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Best Pancake Casserole

The Best Pancake Casserole

The Best Pancake Casserole is the ultimate breakfast and brunch solution, offering all the fluffy, golden deliciousness of classic pancakes baked into an easy-to-serve casserole format that’s perfect for feeding a crowd. This recipe transforms your favorite breakfast staple into a stress-free dish that’s ideal for busy mornings and lazy weekend brunches alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 people
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon optional, but recommended for extra warmth
  • 1 ¼ cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted , plus more for greasing
  • 1 teaspoon vanilla extract
Sweeteners for serving
Toppings of choice

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium Bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or non-stick cooking spray. This step is crucial to prevent sticking and ensure your pancake casserole releases cleanly for easy serving.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon (if using). Ensure these dry ingredients are well combined for even leavening and flavor distribution in your casserole.
    1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, 1 tablespoon granulated sugar, ¼ teaspoon ground cinnamon
  3. In a separate medium bowl, whisk together the milk, large egg, melted unsalted butter, and vanilla extract until they are thoroughly combined and smooth. The melted butter adds a lovely richness and helps create a tender crumb.
    1 ¼ cups milk, 1 large egg, 3 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and desirable for tender pancakes. Overmixing can lead to tough pancakes.
  5. Pour the pancake batter evenly into the prepared 9x13 inch baking dish. Gently shake the dish to ensure the batter spreads to all corners, creating an even layer.
  6. Bake in the preheated oven for 25 to 30 minutes, or until the pancake casserole is golden brown around the edges and a toothpick inserted into the center comes out clean. The casserole should puff up nicely while baking.
  7. Allow the pancake casserole to cool slightly for a few minutes before slicing and serving. Serve warm with your favorite pancake toppings like fresh berries, a drizzle of maple syrup, whipped cream, or chocolate chips.

Notes

To store leftover Best Pancake Casserole, allow it to cool completely before covering the baking dish tightly with plastic wrap or aluminum foil, or transfer the slices to an airtight container. Refrigerated, the casserole will stay fresh for up to 3-4 days. For longer storage, you can freeze portions of the cooled casserole. Cut into individual servings, wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Frozen pancake casserole can be kept for up to 2-3 months. To reheat, remove any plastic wrap and cover the dish with foil, then warm it in a 350°F (175°C) oven for 15-20 minutes, or until heated through. For individual portions, you can microwave them for 30-60 seconds, or until warm. If reheating from frozen, add an extra 5-10 minutes to the oven baking time.