Make-Ahead Pancake Casserole Breakfast
Make-ahead breakfasts are perfect for something simple to cook for your family in the morning. This pancake casserole was a hit for my boys!
Servings 12 servings
Calories 500kcal
Equipment
Ingredients
Pancakes
- 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
Casserole
- 6 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Streusel
- 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
Instructions
Pancakes
- 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 9x13 baking dish with the cut sides down
Casserole
- In a medium bowl, whisk eggs, cream, milk, sugar, and vanilla
- Slowly pour egg mixture over pancakes, cover and refrigerate overnight
Streusel
- 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
Nutrition
Serving: 1serving | Calories: 500kcal | Carbohydrates: 41g | Protein: 12g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 610mg | Potassium: 318mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1045IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg