Ingredients
Units
Scale
- 10–12 cooked pancakes (homemade or store-bought)
- 6 large eggs
- 1 1/2 cups milk or half-and-half
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for greasing)
- Optional: 1–2 cups fresh or frozen berries
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup chopped nuts
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the pancakes in the dish, either flat or halved and stacked like lasagna.
- In a large bowl, whisk together the eggs, milk, maple syrup or sugar, vanilla, melted butter, and salt.
- Pour the custard mixture evenly over the pancakes.
- Add any desired toppings or fillings between layers (e.g., berries, chocolate chips, bacon).
- Let the casserole soak for at least 30 minutes, or cover and refrigerate overnight for best results.
- Bake uncovered for 35–45 minutes, or until the top is golden brown and the center is set.
- Let cool for 5–10 minutes before serving. Top with syrup, whipped cream, or powdered sugar as desired.
Notes
- Use slightly stale or toasted pancakes for better texture.
- Letting the custard soak in improves consistency and flavor.
- This dish can be made dairy-free or gluten-free with appropriate substitutes.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 290
- Sugar: 9g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg