Delicious Pancake Breakfast Bake for Effortless Mornings

Enjoy a comforting Pancake Breakfast Bake that transforms frozen pancakes into a delightful morning feast, perfect for busy weekdays or brunch gatherings.

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Prep Time 15

Cook Time 45

Chill Time 8

Total Time 9

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

12 pieces Frozen Pancakes Use your favorite variety
4 large Eggs Whisked
2 cups Milk Whole milk preferred
1/4 cup Sugar Adjust based on pancake sweetness
1 teaspoon Vanilla Extract Almond extract can be used

For the Crumb Topping

1/4 cup Butter Melted
1/4 cup Brown Sugar Granulated sugar can be substituted
1/2 cup Flour

Equipment

9x13-inch baking dish
mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and lay out the frozen pancakes side by side.
In a large mixing bowl, whisk together 4 eggs, 2 cups of milk, 1/4 cup of sugar, and 1 teaspoon of vanilla until smooth.
Pour the custard evenly over the pancakes, cover with plastic wrap, and refrigerate overnight.
The next day, mix 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup flour for the crumb topping.
Sprinkle the crumb topping over the soaked pancakes and bake for about 45 minutes until golden brown.
Let cool for 10 minutes, slice, and serve warm, optionally drizzled with maple syrup or topped with fruit.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 260mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 2 months. Reheat at 350°F for 10-15 minutes.

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