Pancake Casserole
HB-7824 · Hand-built original · American
Halved pancakes stand in a baking dish, soak overnight in a maple and cinnamon custard, and bake until set for a make-ahead holiday breakfast.
AmericanBreakfast, brunch8 hr 55 minServes 6201 kcalVegetarianGluten-freeDairy-freeLow-SodiumRenal
Main ingredient: storebought
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 20 pancakes, (sliced in half, storebought)
- 4 large eggs
- 1½ cups half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup, (plus more for serving)
- ¼ cup brown sugar
- chocolate chips and berries for garnish, (optional)
Method
- Halve all 20 pancakes and stand the halves cut-side down in a greased 11 x 7 x 2-inch baking dish, packing them in snugly.
- Whisk the eggs in a mixing bowl, then whisk in the half-and-half, vanilla extract, ground cinnamon, maple syrup and brown sugar until the custard is smooth.
- Pour the maple custard evenly over the standing pancakes, cover the dish tightly and refrigerate it overnight or for at least 8 hours.
- Heat the oven to 350 degrees Fahrenheit, uncover the soaked pancakes and bake the casserole for 40 minutes until the custard is fully set, covering it loosely if the tops brown too fast.
- Rest the baked pancake casserole briefly, then serve it warm with the optional chocolate chips and berries scattered over and extra maple syrup at the table.
Prep: 15 min · Cook: 40 min · Total: 535 min
Nutrition (per serving, where published)
201 kcalCalories
6.1 gProtein
21.4 gCarbs
10 gFat
5.2 gSaturates
0.4 gFibre
19.6 gSugars
88 mgSodium
145 mgCholesterol
170 mgPotassium
111 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data