Name: Overnight Pancake Breakfast Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 24 frozen pancakes, halved; 6 large eggs; 1 cup evaporated milk; 1½ cups whole milk; 1 tsp vanilla extract; 3 tsp sugar; Dash of nutmeg; ½ cup flour; 4 tbsp melted butter; Cinnamon to taste; ¼ cup brown sugar

Overnight Pancake Breakfast Bake

Print Recipe

This breakfast bake is what lazy Sunday mornings are made for—soft, fluffy pancakes soaked in a sweet vanilla custard, with warm cinnamon and a golden top. It’s a dish I first whipped up on a family holiday, using leftover pancakes and a little creativity. By morning, it had turned into a breakfast tradition. Prep it the night before, pop it in the oven, and start the day with a hug in a dish.

Author: Mason Hartman
Prep Time: 15 mins (+overnight chill)
Cook Time: 45 mins
Total Time: 1 hour
Yield: 8 1x

Ingredients

Scale

24 frozen pancakes, halved

6 large eggs

1 cup evaporated milk

1½ cups whole milk

1 tsp vanilla extract

3 tsp sugar

Dash of nutmeg

½ cup flour

4 tbsp melted butter

Cinnamon to taste

¼ cup brown sugar

Instructions

Grease a 9×13” baking dish. Layer halved pancakes in rows, cut side down.

In a bowl, whisk eggs, evaporated milk, whole milk, vanilla, sugar, nutmeg, flour, and melted butter.

Pour the mixture evenly over the pancakes.

Sprinkle top with cinnamon and brown sugar.

Cover and refrigerate overnight.

In the morning, bake uncovered at 350°F (175°C) for 40–45 minutes or until golden and set.

Let cool slightly before serving.

Notes

Sweet, soft, and comforting—like breakfast bread pudding

A no-stress breakfast bake that makes waking up feel like a sp.ecial occasion

Nutrition

Calories: 320

Find it online: https://minikitchenmagic.com/overnight-pancake-breakfast-bake/