Recipe Ingredients
- 2 (14.8-ounce) boxes Eggo Buttermilk Pancakes or Eggo Protein Packed Pancakes, thawed and cut in half
- 6 large eggs
- 1 cup sweetened condensed milk
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 cups strawberries, hulled and quartered, for serving
- Powdered sugar, for dusting, optional
- Whipped cream, for serving
Recipe Directions
- Preheat oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray. Arrange pancake halves, cut-side-down, in three rows, starting at one short end of the prepared baking dish, filling the dish completely.
- Whisk eggs, sweetened condensed milk, whole milk, evaporated milk, vanilla, cinnamon and salt together in a large bowl until combined. Pour milk mixture over pancakes. Allow pancakes to soak for 30 minutes.
- Bake until casserole is set and light golden-brown, about 45 to 55 minutes. Let cool for 20 minutes.
- Top with strawberries and dust with powdered sugar. Slice and serve with whipped cream.
