This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time (defrost them before using). An easy time-saver: Buy ready-made frozen pancakes.
| Level: | Easy |
| Total: | 8 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing the dish and serving
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons sugar
- Kosher salt
- 1 3/4 cups buttermilk
- 7 large eggs
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- Maple syrup, for serving
- Blueberries, for serving
Instructions
- Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
- Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 384 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 12 g |
| Cholesterol | 203 mg |
| Sodium | 519 mg |
Reviews
Great!
Really tasty and made life easy for Christmas morning. Even my picky husband went back for seconds. I will keep the pancake recipe for every day use when I’m not making a casserole.
I just found this recipe, so I haven’t made it yet. I’d like to tell those folks that complain that the recipe was not tested before it was posted or that it didn’t turn out well, maybe, just maybe, take some responsibility that you did something wrong. All those that made it and their families loved it probably followed the recipe to a “t”. Maybe try making it again following the recipe exactly.
I just pulled this recipe up online. I made it last Christmas and the family requested it for Thanksgiving morning. I was surprised by the inconsistent reviews. My pancakes were light and fluffy and the custard, creamy. I added a little cinnamon and nutmeg to the custard to give it an eggnog flair, but made no other changes. It clearly made an impression last year!
I made this for Christmas morning and it’s a keeper, according to the family. A big plus is that I made gluten free pancakes so everyone could enjoy it.
Excellent recipe – have to admit that I use Aunt Jemima frozen pancakes and covered with aluminum foil before putting in the oven. The key is to prepare the night before must refrigerate for at least 8 hours. I’ve made a French toast casserole before and custard recipe is almost the same. I served this with blueberries and lemon curd on the side. It was a big hit. Will be making this again for sure.
This was a hit for Christmas brunch, the key was to use regular pancake mix. I could tell from the recipe that the pancakes wouldn’t be light and fluffy. The custard recipe was perfect. I would make this again. I received lots of compliments.
I agree with the others. The recipe was a huge disappointment when I made it.
I agree with whitneydumas 100% This was terrible. There is not way this was tested prior to posting the recipe. What a huge disappointment on Christmas morning. Bah humbug!
I have made custard before multiples times so I am positive it is not my fault this recipe turned out horribly. This obviously was not tested before they put the recipe out. The “custard” in this recipe turns into eggs! Nothing rich or creamy about scrambled eggs on the bottom of hard, gummy pancakes. I’ve made pancakes dozens of times and love the way they turn out everytime but this recipe’s pancakes aren’t even good. Tough, chewy, doughy and I know I didn’t over mix the batter. I saw another person on Twitter also made the dish and it came out the EXACT same horrible way mine did.