This Pancake Breakfast Casserole is made with cubed pancakes soaked in a cinnamon custard, layered with toasted pecans, and baked until set, then finished with a drizzle of warm honey.

It’s a make-ahead way to serve pancakes to a group without standing at the stove flipping them one by one.

I make this for fall brunches when I want something warm and cinnamon-forward without the work of individual pancakes.

Using leftover or frozen pancakes makes this one especially easy.

If you like warm, make-ahead breakfast bakes like this one, these are worth trying too:

Tasty Autumn Cinnamon Pecan Pancake Breakfast Casserole with Honey

Ingredients You’ll Need

Slightly stale pancakes (homemade or frozen and thawed) soak up the custard better than fresh, soft ones, which tend to fall apart. Toasting the pecans first brings out more flavor than adding them raw straight from the bag.

Ingredients

8 cups cubed pancakes (homemade or store-bought, day-old or thawed from frozen)
1 cup chopped pecans
5 large eggs
1 1/2 cups milk
1/4 cup packed brown sugar
1 tbsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/3 cup honey, warmed, for serving

Directions

Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
Let them cool while you prepare everything else.
Grease a 9×13-inch baking dish and spread the cubed pancakes evenly in the bottom.
Scatter the toasted pecans over the pancake cubes.
In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, and salt until smooth.
Pour the custard evenly over the pancakes and pecans.
Press down gently on the pancake cubes with a spatula to help them soak up the custard.
Cover the dish and refrigerate for at least 2 hours, or overnight.
This soaking time is what keeps the casserole from being dry in the center once baked.
When ready to bake, remove the dish from the fridge and let it sit at room temperature for 15 minutes.
Preheat your oven to 350°F.
This one takes a bit of planning ahead, just so you know, since the soak time can’t really be rushed.
Bake for 35 to 40 minutes, until puffed, golden, and set in the center.
A knife inserted into the center should come out clean when it’s fully done.
Let it rest for 5 minutes before serving.
Drizzle generously with warmed honey.
Serve warm and enjoy!

Important Recipe Notes

Use slightly stale pancakes. Fresh, soft pancakes can turn to mush when soaked, while day-old or thawed frozen pancakes hold their shape better.
Don’t skip the soaking time. At least 2 hours (overnight is even better) lets the custard fully penetrate the pancake cubes, which prevents a dry center once baked.
Toast the pecans if you have the time. It only takes a few minutes and adds noticeably more depth of flavor than using them straight from the bag.

Warm the honey before drizzling. A few seconds in the microwave makes it pour more smoothly and soak into the casserole better than cold honey.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or the whole dish in the oven at 325°F.
This freezes reasonably well after baking, though the texture softens slightly after thawing. Freeze in an airtight container for up to 2 months.

How to Serve, Store & Customize This Recipe

Serving:

Serve warm, drizzled with honey, for a fall breakfast or brunch. This is filling enough on its own, or add a side of fresh fruit for a fuller spread.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or the whole dish in the oven at 325°F.

Customization:

Add a handful of chopped apples to the pancake layer for extra fall flavor, or swap the pecans for walnuts.

A dusting of powdered sugar on top makes for a nice finishing touch alongside the honey.