Description
This delightful Pancake Casserole transforms classic pancakes into a luscious overnight baked dish, perfectly soaked in a creamy custard mixture and baked to golden, bubbly perfection. Ideal for a hearty breakfast or brunch, it combines fluffy pancakes with a rich egg custard, topped with butter and maple syrup for a comforting and crowd-pleasing meal.
Ingredients
Scale
Base
- Cooking spray, for greasing
- Pancakes (preferably store-bought or homemade, enough to fill 13×9 inch baking dish in 3 rows)
Custard Mixture
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
For Serving
- Unsalted butter, pats for dotting
- Maple syrup, for drizzling
Instructions
- Prepare Baking Dish: Lightly coat a 13×9 inch baking dish with cooking spray to prevent sticking.
- Arrange Pancakes: Place pancakes in the dish in three rows, overlapping slightly, starting at one long end to cover the base evenly.
- Make Custard: In a bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and kosher salt until fully blended.
- Soak Pancakes: Slowly pour the custard mixture over the arranged pancakes, ensuring they are well saturated.
- Refrigerate: Cover the dish and refrigerate for at least 8 hours or overnight to allow the pancakes to absorb the custard.
- Bake Covered: Preheat the oven to 350°F (175°C). Bake the casserole covered for 25 minutes to gently cook the custard.
- Bake Uncovered: Remove the cover and continue baking for another 25 minutes, or until the center is set and the top is lightly golden.
- Rest and Serve: Let the casserole stand for 5 minutes after baking. Dot with pats of unsalted butter and drizzle generously with maple syrup before serving.
Notes
- For added flavor, top the casserole with powdered sugar or fresh berries before serving.
- Vanilla ice cream can be served alongside for an indulgent treat.
- Use day-old pancakes for better texture absorption.
- Ensure the casserole is covered during the initial baking to keep moisture in.
Nutrition
- Serving Size: 1 slice (1/10 of casserole)
- Calories: 370
- Sugar: 12g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
