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Pancake Breakfast Bake

Pancake Breakfast Bake: A Cozy Make-Ahead Family Treat

Pancake Breakfast Bake is a cozy, make-ahead family treat perfect for effortless weekends.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 pancakes Frozen Pancakes Feel free to use homemade if available.
  • 6 large Eggs Provides richness and structure.
  • 2 cups Milk Adds moisture.
  • ½ cup Sugar Sweetens the custard blend.
  • 2 teaspoons Vanilla Extract Can substitute with almond extract.
  • 2 tablespoons Butter Used for greasing the baking dish.
For the Topping
  • 1 cup Crumb Topping Can use oats for a chewier texture.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Grease a 9x13-inch baking dish with butter and layer frozen pancakes evenly at the bottom.
  2. In a bowl, whisk together the eggs, milk, sugar, and vanilla extract until smooth.
  3. Pour the custard mixture over the pancakes, cover, and refrigerate overnight.
  4. Combine flour, sugar, and cold butter until it resembles coarse crumbs for the topping.
  5. Preheat oven to 350°F (175°C). Sprinkle crumb topping over soaked pancakes and bake for 45 minutes.
  6. Let cool for 10 minutes, serve warm with powdered sugar and syrup.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 43gProtein: 10gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best results, ensure even distribution of the custard and allow proper cooling time before serving.

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