Best Overnight Pancake Recipes

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

Easy Overnight Pancake Casserole with Streusel Topping image

This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.

Provided by NicoleMcmom

Categories Breakfast and Brunch Breakfast Casserole Recipes

Time 9h15m

Yield 12

Number Of Ingredients 13

Ingredients

1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
5 large eggs
1 ¼ cups heavy cream
¾ cup milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup finely chopped pecans
⅓ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup cold unsalted butter, cubed

Steps:

Lightly butter a 9x13-inch baking dish.
Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg

OVERNIGHT PANCAKE

Overnight Pancake image

from "Snack Girl" - http://www.snack-girl.com/snack/quick-easy-breakfast-overnight-pancake-recipe/?utm_medium=twitter&utm_source=twitterfeed

Provided by ellie3763

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup all-purpose flour
3/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup yogurt
3/4 cup milk
2 eggs

Steps:

Mix all ingredients in a large bowl. Place in the refrigerator overnight.
Ladle batter into a heated non-stick pan and let cook until bubbles begin showing on the surface. Turn pancake with a spatula, allow to cook 2 minutes more, then remove to a plate and serve.

Nutrition Facts : Calories 240.5, Fat 6.3, SaturatedFat 2.7, Cholesterol 116.1, Sodium 677.9, Carbohydrate 35, Fiber 2.1, Sugar 5, Protein 10.6