- 10 minutes
- 35 minutes
This chocolate chip pancake casserole is as delicious as it sounds. A delectable cross between pancakes and French toast, it promises to be a crowd-pleaser at brunch.
- First, prepare the pancakes. Stir together flour, baking powder, salt and chocolate chips. In a separate bowl, combine sugar, 6 tablespoons of melted butter, vanilla, 2 eggs, and 2 ½ cups milk and whisk together. Create a well in the middle of the dry ingredients and pour in the wet ingredients, using a spatula to stir just until combined, leaving some lumps.
- Scoop batter into a skillet or pan on medium heat, enough to create a pancake roughly 4 inches in diameter. When bubbles appear across the batter, flip the pancake and cook on the other side until both sides are golden brown. Repeat until all batter has been used.
- When pancakes are complete, begin layering them in a 9 x 9 (or similar size) casserole dish, sprinkling a few more chocolate chips between each layer and on top. Then, in a separate bowl, whisk together 1½ cups milk, 2 eggs, 2 tablespoons butter and maple syrup and pour the mixture over the pancakes. Let everything soak in the fridge for 30 minutes to an hour, and when most of the liquid has been absorbed, bake at 350 degrees for 20 minutes.
- When baking is complete, drizzle with more maple syrup, top with sliced bananas, strawberries or more chocolate chips, and serve warm.