• This recipe starts with prepared pancakes. You can use pre-made pancakes or make them before starting this recipe. I use Krusteaz mix and used whole milk instead of water. You'll need about 5 cups of pancake mix to make 24 5-6" pancakes.

Assemble Pancakes

• Slice each pancake in half. Arrange the halves upright, standing side by side, in a greased 9×13 baking dish.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt. Pour the custard mixture evenly over the pancakes, making sure everything is well coated.

Set in the Fridge Overnight

• Cover the dish tightly with plastic wrap and refrigerate overnight—or for at least 4 hours—to allow the pancakes to soak up the custard.

Bake

• When ready to bake, pre-heat oven to 350 degrees. Remove the dish from the fridge and add extra toppings, tucking them between the pancake layers. Bake for 45–55 minutes, covering the top with foil during the last 15 minutes if it begins to brown too quickly.

Drizzle & Top

• Let the casserole cool slightly, then dust with powdered sugar and drizzle generously with warm pancake syrup. Serve warm and enjoy!