You’ll never look at a short stack the same way again! Say hello to this pancake casserole-layers of fluffy pancakes baked in a cinnamon-spiked custard. If you’re short on time, use store-bought pancakes.
| Level: | Easy |
| Total: | 8 hr 35 min |
| Active: | 1 hr 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
- 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
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup pure maple syrup, plus more for serving
- 1/2 cup pecans, roughly chopped
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 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, 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 skillet as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg 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 from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
- Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
- Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 502 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 13 g |
| Cholesterol | 203 mg |
| Sodium | 582 mg |
Reviews
This is an easy and delicious recipe. It had lots of steps but they were simple ones.
I did make a few changes. There was no way the pancakes would fit in an 8”x8” pan with all of the custard so I used a 9”x13” casserole dish and they fit perfectly and looked nice. I had people who like sweeter dishes so on one half I lightly sprinkled mini Toll House chips between the layers and on top. Yummy! I also added about a 1/4 cup of regular pancake syrup to the pure maple because I didn’t quite have enough and it still turned out ok. Pure maple syrup by itself would be the best though. Toasted pecans are a plus.
The worst part is having to make it at night to give it time to soak. Mine soaked 11 hours.
This recipe will change your life. Really delish. I used box pancake mix, but used buttermilk for an extra kick. Also, don’t be shy with the butter. Like another reviewer, I also used more nuts. Easy to make and lends itself to variations. Yum!
Like the prior reviewer, I changed this recipe up with good results. I used one of those (cardboard tasting) boxed pancake mixes and used different amounts of spices. It was a great way to use up a pancake mix that otherwise tasted spot on awful. I also had a homemade cinnamon toasted nut granola blend on hand that I mixed with the maple syrup for the topping. I baked it in a ceramic casserole dish. The sugar buzz was amazing and tasted even better on day two!
Made this for Christmas breakfast using frozen pancakes. Used Penney’s Baking Spice instead of cinnamon which has cinnamon, mace, and cardamom in it. Used a little less nutmeg than called for. Also added some. Asking Spice to the Maple syrup and pecans, and added pecans between the pancakes as well. It was excellent. Also I baked it in a loaf pan instead of an 8×8 pan then cut it in slices to serve. It wowed.
can’t be vegetarian using eggs, can it?
Excellent!
We made this for Christmas morning breakfast. It was really good. Making the pancakes and the assembly was very easy. I added pecans between the pancakes so we could have more nuts. Delicious!
Outstanding! Will be made often in my home.