Description
This Pancake Casserole is a delightful make-ahead breakfast dish featuring sliced pancakes soaked in a rich custard of eggs, half-and-half, vanilla, cinnamon, maple syrup, and brown sugar. Baked to golden perfection, it offers a comforting and easy morning treat perfect for busy days or weekend brunches.
Ingredients
Pancake Layer
- 20 storebought pancakes, sliced in half
Custard Mixture
- 4 large eggs
- 1½ cups half-and-half
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup, plus more for serving
- ¼ cup brown sugar
Garnish (Optional)
- Chocolate chips
- Berries
- Powdered sugar
Instructions
- Cut Pancakes: Spray an 11 x 7 x 2-inch baking dish with non-stick cooking spray. Cut the 20 pancakes in half, then arrange them cut side down to fit evenly in the prepared dish.
- Whisk Custard: In a medium mixing bowl, whisk together 4 large eggs until well combined. Add 1½ cups half-and-half, 2 teaspoons vanilla bean paste, 1 teaspoon ground cinnamon, ¼ cup pure maple syrup, and ¼ cup brown sugar, then whisk until fully incorporated.
- Refrigerate Overnight: Pour the custard mixture evenly over the arranged pancakes in the baking dish. Cover the dish tightly with plastic wrap and place it in the refrigerator overnight or for at least 8 hours to allow the pancakes to soak and absorb the custard.
- Preheat Oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (175°C). Take off the plastic wrap from the dish before baking.
- Bake the Casserole: Place the uncovered casserole in the oven and bake for 40 minutes, or until the custard is fully set and cooked through. If the top pancakes begin to brown too quickly, cover the dish loosely with aluminum foil for the last few minutes of baking to prevent burning.
- Serve: Remove the casserole from the oven and serve warm with your favorite toppings such as chocolate chips, fresh berries, additional maple syrup, or a sprinkle of powdered sugar for extra sweetness and presentation.
Notes
- This dish requires at least 8 hours of chilling time, so prepare it the night before for a hassle-free breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-free pancakes can be used to make this recipe gluten-free.
- For a richer flavor, substitute half-and-half with whole milk or cream.
- Additional spices like nutmeg or cardamom can be added to the custard for variation.
