Overnight Pancake Breakfast Bake (Printable Version)
A make-ahead pancake and egg casserole that bakes into a puffy, golden morning dish with savory and sweet options.
# 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 a sweet version)
→ Topping
13 - 2 tablespoons pure maple syrup
14 - Powdered sugar, for serving (optional)
15 - Extra berries or sliced bananas, for serving
# Directions:
01 - Grease a 9x13-inch baking dish with cooking spray or softened butter, ensuring even coverage on all surfaces.
02 - Layer the pancakes in the prepared dish, overlapping them slightly to create a uniform base. Brush the surface 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, shredded cheddar cheese, and/or fresh fruit — evenly across the pancake layer.
05 - Carefully pour the egg custard over the pancakes and add-ins, tilting the dish gently to ensure everything is evenly coated and the liquid penetrates the layers.
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 absorb into the pancakes.
07 - Preheat the oven to 350°F. Remove the dish from the refrigerator, uncover it, and let it stand at room temperature while the oven comes to temperature.
08 - Drizzle 2 tablespoons of maple syrup evenly over the surface of the assembled bake just before it goes into the oven.
09 - Bake uncovered for 40 to 45 minutes, or until the top is golden brown, the center is puffed, and a knife inserted in the middle comes out clean.
10 - Allow the bake to rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with additional fresh fruit if desired. Serve warm.
# 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 beautifully, satisfying every kind of breakfast craving at the table.
02 -
- Do not skip the overnight rest, anything less than four hours and the center will be soggy while the edges overbake.
- Letting the dish sit at room temperature while the oven preheats prevents cold spots and ensures even baking throughout.
03 -
- Use slightly stale or day-old pancakes, they hold their structure better and absorb the custard without turning to mush.
- If the top is browning too fast before the center sets, lay a loose sheet of foil over it for the last ten minutes of baking.