Say good morning to one of the best things that will ever grace your kitchen. There are just some things that go better together, and this holds true more than ever with Perfect-Pair Pancake Casserole! Layers of golden, fluffy pancakes, topped with fresh, ripe bananas and scattered with gooey chocolate chips make for a divine combination. This easy-to-make recipe we’ve so accurately named Perfect-Pair Pancake Casserole will be the most requested dish at all of your breakfast and brunch events. You can never go wrong with pancakes, bananas, and chocolate, especially first thing in the morning. Make sure you try this perfect pairing. You just can’t find a better combo!
Ingredients
- 4 tablespoons unsalted butter, plus more, to taste, divided
- 1 3/4 cups all-purpose flour
- 6 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt, divided
- 1 3/4 cups buttermilk
- 7 large eggs, divided
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 2 bananas, thinly sliced
- 1 cup semisweet chocolate chips
- confectioners’ sugar, to taste
Directions
Step 1 –Butter an 8-inch square baking dish.
Step 2 –In a small microwave-safe bowl, microwave 3 tablespoons of the butter until melted, about 30 seconds-1 minute.
Step 3 –In a large bowl, whisk the flour, 3 tablespoons of the granulated sugar, the baking powder, the baking soda, and 1/2 teaspoon of the salt together.
Step 4 –In a small bowl, whisk the buttermilk, 2 of the eggs, and the melted butter together.
Step 5 –Add the buttermilk mixture to the flour mixture and stir until just combined.
Step 6 –In a large nonstick skillet or griddle over medium heat, melt 1/2 tablespoon of the butter in the skillet.
Step 7 –Working in batches, spoon 1/4 cup of the batter per pancake into the skillet and cook until the bottoms are golden-brown and small bubbles appear on the tops, about 2-3 minutes.
Step 8 –Flip the pancakes and cook until they are golden-brown on the other side, about 2 minutes.
Step 9 –Transfer the cooked pancakes to a plate and cover to keep warm. Repeat the cooking process until all of the batter is used, adding more of the remaining butter to the skillet as needed.
Step 10 –In a large bowl, whisk the half-and-half, the vanilla, the remaining eggs, the remaining sugar, and the remaining salt together.
Step 11 –Shingle 1/2 of the pancakes into the prepared baking dish.
Step 12 –Scatter 1/2 of the banana slices and 1/2 of the chocolate chips over the pancakes.
Step 13 –Pour 1/2 of the egg mixture evenly over the pancakes.
Step 14 –Repeat the layers once, starting with the pancakes and ending with the egg mixture.
Step 15 –Cover the casserole with plastic wrap and refrigerate for at least 8 hours and up to overnight.
Step 16 –Preheat the oven to 350 degrees F.
Step 17 –Discard the plastic wrap from the casserole, then cover it loosely with foil, and bake the casserole for 30 minutes.
Step 18 –Discard the foil and bake the casserole until it is heated through, about 30 minutes.
Step 19 –Allow the casserole to cool for 15 minutes.
Step 20 –Dust the casserole with the confectioners’ sugar and serve.