Pancake Casserole

This pancake breakfast casserole is a dish I really love because the fluffy, tender pancakes bake together into a beautiful and delicious dish that’s perfect for the holidays. My easy pancake casserole recipe is wonderful to prep ahead, and I can have it ready to enjoy with family and friends in under an hour. It’s one of my favorite breakfast casseroles when I’m hosting or want something special.

At this point, my family and friends absolutely expect some kind of casserole to be served at all of our holiday breakfasts and brunches. My fabulous baked pancake recipe is always a hit, and this 5-ingredient pancake casserole is just as easy and delicious! It’s a slightly sweet casserole that uses whole pancakes, either store-bought or freshly made, and a sweet cream and egg mixture with maple syrup. You simply cut the pancakes in half, arrange them in a pretty pattern, and pour the cream and egg mixture over the top. As the fluffy pancakes bake, they absorb the egg mixture, which helps hold the layers together and gives them a custard-like yet tender texture. Don’t be surprised if the whole family insists this recipe be on the must-make list for your holiday celebrations, too!

Key Ingredients and Tips

• Pancakes – This is a great way to use stacks of frozen homemade pancakes I keep in the freezer, or use store-bought pancakes.
• Half & half – You can use whole milk in a pinch, but I really recommend sticking with true half & half with this one. The high fat content makes the custardy base extra rich and delicious.
• Eggs – I use large eggs, and let them come to room temperature while I gather the remaining ingredients and prep. Cold eggs take longer to cook and can mess with the overall baking time.
• Maple syrup – Use the good syrup here, people! Not that pancake syrup stuff, but real maple syrup, for the best flavor.
• Salt – I use a pinch to balance the sweetness of the syrup.

How to Make

Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.

Prep Baking Dish – I start by greasing a 9 x 13-inch baking pan (3 quart) with softened butter, making sure to get every little nook of the dish. Nonstick cooking spray works just as well.

Slice and Arrange Pancakes – Next, I cut the pancakes in half to make stacks of semicircles. I place each one cut-side down in the dish, so the round side sticks straight up like a hump, adding layer-by-layer until the pan is filled with two rows, like in the photo below. Feel free to arrange them in a pretty patten if you’re in a creative mood!

Make Cream Mixture – Now I add the half & half, eggs, maple syrup, and salt into a large measuring pitcher or mixing bowl. Use a hand mixer or wire whisk to evenly combine the ingredients into a thin, creamy liquid.

Pour – I slowly pour this mixture over the layers of pancakes, going back and forth so it coats evenly. The liquid should come up to about the halfway-mark in the casserole dish.

Now I preheat the oven to 350 degrees F, and set the dish aside so the pancakes soak up that rich eggy goodness while the oven preheats.

Bake until Golden – When the oven has preheated, I pop in the casserole and bake for 45 minutes. I know it’s done when the outer edges of the pancakes are golden brown and lightly crisp, with a puffy but solid center. If you can’t quite eyeball it and want to be completely sure, you can insert a toothpick into the center of the eggy base and check that it’s set.

Make Ahead Tips

This is one of my favorite sweet breakfast casseroles to prep the night before. It’s ridiculously easy but still saves a decent amount of day-of cooking time. Once I’ve poured the egg mixture over the pancakes, I simply cover the pan tightly in plastic wrap and set it in the refrigerator. But I don’t recommend making it ahead any earlier than the evening before… You want the layers of pancakes to be well saturated in the custard-like mixture, but if left too long in the fridge, they are likely to get soggy.

To store it for longer, I suggest freezing the pancake casserole after assembling, and before baking. Wrap the full pan in aluminum foil, then in a layer of plastic wrap. It freezes well for up to a month. Then thaw it in the fridge overnight, and bake it in the preheated oven! You might need to add an extra 5-10 minutes of bake time if they don’t completely thaw in the fridge first.

Serving Suggestions

I typically serve this easy pancake bake with bacon or sausage and eggs for big breakfasts and brunches. I love soft over easy eggs, and tender scrambled eggs are great to make in a large batch for several guests. And while the dish is already sweet, moist, and perfectly fluffy on its own, I like to serve it with a seasonal fresh fruit salad to balance the richness.

I love to include it on a breakfast buffet for Thanksgiving, Christmas, or Easter mornings, or anytime we’ve got a crowd over for brunch. As I mentioned, it sits out well for an hour or so and is equally delish at room temperature as it is warm from the oven! I set the whole pan on the table with a serving spatula and surrounded by dishes of toppings for a fun DIY setup.

Best Toppings

• Powdered sugar – Use a sieve or sifter to lightly dust the pancake breakfast casserole with the ultra-fine sugar.
• Maple syrup – I gently heat maple syrup in the microwave before I pour it over my layers of pancakes.
• Other sweet sauces – Drizzle on caramel sauce, chocolate sauce, or any kind of fruity sauce. My homemade blackberry sauce recipe is quick and easy to make on the stovetop!
• Berries – Add a small handful of fresh blueberries, raspberries, blackberries, or strawberries to brighten up the dish.
• Coconut – A sprinkle of toasted coconut shavings adds a touch of fun tropical flavor to really change things up!
• Chocolate chips – Since the casserole is already pretty sweet, I prefer to use semi-sweet chocolate chips. They’re less sweet than milk chocolate chips but not as deeply cocoa-heavy as dark chocolate.
• Whipped cream – Make your inner child super happy by squirting a layer of whipped cream over your serving.

Storing and Reheating

Leftovers taste best in the first day or so, but will keep well for up to 3-4 days in an airtight container in the fridge.

They can also be frozen for up to a month. Transfer the layers to a ziploc freezer bag, or place in an airtight container and wrap the container in a layer of aluminum foil. Then thaw it in the fridge overnight before reheating.

When you are ready to reheat, I suggest transferring leftovers to a baking pan and popping them back in the oven for 10-15 minutes at 350 degrees. Microwaving in short bursts is also an option, but it can make the layers a bit softer than what I prefer.

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