It might sound strange, pancake casserole. On the weekends in my household, it can be crazy with sports practice and sleepovers. I do not have time to ensure everyone eats and does not destroy the house. I decided to find easy breakfast ideas to ensure everyone has a full belly in the morning.
My kids love pancakes, and I have to make two different flavors, plain and with blueberry pie filling. I use blueberry pie filling and not whole fresh berries because my son loves blueberry flavor throughout, not just hints here and there. Because of this, I have so many pancakes left over, and this recipe is perfect for leftovers for the weekend.
Ingredients you will need:
- · Cooking spray
- · Pancakes
- · six large eggs
- · 1 1/2 cups heavy cream
- · 1 cup whole milk
- · 1/4 cup granulated sugar
- · 1 tsp. vanilla extract
- · 1/4 tsp. kosher salt
- · Unsalted butter and maple syrup for serving
Make pancakes; you can use boxed or from scratch. I use box pancake mix.
- Take a baking dish 13 x 9 line with grease.
- Add pancakes to the pan, slightly overlapping in rows.
- Make egg mixture- whisk eggs, cream, vanilla, sugar, and salt in a bowl. Once mixed well, slowly pour the mixture over the pancakes. Cover dish
- Take casserole and refrigerate for at least 8 hours or one night.
- After at least 8 hours, preheat the oven to 350 degrees F. Bake the casserole and cover it. Bake for 25 minutes. Remove the cover and bake until the center is set, about 20 more minutes.
- Once the center is set, pull it out of the oven and let it cool for 5 minutes before serving.
You can serve this pancake casserole with butter, maple syrup, fresh berries, or whipped cream. This is an easy, pre-prepared breakfast that everyone will enjoy. Everyone will think you spent an hour in the morning making this delicious recipe; don’t tell them that it was pre-made and easy to put together.
To make pancakes from scratch check out our recipe.