Overnight Pancake Breakfast Bake (Printable)
Make-ahead pancake and egg casserole with cheese, custard, and customizable savory or sweet add-ins. Prep night, bake morning.
# 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 - Extra berries or sliced bananas, for serving
# How-To:
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 even layer, overlapping slightly where necessary. 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 berries — evenly across the pancake layer.
05 - Slowly pour the egg custard mixture over the pancakes and fillings, tilting the dish gently to ensure even coverage throughout.
06 - Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the custard to 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 15–20 minutes while the oven comes to temperature.
08 - Drizzle 2 tablespoons of maple syrup evenly over the top of the casserole just before baking.
09 - 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.
10 - Allow the casserole to rest for 10 minutes before slicing into portions. Dust with powdered sugar and garnish with fresh berries or sliced bananas if desired. Serve warm.
# Expert Tips:
01 -
- You do all the work the night before so morning is truly hands off and peaceful.
- It walks the line between sweet and savory beautifully depending on what you scatter on top.
- Leftovers reheat like a dream which means sneaky weekday breakfasts taste like the weekend.
02 -
- Under baking by even five minutes leaves a soggy center so look for firm edges and a slight wobble that springs back when gently pressed.
- Letting the dish sit at room temperature while the oven preheats prevents glass baking dishes from cracking from thermal shock.
03 -
- Use slightly stale or day old pancakes because they hold their structure better during the overnight soak without disintegrating into porridge.
- Tent with foil for the last ten minutes of baking if the top is browning faster than the center is setting.