Best overnight pancake casserole recipe

Print this recipe
We eat a lot of pancakes at my house, and I'm usually the one that ends up making them. Don't get me wrong. Looking around the table at all the happy faces gobbling up my pancakes is a great feeling. But sometimes, I just don't want to do it. So, when a bit of fatigue steps in yet my kids still need to be fed, I make the recipe below. It's part pancake, part bread pudding, and all very easy to do.
I use frozen pancakes in this casserole. After all, if I don't want to make pancakes, I'm not going to make pancakes. And the frozen ones hold up just fine overnight and in the oven. In the morning all I have to do then is crumble that delicious streusel topping over top and pop them in the oven. When a delicious pancake breakfast is as easy to make as this, I enjoy eating them as much as the kids!
Cooktop Cove
Overnight Pancake Casserole
10 minutes
60 minutes
1 hour, 10 minutes
20 frozen pancakes, thawed and cut in half
4 eggs, lightly beaten
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons sugar
1 cup flour
1 cup quick-cooking oats
1/2 cup chopped pecans
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, frozen
Grease a 9" x 13" casserole dish and place the pancakes, cut-side down, into the dish so they are standing up.
In a large bowl whisk together the eggs, milk, cream, vanilla, and sugar. Pour this mixture evenly over the pancakes. Then cover the dish with plastic wrap and place in the fridge overnight.
Whisk together the flour, oats, pecans, brown sugar, salt, and cinnamon. Grate the frozen butter into this mixture and using your fingers, work it into the flour and oat mixture, making sure all the butter is coated with flour. The mixture should look like wet sand when finished. Cover this mixture with plastic wrap and also place it in the fridge.
In the morning, preheat the oven to 350 degrees Fahrenheit. Remove plastic wrap from casserole and crumb topping dish. Sprinkle the crumb topping evenly over the pancakes.
Place the casserole into the oven and bake for 45 - 50 minutes, until the center of the casserole is set and the streusel topping is browned and crispy.
Print this recipe