This Pancake Breakfast Bake is a warm, comforting, and easy breakfast dish that’s perfect for busy mornings, holiday brunches, or weekend family meals. Made with frozen pancakes and a rich egg custard, it comes together quickly and bakes to golden, fluffy perfection. Best of all? You can prepare it the night before!
Why You’ll Love This Pancake Bake
If you’re not a morning person (same here!), this recipe is a game-changer. You can assemble it the night before, store it in the fridge, and simply add the crumb topping before baking in the morning. While it bakes, you’ll have time to get ready or enjoy your coffee in peace.
Whether you’re planning for Christmas morning, Mother’s Day brunch, or just want a cozy start to your Saturday, this breakfast bake hits the spot.
Ingredients You’ll Need
- 24 frozen pancakes, cut in half
- 6 large eggs
- 1 cup evaporated milk
- 1½ cups whole milk
- 1 tsp vanilla extract
- 3 tsp granulated sugar
- Dash of nutmeg
- Cinnamon, to taste
For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 4 tbsp melted butter
- Cinnamon, to taste
💡 Tip: Use store-bought frozen pancakes for convenience, or make your own ahead of time and freeze them for recipes like this!
How to Make Pancake Breakfast Bake
1. Assemble the Base
- Cut each of the frozen pancakes in half. Arrange them snugly in a greased casserole dish, rounded side facing up.
2. Prepare the Custard
- In a large bowl, whisk the eggs, then add the whole milk, evaporated milk, sugar, vanilla, cinnamon, and a dash of nutmeg.
- Stir well to combine, then pour the mixture evenly over the layered pancakes.
3. Chill Overnight
- Cover the casserole dish with aluminum foil and refrigerate overnight to allow the pancakes to soak up the custard.
Bake in the Morning
4. Make the Crumb Topping
- In a mixing bowl, combine flour, brown sugar, and cinnamon.
- Add melted butter and mix until the topping resembles coarse crumbs.
5. Bake
- Let the casserole sit at room temperature for 15–20 minutes to prevent the dish from cracking in the oven.
- Preheat oven to 350°F.
- Sprinkle the crumb topping over the casserole and bake for 45–50 minutes, or until set and golden brown.
Serving Suggestions
Serve this delicious Pancake Breakfast Bake with:
- Fresh berries or sliced fruit
- A drizzle of maple syrup or fruit compote
- A dusting of powdered sugar
- A side of bacon or sausage for a savory twist
Make-Ahead Tips
- Prep Ahead: Assemble everything except the crumb topping the night before.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual slices for quick weekday breakfasts—just reheat in the microwave.
Kitchen Tools You May Find Handy
- 9×13” casserole dish
- Whisk & mixing bowls
- Aluminum foil
- Measuring cups/spoons
More Breakfast Favorites
- 🍓 Cinnamon Roll Peach Cobbler
- 🥚 Overnight Sausage Egg Casserole
- 🍞 Baked French Toast Casserole
- 🧁 Baked Cinnamon Sugar Donuts
Printable Recipe
Pancake Breakfast Bake
Author: Judy Wilson
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Ingredients:
- 24 frozen pancakes, halved
- 6 eggs
- 1 cup evaporated milk
- 1½ cups whole milk
- 1 tsp vanilla
- 3 tsp sugar
- Dash of nutmeg
- Cinnamon, to taste
Crumb Topping:
- ½ cup flour
- ¼ cup brown sugar
- 4 tbsp melted butter
- Cinnamon, to taste
Instructions:
- Layer halved pancakes in a greased casserole dish, rounded side up.
- In a mixing bowl, whisk eggs, milk, evaporated milk, vanilla, sugar, cinnamon, and nutmeg.
- Pour over pancakes. Cover with foil and refrigerate overnight.
- In the morning, preheat oven to 350°F. Let casserole sit out for 15–20 minutes.
- Mix flour, brown sugar, cinnamon, and melted butter for crumb topping.
- Sprinkle topping over casserole and bake for 45–50 minutes, until set and golden.
- Serve warm with syrup or fresh fruit.