Unexpectedly Delicious Pancake Casserole: Try it Today!

1. Lightly butter a 9×13-inch baking dish.

2. Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.

3. Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.

4. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

5. Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.

6. Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.

7. Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

Cook’s Notes:

Poking the holes in the frozen pancakes is crucial! Frozen pancakes aren’t as fluffy as homemade pancakes so they don’t absorb the custard as well if you skip this step.

You can use homemade pancakes or pancakes from a mix instead of frozen, and then no need to poke any holes.

Instead of using cubed butter for the topping, try grating cold butter directly into the flour mixture.