Overnight Pancake Breakfast Bake (Printer-friendly)
A make-ahead pancake and egg casserole with cheese and savory flavors, prepped overnight for an easy morning meal.
# What You Need:
→ Pancake Layer
01 - 8 large buttermilk 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 breakfast sausage, crumbled, or chopped cooked bacon (optional)
11 - 1 cup sharp cheddar cheese, shredded
12 - ½ cup fresh strawberries or blueberries, diced (optional, for a sweet version)
→ Topping & Finish
13 - 2 tablespoons pure maple syrup
14 - Powdered sugar, for serving (optional)
15 - Fresh berries or sliced bananas, for serving
# How to Make It:
01 - Grease a 9x13-inch baking dish generously with cooking spray or softened butter, ensuring all surfaces are coated to prevent sticking.
02 - Arrange the pancakes in the prepared baking dish in a single layer, overlapping 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, kosher salt, black pepper, ground cinnamon, and vanilla extract until fully combined and smooth.
04 - Scatter the desired add-ins — crumbled sausage or bacon, shredded cheddar cheese, and/or fresh berries — evenly across the pancake layer.
05 - Slowly pour the egg custard mixture over the pancakes and add-ins, tilting the dish gently to ensure even coating throughout. Press down lightly on any dry edges to submerge them.
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 for 15 to 20 minutes while the oven comes to temperature.
08 - Drizzle 2 tablespoons of pure maple syrup evenly over the top of the casserole before baking.
09 - Bake uncovered for 40 to 45 minutes, or until the top is golden brown and puffed, and the center is fully set with no visible liquid when gently pressed.
10 - Remove from the oven and let rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with fresh berries or sliced bananas if desired. Serve warm with additional maple syrup or whipped cream on the side.
# Expert Tips:
01 -
- You do all the work the night before so morning you gets all the credit with none of the effort.
- It stretches simple pancakes and eggs into something that feeds six people beautifully.
02 -
- Do not skip the overnight soak because that resting time is what transforms pancakes into something custardy and unified.
- Letting the dish sit at room temperature while the oven preheats prevents the edges from overcooking before the center sets.
03 -
- Use stale or day old pancakes because fresh ones dissolve into mush when soaked overnight.
- To check doneness, look for a slight jiggle in the very center that disappears as it rests, not a completely firm set which means you have overbaked it.