Active Time
45 Mins
Total Time
9 Hours 40 Mins
Serves 10


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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.)

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

You May Like

Ratings & Reviews