Top this pancake casserole with maple syrup or powdered sugar for a breakfast the whole family will love.
Get ready to add pancake casserole to your weekend routine.
This playful twist on classic pancakes incorporates the best elements ofbread puddingto make abeautifully fluffyand decadently sweet brunch dish.
Credit: Caitlin Bensel
Be sure to let this dish sit overnight to properly soak up all that glorious custard mixture.
This pancake casserole will be a favorite amongst kids and adults alike.
In the South, we love ourcasseroles.
It’s perfect forentertainingand all your guests will be impressed by your sophisticated reinvention of a time-tested breakfast favorite.
Or, if you like your sweet and savory combined, top with crispy strips of bacon.
What Is a Pancake Casserole?
This casserole can be prepared 8 or up to 24 hours in advance, as directed.
you could also get ahead of the prep for this casserole by preparing the pancakes in advance.
Stack the finished pancakes with parchment paper, then wrap and freeze for up to two months.
Bring to room temperature before using.
Cover and refrigerate leftover pancake casserole for up to three days.
Reheat, covered, in a preheated 350F oven until warmed through.
you could also reheat individual portions on the stovetop or in the microwave.
Slowly pour mixture over pancakes.
Refrigerate casserole:
Cover and refrigerate at least 8 hours or up to overnight.
Bake casserole:
Preheat oven to 350F.
Bake casserole, covered, in preheated oven 25 minutes.
Uncover and continue baking until center is set, about 25 minutes.
Let stand 5 minutes.
Dot with pats of butter; drizzle with syrup.
