Make Ahead Pancake Casserole Recipes

PANCAKE CASSEROLE

Steps:

• Lightly coat a 13- x 9-inch baking dish with cooking spray. Arrange pancakes in baking dish in 3 rows, overlapping slightly, starting at 1 long end.
• Whisk together eggs, cream, milk, sugar, vanilla, and salt in a bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or up to overnight.
• Preheat oven to 350°F. Bake casserole, covered, in preheated oven 25 minutes. Uncover and continue baking until center is set, about 25 minutes. Let stand 5 minutes. Dot with pats of butter; drizzle with syrup.

PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
• Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

MAKE-AHEAD PANCAKE CASSEROLE BREAKFAST

Steps:

• In a mixing bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt
• Whisk buttermilk and eggs and stir into flour mixture
• Gently stir in the butter (the batter may be lumpy)
• Make each pancake with about 1/4 cup of the batter, continuing until batter is completely used
• Once cooled, cut each pancake in half
• Arrange pancakes in a greased 9x13 baking dish with the cut sides down
• In a medium bowl, whisk eggs, cream, milk, sugar, and vanilla
• Slowly pour egg mixture over pancakes, cover and refrigerate overnight
• Preheat oven to 350F and remove pancakes from the refrigerator
• In a small bowl, whisk the flour, pecans, brown sugar, cinnamon, and salt
• Use a pastry blender (or your hands) to cut in the cold butter
• Sprinkle streusel mixture over the pancakes
• Bake uncovered for about an hour, until the pancakes are set in the middle and the liquid has all cooked into the pancakes
• Serve warm with maple syrup

PANCAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.

MAKE AHEAD PANCAKE CASSEROLE

Steps:

• In a mixing bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt
• Whisk buttermilk and eggs and stir into flour mixture
• Gently stir in the butter (the batter may be lumpy)
• Make each pancake with about 1/4 cup of the batter, continuing until batter is completely used
• Once cooled, cut each pancake in half
• Arrange pancakes in a greased 9×13 baking dish with the cut sides down
• In a medium bowl, whisk eggs, cream, milk, sugar, and vanilla
• Slowly pour egg mixture over pancakes, cover and refrigerate overnight
• Preheat oven to 350F and remove pancakes from the refrigerator
• In a small bowl, whisk the flour, pecans, brown sugar, cinnamon, and salt
• Use a pastry blender (or your hands) to cut in the cold butter
• Sprinkle streusel mixture over the pancakes
• Bake uncovered for about an hour, until the pancakes are set in the middle and the liquid has all cooked into the pancakes
• Serve warm with maple syrup

MAKE AHEAD PANCAKES

Steps:

• Preheat a skillet over medium heat.
• Use a pan with a nonstick surface or apply a little nonstick spray. You can add a small amount of butter to the pan.
• Combine all ingredients whisk until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes.
• They should be golden brown.
• Cook on the other side for same amount of time, until golden brown.

MAKE-AHEAD BLINTZ CASSEROLE

Steps:

• For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.

MAKE-AHEAD BRUNCH CASSEROLE

Steps:

• Generously grease 13” x 9” pan.
• Arrange bread cubes in bottom of dish.
• Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread.
• In large bowl, combine eggs, milk, and seasonings; mix well.
• Pour egg mixture over bread, and sprinkle bacon evenly over top.
• Cover and refrigerate overnight.
• Heat oven to 325F degrees.
• Bake uncovered 50 to 60 minutes or until center is set.
• Let stand 10 minutes before serving.

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

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.