Pancake Casserole is a warm, fluffy breakfast that layers soft pancakes with a sweet, custard-like filling. Baked in the oven until golden, it’s perfect for brunch, holidays, or feeding a crowd. Whether you use homemade or store-bought pancakes, the mix of eggs, vanilla, cinnamon, and brown sugar makes every bite feel like a cozy treat.
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I’ve made this pancake casserole for weekend brunches, holiday mornings, and even as a make-ahead breakfast for busy weeks. It’s soft in the middle, slightly crisp on top, full of flavor, and always gets devoured. I love how easy it is to pull together with ingredients I usually have on hand. From kids to grown-ups, everybody loves this one.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pancake Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I like to prep this the night before so the custard soaks in and the pancakes get extra tender. Here’s how to make it step-by-step.
Grease your baking dish
Use butter or nonstick spray to lightly coat a 9×13-inch casserole dish. This keeps the pancakes from sticking and makes cleanup easier. I’ve been using this 9×13 ceramic casserole dish with handles, and it’s perfect; it bakes evenly, and the built-in handles make it easy to lift in and out of the oven.
Slice and layer the pancakes
Cut your pancakes in half and place them cut side down in the dish so they are standing up vertically. You can create a scalloped edge or layer them slightly for a pretty, bakery-style look.
I usually skip the knife and grab these heavy-duty kitchen shears; they slice right through pancakes cleanly, and I use them for herbs and bacon too.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Mix the custard
In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt until smooth and well combined. This is your creamy base that soaks into the pancakes.
I like mixing mine in a large batter bowl with a handle and pour spout, super handy for pouring the custard evenly over everything without making a mess.
Pour and soak
Pour the custard mixture evenly over the pancake layers. Make sure every pancake gets coated so the whole thing bakes up soft and flavorful. Cover the dish with plastic wrap and pop it in the fridge for at least 2 hours, or overnight if you’re prepping ahead.
If you prep ahead like I do, it’s worth using a stretch-fit silicone casserole lid instead of plastic wrap—it seals tight and won’t sag into the custard.
Bake it up
When you’re ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the casserole uncovered for about 50 minutes, until the top is golden and the custard is set in the center.
Cool and serve
Let it rest for a few minutes before serving. I like to top it with fresh berries, a drizzle of caramel sauce, and a dusting of powdered sugar for extra flavor and color. I keep a powdered sugar shaker with a fine mesh lid just for these kinds of breakfasts—it gives that perfect snowy dusting without big clumps.
If you’re bringing this casserole to a holiday brunch or potluck, I pack it into this insulated casserole carrier, which keeps it warm, and the wide zipper opening makes it super easy to load.
Pancake Casserole
Add Preferred SourceEquipment
Ingredients
- 9 to 12 pancakes homemade or store-bought
- 4 large eggs
- 2 ¼ cups half-and-half
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Toppings:
- 1 cup berries fresh or frozen
- Caramel sauce
- Confectioners’ sugar
Instructions
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Slice the pancakes in half and arrange them cut side down in the dish, creating a scalloped or layered pattern.9 to 12 pancakes
- In a large mixing bowl, whisk together the eggs, half-and-half, brown sugar, vanilla extract, cinnamon, and salt until smooth.4 large eggs, 2 ¼ cups half-and-half, ⅓ cup brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
- Pour the custard mixture evenly over the arranged pancakes, making sure they’re well coated. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to soak in.
- When ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake uncovered for 50 minutes, or until the top is golden and the custard is set in the center.
- Let cool for a few minutes before serving. Top with fresh berries, a drizzle of caramel sauce, and a dusting of confectioners’ sugar, if desired.1 cup berries, Caramel sauce, Confectioners’ sugar
Video
Notes
- Pancake options: Use any pancakes you like—homemade, store-bought, or even leftover ones from the fridge or freezer.
- Soak time: Letting the casserole sit overnight gives it the best texture, but even 2 hours will do the trick.
- Add-ins: Try adding banana slices, chocolate chips, or even cooked bacon or sausage between the layers.
- Make it sweeter: A little extra brown sugar or a swirl of maple syrup in the custard takes it up a notch.
- Don’t skip the butter: A well-buttered dish adds flavor and keeps the edges from sticking.
- Check the center: The top should be golden and the middle just set—if it still jiggles a lot, give it a few more minutes.
- Make it savory: Skip the sugar and vanilla, and toss in cheese, cooked sausage, and a pinch of herbs for a savory brunch option.
Storage and Reheating Instructions
- Fridge: Cover the dish tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator for up to 4 days.
- Reheat: To reheat, pop a piece in the microwave for about 30 seconds or warm it in the oven until heated through.
- Freeze: Wrap individual portions in foil and freeze for up to 2 months.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I’ve picked up a few tricks along the way that make this pancake casserole even better every time.
- Pancake options: Use any pancakes you like—homemade, store-bought, or even leftover ones from the fridge or freezer.
- Soak time: Letting the casserole sit overnight gives it the best texture, but even 2 hours will do the trick.
- Add-ins: Try adding banana slices, chocolate chips, or even cooked bacon or sausage between the layers.
- Make it sweeter: A little extra brown sugar or a swirl of maple syrup in the custard takes it up a notch.
- Don’t skip the butter: A well-buttered dish adds flavor and keeps the edges from sticking.
- Check the center: The top should be golden and the middle just set—if it still jiggles a lot, give it a few more minutes.
- Make it savory: Skip the sugar and vanilla, and toss in cheese, cooked sausage, and a pinch of herbs for a savory brunch option.
How to Store Leftover Pancake Casserole
Leftover pancake casserole keeps really well, which makes it perfect for meal prep. Just cover the dish tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator for up to 4 days.
To reheat, pop a piece in the microwave for about 30 seconds or warm it in the oven until heated through. You can also freeze it—wrap individual portions in foil and freeze for up to 2 months.
What to Serve With Pancake Casserole
This casserole is pretty filling on its own, but I like to round it out with a few sides. Fresh fruit, crispy bacon, or breakfast sausages are great with this dish.
You can also serve it with whipped cream, a pour of pure maple syrup, or scrambled eggs if you’re feeding a hungry crowd. For a fun brunch spread, add some yogurt, granola, or a smoothie on the side!
More Breakfast Recipes You Will Love
If you liked this pancake casserole, I think you’ll love these other cozy, family-friendly recipes too.
