Combining the different textures and flavors of homemade pancakes, custard, and cinnamon
streusel, this homemade pancake casserole recipe is the perfect dish for breakfast, brunch, or brupper (if
you’re like my family and eat breakfast for supper). Once you taste this homemade casserole, you’ll
never want to go back to eating plain pancakes again!
Pancake Casserole Recipe
2 Cups of Flour
2 Tsp of Baking Powder
½ Tsp of Salt
½ Tsp of Cinnamon
2 Tbsp of Sugar
Two Cups of Milk
4 Tbsp of Butter (Melted)
1 Tsp of Vanilla
1 ½ Cups of Milk
1 Cup of Cream
2 Tsp of Sugar
Note: The original recipe also calls for 1/8 Tsp of nutmeg. I didn’t have any nutmeg, so I just
left it out. I think it turned out fine without the nutmeg, but if you’d like to add nutmeg
you’re welcome to.
½ Cup of Flour
¼ Cup of Brown Sugar (Packed)
1 Tsp of Cinnamon
4 Tbsp of Butter (Melted)
Note: Once again, the original recipe calls for 1/8 Tsp of nutmeg in the streusel. You can add
it in if you’d like, but I thought the streusel tasted just fine without it!
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl.
Set the bowl of dry ingredients aside. Whisk together the milk, eggs, vanilla, and melted
butter in a separate, medium-sized bowl.
Pour the wet ingredients over the dry ingredients. Whisk the mixtures together until they
are just combined.
Scoop out ¼ cup of batter to make each pancake.
Cook your pancakes. I cooked mine in a skillet on the stove. I started out by spraying the
skillet with a little bit of cooking spray. Then I added some oil to the pan and waited for it to
heat up. Once I scooped the pancakes into the skillet I turned down the heat. This is
important because the pancakes can brown up really fast if the heat is up too high.
You want the pancakes to sizzle a little bit while they’re cooking, but not a lot. If you chose
to make your pancakes on the stove like this, make sure you add more oil to the pan for
each batch. If you’d like, I’m sure you could cook the pancakes on an electric griddle instead.
If you do cook your pancakes on the stove, flip them over when the edges start to turn
golden brown. I ended up making a total of 16 pancakes.
Cut the pancakes in half and arrange them cut side down in a baking dish.
Once you’ve finished arranging the pancakes, set the baking dish aside and gather together
the following four ingredients to make the custard filling.
Whisk together the milk, cream, eggs, and sugar in a medium-sized bowl.
Pour the custard filling over the pancakes. Then cover the dish and put it in the fridge. The
original recipe says to put the dish in the fridge overnight so the casserole will be ready for
breakfast. Or, like I did, you could prepare the casserole early in the morning so that it’s
ready for supper.
Combine the flour, brown sugar, and cinnamon in a medium-sized bowl.
Pour the melted butter on top of the dry ingredients and stir together until the mixture gets
Take the casserole out of the fridge and sprinkle the streusel on top.
Pre-heat the oven to 350 degrees Fahrenheit. Bake the casserole for 45-50 minutes at this
temperature. It took a little over 50 minutes for my casserole to finish baking, but times may
vary. You just want to make sure that the center of the casserole is set before you take it out
of the oven.
Once the homemade casserole is finished cooking, take it out of the oven and cut to serve. It’s best
when drizzled with a little bit of maple syrup.