Pancake Casserole Recipe

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

• 9 to 12 pancakes homemade or store-bought
• 4 large eggs
• 2 ¼ cups half-and-half
• ⅓ cup brown sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

Optional Toppings:

• 1 cup berries fresh or frozen
• Caramel sauce
• Confectioners’ sugar

How to Make Pancake Casserole

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

I like to prep this the night before so the custard soaks in and the pancakes get extra tender. Here’s how to make it step-by-step.

• Grease your baking dish : Use butter or nonstick spray to lightly coat a 9×13-inch casserole dish. This keeps the pancakes from sticking and makes cleanup easier. I’ve been using this 9×13 ceramic casserole dish with handles, and it’s perfect; it bakes evenly, and the built-in handles make it easy to lift in and out of the oven.
• Slice and layer the pancakes : Cut your pancakes in half and place them cut side down in the dish so they are standing up vertically. You can create a scalloped edge or layer them slightly for a pretty, bakery-style look. I usually skip the knife and grab these heavy-duty kitchen shears; they slice right through pancakes cleanly, and I use them for herbs and bacon too. 
• Mix the custard : In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt until smooth and well combined. This is your creamy base that soaks into the pancakes. I like mixing mine in a large batter bowl with a handle and pour spout, super handy for pouring the custard evenly over everything without making a mess.
• Pour and soak : Pour the custard mixture evenly over the pancake layers. Make sure every pancake gets coated so the whole thing bakes up soft and flavorful. Cover the dish with plastic wrap and pop it in the fridge for at least 2 hours, or overnight if you’re prepping ahead. If you prep ahead like I do, it’s worth using a stretch-fit silicone casserole lid instead of plastic wrap - it seals tight and won’t sag into the custard.
• Bake it up : When you’re ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the casserole uncovered for about 50 minutes, until the top is golden and the custard is set in the center.
• Cool and serve : Let it rest for a few minutes before serving. I like to top it with fresh berries, a drizzle of caramel sauce, and a dusting of powdered sugar for extra flavor and color. I keep a powdered sugar shaker with a fine mesh lid just for these kinds of breakfasts - it gives that perfect snowy dusting without big clumps. If you’re bringing this casserole to a holiday brunch or potluck, I pack it into this insulated casserole carrier, which keeps it warm, and the wide zipper opening makes it super easy to load.

Nutrition

• Calories: 169kcal
• Carbohydrates: 15g
• Protein: 5g
• Fat: 10g
• Saturated Fat: 6g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.01g
• Cholesterol: 106mg
• Sodium: 154mg
• Potassium: 146mg
• Fiber: 1g
• Sugar: 13g
• Vitamin A: 372IU
• Vitamin C: 1mg
• Calcium: 97mg

Recipe Notes and Tips

I’ve picked up a few tricks along the way that make this pancake casserole even better every time.

• Pancake options : Use any pancakes you like - homemade, store-bought, or even leftover ones from the fridge or freezer.
• Soak time : Letting the casserole sit overnight gives it the best texture, but even 2 hours will do the trick.
• Add-ins : Try adding banana slices, chocolate chips, or even cooked bacon or sausage between the layers.
• Make it sweeter : A little extra brown sugar or a swirl of maple syrup in the custard takes it up a notch.
• Don’t skip the butter : A well-buttered dish adds flavor and keeps the edges from sticking.
• Check the center : The top should be golden and the middle just set - if it still jiggles a lot, give it a few more minutes.
• Make it savory : Skip the sugar and vanilla, and toss in cheese, cooked sausage, and a pinch of herbs for a savory brunch option.

How to Store Leftover Pancake Casserole

Leftover pancake casserole stores exceptionally well, making it an excellent option for meal preparation. To preserve freshness, cover the dish tightly with plastic wrap or transfer individual portions to an airtight container. Store in the refrigerator for up to four days.

When ready to serve, reheat a portion in the microwave for approximately 30 seconds or warm it in the oven until thoroughly heated. The casserole can also be frozen for longer storage - wrap individual servings in aluminum foil and freeze for up to two months. When reheating from frozen, allow the portions to thaw in the refrigerator before warming for best results.

What to Serve With Pancake Casserole

This casserole is quite hearty and satisfying on its own, but it pairs well with a selection of complementary side dishes. Fresh fruit, crispy bacon, or breakfast sausages make excellent accompaniments that enhance the overall meal.

For a more indulgent serving option, consider topping the casserole with whipped cream or a drizzle of pure maple syrup. Scrambled eggs can also be served alongside it, particularly when preparing a meal for a larger group. To create a well-rounded brunch spread, include additional items such as yogurt, granola, or a refreshing smoothie on the side.