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Don't even think about spending Christmas morning flipping pancakes. Instead, turn them into a bread pudding-like casserole. Prepare the recipe at least eight hours ahead so the pancakes absorb the egg-and cream-mixture. There's no easier way to serve brunch to a crowd than with a breakfast casserole, but they're usually savory and egg-based. This pancake bake is for the brunch-goers with a sweet tooth, and there won't be a streusel crumb left.


Read the full recipe after the video.

Recipe Summary

8 hrs
9 hrs 40 mins
45 mins
Serves 10


Casserole And Streusel


Instructions Checklist
  • Prepare the Pancakes: Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs in a medium bowl; gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.) Let stand 5 minutes.

  • Pour about 1/4 cup batter for each Pancake onto a hot (350°F) buttered griddle.

  • Cook until tops are covered with bubbles and edges look dry, about 3 minutes. Turn and cook until golden brown, about 3 more minutes. (You should make about 30 Pancakes.)

  • Prepare the Casserole: Cut each Pancake in half. Lightly grease a 13- x 9-inch baking dish with cooking spray. Arrange halves, cut sides down and overlapping slightly, in 3 rows starting at 1 long end of prepared baking dish.

  • Whisk together eggs, cream, milk, granulated sugar, and vanilla in a large bowl. Slowly pour egg mixture over Pancakes; cover with plastic wrap, and refrigerate at least 8 hours or overnight.

  • Preheat oven to 350°F. Make the Streusel: Combine flour, pecans, brown sugar, cinnamon, and salt in a medium bowl; cut butter into flour mixture with a pastry blender (or use your fingers) until mixture is crumbly.

  • Uncover Casserole, and sprinkle Streusel mixture over the top. Bake, uncovered, in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes before serving. Drizzle each serving with maple syrup.