Pancake Casserole

This pancake casserole is a game-changer for breakfast or brunch gatherings. Baked in the oven, it combines the fluffiness of traditional pancakes with the ease of a casserole. A hint of vanilla and pecans, this is perfect for feeding a crowd without standing over the stove.We use our Greek

Yogurt Pancakes if you want to make the pancakes homemade.  Serve it warm with maple syrup for a deliciously comforting meal everyone will love.

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Pancake Casserole

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, pancakes

Servings: 6

Equipment

• 1 8x8 casserole dish
• 1 mixer with whisk attachment can use bowl with hand mixer

Ingredients

• 10 Pancakes (Broken into bits (make your own or store bought)
• 1 cup Evaporated sugar can use organic cane sugar too.
• 1 cup Organic whipping cream
• 1 tsp Vanilla extract or vanilla paste
• 1/2 tsp Almond extract
• 1 Egg
• 1/4 cup Pecans (Chopped)

Instructions

• Grease an 8x8 casserole dish. Break up the pancakes10 Pancakes and place them on the bottom.
• Whip together the 1 cup Evaporated sugar, 1 cup Organic whipping cream, 1 tsp Vanilla extract, 1/2 tsp Almond extract and 1 Egg.
• Pour the mixture over the top of the pancakes and top with 1/4 cup Pecans.
• Let rest in the refrigerator a minimum of 2 hours, but this works great over night too.
• Let rest in the refrigerator a minimum of 2 hours, but this works great over night too.

Notes

Reheat

• Preheat the oven to 350 f. Unwrap squares and place on a parchment lined baking sheet for 10-12 minutes.

Greek Yogurt Pancakes