Pancake Breakfast Casserole Recipe

This Pancake Breakfast Casserole Recipe reinvents the classic short stack by soaking fluffy, homemade buttermilk pancakes in a rich vanilla custard overnight. Baked until golden and springy, it delivers the comforting taste of bread pudding with the nostalgia of a hot griddle breakfast, making it the ultimate stress-free centerpiece for holiday mornings.

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Pancake Breakfast Casserole Ingredients

The Homemade Pancakes:

• 1 3/4 cups all-purpose flour: The base for light, fluffy cakes.
• 1 3/4 cups buttermilk: Essential for a tender crumb and tang.
• 2 large eggs & 3 tablespoons melted butter: For richness and structure.
• Leavening: 1 1/2 tsp baking powder and 1 tsp baking soda for maximum lift.
• Sweetness: 3 tablespoons sugar (part of the 6 tbsp total).

The Vanilla Custard Soak:

• 5 large eggs: The binding agent for the casserole.
• 2 cups half-and-half: Creates a silky, decadent texture.
• 1 teaspoon pure vanilla extract: Infuses the dish with warmth.
• 3 tablespoons sugar: To sweeten the custard.
• Kosher salt: To balance the flavors.

For Serving:

• Maple syrup, fresh blueberries, and salted butter.

How To Make Pancake Breakfast Casserole

1. Mix the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, 3 tablespoons of sugar, and 1/2 teaspoon salt. In a separate bowl, whisk the buttermilk, 2 eggs, and 3 tablespoons of melted butter. Pour the wet ingredients into the dry and stir just until combined—lumps are perfectly fine.
2. Griddle the Pancakes: Heat a large nonstick skillet over medium heat with a little butter. Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on the surface and the bottom is golden. Flip and cook for another 2 minutes. Repeat until you have at least 12 pancakes.
3. Make the Custard: In a large bowl, vigorously whisk the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons of sugar, and 1/4 teaspoon of salt until smooth.
4. Assemble: Grease an 8-inch square baking dish. Arrange the cooked pancakes in the dish by shingling them (overlapping them slightly like roof tiles).
5. The Soak: Pour the egg custard mixture evenly over the layered pancakes. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight. Crucial Step: This long rest allows the pancakes to absorb the liquid like a sponge.
6. Bake: Preheat oven to 350°F. Remove the plastic wrap. Bake the casserole for 50 to 60 minutes. It is done when the center feels firm yet springy to the touch and the custard is fully set.
7. Serve: Let cool for 15 minutes (it will deflate slightly). Serve warm with maple syrup and fresh blueberries.

Recipe Tips

• Don’t Overmix: When making the pancakes, stop stirring as soon as the flour disappears. Overmixing leads to tough, rubbery pancakes that won’t absorb the custard well.
• Store-Bought Hack: Running low on time? You can use high-quality frozen pancakes or store-bought buttermilk pancakes. You will need about 12-14 standard pancakes to fill the dish.
• Checking Doneness: If the top pancakes are browning too fast but the center is still liquid, tent the dish loosely with aluminum foil for the last 20 minutes of baking.
• Add-Ins: Feel free to sprinkle pecans, cinnamon, or chocolate chips between the pancake layers before pouring the custard.

What To Serve With Pancake Casserole

• Crispy Bacon: The saltiness is necessary to cut through the sweet syrup and custard.
• Fruit Salad: A bowl of citrus or melon adds a fresh, acidic contrast.
• Sausage Links: Savory pork sausage pairs perfectly with maple flavors.
• Hot Coffee: A dark roast balances the rich, creamy texture of the bake.

How To Store Pancake Breakfast Casserole

• Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.
• Reheat: Slice and reheat in the microwave for 1 minute, or cover with foil and warm in a 350°F oven for 15 minutes.
• Freeze: You can freeze baked slices. Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge before reheating.

Pancake Breakfast Casserole Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 58g
• Protein: 14g
• Sugar: 24g

Nutrition information is estimated per serving.

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