This delectable dish combines the fluffy goodness of buttermilk pancakes with the rich flavors of chocolate chips and the comforting warmth of French toast, all baked into one irresistible treat.
One of my favorite things about the weekends, besides being able to hang out with my favorite guy, is breakfast! The weekdays are always such a flurry of activity that we don’t have time to sit down to a nice morning meal. Which is why I love Sunday brunch and Holidays!
Today, I’m excited to share a mouthwatering recipe for a Pancake Chocolate Chip French Toast Bake that will revolutionize your weekend mornings and make your Valentine fall deeper in love than you thought possible! (Hey…there’s chocolate and strawberries involved in this dish! That’s love my friends!)
With just a few simple ingredients, like frozen mini-pancakes, you can whip up a delicious dish that will impress your family and friends. This is truly an easy breakfast that combines two of my morning favorites! French Toast AND pancakes! So… let’s get baking!
Ingredient List
- 54 mini frozen pancakes, slightly thawed – I like “De Wafelbakkers Buttermilk Mini Pancakes” found at Walmart in the frozen food section. Note you can use regular-sized pancakes cut in half or make your own pancakes. Follow the instructions.
- 3 large eggs
- ½ cup heavy cream, or whole milk
- 4 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract – you could substitute ½ teaspoon almond extract for a flavor change
- ¼ cup mini semi-sweet chocolate chips
- ¼ cup sliced fresh strawberries
- Maple Syrup
How to Make Pancake Casserole
Preheat the oven to 350° (F). Lightly butter, or spray, an 8×8 glass casserole dish with non-stick cooking spray.
One of the things I love about this casserole is that we’ve substituted the bread slices found in traditional overnight French toast casseroles with fluffy pancakes! It’s a great alternative to the typical pancake casserole. This truly is the perfect breakfast as it combines the favorites of big breakfast fans everywhere!
To begin with, prick each frozen pancake with a fork 3–4 times. This allows the custard mixture to soak into the pancakes.
PRO TIP: If using homemade pancakes, you do not need to prick the pancakes. Frozen pancakes do not tend to be as fluffy and absorbant, and we want all the cinnamon egg mixture to soak into the pancakes.
Place the mini buttermilk pancakes in the prepared baking dish in 3 long rows, overlapping in a shingled formation! You are now officially a pancake roofer!
French Toast Bake batter
In a medium bowl, add three large eggs (crack them first my friends…I know I’m stating the obvious, but you can never be too sure when it comes to cooking instructions), 4 tablespoons of sugar, and the cinnamon. Whisk together to combine.
PRO TIP: When making any French toast batter, always mix the cinnamon in with the sugar and eggs first. It will help keep the cinnamon from separating and floating on the top of the wet ingredients.
Slowly whisk in the heavy cream, or milk, and the vanilla extract. Mix until combined to create a custard egg mixture found in most French toast batters.
Pour the wet ingredients over the pancakes. Over the top of them! We want it to soak into the pancakes.
Let the French toast casserole rest for 10 minutes before baking. This allows the cinnamon egg mixture to soak into the pancakes.
TIP: You can prepare this casserole in advance up to this point. Cover it with plastic wrap and chill for 8 hours or overnight. Follow the baking instructions the next day. Make sure to bring your casserole dish to room temperature if using a glass baking dish, so it doesn’t crack when placed in a hot oven.
Baking French Toast Pancakes
Place the casserole on the center rack in the middle of the preheated oven. Bake for 30 minutes. After 30 minutes, check to see if the pancakes are golden brown. If they are getting too brown, cover loosely with a sheet of aluminum foil.
Continue baking another 15 minutes until the egg mixture is completely baked and no longer wet!
Finishing the Best French Toast Casserole
To finish the casserole, sprinkle the top of the casserole with mini semi-sweet chocolate chips. You want to do this when the casserole is still hot! The little chocolate chips will get ooey-gooey melty and spread like butter. YUM!
