Introduction
Remember those lazy Saturday mornings growing up? The smell of something delicious baking, knowing breakfast was taken care of? That’s the kind of feeling this Overnight Pancake Breakfast Bake brings right into your kitchen, but without any of the early morning hustle! Seriously, this recipe is pure magic. You assemble everything the night before, pop it in the oven when you wake up, and BAM – a warm, fluffy, slightly sweet breakfast casserole is ready to enjoy. It’s perfect for holidays, sleepovers, or just making a regular weekend feel extra special. Trust me, your house is going to smell incredible, and everyone will think you’re a breakfast superhero.
Why You’ll Love This Recipe
Let’s be real, we all need a few more no-stress recipes in our lives. Here’s why this one is about to become your go-to:
- Fast (in the morning!): The bulk of the work happens the night before. Wake up, bake, eat!
- Easy: We’re using frozen pancakes here, which is the ultimate shortcut. Whisk, pour, bake – it’s that simple.
- Giftable (or shareable): Make a batch for a new parent, a friend in need, or bring it to a potluck brunch. It travels well!
- Crowd-pleasing: Who doesn’t love pancakes? This bake turns them into a decadent, comforting casserole that everyone devours.
Ingredients
Here’s what you’ll need to gather. Most of these are probably already hanging out in your pantry and freezer!
- 24 frozen pancakes: Your favorite kind! Keep them frozen until you’re ready to assemble.
- 6 large eggs: The binder that brings it all together into a lovely, custardy bake.
- 1 1/2 cups whole milk: For richness and moisture.
- 1 cup evaporated milk: Adds a creamy depth that regular milk just can’t replicate. Trust me on this one!
- 1/2 cup flour: Helps thicken the custard ever so slightly.
- 1/4 cup brown sugar: Gives a lovely caramel-y sweetness.
- 3 tsp sugar: Just a little extra sweetness boost.
- 1 tsp vanilla: Essential for that classic sweet baked good flavor. Use the good stuff if you have it!
- 1 cinnamon: Warm, cozy, classic pancake spice!
- 1 dash nutmeg: A little pinch goes a long way to add warmth and depth.
- 4 tbsp butter: For dotting on top, creating little pockets of buttery goodness as it bakes.
How to Make It
Okay, let’s get this breakfast magic happening! It’s super simple, promise.
- First things first, grab a large baking dish (a 9×13 inch dish is perfect). You can grease it lightly if you like, just to be safe.
- Now, let’s get those frozen pancakes ready. You can arrange them however you like – maybe cut them into quarters and layer them, or just lay them flat in overlapping rows. Get them snug in that dish!
- In a large bowl, whisk together the eggs until they’re well combined.
- Pour in the whole milk and evaporated milk, then whisk again.
- Add the flour, brown sugar, granulated sugar, vanilla, cinnamon, and nutmeg to the wet ingredients. Whisk everything together until it’s nice and smooth and there are no lumps of flour. You want a creamy, spiced custard mixture.
- Carefully pour this lovely liquid mixture evenly all over the pancakes in the baking dish. Make sure every piece of pancake gets soaked! You might need to gently press the pancakes down with the back of a spoon to help them absorb the liquid.
- Cut the butter into small pieces (about 1/2 inch cubes). Dot these butter pieces evenly over the top of the pancake and custard mixture.
- Cover the baking dish tightly with plastic wrap. Pop it in the refrigerator for at least 4 hours, or ideally, overnight! This is where the pancakes soak up all that deliciousness.
- The next morning (or when you’re ready to bake), preheat your oven to 350°F (175°C).
- Remove the dish from the fridge and take off the plastic wrap.
- Bake for 35-45 minutes, or until the top is golden brown, the edges are set and slightly bubbly, and the center is firm (not liquidy) when you gently shake the dish.
- Let it rest for 5-10 minutes before serving. This lets it firm up just a little.
- Slice and serve warm! It’s fantastic on its own, or with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
Substitutions & Additions
Want to mix things up? This bake is super forgiving and open to delicious additions!
- Milk: While the combo of whole and evaporated milk is key for richness, you could substitute with half-and-half or even heavy cream mixed with regular milk for an extra decadent version. For a dairy-free option, try using full-fat coconut milk or almond milk, though the texture might be slightly different.
- Sugar: Adjust the sugar levels to your preference. You could also swap brown sugar for maple sugar for a different flavor twist.
- Spices: Add a pinch of cardamom or ginger for extra warmth. Pumpkin pie spice is also fantastic!
- Add-ins: This is where it gets fun! Scatter fresh berries (blueberries, raspberries, sliced strawberries) over the pancakes before pouring the custard. Or add chocolate chips, chopped nuts, or even cooked crumbled bacon!
