Fluffy Pancake Breakfast Bake for a Cozy Morning Treat

Transform frozen pancakes into a delightful Pancake Breakfast Bake that’s easy to prepare and perfect for family breakfasts.

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Prep Time 15

Cook Time 35

Chilling Time 8

Total Time 8 50

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Base

12 pancakes Frozen pancakes Use your favorite store-bought brand

For the Custard Mixture

4 large Eggs Provides richness
2 cups Milk Whole or almond milk for dairy-free option
1 teaspoon Vanilla extract Enhances flavor
¼ cup Sugar Adjust for sweetness preference
1 pinch Salt Balances flavor

For the Crumb Topping

½ cup Butter Softened; unsalted preferred
½ cup Brown sugar Provides a caramelized touch
1 cup Flour All-purpose works best
1 teaspoon Cinnamon Adds aroma and flavor

Equipment

9×13-inch baking dish
Mixing Bowl
Whisk

Method

Preparation Steps

Preheat your oven to 350°F (175°C). In a greased 9x13-inch baking dish, layer frozen pancakes, overlapping slightly.
In a bowl, whisk together eggs, milk, vanilla extract, sugar, and salt until smooth. Pour over pancakes.
Cover the dish with plastic wrap or foil and refrigerate overnight.
For the crumb topping, mix butter, brown sugar, flour, and cinnamon until crumbly.
Remove cover, sprinkle topping over pancakes, and bake for 30-35 minutes until golden brown.
Allow to cool for 5 minutes, slice and serve warm with syrup or fruit.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Opt for high-quality frozen pancakes for best results. Let it cool slightly before slicing for cleaner cuts.

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