Overnight Pancake Breakfast Bake Recipe

Introduction

This Overnight Pancake Breakfast Bake is a delightful twist on traditional pancakes, perfect for busy mornings. By preparing it the night before, you wake up to a warm, comforting casserole with a sweet crumb topping ready to enjoy.

Ingredients

• 24 frozen pancakes, cut in half
• 6 large eggs
• 1 cup evaporated milk
• 1 ½ cups whole milk
• 1 teaspoon vanilla extract
• 3 teaspoons sugar
• Dash of nutmeg
• ½ cup flour
• 4 tablespoons butter, melted
• Cinnamon to taste
• ¼ cup brown sugar

Instructions

1. Step 1: Cut each of the 24 frozen pancakes in half. Layer them rounded side up in a casserole dish, packing them tightly together.
2. Step 2: In a mixing bowl, beat 6 eggs. Stir in 1 ½ cups whole milk followed by 1 cup evaporated milk.
3. Step 3: Add 3 teaspoons sugar, cinnamon, and a dash of nutmeg to taste. Pour in 1 teaspoon vanilla and mix well.
4. Step 4: Pour the milk and egg mixture evenly over the pancake layers in the casserole dish.
5. Step 5: Cover the dish with foil and refrigerate overnight to allow the pancakes to soak up the custard.
6. Step 6: The next morning, preheat your oven to 350°F (175°C).
7. Step 7: In a bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon to taste.
8. Step 8: Add 4 tablespoons melted butter and mix until the topping forms a loose crumble.
9. Step 9: Sprinkle the crumble evenly over the soaked pancake casserole and bake for 45–50 minutes, until cooked through and golden on top.
10. Step 10: Serve warm with fresh fruit or your favorite syrup for a perfect breakfast treat.

Tips & Variations

• Try using flavored pancakes, such as blueberry or cinnamon, for added variety and flavor.
• For a dairy-free version, substitute the milk and evaporated milk with almond or oat milk.
• Add chopped nuts like pecans or walnuts to the crumble topping for extra texture and taste.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake covered in a 350°F oven until heated through to retain crisp topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pancakes instead of frozen?

Yes, fresh pancakes can be used, but frozen pancakes hold together better in the bake and absorb the custard evenly overnight.

Can I prepare this bake the same morning instead of overnight?

While possible, letting the dish soak overnight yields a softer, more custard-like texture. If short on time, allow at least 1 hour for soaking before baking.

Overnight Pancake Breakfast Bake Recipe

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This Overnight Pancake Breakfast Bake is a delightful twist on classic pancakes, combining layered frozen pancakes soaked in a rich custard overnight and topped with a cinnamon brown sugar crumble. Simply prepare the night before, bake in the morning, and enjoy a warm, comforting breakfast casserole that pairs perfectly with fresh fruit or syrup.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 8 hours 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Layer

• 24 frozen pancakes, cut in half

Custard Mixture

• 6 large eggs
• 1 cup evaporated milk
• 1 ½ cup whole milk
• 1 tsp vanilla extract
• 3 tsp sugar
• Dash of nutmeg
• Cinnamon to taste

Crumble Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• Cinnamon to taste
• 4 tbsp butter, melted

Instructions

1. Prepare Pancake Base: Cut each of the 24 frozen pancakes in half. Arrange them rounded side up in a casserole dish, packing them tightly to form an even layer.
2. Mix Custard: In a bowl, beat 6 large eggs. Add 1 ½ cups of whole milk, then stir in 1 cup of evaporated milk until well combined.
3. Add Flavorings: Stir in 3 teaspoons of sugar, cinnamon and a dash of nutmeg to taste, and 1 teaspoon of vanilla extract. Mix thoroughly.
4. Combine Custard and Pancakes: Pour the custard mixture evenly over the arranged pancakes in the casserole dish, ensuring all pancakes are soaked.
5. Refrigerate Overnight: Cover the casserole dish with tin foil and place it in the refrigerator overnight to allow the custard to soak into the pancakes fully.
6. Preheat Oven: In the morning, preheat your oven to 350°F (175°C) to prepare for baking.
7. Prepare Crumble Topping: In a bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon to taste. Add 4 tablespoons melted butter and mix with a spoon or hands until the mixture forms a loose crumble.
8. Add Topping: Sprinkle the crumble evenly over the soaked pancake casserole.
9. Bake the Casserole: Bake uncovered in the preheated oven for 45-50 minutes, or until the custard is set and the topping is golden brown and crisp.
10. Serve: Remove from oven and serve warm with fresh fruit or your favorite syrup for a hearty breakfast treat.

Notes

• This dish can be assembled the night before to save time in the morning.
• Use whole milk for a richer custard, but low-fat milk can be substituted for a lighter option.
• If you prefer, add nuts or dried fruits to the crumble topping for extra texture.
• Ensure the casserole dish is tightly packed with pancakes to get the best custard soak.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: overnight pancake bake, breakfast casserole, baked pancakes, cinnamon crumble topping, easy breakfast bake