Go Back
–+ servings
Print Recipe Add to Collection
5 from 3 votes

Overnight Pancake Casserole

Wake up to fluffy pancakes with this easy overnight pancake casserole recipe! Perfect for busy mornings or special occasions, this casserole is loaded with flavor and can be easily customized with your favorite toppings!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Overnight Pancake Casserole
Servings: 12
Calories: 132kcal
Author: Kasey Schwartz

Equipment

  • 9x13 baking dish
  • Skillet
  • Measuring cups and spoons
  • medium mixing bowls

Ingredients

  • 24 small pancakes (frozen or homemade pancakes)
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • butter and maple syrup for serving

Instructions

  • Gather your ingredients. Spray a 9×13-inch baking dish with cooking spray.
  • Arrange pancakes in a baking dish in 3 rows, overlapping slightly.
    pancakes overlapping in a casserole dish
  • Whisk together eggs, cream, milk, sugar, vanilla, and salt in a bowl. Slowly pour the mixture over the pancakes.
  • Cover with foil and refrigerate overnight.
  • Remove from fridge and preheat oven to 350 degrees F.
  • Bake the casserole covered for 25 minutes. Uncover and continue baking until the center is set, about 25 minutes. Let stand for 5 minutes. Dot with pats of butter; drizzle with maple syrup.

Video

Notes

  • If making fresh pancakes, don't overwork the batter. An overworked batter will result in tough, dense pancakes. Lightly mix the batter for super fluffy pancakes. 

Nutrition

Calories: 132kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 97mg | Potassium: 84mg | Sugar: 6g | Vitamin A: 459IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.5mg