Overnight Pancake Breakfast Bake (Printable)
A make-ahead pancake and egg casserole that bakes into a warm, comforting breakfast with savory and sweet options.
# 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 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 variation)
→ Topping
13 - 2 tablespoons pure maple syrup
14 - Powdered sugar, for serving (optional)
15 - Extra 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 well coated.
02 - Layer the pancakes evenly across the bottom of the prepared dish, overlapping them slightly to create a uniform base. Brush the surface 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 sausage or bacon crumbles, shredded cheddar cheese, and fresh berries (if using) evenly over the pancake layer.
05 - Slowly pour the egg custard over the pancakes and add-ins, tilting the dish gently to ensure even coverage throughout.
06 - Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, ideally overnight, to allow the pancakes to absorb the custard.
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 the maple syrup evenly over the top of the casserole before baking.
09 - Bake uncovered for 40 to 45 minutes until the top is golden brown, the center is puffed, and a knife inserted in the middle comes out clean.
10 - Allow the casserole to rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with additional fruit if desired. Serve warm.
# Expert Tips:
01 -
- You assemble everything the night before, so morning you barely has to think.
- It walks the line between sweet and savory beautifully, satisfying every kind of breakfast craving at the table.
- The custard soaked pancake edges get golden and slightly crisp while the center stays soft and pillowy.
02 -
- Do not skip the overnight rest, because that soaking time is what transforms dry pancakes into something custardy and tender rather than spongy.
- Underbaking by even five minutes leaves a wet center that collapses when you cut into it, so wait until the edges pull away slightly and the middle no longer jiggles.
03 -
- If your pancakes are very thick, slice them in half horizontally so the custard can penetrate all the way through to the center.
- Letting the dish sit at room temperature for 20 minutes before baking prevents the glass dish from cracking in a hot oven.