- Instead of flipping pancakes for hours, whip up this crowd-pleasing breakfast casserole.
- This recipe utilizes ready-made frozen pancakes for quick assembly.
- Prepare this casserole the evening before and simply bake it in the morning to effortlessly serve a group.
On a family beach trip with my aunts, uncles, and cousins, I ambitiously decided to cook pancakes for the whole gang. Anyone who’s ever cooked pancakes for many will know how that turned out.
After a long morning preparing batch after batch, with family eating in turns and missing the communal meal experience we craved, I swore off cooking individual pancakes for large groups. This pancake casserole has been my go-to solution since then.
Why You’ll Adore This Simple Pancake Casserole
I adore the traditional savory breakfast casseroles that let you dump ingredients into a dish and serve a multitude in no time. This version offers that same convenience but with the sweet, comforting taste of pancakes.
Instead of standing over the stove, I now use pre-made frozen pancakes for this dish. I recommend using Dewafelbakkers Frozen Buttermilk Pancakes, which come in a pack of 24—just the right amount to neatly fit into a 9×13-inch baking dish and come out perfectly tender and slightly sweet after baking.
To assemble the casserole, I halve the frozen pancakes (there’s no need to thaw them) and arrange them attractively in the dish. I then drench them with a simple custard mixture. The pancakes sit in the custard overnight, absorbing all that goodness, and bake into a delightful breakfast treat with next to no effort from you.
Tips for Crafting This Simple Pancake Casserole
- Individual attention: Cut each frozen pancake one at a time. Attempting to slice several stacked pancakes might cause the knife to slip due to their frozen texture.
- Overlap for success: I lay out the pancake slices so the edges overlap slightly at the center, much like hasselback potatoes. This not only looks good but also ensures the custard seeps into every layer.
- Plan ahead: The casserole benefits from a good soak, so I suggest letting it rest in the fridge for at least 5 hours, though overnight is ideal. Just don’t exceed 8 hours to maintain the pancakes’ texture.
- Scale it up: Feeding a bigger crowd is easy—just double the ingredients and split them between two baking dishes or use a larger pan. It’s a perfect dish for gatherings as it stays warm longer and is far simpler to prepare than individual pancakes.
Serving Recommendations
This pancake casserole pairs beautifully with fresh berries, chocolate chips, crushed nuts, or even colorful sprinkles. Add these toppings right after baking so they warm up nicely. For an extra touch of indulgence, serve it with a drizzle of maple syrup and some fresh whipped cream.
You can serve this hearty casserole alongside bacon, scrambled eggs, and fruit salad for a fuller meal, or let it stand alone with some fresh fruit on top for a satisfying breakfast.
Additional Make-Ahead Breakfast Ideas
- Breakfast Tiramisu
- Croque Monsieur Breakfast Casserole
- Bagel Breakfast Casserole with Sausage, Egg, and Cheese
- Baked Blueberry French Toast Casserole
Easy Overnight Pancake Casserole
Ingredients
- 24 regular-sized frozen pancakes (not mini)
- 5 large eggs
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup whole or 2% milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Optional toppings: maple syrup, fresh berries, chocolate chips, and/or chopped pecans
Method
- Slice and arrange the pancakes: Cut each pancake in half to create semi-circles. Place them in a 9×13-inch baking dish in staggered rows, slightly overlapping at the center.
- Prepare the custard: In a bowl, whisk together the eggs, cream or half-and-half, milk, vanilla, and salt. Add cinnamon and mix until smooth. Pour this mixture evenly over the layered pancakes.
- Chill: Cover the dish with plastic wrap and refrigerate for a minimum of 5 hours to overnight.
- Preheat the oven to 350°F: Let the casserole sit at room temperature while the oven heats.
- Bake: Cook until the custard sets and the top begins to brown, about 50 to 60 minutes. Add toppings as desired and serve warm.
Store any leftovers in an airtight container in the fridge for up to 2 days or in the freezer for up to a month. Reheat in the microwave in 10-second bursts until warm.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
