My boys absolutely love pancakes, so I’ve been trying to find ways to use them in other breakfasts. When I came across a recipe for pancake casserole in a magazine, I knew we had to try it.
This is another breakfast that can be made the night before and then baked in the morning. As we started making this, we realized how much it would yield. We decided we would prepare it and bring it over to Justin’s parents for a weekend breakfast.
With five adults and two kids eating, there were still leftovers. It reheated once pretty well, but I don’t think it would be good again after that. This recipe took a bit more work than the Make-Ahead French Toast, but we liked this better. I wasn’t sure how well it would come out with covering the pancakes in liquid overnight, but it wasn’t soggy.
I also got to try out the Bee’s Wrap 3-piece Pack in Mimi’s Purple Clover Print from Southern Kitchen that I received. Since I’ve never used a beeswax cover like this I wasn’t sure what to expect, but they worked really well! Justin didn’t realize that there was liquid in the pan, and had to move it a few times. He lifted only one side of the pan a couple of times and it never leaked. I have always hated plastic wrap, even before trying to cut down on waste in the kitchen. It always sticks to itself and doesn’t seem to work well.
This recipe uses buttermilk pancakes, which is slightly different than my normal go-to pancake recipe. I’ve used buttermilk a few times now, and find it easier to buy the powder mix. I don’t use it often enough to buy it in liquid form since it would go bad too quickly.
Step by Step
Combine the buttermilk with the eggs.
Pour the liquid ingredients into the dry ingredients. Stir until it forms a batter. Gently stir the butter in last. It’s ok if there are a few lumps left in the batter.
When I make my regular pancake recipe, I use a flat square pan. This time, I decided to get out my large electric skillet. That allowed me to make 6 pancakes at a time, so I only had to do about 5 or 6 batches (I don’t remember exactly how many). Use 1/4 cup of the batter for each pancake.
After you finish making the pancakes, and they cool off a bit, cut them in half. Layer the pancake halves in a 9×13 baking dish with the cut side down. You can do this one of two ways: either in two long rows all the way across the pan, or in a few rows along the short side of the pan. I chose to do two rows, but I had to keep pushing them up since they were sliding down.
Pour the egg mixture as evenly as possible over the pancakes.
Cover the pan with a beeswax wrap, aluminum foil, or plastic wrap and refrigerate overnight. In the morning, preheat the oven to 350F then make the streusel. In a small bowl, combine the flour, brown sugar, cinnamon, salt, and pecans.
Use a pastry blender (or your hands) to cut in the butter. This will be chunky, and that’s ok.
Sprinkle the streusel over all of the pancakes, making sure it covers the entire dish.
Bake the entire casserole for about an hour. Cook until the center is set. The liquid will cook into the pancakes.
Serve the pancake casserole warm with maple syrup and enjoy!
Originally Published On: January 28, 2017
Last Updated On: December 17, 2019
Make-Ahead Pancake Casserole Breakfast
- 2 2/3 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups whole buttermilk
- 3 eggs
- 6 tbsp unsalted butter (melted)
- 6 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 cup pecans (roughly chopped )
- 1/4 cup brown sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter (cubed)
- Pure maple syrup
- In a mixing bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt
- Whisk buttermilk and eggs and stir into flour mixture
- Gently stir in the butter (the batter may be lumpy)
- Make each pancake with about 1/4 cup of the batter, continuing until batter is completely used
- Once cooled, cut each pancake in half
- Arrange pancakes in a greased 9×13 baking dish with the cut sides down
- In a medium bowl, whisk eggs, cream, milk, sugar, and vanilla
- Slowly pour egg mixture over pancakes, cover and refrigerate overnight
- Preheat oven to 350F and remove pancakes from the refrigerator
- In a small bowl, whisk the flour, pecans, brown sugar, cinnamon, and salt
- Use a pastry blender (or your hands) to cut in the cold butter
- Sprinkle streusel mixture over the pancakes
- Bake uncovered for about an hour, until the pancakes are set in the middle and the liquid has all cooked into the pancakes
- Serve warm with maple syrup
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