American•quick

This Super-Easy, Make-Ahead Breakfast Casserole Is All Thanks to Frozen Pancakes

This easy overnight pancake casserole recipe uses frozen pancakes for a make-ahead breakfast that feeds a crowd with minimal prep.

Ingredients

24 frozen pancakes (regular size, not “mini”)
5 large eggs
1+1/2 cup heavy whipping cream or half and half
1/2 cup whole or 2% milk
1 tsp vanilla extract
1/2 tsp kosher salt
1 tsp ground cinnamon
Optional toppings: maple syrup, fresh berries, chocolate chips, and/or chopped pecans

1
Cut each frozen pancake in half to form semi-circles. Arrange the pancake halves in two rows in a 9x13-inch baking dish, standing them on their cut ends and staggering each pancake so they overlap slightly in the centers.
2
In a large bowl, combine the eggs, cream or half and half, milk, vanilla, and salt. Sprinkle over the cinnamon, then whisk everything together until fully combined. Pour the custard evenly over the pancakes in the baking dish.
3
Cover the casserole in plastic wrap and refrigerate for at least 5 hours or overnight.
4
While the oven preheats, remove the casserole from the refrigerator and allow it to sit on the counter to warm up slightly.
5
Bake the casserole until the custard no longer jiggles and is just starting to turn golden brown, 50 to 60 minutes.
6
Add any optional toppings as desired and enjoy warm. Store leftovers in an airtight container in the refrigerator for up to 2 days or the freezer for up to 1 month. Reheat in 10-second increments in the microwave until heated through. Love the recipe? Leave us stars and a comment below!