Cream Cheese Pancake Casserole Recipe

If you’re anything like me, breakfast is your favorite meal of the day—and I absolutely love sharing this Cream Cheese Pancake Casserole Recipe because it takes your usual pancakes to a whole new level. Imagine fluffy pancakes soaked in a creamy, custardy mixture overnight, then baked to golden perfection. It’s a hearty, cozy dish that’s perfect for lazy weekend mornings or when you want to wow your family or guests with minimal morning fuss. Trust me, once you try this casserole, it’ll quickly become a go-to breakfast (or brunch) that everyone raves about.

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Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients you might already have on hand. The magic happens when the eggs and cream soak into the pancakes overnight, creating that dreamy custard texture. Oh, and the vanilla bean paste adds a lovely depth beyond regular vanilla extract.

• Cooking spray: To keep the casserole from sticking and make cleanup a breeze.
• Pancakes: Use your favorite homemade or store-bought pancakes; thinner pancakes soak the custard beautifully.
• Large eggs: They’re key to that custard base—fresh eggs always give the best flavor and texture.
• Heavy cream: Adds richness and creaminess that makes this dish feel indulgent.
• Whole milk: Balances out the cream for a lighter custard.
• Granulated sugar: Just enough for subtle sweetness without overpowering the other flavors.
• Vanilla bean paste: I love using this because it delivers real vanilla flecks and a more vibrant flavor than extract.
• Kosher salt: Helps balance the sweetness and intensify the flavors.
• Unsalted butter and maple syrup: For serving, because what’s pancakes without butter melting on top and syrup pooling around?

Variations

I love how flexible this Cream Cheese Pancake Casserole Recipe is—once you get the basics down, you can really make it your own. Whether you want to lighten it up, add some fruity bursts, or make it dairy-free, there’s room to play around here.

• Added Fresh Fruit: I often sprinkle fresh blueberries or sliced strawberries between pancake layers before adding the custard. It adds an irresistible sweet-tart surprise.
• Swap Cream for Yogurt: For a lighter version, substitute half the cream with Greek yogurt, which adds tang and makes it a bit healthier in my book.
• Vegan Version: Use plant-based milk and tofu or vegan cream cheese in place of dairy—just adjust baking times accordingly.
• Spice It Up: Try adding cinnamon, nutmeg, or pumpkin pie spice to the custard mixture for an autumnal twist we absolutely adore.

How to Make Cream Cheese Pancake Casserole Recipe

Step 1: Prep and Layer Your Pancakes

Start by lightly spraying a 13×9 inch baking dish with cooking spray to prevent sticking—this step is a lifesaver during cleanup! Next, arrange your pancakes in the dish in three rows, overlapping slightly so they fit snugly. I like to start at one long edge to maximize space. The pancakes don’t have to be perfect; this is a rustic dish, so imperfections just add character.

Step 2: Whisk Together the Custard Mixture

In a large bowl, whisk together 6 large eggs, 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, 1 teaspoon vanilla bean paste, and 1/4 teaspoon kosher salt. I like to whisk until the sugar is mostly dissolved and the mixture looks smooth and creamy. This combination is the heart of the dish—make sure your eggs are well beaten for even texture!

Step 3: Soak and Refrigerate Overnight

Slowly pour your custard mixture evenly over the pancakes in the baking dish. This step is where the magic happens—the pancakes soak up all those rich, sweet flavors. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight. I’ve found this overnight soak gives the best custard texture, so don’t skip it! If you’re running short on time, give it at least 4 hours, but longer is better.

Step 4: Bake to Custard Perfection

When you’re ready to bake, preheat your oven to 350°F (175°C). Bake the casserole covered for 25 minutes to set the custard gently. Then, remove the cover and bake uncovered for an additional 25 minutes, or until the center is set and the top is lightly golden. I usually test doneness by giving a slight jiggle to the pan—it should barely move.

Step 5: Serve Warm with Butter and Syrup

Let the casserole stand for 5 minutes before serving—that way it sets perfectly and won’t fall apart when you slice it. Dot it with pats of unsalted butter and drizzle generously with real maple syrup. I promise this will be a crowd-pleaser every single time!

How to Serve Cream Cheese Pancake Casserole Recipe

Garnishes

Fresh berries like blueberries, raspberries, or sliced strawberries add a lovely color and tartness that balances the sweetness. Sometimes I sprinkle a dusting of powdered sugar right before serving for that classic pancake look. Vanilla ice cream is a fun indulgent topper for special weekend brunches—yes, breakfast and dessert can be one!

Side Dishes

I love pairing this casserole with crisp bacon or sausage for a salty contrast. A simple green fruit salad or a yogurt parfait with granola also makes a refreshing, lighter side to complement the richness.

Creative Ways to Present

For brunch parties, I like to serve the casserole right in the baking dish on a beautiful wooden board with small bowls of toppings—think chopped nuts, fresh fruit, and whipped cream—so everyone can customize their slice. Individual ramekins are also cute and let each person have their own perfectly portioned custard-soaked pancake happiness.

Make Ahead and Storage

Storing Leftovers

Leftover pancake casserole keeps well covered in the fridge for up to 3 days. I store mine in the baking dish tightly wrapped with foil or plastic wrap, which helps maintain moisture and flavor without drying out.

Freezing

I’ve frozen this casserole successfully by baking first, then wrapping the cooled casserole tightly in foil and placing it in an airtight freezer bag. It’s best eaten within 1 month. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the casserole with foil and bake at 350°F for about 15-20 minutes until warmed through. Microwaving works too, especially for single servings, but I prefer the oven to preserve texture and avoid sogginess.

FAQs

Final Thoughts

This Cream Cheese Pancake Casserole Recipe has become one of those comforting, joyful dishes I always turn to when I want breakfast to feel like a special occasion but without the morning scramble. The night-before prep means you get to sleep in a little longer while still feeding hungry mouths something incredibly satisfying. My family begs for it every time I make it, and I’m sure once you give this recipe a try, it’ll earn a permanent spot in your rotation too. So go ahead, make it your own, and enjoy every delicious, custardy bite!

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