Description
This easy Pancake Casserole is a delicious, fluffy, and golden breakfast dish that’s perfect for family brunches, holidays, or meal prep. With layers of soft pancakes, sweet syrup, and a hint of cinnamon, this dish is sure to be a crowd-pleaser!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup maple syrup (for drizzling)
- ½ tsp ground cinnamon
- ½ cup fresh berries (optional)
- ¼ cup chopped nuts (optional)
Instructions
Preheat Oven & Prep Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
Make Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Slowly add wet ingredients to the dry ingredients and stir until just combined.
Cook Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface.
- Flip and cook for another minute until golden brown.
Assemble Casserole
- Arrange pancakes in the prepared baking dish, slightly overlapping.
- Drizzle with maple syrup and sprinkle cinnamon evenly.
- Add berries and nuts, if using.
Bake
- Cover with foil and bake for 20 minutes until warmed through.
- Remove foil and bake for another 5 minutes for a golden top.
Serve
- Let the casserole cool slightly before serving.
- Serve with extra syrup and enjoy!
Notes
- Use store-bought frozen pancakes for a quicker version.
- Substitute buttermilk with milk + 1 tbsp vinegar if needed.
- Make it gluten-free by using almond or oat flour.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: Pancake Casserole, Baked Pancakes, Breakfast Casserole, Easy Brunch Recipes