Overnight Pancake Breakfast Bake (Print View)
Fluffy pancakes soaked in cinnamon-vanilla egg custard, baked golden with cheese and your favorite morning add-ins.
# What You 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 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, for sweet variation)
→ Topping
13 - 2 tablespoons pure maple syrup
14 - Powdered sugar, for serving (optional)
15 - Fresh berries or sliced bananas, for serving
# How-To Steps:
01 - Grease a 9x13-inch baking dish generously with cooking spray or softened butter, ensuring even coverage on all surfaces.
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, cinnamon, and vanilla extract until fully combined and smooth.
04 - Scatter the desired add-ins — sausage or bacon crumbles, shredded cheddar cheese, and/or fresh fruit — evenly across the pancake layer.
05 - Slowly and carefully pour the egg custard mixture over the pancakes and fillings, tilting the dish gently to ensure even coverage throughout.
06 - Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, preferably overnight, to allow the custard to fully soak into the pancakes.
07 - Preheat the oven to 350°F. Remove the baking dish from the refrigerator, uncover it, and let it stand at room temperature while the oven comes to temperature.
08 - Drizzle the maple syrup evenly over the top of the casserole. Bake uncovered for 40 to 45 minutes until the top is golden brown, the center is puffed and set, and a knife inserted in the middle comes out clean.
09 - Allow the casserole to rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with fresh fruit if desired. Serve warm.
# Expert Hints:
01 -
- You prep it while half asleep the night before and wake up to zero stress.
- It stretches basic pantry staples into something that feeds six people beautifully.
- The combination of fluffy pancakes soaked in vanilla scented custard is pure genius.
02 -
- Do not rush the chilling step, the pancakes need that time to absorb the custard or the center will be soggy and undercooked.
- Letting the dish sit at room temperature while the oven preheats prevents cracked glass bakeware and promotes even baking.
03 -
- Tear a couple of pancakes into smaller pieces and tuck them into gaps so the custard has something to grab onto in every bite.
- If the top browns too quickly, tent it loosely with foil for the last ten minutes of baking.