This Easy Overnight Pancake Casserole is a fun twist on breakfast! Imagine fluffy pancakes baked to perfection with a sweet and crunchy streusel topping. Yum!
I love making this the night before. Just pop it in the oven in the morning, and breakfast is ready! It’s like having pancakes without the flipping—what a win! 😊
Key Ingredients & Substitutions
All-purpose flour: The backbone of your pancake casserole! If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend instead, which works well in this recipe.
Baking powder: This is crucial for making your pancakes fluffy. If you’re out, a mixture of 1/2 teaspoon baking soda and 1 teaspoon vinegar can serve as a substitute, though the flavor might differ slightly.
Milk: Regular milk is perfect, but you can swap it out with almond milk or enjoy a dairy-free version with oat or soy milk.
Butter: I prefer unsalted butter for better control over the salt in the recipe. Coconut oil is a great dairy-free alternative if you’re avoiding butter.
Brown sugar: This adds sweetness and a lovely depth of flavor. You can use white sugar if you don’t have brown, but it may lose some of the caramel-like taste.
How Do I Ensure a Fluffy Pancake Casserole?
Getting a fluffy pancake casserole is all about mixing and baking techniques. Here’s what to pay attention to:
- Don’t Overmix: When combining wet and dry ingredients, stir until just mixed. A few lumps are okay—this helps keep the batter light!
- Resting: Letting the batter sit for a few minutes helps it thicken and improves texture, but you want to bake it as soon as possible if you’re not resting overnight to keep it fluffy.
- Oven Temperature: Preheat your oven well. Baking at the correct temperature ensures the casserole puffs up beautifully.
Follow these tips, and you’ll enjoy a wonderfully fluffy pancake casserole that’s sure to impress! Happy baking! 😊
How to Make Easy Overnight Pancake Casserole with Streusel Topping
Ingredients You’ll Need:
For the Pancake Casserole:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/3 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time before refrigerating overnight. In the morning, just 35-40 minutes of baking time, and you’ll have a delicious breakfast ready! So, set aside about 1 hour when you’re ready to serve, including cooling time.
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until they are well mixed. This makes sure your pancake batter rises nicely.
2. Mix Wet Ingredients:
In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter until everything is combined smoothly. This will add moisture and flavor to your pancakes!
3. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Remember, a few lumps are totally okay; overmixing can lead to tough pancakes!
4. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Then, add the cold cubed butter. Use a pastry cutter or your fingers to mix until it becomes crumbly and resembles wet sand.
5. Assemble the Casserole:
Pour your pancake batter into a greased 9×13-inch baking dish, spreading it out evenly. Next, sprinkle the streusel topping evenly over the batter. This will give you that sweet and crunchy topping!
6. Chill Overnight:
Cover the baking dish with plastic wrap or aluminum foil and place it in the refrigerator overnight. This is what makes it a true overnight casserole!
7. Bake in the Morning:
When you’re ready, preheat your oven to 350°F (175°C). Bake the casserole uncovered for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Cool & Serve:
Let your casserole cool for a few minutes before cutting into it. Serve it warm with fresh strawberries and syrup if you like—a perfect touch to a delightful breakfast!
This Easy Overnight Pancake Casserole is a delicious choice for busy mornings, providing a fluffy, comforting dish topped with a sweet crunch. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may result in a denser texture, so you might want to add a tablespoon of extra milk to keep it moist.
Do I Have to Refrigerate Overnight?
Yes, refrigerating overnight is key to letting the flavors meld and the batter thicken. If you’re short on time, letting it sit for at least 30 minutes before baking can still yield good results!
Can I Freeze Leftover Pancake Casserole?
Yes, you can freeze leftovers! Once cooled, cut the casserole into portions and wrap them tightly in plastic wrap, followed by aluminum foil. It will keep in the freezer for about 2 months. Reheat directly from frozen in the oven at 350°F until warmed through.
What Toppings Work Well with This Casserole?
You can get creative with toppings! Some popular options include maple syrup, fresh berries, whipped cream, or even a drizzle of chocolate sauce. Enjoy mixing and matching for your ideal breakfast treat!
