Pancake Breakfast Casserole: The Ultimate Make-Ahead Morning Shortcut

Pancake breakfast casserole is the ultimate solution for busy mornings when you want something homemade but don’t have time for flipping pancakes on repeat. This easy, rich casserole combines fluffy pancakes soaked in a creamy custard, baked to golden perfection—all with minimal effort. Trust me, you’ll love how it transforms classic pancakes into a show-stopping breakfast dish that’s easy to prep ahead and feeds a crowd effortlessly.

Here’s the kicker: unlike traditional flapjacks, where you’re stuck at the stove, this recipe lets you “set it and forget it” in the oven. Make it the night before, and all that’s left to do is pop it in the oven while you sip your coffee. Whether you’re looking for an overnight pancake bake for a special brunch or a time-saving weekday treat, this casserole delivers every time.

Why This Pancake Breakfast Casserole Is a Game-Changer

• Prep ahead: You assemble it the night before, so morning prep is nonexistent.
• Simplifies busy mornings: No standing over the stove flipping individual pancakes.
• Feeds a crowd: Serves up to 8 people, making it perfect for brunches or family breakfasts.
• Customizable: Add blueberries, chocolate chips, or any mix-ins you love.
• Cleanup is easy: One dish equals less mess than classic pancakes.

Equipment You’ll Need for This Pancake Breakfast Casserole

All you need is some basic kitchen equipment—there’s nothing fancy here:

• 8-inch square baking dish: The perfect size for layering your pancakes and custard.
• Nonstick skillet or griddle: Essential for cooking your pancakes to that golden-brown perfection.
• A whisk and mixing bowls: You’ll need these for mixing up the pancake batter and the creamy custard.
• Plastic wrap: For covering the casserole while it sits overnight in the fridge.

Tip: Don’t stress if you don’t have homemade pancakes handy. Pre-made frozen pancakes work just as well—just defrost them before assembling.

Simple Ingredients for Pancake Breakfast Casserole

This recipe keeps things simple with pantry staples and fridge basics. Here’s a look at the key ingredients that make this dish shine:

• Buttermilk: Adds tang and fluffiness to the pancakes. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with regular milk.
• Half-and-half: This combines with eggs for the luxurious custard that soaks into every pancake layer.
• Vanilla extract: A must for flavor—it takes the sweetness to the next level.
• Blueberries: Optional but game-changing for a blueberry pancake breakfast casserole. Fresh or frozen both work.

Pro tip: To save time, grab pre-made pancakes, or cook and freeze your own ahead of time! It’s a lifesaver on busy mornings.

Pancake Breakfast Casserole Recipe Details

• Servings: 6 to 8 servings
• Prep Time: 35 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 8 hours 35 minutes
• Difficulty: Easy

Ingredients for Pancake Breakfast Casserole

• 4 tablespoons unsalted butter, plus more for greasing the dish and serving
• 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
• Maple syrup, for serving
• Blueberries, for serving

Step-by-Step Pancake Breakfast Casserole Instructions

1. Butter an 8-inch square baking dish and set it aside.
2. Melt 3 tablespoons of butter in the microwave (30-60 seconds) and let it cool slightly.
3. In a large bowl, whisk together flour, baking powder, baking soda, 3 tablespoons of sugar, and 1/2 teaspoon of salt.
4. In another bowl, mix buttermilk, 2 eggs, and the melted butter. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed.
5. Heat a nonstick skillet over medium heat. Melt a little butter in the pan, then pour 1/4 cup batter for each pancake. Cook until the bottom is golden brown and bubbles form on top (2-3 minutes). Flip and cook the other side (about 2 minutes). Repeat until you have 12 pancakes.
6. Whisk together half-and-half, vanilla, the remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl to make the custard.
7. Shingle the pancakes into the prepared baking dish. Carefully pour the custard mixture over the pancakes evenly. Cover with plastic wrap and refrigerate overnight (at least 8 hours).
8. When ready to bake, preheat your oven to 350°F. Remove the plastic wrap and bake for 50-60 minutes, until the center feels firm and springy. Let it cool for 15 minutes.
9. Serve warm, topped with maple syrup, blueberries, and a pat of butter.

Jake’s Tips for the Best Pancake Breakfast Casserole

• Save time by using frozen pancakes—just thaw them before layering.
• Add toppings like fresh berries, nuts, or chocolate chips for extra flavor.
• Let the custard soak overnight for maximum creaminess.
• If you prefer a firmer texture, bake closer to 60 minutes.
• Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave or oven at 300°F.

Easy Pancake Breakfast Casserole Variations

• Blueberry Version: Toss fresh or frozen blueberries between pancake layers.
• Chocolate Chip Pancakes: Swap the blueberries for chocolate chips for a sweet treat.
• Savory Twist: Sprinkle cooked bacon crumbles or sausage between the layers for a smoky flavor.
• Gluten-Free: Use your favorite gluten-free pancake mix instead of the homemade batter.

Pancake Breakfast Casserole FAQs

Can I make this casserole with store-bought pancakes?

Absolutely! Frozen or refrigerated pancakes work great—just make sure they’re defrosted and at room temperature first.

How far ahead can I assemble this casserole?

You can prep it up to 24 hours in advance, keeping it covered in the fridge until baking time.

What’s the best way to reheat leftovers?

Reheat slices in the microwave for 1-2 minutes or in a 300°F oven until warmed through.

Can I use milk instead of half-and-half?

You can, but the custard may be slightly less rich. For best results, use whole milk.

How do I know when the casserole is done?

The center should feel firm yet springy to the touch, and the top should be lightly golden.

Ready to give this pancake breakfast casserole a try? Let me know your favorite variations in the comments below or tag me when you make it at home!