Advertisement

How to make chocolate chip pancake casserole

Print this recipe
Who doesn't love chocolate chip pancakes? They're one of those childhood favorites that just seems to stay a favorite. It's hard to think that they could be made to be even better. As you'll see in the recipe below, however, when they're combined with a sweet custard and left to soak up all that goodness overnight, they can be.
You can make this chocolate chip pancake casserole a couple of ways. You can use chocolate chip pancakes or you can sprinkle chocolate chips over plain pancakes once they're in the baking dish. One version involves getting really crazy and sprinkling chocolate chips over chocolate chip pancakes. Keeping it simple with just chocolate chip pancakes can be sweet enough or even divine.
Advertisement
Cooktop Cove
Chocolate Chip Pancake Casserole
8
10 minutes
60 minutes
1 hour, 10 minutes
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 teaspoon sugar
4 tablespoons vegetable oil, divided in half
1-1/3 cups milk
1 cup milk chocolate chips
5 eggs, lightly beaten, plus 2 eggs
1 cup milk
1 cup heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract
Powdered sugar
Grease a 9-by-13 casserole dish lightly with butter.
Whisk together the all-purpose flour, baking powder, salt and sugar in a large bowl.
In a separate bowl combine 2 eggs, 1-1/3 cups milk and 2 tablespoons of vegetable oil. Stir in the chocolate chips. Add this mixture to the dry flour mixture and mix well. (It's okay if some lumps remain.)
Heat a griddle or frying pan over medium-high heat and add oil. Spoon 1/2 cup of pancake batter onto the griddle or frying pan.
Repeat, spacing the batter about 2 inches apart on the griddle or frying pan. You will likely have to make several batches.
Allow the pancakes to cook for about 3 to 5 minutes per side, until bubbles form on top. Flip and cook for another 2 to 4 minutes, until the pancakes are cooked all the way through.
Remove pancakes from the griddle or pan, transfer to a plate and continue cooking the rest of the batter, transferring pancakes to the same plate as they're finished cooking. Allow pancakes to cool completely.
In a large bowl, whisk together the eggs, 1 cup milk, cream, sugar and vanilla. Cut the pancakes in half and place them, cut side down or lying against each other, into the prepared casserole dish.
Pour the egg and vanilla mixture over the pancakes. Cover with plastic wrap and place in the fridge overnight.
In the morning, preheat the oven to 350 degrees F. When oven is hot, place casserole dish inside and bake for 50 minutes until the center is set.
Remove from oven and allow the casserole to rest for 5 minutes before slicing. Dust with a sprinkle of powdered sugar before serving.
Advertisement
Resources
Print this recipe
Share on Facebook

This incredible one-dish casserole is a playful take on the classic variation, using delicious chopped ham and creamy bechamel sauce, held together with savory vegetables and finished off with a mouthwatering crust of bubbling mozzarella cheese.
October 14   ·  
Advertisement
Getting dinner ready in a pinch does not have to mean boxed meals or peanut butter and jelly sandwiches.
October 11   ·  
One of the truly amazing things about this casserole is that it's loaded with vegetables, for a healthy and delicious meal.
October 11   ·  
 
Recommended
Advertisement
Advertisement