This Easy Overnight Pancake Casserole is a delicious way to enjoy pancakes without the fuss! With fluffy layers of pancakes topped with a sweet streusel, it’s perfect for breakfast or brunch.
The best part? You prepare it the night before, so all you have to do in the morning is bake it! It’s like waking up to a breakfast treat that’s warm and ready to go. I love drenching mine in maple syrup—yum! 🥞
Key Ingredients & Substitutions
Pancakes: You can use homemade pancakes or store-bought ones. If you’re short on time, pre-made pancakes are a real lifesaver. I like using blueberry or banana pancakes for a fun twist!
Eggs: Four large eggs are essential for binding the casserole. If you’re looking for an egg-free version, you can substitute with 1/4 cup of unsweetened applesauce per egg.
Milk and Cream: Whole milk and heavy cream add richness. If you want to lighten it up, you can use 2% milk or a plant-based milk like almond or oat milk. Just note that it may alter the flavor a bit.
Sugar: Granulated sugar enhances sweetness. You could use brown sugar for a deeper flavor, or even maple syrup if you’re feeling adventurous!
Streusel Topping: Feel free to swap all-purpose flour with oat flour or gluten-free flour to cater to dietary needs. If you can’t find pecans, any nut or even granola can work as a tasty substitute!
How Do I Make Sure My Pancake Casserole Is Fluffy?
The key to a fluffy pancake casserole lies in how you prepare the pancake layer and the egg mixture. Here are some helpful tips:
- Tear the pancakes into small, even pieces. This allows for better soaking, ensuring every bite is flavorful.
- When mixing the egg mixture, whisk thoroughly! This helps incorporate air, which leads to a fluffier texture once baked.
- Make sure to let the casserole sit overnight. This allows the pancakes to soak up the custard mixture, creating a deliciously soft texture.
How to Make Easy Overnight Pancake Casserole with Streusel Topping
Ingredients You’ll Need:
For the Casserole:
- 6 large pancakes, prepared and cooled (homemade or store-bought)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup chopped pecans or walnuts (optional)
For Drizzling (optional):
- Maple syrup
- Caramel sauce
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 6 hours (or overnight) in the refrigerator to let the casserole soak. The baking time is around 40-45 minutes. So, with a bit of planning, you can enjoy a delicious breakfast with hardly any morning effort!
Step-by-Step Instructions:
1. Prepare the Baking Dish:
Start by greasing a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier. You want to make sure your casserole comes out looking beautiful!
2. Layer the Pancakes:
Tear or cut the cooled pancakes into bite-sized pieces. Spread these pieces evenly in the prepared baking dish, creating a nice layer of pancake goodness.
3. Mix the Egg Mixture:
In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until everything is well combined. This mixture is what will soak into the pancakes.
4. Soak the Pancakes:
Pour the egg mixture evenly over the pancake pieces in the baking dish. Use a fork or your fingers to gently press down the pancakes, allowing them to soak up the custard mixture. This step is crucial for that fluffy texture!
5. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cold butter pieces and mix either with your fingers or a pastry cutter until you achieve a crumbly texture. If using, stir in the chopped nuts for extra crunch!
6. Add the Topping:
Sprinkle the streusel mixture evenly over the soaked pancakes, covering them completely with those delicious crumbs.
7. Chill Overnight:
Cover the dish tightly with plastic wrap or foil and place it in the refrigerator overnight (or at least 6 hours). This allows the flavors to blend perfectly, making the casserole even better!
8. Bake in the Morning:
The next day, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for 40-45 minutes, or until the top is golden brown and a knife inserted comes out clean.
9. Cool and Serve:
Once done, remove it from the oven and let it cool for a few minutes before slicing. Drizzle with maple syrup or caramel sauce if desired. Serve warm and enjoy a delightful breakfast treat!
Can I Use Frozen Pancakes for This Recipe?
Absolutely! Frozen pancakes work just fine. Just make sure they are completely thawed before cutting them into pieces. You can thaw them in the fridge overnight or warm them in the microwave for a few seconds.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free pancakes and replace the all-purpose flour in the streusel topping with a gluten-free flour blend. Your casserole will still taste delicious!
How Long Does This Pancake Casserole Last in the Fridge?
Stored in an airtight container, any leftovers will stay fresh in the refrigerator for up to 3 days. To reheat, just pop it in the microwave or warm it up in the oven at a low temperature.
Can I Add Other Toppings or Mix-Ins?
Definitely! Feel free to add chocolate chips, berries, or sliced bananas to the pancake layer before soaking. You can also top the casserole with whipped cream, nuts, or fresh fruit when serving for extra flair!
