Chocolate Chip Pancake Casserole

This Pancake Casserole is the ultimate brunch recipe to make and you only need a few ingredients like pancake mix, any milk, eggs and chocolate chips!

A warm stack of pancakes is irresistible in our home. But this pancake casserole is also a hot commodity over here with our entire family.

I love that this dish combines two of our favorite breakfast type foods – french toast and pancakes into one. It kind of reminds me of a challah french toast bake of sorts but with fluffy cakey and delicious pancakes as the base instead! And this is a great recipe to make for a large group and prep the night before. You can let the casserole set in the fridge overnight and pop it into the oven to cook the morning of or whenever you want to serve this.

Another favorite part of this dish is you can serve everyone at one time. With pancakes it’s a bit harder since you need to either have one big mama sized griddle or keep the cakes warm while you make them all. This casserole serves everyone at once so you can all sit down together (in theory!) to have a dreamy pancake casserole brunch at the same time.

We are using my go-to pancake mix in this recipe – Krusteaz Buttermilk Pancake Mix. Which at this point – you know we are hooked on. It is the classic and original pancake mix to me. And one of those staples you always have in your pantry. Their mix is easy to use and completely foolproof since all you need to add to it is water!

Once you have their mix, you can also try some of my other favorite Krusteaz recipes like: Stuffed Waffle Breakfast Sandwich, 5-ingredient Blueberry Pancake Cookies! and Blueberry Crumb Cake Pancake Skillet!

Tip: Prep this pancake casserole the night before so it is ready to bake in the morning and serve! Saves time and you’ll have brunch ready in no time.

What ingredients you need to make pancake casserole:

• Krusteaz GF Buttermilk Pancake Mix
• Eggs
• Non-dairy milk
• Cinnamon
• Vanilla extract
• Chocolate chips

How to make chocolate chip pancake casserole: 

1. In a large mixing bowl, make pancake mix by mixing together pancake mix and water
2. Cook pancakes over a greased skillet per instructions on box
3. Once pancakes are all done, slice each in half
4. Grease an 11×7 baking dish (or similar) and stand pancake halves, cut side down in 3 rows starting at one short end of prepared baking dish, filling dish completely
5. Whisk together milk, eggs, vanilla and cinnamon then evenly pour across pancakes
6. Cover and refrigerate for 4 hours up to overnight (you can also skip this and bake too)
7. When ready to cook, preheat oven to 350 degrees F and sprinkle chocolate chips across casserole and bake in oven for 40-45 minutes
8. Allow the pancake casserole to cool for a few then serve while warm with maple syrup!

Tips for success:

• If you want to make this recipe gluten-free, use the Krusteaz Gluten-free mix!
• I have made this letting the casserole set for a few hours but have also made it without doing so. It turned out great both times but when it sets in the fridge the flavors marinate a lot more and it soaks into the pancakes a bit better
• If you don’t want to do chocolate chips, you can also use blueberries as well! I usually use frozen blueberries when doing so
• Serve this pancake casserole warm and with some maple syrup or even some yogurt or coconut whip on top!

A few other delicious brunch recipes to make:

Vegan Sheet Pan Pancakes

Bakery-Style Blueberry Muffins (gluten-free)

The Best Ever Paleo Coffee Cake Recipe

INSANE Cinnamon Roll Waffles with Cream Cheese Glaze

Vegan Pumpkin Sheet Pan Pancakes (gluten-free)

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