Description
This Overnight Pancake Casserole is a soft, fluffy, baked breakfast dish that you prepare the night before and bake in the morning. Perfect for busy mornings, brunch parties, or cozy weekends!
Ingredients
Dry Ingredients
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
Wet Ingredients
2 cups milk (dairy or plant-based)
2 large eggs
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Optional Add-Ins
½ cup fresh berries
¼ cup chopped nuts
Banana slices, apple chunks, or mini chocolate chips
Instructions
Combine Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract.
Blend & Pour: Pour the wet mixture into the dry ingredients and mix until just combined.
Assemble: Pour the batter into a greased 9×13-inch baking dish. Add any optional toppings.
Refrigerate Overnight: Cover tightly and refrigerate overnight.
Bake: In the morning, preheat oven to 350°F (175°C). Uncover and bake for 40–45 minutes or until golden and set in the center.
Serve: Let cool slightly. Slice, serve, and top with maple syrup or fresh fruit!
Notes
Don’t overmix the batter—this keeps it fluffy.
Add extra cinnamon or a dash of nutmeg for warming flavor.
Swap milk with dairy-free alternatives as needed.
To make it extra moist, add ¼ cup unsweetened applesauce to the batter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg