My first taste of a pancake casserole was at a cute café outside of New Orleans which has sadly since closed. It was served up with bananas, maple syrup, and fresh whipped cream, with a sprinkle of toasted pecans on top (and yes, I was informed that the nuts MUST be toasted). Can you guess why I needed the recipe? 🙂 This is a perfect holiday morning dish as it is fully prepped the night before, so it can rest in the fridge overnight–allowing you to just pop it in the oven in the morning and serve family style.

Pancake Casserole

10 servings

Ingredients:

• Cooking spray
• Prepared pancakes (enough to layer a 13×9 inch dish, about 20-25 depending on size–I found a 3″ diameter pancake works well)
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 tablespoon vanilla bean paste (or a splash of rum or bourbon for a twist)
• ¼ teaspoon kosher salt
• Unsalted butter and maple syrup, for serving

Optional Flavor Add-Ins:

Fruits: Blueberries, raspberries, strawberries, blackberries. banana slices

Nuts (Macadamia, almonds, pecans, etc.)

Cinnamon, nutmeg, “pumpkin spice”, or other spice blends

Crispy Bacon Bits

Chocolate Chips

Instructions:

1. Prepare the Baking Dish: Spray a 13×9 inch baking dish with cooking spray.
2. Layer the Pancakes: Arrange 3″ pancakes in the baking dish in three rows, overlapping if necessary to fit. For even more flavor consider baking your fruits, chips or nuts into the pancakes as well as adding them to the custard.
3. Create the Custard Mixture: In a mixing bowl, whisk together eggs, cream, milk, sugar, vanilla, and salt until well combined. Add chocolate chips, sliced bananas, or nuts into the batter for added texture and flavor. You can also enhance the custard with spices like cinnamon or nutmeg to suit the season.
4. Assemble the Casserole:
   • Pour the custard mixture evenly over the pancakes, making sure all are coated.
   • Gently press down to ensure the pancakes absorb the liquid.
5. Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the pancakes to fully soak up the custard.
6. Bake the Casserole:
   • Preheat your oven to 350°F (175°C).
   • Bake covered for 25 minutes, then uncover and continue baking for another 25 minutes or until the casserole is set and the top is lightly golden.
   • Let stand for 5 minutes after baking.
7. Serve: Dot the top with butter and drizzle with maple syrup. For a festive touch, sprinkle with powdered sugar or top with fresh berries or crispy bacon strips.

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Storage: Store any leftovers covered in the refrigerator for up to three days. Reheat in a preheated 350°F oven until warm or microwave individual servings

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Notes:

There’s a lot to love about this recipe for a holiday or crazy weekend morning!

Make-Ahead Convenience: Its prepared the night before, saving valuable time on Christmas morning when you’re likely busy with other preparations.

Versatile: Customize this recipe to suit various dietary preferences or holiday flavors. You can even vary the pancakes, building the fruits, nuts or chips into the pancakes as well as the custard.

Easy to Serve: Easily bake and serve family-style, minimizing the stress of individual meal preparation. After all, who needs more stress in the morning!

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The Origin of the Pancake Casserole

The origin of pancakes dates back to ancient times, with the earliest recorded mention found in the writings of the ancient Greek poet Cratinus around 500 BC. These early pancakes were made with simple ingredients like wheat flour, honey, and milk.  There’s a great Smithsonian Magazine article on the history of Pancakes here if you’d like to learn more.

Pancake casseroles, on the other hand, are a more recent invention, likely originating in the United States in the mid-20th century. They emerged as a convenient way to use up leftover ingredients and provide a hearty, make-ahead breakfast option.

Enjoy!