Every once in a while, I crave something warm, comforting, and just a little indulgent to start the day—and this pancake breakfast casserole hits every note.
Soft layers of pancakes soaked in a vanilla custard, topped with a cinnamon-brown sugar crumble, and baked until golden.
Why I Love This Recipe
A perfect make-ahead breakfast
Uses simple pantry ingredients
Great way to use frozen pancakes
Feeds a crowd effortlessly
Warm, custardy, and cinnamon-sweet
What You’ll Need (Ingredient Highlights)
Frozen pancakes – Pre-made, halved, and layered for the base
Eggs + milk – Create a rich custard to soak the pancakes
Evaporated milk – Adds depth and creaminess
Vanilla, cinnamon, nutmeg – Warm flavors that bring it all together
Flour, brown sugar, butter – For the crumbly, sweet topping
Pro Tips Before You Start
Slice pancakes while frozen – Makes them easier to cut and stack
Let casserole soak overnight – Ensures full custard absorption
Don’t skip the crumb topping – Adds texture and extra sweetness
Cover while baking if browning too quickly
Let cool for a few minutes before serving – Helps it set
How to Make Pancake Breakfast Casserole
Step 1: Prep the Pancakes
Cut each of the frozen pancakes in half.
Layer them, rounded side up, tightly into a casserole dish.
Step 2: Make the Custard
In a large bowl, beat the eggs.
Stir in whole milk, evaporated milk, sugar, cinnamon, nutmeg, and vanilla.
Mix well to combine.
Step 3: Pour and Chill
Pour the custard evenly over the pancakes.
Cover the dish tightly with foil and refrigerate overnight.
Step 4: Make the Crumb Topping
In the morning, mix flour, brown sugar, and cinnamon in a bowl.
Add melted butter and stir until crumbly.
Step 5: Bake
Preheat oven to 350°F.
Sprinkle the crumb topping evenly over the casserole.
Bake uncovered for 45–50 minutes, until golden and set.
Step 6: Serve
Serve warm with syrup, powdered sugar, or fresh fruit.
What to Serve It With
Fresh strawberries, blueberries, or banana slices
Whipped cream or yogurt on the side
Maple syrup, honey, or a dusting of powdered sugar
Crispy bacon or breakfast sausage for balance
Hot coffee, tea, or a glass of cold milk
Variations / Substitutions
Use French toast slices instead of pancakes
Add chocolate chips or chopped nuts in between layers
Use almond or oat milk in place of dairy
Mix fruit into the custard—try blueberries or diced apples
Try flavored pancakes like blueberry or cinnamon
Storage & Leftovers
Refrigerate – Store covered for up to 4 days
Reheat – Warm individual portions in the microwave for 30–45 seconds
Freeze – Freeze slices tightly wrapped for up to 2 months
Make ahead – Perfect to prep the night before and bake fresh
Avoid sogginess – Let cool slightly before covering leftovers
FAQs
Can I use homemade pancakes instead of frozen?
Yes, just make sure they’re cooled before layering.
Do I have to chill it overnight?
Overnight is best, but 2–3 hours minimum works in a pinch.
Can I make this dairy-free?
You can swap in dairy-free milk and margarine, but the texture may change slightly.
Is this sweet enough without syrup?
Yes! The custard and crumble topping add plenty of sweetness.
What size pan should I use?
A standard 9×13 inch casserole dish works great.
How do I know it’s done baking?
The center should be set, and a knife inserted should come out mostly clean.
Can I double the recipe?
Yes, just use two casserole dishes and rotate them in the oven for even cooking.
Final Thoughts
This pancake breakfast casserole is one of those recipes you’ll keep coming back to—simple, comforting, and always a hit with guests.
It brings all the cozy vibes of a weekend breakfast without the stress.
Prep it the night before, pop it in the oven, and enjoy your morning with warm bites of cinnamon-soaked pancake bliss.
