Description
Indulgent pancake casserole brings breakfast comfort to new heights with layers of fluffy goodness. Maple-kissed and baked to golden perfection, you’ll savor each delightful, creamy bite of this morning marvel.
Ingredients
Scale
Main Ingredients:
- 24–30 pancakes (homemade or store-bought)
- 6 large eggs
- 1 1/2 cups (360 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
Sweeteners and Flavorings:
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla bean paste
Seasonings and Serving Additions:
- 1/4 teaspoon kosher salt
- Cooking spray
- Unsalted butter (for serving)
- Maple syrup (for serving)
Instructions
- Prepare a spacious 13×9-inch baking vessel by lightly misting with cooking spray to prevent adherence.
- Methodically layer pancakes across the dish, creating three overlapping rows from one extended edge to establish a sturdy base.
- Craft a luxurious custard mixture by vigorously whisking eggs, cream, milk, sugar, vanilla bean paste, and salt until perfectly integrated and silky smooth.
- Gently cascade the egg mixture over pancakes, ensuring comprehensive and uniform saturation throughout the entire dish.
- Seal the casserole with protective covering and allow it to rest in the refrigerator for a minimum of 8 hours, enabling flavors to harmonize and meld together.
- Position oven rack to center position and preheat to 350°F. Conceal casserole with aluminum foil, then bake for 25 minutes to initiate cooking process.
- Remove foil barrier and continue baking for an additional 25 minutes until center achieves a stable, set consistency.
- After removing from oven, permit casserole to stabilize for 5 minutes, then embellish with delicate butter pats and lavish maple syrup drizzle for final flourish.
Notes
- Customize pancakes by using whole wheat, gluten-free, or protein-packed pancakes to accommodate different dietary needs and preferences.
- Allow pancakes to cool slightly before assembling to prevent excessive moisture and maintain structural integrity in the casserole.
- Experiment with flavor variations by adding cinnamon, nutmeg, or almond extract to the egg mixture for a unique taste profile.
- Make ahead and freeze the assembled casserole for up to 2 weeks, thawing overnight in the refrigerator before baking for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (including roasting squash)
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 300
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg