Overnight Pancake Breakfast Bake
This Pancake Breakfast Bake is a delicious way to start the day and can be prepared the night before and popped in the oven in the morning to enjoy!
Servings: 8
Ingredients
- 24 frozen Pancakes, cut in half
- 6 large eggs
- 1 cup evaporated milk
- 1 1/2 cup whole milk
- 1 tsp vanilla
- 3 tsp sugar
- dash of nutmeg
- 1/2 cup flour
- 4 tbsp butter, melted
- cinnamon to taste
- 1/4 cup brown sugar
Instructions
- Cut each of the 24 frozen pancakes in half. Layer them with the rounded side facing up in a casserole dish. Pack them in as tightly as you can.
- In a mixing bowl, add 6 beaten eggs. Mix in 1 ½ cups of whole milk and then stir in 1 cup of evaporated milk.
- Add 3 teaspoons of sugar. Sprinkle in cinnamon and a dash of nutmeg to taste and then pour in 1 teaspoon of vanilla.
- Stir the ingredients in the bowl together, and pour over top of the pancakes in the casserole dish.
- Cover the casserole dish with tin foil, and place it in the fridge overnight.
- In the morning, preheat your oven to 350 degrees.
- In a mixing bowl, combine a ½ cup of flour and ¼ cup of brown sugar. Add in cinnamon to taste.
- Pour in 4 tablespoons of melted butter, and stir with a mixing spoon or your hands until the mixture resembles a loose crumble.
- Sprinkle the crumb topping on top of the pancake casserole, and bake in the oven for 45-50 minutes until it is cooked through.
- Serve with fresh fruit of your choosing or your favorite syrup.