Ingredients Needed For Pancake Casserole
The only ingredient you might not have is the store bought frozen pancakes. Other than that, everything else is a pantry staple. Find exact measurements in the recipe card at the bottom of the page.
Store Bought Frozen Pancakes: I have tried this recipe with homemade pancakes, and they just get mushy. Store-bought is the way to go! Large Eggs: Make the yummy custard filling that brings everything together. Half and Half: Adds a creamy smoothness to the custard. Vanilla Extract: Provides a warm flavor that goes with any topping you choose. Ground Cinnamon: Gives a hint of warm spice that balances the creamy custard. Maple Syrup: What would a pancake be without maple syrup? Make your own here. Brown Sugar: Adds a depth of sweetness that goes well with the maple syrup. Garnish Options: Chocolate chip, berries, powdered sugar.
Instructions on How to Make Pancake Casserole
This recipe comes together quickly. Just make sure you give yourself time to let it sit overnight in the fridge. Follow my step-by-step instructions below.
Pancakes: I highly recommend using store bought frozen pancakes. Not only does it make assembly easy, but it also creates the best results. I’ve tried this recipe several times with homemade pancakes. It does work, but the casserole turns out a little mushy because homemade pancakes are so fluffy. Thinner frozen pancakes are the secret! Make Ahead: For best results, this pancake casserole must be refrigerated for at least 8 hours or overnight. I tested this recipe by only having it in the fridge for a few hours. The results were SO much better when refrigerated overnight. The custard needs time to soak into the pancakes. Toppings: We love chocolate chips on our pancakes! Syrup and powdered sugar are also sweet additions. Feel free to add fresh berries, bananas, or nuts on top. The sky’s the limit!
In the Refrigerator: Store leftovers in an airtight container. Keep in the fridge for up to 3 days. To Reheat: Reheat portions of this pancake casserole in the microwave until warm! In the Freezer: You can make this casserole and freeze it for later! Bake and cool the casserole before freezing. Cover tightly with plastic wrap, then aluminum foil. Store it in the freezer for up to 1 month! When you’re ready to serve the casserole, thaw it overnight in the fridge. Cover with foil and reheat in the oven at 350 degrees Fahrenheit for 25 minutes or until warmed through.
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