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A golden-brown pancake casserole backed to perfection in an 8x8 dish.
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Pancake Casserole

Total Time45 minutes
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.