the microwave for a quick option. Simply place the slice on a microwave-safe plate and heat for 30 seconds to 1 minute or until heated through.

Equipment Needed for Pancake Casserole

• 8×8 inch baking dish
• Mixing bowls
• Cutting board
• Sharp knife
• Mixing tools
• Measuring tools

About the Ingredients for Pancake Casserole

Cooking spray – Greasing lightly with butter works too.

Pancakes – You can use your favourite homemade pancake recipe or even just a pancake mix to make pancakes that are about 4 inches in diameter. I used my chocolate chip pancake recipe, minus the addition of chocolate chips.

Eggs – 4 large eggs.

Heavy cream – You can use 1 cup whole milk and 1 cup heavy cream (half & half) or replace all of the heavy cream with a milk or flavoured creamer of your choice, but be aware the final consistency of the custard may be a little different.

Light brown sugar – You can use dark brown sugar in a pinch. It does have a deeper molasses flavour, which will slightly alter the flavour of the dish.

Ground cinnamon – You could also use ground nutmeg instead.

Almond extract – I love the flavour of almond extract in my baked recipes.  You can certainly use vanilla extract or vanilla bean paste instead.

Salt – Enhances the flavour of the casserole.

Looking for More Brunch Recipes?

Check out more of my favourite brunch recipes!

This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!

This recipe makes homemade strawberry waffles that are light, fluffy, and loaded with fresh strawberries. The perfect weekend breakfast treat!

Raspberry Sweet Rolls – soft, fluffy and sweet yeast rolls filled with raspberries and smothered with cream cheese frosting.

How to Make Pancake Casserole

Yields: 6 Servings | Prep time: 10 minutes | Cook time: 55-60 minutes

Ingredients:

• 12-14 pancakes, about 4 inches in diameter
• 4 large eggs
• 2 cups heavy cream
• 2 Tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• Fresh fruit, optional garnish
• Syrup, optional garnish
• Butter, optional garnish

Directions:

Grease an 8×8 inch baking dish with cooking spray.

Cut the pancakes in half, (Image 1) and arrange in the baking dish, cut side down.

In a medium sized mixing bowl whisk together the eggs, heavy cream, almond extract, cinnamon, salt and brown sugar. (Image 2)

Whisk until you have a smooth mixture. (Image 3)

Pour the egg mixture over the pancakes in the baking dish. (Image 4)

Make sure the pancakes are evenly covered with custard mixture. (Image 5) Cover with foil that has been sprayed lightly with cooking spray. (Image 6)

If baking immediately, refrigerate for 20 minutes before proceeding. You may also refrigerate overnight before baking.

Preheat the oven to 375 degrees Fahrenheit.

Bake for 55-60 minutes or until the casserole begins to get golden brown on top. The casserole will puff up but will deflate after you take it out of the oven. The center should be firm to the touch. 

Remove from the oven and allow to cool 10 minutes before cutting. (Image 7) Serve the pancake casserole warm with fresh fruit, butter and syrup. (Image 8)