Overnight Pancake Breakfast Bake
A delicious casserole-style bake that combines the comforting flavors of pancakes, prepared the night before for a convenient and warm breakfast.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Add-ins
- 1 cup blueberries (fresh or frozen)
- to taste Maple syrup (for drizzling)
- optional Powdered sugar (for dusting)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, whisk the eggs, milk, melted butter, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Fold in the blueberries, if using.
- Grease a 9×13-inch baking dish and pour the batter into it evenly.
- Cover the baking dish with plastic wrap or a lid and refrigerate it overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Remove the dish from the refrigerator and let it sit at room temperature for about 15 minutes.
- Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow it to cool for a few minutes before serving.
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Notes
For a variety of flavors, consider adding chocolate chips, nuts, or different fruits. Fresh fruit or yogurt make great sides. Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage.