Pancake Casserole

Behind This Pancake Casserole Recipe

Whether it’s Christmas morning, Easter, or just another Sunday, this overnight pancake casserole is perfect for feeding a crowd for breakfast. It’s assembled using prepared pancakes (either homemade or frozen). I like to make a batch of blueberry pancakes and a batch of chocolate chip pancakes, but you can use plain pancakes or any toppings you like.

They are stacked upright in rows, then an egg-based custard, similar to French toast batter, is poured over them. It’ll sit in the fridge while it absorbs all that custard before getting baked, making this perfect for making ahead, as you can prepare it the night before! (In fact, I highly recommend it!) The final result is a pancake casserole with a cake-like texture; it is sweet and delicious and can be served as dessert or brunch.

Tips From My Kitchen

• Make the pancakes ahead. If you opt for fully homemade pancakes or to use a pancake mix, feel free to make the pancakes up to a day in advance and keep the in the fridge. It’s easiest to make this casserole with fully cooled pancakes, so making them ahead speeds up the prep time, too.
• Spread the custard evenly. When pouring the custard on top, make sure it goes over every pancake half, so that they are all evenly coated and able to absorb the custard.
• Refrigerate overnight. While technically you can get away with just letting the pancakes sit in the custard for 4 hours, this is an overnight pancake casserole for a reason! Letting everything sit overnight means the pancakes can absorb all of the custard, which really adds that cake-like texture.
• Add foil at the end. I find that my pancake casserole usually starts to brown a bit more than I’d like toward the end of baking, so I like to cover it with foil during the last 15 minutes of baking.

Ingredient Notes

You’ll see that this sweet breakfast casserole is so easy to make with just a few ingredients needed. Be sure to review the recipe card for the complete list of ingredients and measurements.

• Pancakes – Either grab premade pancakes from the freezer section or whip up a homemade batch. I like a semi-homemade version using a mix like Krusteaz (that’s the brand my grandfather swore by). You will also need whole milk for the batter and butter to cook the pancakes.
• Eggs – They provide structure, add fluffiness and lightness, and make these pancakes rich and delicious.
• Half-n-half – Added to the eggs for richness, creaminess, and moisture. The higher fat content in half-n-half makes this even more decadent!
• Vanilla & cinnamon – Both of these ingredients add so much flavor to the casserole. The cinnamon adds warmth, while the vanilla provides the classic, warm, inviting flavor you find in baked goods.
• Toppings – You can use your favorite. I love to do half the pancakes with chocolate chips and the other half with fresh blueberries. The toppings make the pancake casserole more interesting, but of course, plain works great too.

How To Make Pancake Casserole

This make-ahead casserole is very easy to prepare and assemble, especially if you start with pre-made pancakes. The printable instructions can be found in the recipe card at the end of the post.

• Make the pancakes. Unless you are using premade pancakes, you’ll prepare the pancakes according to the package instructions for 5 cups of mix. Be sure to use whole milk for a better taste rather than water. Add toppings to the batter if desired, then cook in a large pan or on a griddle using a pancake dispenser for a more efficient process. Set them aside to cool.

• Arrange the pancakes. Grease the baking dish. Slice each cooled pancake in half, then arrange them upright in two rows.
• Add the custard. Whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt until well-combined. Pour the mixture over the pancakes, making sure each one is evenly coated.

• Refrigerate. Cover the baking dish with plastic wrap. Pop it in the fridge, ideally overnight but for at least 4 hours, to allow the pancakes to soak up the custard.
• Add toppings. Preheat the oven to 350F. Tuck any extra toppings between the pancake layers. Bake for 45-55 minutes. Add foil during the final 15 minutes if needed.
• Serve & enjoy. Let the casserole cool for a few minutes. Dust with powdered sugar and drizzle with a generous amount of warm pancake syrup. Enjoy!

Serving Ideas

You can absolutely enjoy this make-ahead pancake casserole by itself as a sweet, decadent breakfast. It would be perfect for Christmas morning! In addition to the powdered sugar and pancake syrup, homemade whipped cream would make a great topping.

Since it’s such a sweet dish, it pairs very nicely with savory breakfast and brunch dishes, like eggs and crispy bacon or breakfast sausage. It would be great as part of a brunch spread with savory options like truffle & brie egg bites or kale and mushroom egg bites, shrimp and grits, or crab cakes.

How To Store & Reheat Leftovers

• Fridge: Store any leftover overnight pancake casserole in the fridge for up to 2-3 days. Just cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container.
• Reheat: Reheat individual portions in the microwave for a minute or so. The entire baking dish can be reheated in the oven, covered with foil, at 350F until hot.

Looking for More Brunch Recipes?

• Breakfast Casserole with Hashbrowns
• Easy Almond Croissant Recipe
• Strawberry Cheesecake Turnovers
• Baked Crab Cakes
• Cheesecake Stuffed Hawaiian Roll French Toast
• Viral French Toast Waffles
• Authentic Southern Shrimp and Grits