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Cozy Overnight Pancake Breakfast Bake

Assemble this warm, fluffy, slightly sweet breakfast casserole the night before, pop it in the oven when you wake up, and enjoy a delicious, stress-free weekend breakfast. Perfect for holidays, sleepovers, or making a regular weekend feel extra special.
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Prep Time 20 minutes
Cook Time 35 minutes

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.

Notes

The overnight (or at least 4-hour) soak is crucial for texture. Baking times can vary, check for a golden top and set center. If browning too fast, tent loosely with foil. Using roughly a 9x13 inch dish ensures the right depth. Use frozen pancakes as they hold up well to soaking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 1-2 months. Reheat in the microwave or oven.