- Topping: Want a little crunch? Mix together some flour, brown sugar, cinnamon, and melted butter to make a simple streusel topping and sprinkle it over the bake before putting the butter dots on.
- Pancakes: Yes, you can use leftover homemade pancakes if you have them! Just make sure they aren’t piping hot when you assemble.
Tips for Success
Making this bake is pretty straightforward, but here are a few things I’ve learned along the way to make sure yours turns out perfectly:
- Don’t Skip the Soak: The overnight (or at least 4-hour) soak is crucial! It allows the frozen pancakes to really absorb the liquid custard, giving you that wonderful, uniform texture rather than dry spots.
- Check for Doneness: Baking times can vary by oven. Look for that golden top and set center. If the top is browning too fast, you can loosely tent it with foil.
- Dish Size Matters: Using roughly a 9×13 inch dish ensures the right depth for the bake. If your dish is too large, it might bake too quickly and dry out; too small, and it could overflow.
- Use Frozen Pancakes: While you can use homemade, the texture of frozen pancakes often works really well here as they hold up to the soaking liquid without becoming mushy too quickly.
- Prep Ahead Champion: The whole point is the overnight prep! Do all the assembly the night before, cover, and refrigerate. Morning baking is a breeze!
How to Store It
Got leftovers? (Highly unlikely, but just in case!) Here’s how to keep them fresh.
Once the bake has cooled completely, cover the dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Store it in the refrigerator for up to 3-4 days.
To reheat, you can pop individual slices in the microwave for about 30-60 seconds, or place the covered dish in a 300°F (150°C) oven until warmed through (this will take longer, 15-25 minutes depending on the amount). I find oven reheating keeps the texture a bit better than the microwave.
FAQs
Can I use fresh pancakes instead of frozen?
Yes, you absolutely can! Leftover homemade pancakes work great. Just make sure they are fully cooled before assembling the bake so they don’t fall apart in the liquid.
Can I freeze the baked casserole?
Yes, you can freeze leftovers. Let the bake cool completely, then cut into portions and wrap them tightly in plastic wrap followed by foil, or place in freezer-safe containers. Freeze for up to 1-2 months. Thaw overnight in the refrigerator and reheat as directed above.
What kind of frozen pancakes work best?
Any standard frozen buttermilk or plain pancakes will work wonderfully. Choose your favorite brand!
Can I make this dairy-free?
You can try substituting the milks with dairy-free alternatives like full-fat coconut milk, almond milk, or soy milk, and use a plant-based butter alternative. The texture might be slightly different, but it should still be delicious!
Cozy Overnight Pancake Breakfast Bake
Equipment
- Large Baking Dish 9x13 inch is perfect
- Large bowl
- Whisk
Ingredients
Hauptzutaten
- 24 frozen pancakes Your favorite kind; keep frozen until ready to assemble.
- 6 large eggs
- 1.5 cup whole milk
- 1 cup evaporated milk
- 0.5 cup flour
- 0.25 cup brown sugar
- 3 tsp sugar (granulated)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 dash nutmeg
- 4 tbsp butter
Instructions
- Grab a large baking dish (a 9x13 inch dish is perfect). You can grease it lightly if you like, just to be safe.
- Get those frozen pancakes ready. You can arrange them however you like – maybe cut them into quarters and layer them, or just lay them flat in overlapping rows. Get them snug in that dish!
- In a large bowl, whisk together the eggs until they're well combined.
- Pour in the whole milk and evaporated milk, then whisk again.
- Add the flour, brown sugar, granulated sugar, vanilla, cinnamon, and nutmeg to the wet ingredients. Whisk everything together until it's nice and smooth and there are no lumps of flour. You want a creamy, spiced custard mixture.
- Carefully pour this lovely liquid mixture evenly all over the pancakes in the baking dish. Make sure every piece of pancake gets soaked! You might need to gently press the pancakes down with the back of a spoon to help them absorb the liquid.
- Cut the butter into small pieces (about 1/2 inch cubes). Dot these butter pieces evenly over the top of the pancake and custard mixture.
- Cover the baking dish tightly with plastic wrap. Pop it in the refrigerator for at least 4 hours, or ideally, overnight! This is where the pancakes soak up all that deliciousness.
- The next morning (or when you're ready to bake), preheat your oven to 350°F (175°C).
- Remove the dish from the fridge and take off the plastic wrap.
- Bake for 35-45 minutes, or until the top is golden brown, the edges are set and slightly bubbly, and the center is firm (not liquidy) when you gently shake the dish.
- Let it rest for 5-10 minutes before serving. This lets it firm up just a little.
- Slice and serve warm! It's fantastic on its own, or with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.