Easy Overnight Pancake Casserole Recipe with Streusel

Ingredients

• 1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
• 5 large eggs
• 1.25 cups heavy cream
• 0.75 cup milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon kosher salt
• 0.5 cup finely chopped pecans
• 0.33 cup all-purpose flour
• 0.25 cup brown sugar
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon kosher salt
• 0.25 cup cold unsalted butter, cubed

Instructions

1. Grease a 9x13 inch baking dish with butter or cooking spray.
2. For the casserole: Poke each pancake half several times with a fork. Arrange them in the prepared baking dish in 2 to 3 rows, slightly overlapping.
3. In a large bowl, whisk together eggs, heavy cream, milk, vanilla extract, cinnamon, and salt. Pour the mixture evenly over the pancakes. Cover and refrigerate for at least 8 hours or overnight.
4. When ready to bake, preheat your oven to 350°F (175°C).
5. For the streusel topping: In a medium bowl, combine pecans, flour, brown sugar, cinnamon, and salt. Cut in the butter using a fork or your fingers until the mixture resembles coarse crumbs.
6. Remove the pancake casserole from the refrigerator and uncover. Sprinkle the streusel topping evenly over the entire surface.
7. Bake in the preheated oven until the casserole is golden brown and set, about 55 minutes.

Nutrition

• Calories: 393 kcal
• Fat Content: 21 g
• Fiber Content: 2 g
• Sodium Content: 512 mg
• Protein Content: 8 g
• Cholesterol Content: 130 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g