If you’re anything like me, you love a good pancake for breakfast. But sometimes plain pancakes can be, well, plain. You can try using different syrups or adding in extra ingredients like chocolate chips or blueberries, but even those get old after a while. Well this casserole finally provides an answer to the plain pancake problem!
Combining the different textures and flavors of pancakes, custard, and cinnamon streusel, this pancake casserole is the perfect dish for breakfast, brunch, or brupper (if you’re like my family and eat breakfast for supper). Once you taste this casserole, you’ll never want to go back to eating plain pancakes again!
Sweet and Tasty Breakfast Pancake Casserole
Ingredients
Pancake Casserole
- 2 Cups of Flour
- 2 Tsp of Baking Powder
- ½ Tsp of Salt
- ½ Tsp of Cinnamon
- 2 Tbsp of Sugar
- 2 Cups of Milk
- 2 Eggs
- 4 Tbsp of Butter (Melted)
- 1 Tsp of Vanilla
Custard Filling
- 6 Eggs
- 1 ½ Cups of Milk
- 1 Cup of Cream
- 2 Tsp of Sugar
Note: The original recipe also calls for 1/8 Tsp of nutmeg. I didn’t have any nutmeg, so I just left it out. I think it turned out fine without the nutmeg, but if you’d like to add nutmeg you’re welcome to.
Streusel Topping
- ½ Cup of Flour
- ¼ Cup of Brown Sugar (Packed)
- 1 Tsp of Cinnamon
- 4 Tbsp of Butter (Melted)
Note: Once again, the original recipe calls for 1/8 Tsp of nutmeg in the streusel. You can add it in if you’d like, but I thought the streusel tasted just fine without it!
- Kodiak Cakes: Power Cakes, 100% Whole Grains
- Flapjack and Waffle Mix: Protein Packed
- All Natural, Non-GMO, Whole Grain Buttermilk. Just add water.
Preparation
Pancake Casserole
- Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl.
- Set the bowl of dry ingredients aside. Whisk together the milk, eggs, vanilla, and melted butter in a separate, medium-sized bowl.
- Pour the wet ingredients over the dry ingredients. Whisk the mixtures together until they are just combined.
- Scoop out ¼ cup of batter to make each pancake.
- Cook your pancakes. I cooked mine in a skillet on the stove. I started out by spraying the skillet with a little bit of cooking spray. Then I added some oil to the pan and waited for it to heat up. Once I scooped the pancakes into the skillet I turned down the heat. This is important because the pancakes can brown up really fast if the heat is up too high.
- You want the pancakes to sizzle a little bit while they’re cooking, but not a lot. If you chose to make your pancakes on the stove like this, make sure you add more oil to the pan for each batch. If you’d like, I’m sure you could cook the pancakes on an electric griddle instead.
- If you do cook your pancakes on the stove, flip them over when the edges start to turn golden brown. I ended up making a total of 16 pancakes.
- Cut the pancakes in half and arrange them cut side down in a baking dish.
- Once you’ve finished arranging the pancakes, set the baking dish aside and gather together the following four ingredients to make the custard filling.
- Brought to you by Whole Foods Market
- 100% whole wheat
Custard Filling
- Whisk together the milk, cream, eggs, and sugar in a medium-sized bowl.
- Pour the custard filling over the pancakes. Then cover the dish and put it in the fridge. The original recipe says to put the dish in the fridge overnight so the casserole will be ready for breakfast. Or, like I did, you could prepare the casserole early in the morning so that it’s ready for supper.
Streusel Topping
- Combine the flour, brown sugar, and cinnamon in a medium-sized bowl.
- Pour the melted butter on top of the dry ingredients and stir together until the mixture gets crumbly.
- Take the casserole out of the fridge and sprinkle the streusel on top.
- Pre-heat the oven to 350 degrees Fahrenheit. Bake the casserole for 45-50 minutes at this temperature. It took a little over 50 minutes for my casserole to finish baking, but times may vary. You just want to make sure that the center of the casserole is set before you take it out of the oven.
- Once the casserole is finished cooking, take it out of the oven and cut to serve. It’s best when drizzled with a little bit of maple syrup.
Don’t be intimidated by all of the steps that are involved in making this casserole! It is actually a simple dish to make, and it’s also incredibly convenient, since you prepare the majority of the casserole ahead of cooking time. All of that work will be more than worth it once you taste those fluffy pancakes, warm custard, and cinnamon-sugary streusel! It’s definitely an enjoyable new take on a classic breakfast favorite.
Did you love this pancake casserole recipe? You’ll LOVE these breakfast recipes, too!
Easy Healthy Banana Pancake Recipe
11 Easy Pancake Casserole Recipes
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