Overnight Pancake Casserole
Ingredients
- canola oil
- 2 ½ cflour
- 4 tbspsugar
- 1 tspsalt
- 2 tspbaking soda
- 2 tspbaking powder
- 2eggs
separated
- 8 tbspbutter
melted and cooled
- 2 cbuttermilk
- ½ cmilk
- 4eggs
- 1 cmilk
- 1 ccream
- 1 tspvanilla
- 2 tspsugar
- 1 cflour
- 1 coats
- ½ cchopped pecans
- ¾ cbrown sugar
- ½ tspsalt
- 1 tspcinnamon
- 8 tbspbutter
melted
Directions
For the pancakes:
- 1
Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
- 2
In another medium bowl, lightly beat the egg yolks, then whisk in the butter, buttermilk, and milk.
- 3
Add the buttermilk mixture to the dry mixture and stir gently until barely combined.
- 4
Add lightly beaten egg whites to the mixture and gently stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out. Lumpy batter is good!
- 5
Drop quarter cups of batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Remove to a wire rack and allow to cool. Repeat with remaining batter.
For the casserole:
- 1
Grease a 9 x 13 inch casserole dish. Cut the pancakes in half (you should have around 20), and layer them cut side down in the pancake dish.
- 2
In a large bowl whisk together the eggs, milk, cream, vanilla, and sugar. Pour evenly over the pancakes.
- 3
Cover with saran wrap and refrigerate pancakes overnight.
- 4
In the morning, preheat the oven to 350 degrees. Whisk together the flour, oats, pecans (optional), brown sugar, salt, and cinnamon. Pour the melted butter over top and stir. Use your fingers to work the mixture until crumbs form. (Note: You can do this step the night before, and store it in a bowl in the refrigerator if you prefer.) Pour the crumbs evenly over the top and bake for 45-50 minutes or until the crumbs are browned and center is set.
Overnight Pancake Casserole
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Ratings & Reviews
Based on 79 ratings
Rating Breakdown
About this Recipe
Imagine waking up to the aroma of freshly baked pancakes without any morning fuss. This Overnight Pancake Casserole is your ticket to a stress-free, delicious breakfast, perfect for lazy weekends or special occasions.
What makes this dish truly special is its ingenious design: fluffy buttermilk pancakes are baked right into a rich egg custard, all crowned with a delightful, crispy cinnamon streusel topping. Preparing it the night before means you simply pop it in the oven when you rise, transforming rushed mornings into relaxed gatherings.
You're in for a treat with every spoonful of this hearty breakfast casserole. Expect tender, airy pancake layers soaking up a creamy, sweet custard, balanced perfectly by the satisfying crunch of oats, pecans, and brown sugar from the streusel. The combination delivers a comforting warmth and a delightful textural contrast that will leave everyone satisfied. With 806 calories per serving, this is a truly substantial and indulgent start to your day.
While fantastic as is, this Overnight Pancake Casserole offers delightful possibilities for personalization. You could swap the chopped pecans in the streusel for walnuts or omit nuts entirely for those with allergies. For an extra touch of flavor, a dash of nutmeg could be added to the custard, complementing the cinnamon beautifully.
This casserole shines as the star of any brunch table, making it an ideal choice for holiday breakfasts or entertaining guests. Serve it warm, perhaps with a side of fresh berries or a drizzle of maple syrup, though it's rich enough to stand on its own.