Cinnamon Pecan Pancake Breakfast Casserole 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

CINNAMON STREUSEL PANCAKE CASSEROLE

Cinnamon Streusel Pancake Casserole image

Switch up your weekend breakfast routine and bake this pancake casserole topped with a sweet cinnamon streusel.

Provided by Cindy Rahe

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1/2 cup butter, cut into pieces
1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 1/2 cups Original Bisquick™ mix
1 teaspoon baking powder
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups buttermilk
2 eggs
1/4 cup butter, melted
2 teaspoons vanilla

Steps:

Heat oven to 350°F. Generously butter or spray with cooking spray 13x9-inch (3-quart) glass baking dish.
In medium bowl, mash Streusel ingredients with fork until coarsely crumbly, with some larger chunks and finer pieces throughout. Refrigerate until ready to use.
In another medium bowl, mix dry pancake batter ingredients with whisk. In another medium bowl, beat wet pancake batter ingredients with whisk. Pour wet mixture into dry mixture; fold to combine. A few lumps in the batter are totally fine. Pour batter into pan; top with streusel.
Bake 45 to 50 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g

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