Allow to cool slightly. Top with sliced strawberries and drizzle with pure Maple Syrup!
You can get creative at this point! If you’d rather top this dish with fresh blueberries or fresh sliced peaches, instead of chocolate chips, go for it! Want to change the syrup… Do it! I truly love it when you take my recipes and put your own spin on them!
A homemade strawberry syrup, honey, or fresh fruit compote would be heavenly!
Slice the breakfast casserole into squares and serve with additional syrup! I like my pancakes swimming in real maple syrup! (If they can do the backstroke…even better! Lol) Serve with flavored whipped cream to really kick things up! Might I suggest chocolate?
There is nothing better than a warm stack of pancakes that taste like baked French toast. Hints of cinnamon in every bite combine beautifully with the chocolate, strawberries, and maple syrup.
It’s the perfect breakfast recipe. One the entire family will love.
Frequently asked Q & A
- What can I substitute for the mini pancakes if I can’t find them? You can use regular-sized frozen pancakes cut in half. Place the cut edge down on the bottom of the baking dish, making sure to prick each pancake before adding the wet ingredients.
- Can I use homemade pancakes instead of frozen? Yes! Absolutely! I’m sharing a quick version of this casserole, but if you have the time, you can certainly use homemade pancakes or leftover pancakes!
- What is the best way to store and reheat the leftovers? I recommend you store them in an airtight container in the refrigerator. Reheat in the microwave for 30–45 seconds on high.
Other Favorite Breakfast Bakes
- Crescent Roll Holiday Breakfast Casserole
- Breakfast Ranchero Egg Bake Casserole
- Blueberry Brioche Bread French Toast Bake
- Breakfast Calzones Recipe
- Holiday Breakfast Sausage Hashbrown Bake
- Sausage, Egg, and Cheese Breakfast Bake from Julia’s Simply Southern
Whether you’re hosting a brunch with friends or simply craving a cozy morning indulgence, this easy recipe is sure to satisfy your cravings and leave you dreaming of breakfast bliss. Thank goodness it’s almost the weekend! Time to indulge!
Thanks so much for stopping by today! I hope you’ll come back and visit again soon!
Happy Nesting Friends!
Easy Pancake Chocolate Chip French Toast Bake
This delectable dish combines the fluffy goodness of pancakes with the rich flavors of chocolate chips and the comforting warmth of French toast, all baked into one irresistible treat.
Ingredients
- 54 mini frozen pancakes, thawed. (De Wafelbakkers Buttermilk Mini Pancakes are my favorite)
- 3 large eggs
- ½ cup heavy cream, or whole milk
- 4 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup mini semi-sweet chocolate chips
- ¼ cup fresh strawberries, sliced
- Maple Syrup
Instructions
- Lightly butter a 8x8 baking dish, or spray with non-stick cooking spray.
- Preheat oven to 350° (F)
- Prick each pancake 3–4 times with a fork. Place in the prepared baking dish in 3 long rows, overlapping in a shingled formation.
- In a medium bowl, whisk together the eggs, sugar, cinnamon and vanilla. Slowly add cream, or milk, until all the ingredients are combined.
- Pour over pancakes in baking dish. Let set for 10 minutes.
- Place the casserole in a preheated oven on the center rack in the center of the oven.
- Bake for 30 minutes. Check to see if the pancakes are golden brown. If so, cover loosely with a sheet of aluminum foil and continue baking an additional 15 minutes until the egg mixture is cooked.
- Carefully remove from the oven and sprinkle with mini-chocolate chips. Let rest for 10 minutes. Top with sliced strawberries and maple syrup. Cut into 12 equal squares and serve.
Notes
You can use homemade pancakes or pancakes from a mix instead of frozen, and then you do not need to poke holes in the pancakes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 513Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 166mgSodium: 820mgCarbohydrates: 60gFiber: 0gSugar: 9gProtein: 14g
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!