Switch Up the Way You Serve Pancakes With This Casserole
Growing up, chocolate chip pancakes were a weekend essential. Nowadays, waking up early on Saturdays to make them is unlikely, but there is an easy, equally tasty alternative. This buttermilk pancake casserole, from Family Favorite Casserole Recipes ($14) by Addie Gundry, doesn't require much skill or precision, but it still puts a fresh twist on your breakfast.
Chocolate Chip Buttermilk Pancake Casserole
INGREDIENTS
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 40 mini buttermilk pancakes, homemade or store-bought, frozen and thawed
- 2 bananas, thinly sliced
- 1/2 cup mini semisweet chocolate chips
- 1/4 cup bittersweet chocolate chips
- Powdered sugar
INSTRUCTIONS
Lightly coat an 8-inch round cake pan with cooking spray. Whisk together the eggs, cream, maple syrup, and vanilla.
Layer half of the pancakes in the pan and scatter 1 sliced banana and half of the chocolate chips on top. Pour half of the egg mixture over the pancakes. Repeat with the remaining pancakes, banana, chocolate chips, and egg mixture. Cover the dish with plastic wrap and refrigerate for 2 hours.
Half an hour before you're ready to bake the casserole, preheat the oven to 350ºF. Remove the plastic wrap and cover the dish with foil. Bake the casserole, covered, for 30 minutes, then remove the foil and bake for an additional 10 minutes. Dust with powdered sugar and serve.