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Chocolate Chip Pancake Casserole

Irresistible Chocolate Chip Pancake Casserole for Cozy Mornings

This Chocolate Chip Pancake Casserole is a fuss-free breakfast delight perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 24 oz Frozen Buttermilk Pancakes Cut in half
  • 6 Large Eggs Crucial binding agent
  • 2 cups Half and Half Cream Substitute with whole milk for lighter option
  • 1 cup Light Brown Sugar Granulated sugar works as a substitute
  • 2 teaspoons Vanilla Extract Use pure vanilla for best flavor
  • 1 teaspoon Ground Cinnamon Can be substituted with nutmeg
  • 1 teaspoon Salt Enhances sweetness
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate is an alternative
  • 1/2 cup Chopped Pecans Walnuts can also be used
For Toppings
  • 1 cup Extra Chocolate Chips For topping before baking
  • 1 cup Maple Syrup Drizzle over each serving

Equipment

  • 9x13 casserole dish
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Grease a 9x13 casserole dish with cooking spray or butter and arrange the cut pancakes cut-side down in overlapping rows.
  2. In a large mixing bowl, whisk together eggs, half and half cream, light brown sugar, vanilla extract, ground cinnamon, and salt until smooth.
  3. Pour the custard mixture evenly over the arranged pancakes, letting it soak.
  4. Sprinkle chocolate chips and chopped pecans over the casserole, pressing them slightly into the pancake layers.
  5. Cover with aluminum foil and refrigerate for at least 2 hours, preferably overnight.
  6. Preheat the oven to 350°F (175°C). Bake the casserole for about 45 minutes until the edges are golden brown.
  7. Allow to cool for about 5 minutes before serving warm with butter and maple syrup.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 46gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 450IUCalcium: 150mgIron: 1mg

Notes

For optimal soaking, ensure pancakes are cut-side down and allow enough soaking time before baking.

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