Overnight Pancake Breakfast Bake
A delicious and easy breakfast bake using frozen pancakes, perfect for busy mornings.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 frozen pancakes, cut in half
- 6 large eggs
- 1 cup evaporated milk
- 1½ cups whole milk
- 1 tsp vanilla extract
- 3 tsp sugar
- Dash of nutmeg
- ½ cup flour
- 4 tbsp butter, melted
- Cinnamon to taste
- ¼ cup brown sugar
Instructions
- Cut each of the 24 frozen pancakes in half and layer them with the rounded side facing up in a casserole dish, packing them tightly.
- In a mixing bowl, beat the 6 eggs and mix in the whole milk and evaporated milk until well combined.
- Add the sugar, sprinkle in cinnamon and a dash of nutmeg to taste, then stir in the vanilla extract.
- Pour the egg mixture over the pancakes in the casserole dish. Cover with tin foil and refrigerate overnight.
- Preheat your oven to 350°F.
- In a separate bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until it resembles a loose crumble.
- Sprinkle the crumb topping evenly over the pancake casserole and bake for 45-50 minutes, or until it’s cooked through and golden.
- Serve warm with fresh fruit or syrup for a delicious finish.
Notes
For a lighter version, swap whole milk with low-fat or non-dairy alternatives. Experiment with different types of sugar for varied flavor.
Find it online: https://savoryplate.xyz/overnight-pancake-breakfast-bake/