4th of July will be coming up soon! In this house, we love love love…
Today we are making a fun make-ahead pancake casserole. It’s a fun way to change up breakfast and a favorite breakfast casserole of ours.
This casserole recipe is best made the night before. You simply make the pancakes and a casserole batter and put it all together and pop it in the fridge.
In the morning you can whip up the streusel topping (or make it the night before too) and top off your casserole.
Then bake it in the morning, and you’ll have a delicious homecooked breakfast with no work in the morning.
I love lazy, stress-free mornings!
Table of Contents
This recipe is split up into three different parts. The pancakes, the casserole and the streusel topping.
•2 2/3 cups all-purpose flour
•1 tbsp granulated sugar
•2 tsp baking powder
•1 1/2 tsp baking soda
•1 1/2 tsp salt
•3 cups whole buttermilk
•6 tbsp unsalted butter (melted)
•1 1/2 cups heavy cream
•1 cup whole milk
•1/4 cup granulated sugar
•1 tsp vanilla extract
•1/2 cup all-purpose flour
•1 cup pecans (roughly chopped )
•1/4 cup brown sugar
•3/4 tsp ground cinnamon
•1/4 tsp salt
•1/4 cup unsalted butter (cubed)
•Pure maple syrup
First, you’ll start by making your pancakes. We provided a quick and easy pancake recipe you can whip up from scratch, but if you’d rather use a pancake mix that would work too.
Start by combining all the dry ingredients from the pancakes, like the flour, sugar, baking powerder and baking soda, and salt.
Then whisk the buttermilk and eggs together and stir into the flour mixture.
Gently stir the softened butter into the mixture. It’s ok if it’s a bit lumpy right now.
Once your batter is finished make your pancakes using about 1/4 cup of batter for each one.
Keeping making the pancakes until all of your batter is gone.
Let your pancakes cool down and then cut each one in half with a large knife.
Arrange the pancakes with in your baking dish with the cut sides down against the casserole dish.
In a mixing bowl, whisk together the eggs, cream, milk, sugar and vanilla extract.
Slowly pour the egg mixture over the pancakes and cover. Put into the refrigerator over night.
In the morning:
Preheat the oven to 350 degrees. Remove the pancake casserole from the fridge.
In a small bowl make your streusel by mixing together the flour, pecans, brown sugar cinnamon and salt.
Use a pastry blender or your hands to cut in the cold butter.
Finally, sprinkle the streusel mixture all over the top of the pancake casserole.
Bake uncovered for an hour or until the pancakes are set through in the middle, and the liquid has cooked into the pancakes.
Slice your casserole and serve warm with maple syrup.
- 2 2/3 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups whole buttermilk
- 3 eggs
- 6 tbsp unsalted butter (melted)
- 6 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1 cup pecans (chopped )
- 1/4 cup brown sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter (cubed)
- Pure maple syrup
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk the buttermilk and eggs and stir into flour mixture.
- Gently stir in the butter. (Batter may be lumpy.)
- Make each pancake with about 1/4 cup of the pancake batter, until all of the batter is gone.
- Let pancakes cool.
- Cut pancakes in half and arrange them cut side down into the casserole dish.
- In a mixing bowl, whisk together eggs, cream, milk, sugar and vanilla.
- Slowly pour egg mixture over pancakes in the casserole dish, cover and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees & remove the pancakes from the fridge.
- In a small mixing bowl, whisk together the flour, pecans, brown sugar, cinnamon and salt.
- Using a pastry blender or your hands, cut the flour mixture into the cold butter.
- Sprinkle the streusel mixture over the pancakes and bake for 1 hour or until the pancakes have set and the liquid has cooked into the pancakes.
This recipe is best made ahead of time to allow the pancakes to absorb the casserole mixture.
Amount Per Serving: Calories: 511Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 207mgSodium: 715mgCarbohydrates: 42gFiber: 2gSugar: 15gProtein: 12g