Made with homemade pancakes, this chocolate chip pancake casserole will quickly become your favorite overnight sweet treat for breakfast and brunch. Sprinkled with chocolate, topped with a pecan and cinnamon streusel, and served with maple syrup, there’s so much to love about this easy breakfast casserole.
Begin by preparing your pancakes. You’ll want them to be about three inches wide. (Or use ¼ cup batter for each pancake.)
Spray a 9 x 13 casserole dish with baking spray. Begin layering the pancakes into the pan in three rows until full.
In a large bowl, whisk together the eggs, heavy whipping cream, milk, brown sugar, and vanilla. Pour the egg mixture over the pancakes. (It will seem like too much liquid, but the pancakes will absorb the liquid as things set.) Cover the dish with plastic wrap and refrigerate for at least eight hours or overnight.
When ready to bake, preheat your oven to 350 degrees F.
In a small bowl, mix together the pecans, flour, brown sugar, cinnamon, and salt. Stir in the melted butter and mix to combine.
Remove the plastic wrap from the casserole and sprinkle the top evenly with the prepared streusel mixture.
Bake uncovered for 50 minutes or until the center is set.
Let stand for five to eight minutes and then garnish with chocolate chips.
Serve with pure maple syrup.
Notes
*For the pancakes, I recommend making my homemade pancake mix. You’ll need about 3 cups of the pancake mix, plus 1 cup of semi-sweet chocolate chips. With that being said, you can use your favorite homemade or store-bought recipe to make the required amount of pancakes. Just be sure to add the chocolate chips.