Description
A warm and comforting pancake casserole baked in a creamy maple custard, perfect for feeding a crowd at breakfast or brunch.
Ingredients
- 24 4-inch pancakes (33 oz frozen pancakes or homemade)
- 2 cups half & half
- 6 large eggs
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- Powdered sugar (for serving)
- Maple syrup (for serving)
- Fresh berries (for serving)
- Chocolate chips (optional, for serving)
Instructions
- Preheat oven to 350°F and butter or spray a 9 x 13-inch baking dish.
- Cut pancakes in half and arrange them flat side down in the baking dish with rounded edges facing up.
- In a mixing bowl, whisk together the half & half, eggs, maple syrup, and salt until light and frothy.
- Pour the mixture evenly over the pancakes, ensuring each piece is well soaked. Let sit briefly while the oven finishes heating.
- Bake for 45–50 minutes, until the edges are golden brown and the center is set. Test with a toothpick; if it comes out wet, bake for an additional 5 minutes.
- Allow to cool for 5 minutes before slicing and serving with powdered sugar, maple syrup, berries, and chocolate chips if desired.
Notes
- Homemade or store-bought pancakes both work well.
- Letting the mixture soak slightly improves texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven.
- Customize with nuts or different fruit toppings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 115 mg
