Overnight Pancake Breakfast Bake (Printable)
A make-ahead pancake and egg casserole that bakes up golden and puffed for an easy, cozy morning meal.
# What You'll Need:
→ Pancake Layer
01 - 8 large pancakes, store-bought or homemade
02 - 2 tablespoons unsalted butter, melted
→ Egg Custard
03 - 6 large eggs
04 - 1½ cups whole milk
05 - ⅓ cup heavy cream
06 - ½ teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon ground cinnamon
09 - 2 teaspoons pure vanilla extract
→ Add-Ins
10 - 1 cup cooked and crumbled breakfast sausage or chopped cooked bacon (optional)
11 - 1 cup shredded sharp cheddar cheese
12 - ½ cup diced fresh strawberries or blueberries (optional)
→ Topping
13 - 2 tablespoons pure maple syrup
14 - Powdered sugar, for serving (optional)
15 - Extra berries or sliced bananas, for serving
# How To Make:
01 - Grease a 9x13-inch baking dish generously with cooking spray or softened butter, ensuring all surfaces are evenly coated to prevent sticking.
02 - Arrange the pancakes in the prepared baking dish in a single layer, overlapping them slightly to cover the entire bottom. Brush the tops evenly with the melted butter.
03 - In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, ground cinnamon, and vanilla extract until fully combined and smooth.
04 - Scatter the cooked sausage or bacon, shredded cheddar cheese, and fresh berries evenly across the pancake layer, distributing the ingredients so every portion gets a balanced mix.
05 - Slowly pour the egg custard mixture over the pancakes and fillings, tilting the dish gently to ensure the liquid seeps into every crevice and coats everything evenly.
06 - Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, allowing the pancakes to fully absorb the custard.
07 - Preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator, uncover it, and let it stand at room temperature while the oven comes to full temperature.
08 - Drizzle 2 tablespoons of maple syrup evenly over the surface of the casserole before baking.
09 - Bake uncovered for 40 to 45 minutes, until the top is golden brown, the edges are puffed, and the center is fully set with no liquid custard remaining.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with additional fresh berries or sliced bananas. Serve warm with extra maple syrup on the side.
# Expert Tips:
01 -
- You do all the real work the night before, so morning you just opens the oven and looks like a hero.
- It walks the line between sweet and savory in a way that pleases every single person at the table without compromise.
02 -
- Do not skip the overnight rest, because cutting it short means the center will be wet and the edges will be overdone by the time the middle sets.
- Letting the cold dish sit out while the oven preheats prevents a dramatic temperature shock that can cause the edges to puff unevenly and crack.
03 -
- Cut the baked casserole into individual portions and freeze them wrapped in foil for grab and go breakfasts that reheat in about fifteen minutes at 350 degrees.
- Swapping the vanilla extract for almond extract and adding chocolate chips turns this into something that tastes remarkably like a dessert you can justify eating before noon.