Pancake Casserole:

  • 1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
  • 5 large eggs
  • 1 ¼ cups heavy cream
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Streusel Topping:

  • ½ cup finely chopped pecans
  •  cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed
  1. Lightly butter a 9×13-inch baking dish.

  2. Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.

  3. Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.

  4. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

  5. Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.

  6. Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.

  7. Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.