This Easy Overnight Pancake Casserole is a warm, fluffy treat perfect for breakfast! It’s made with layers of pancakes and a sweet streusel topping that gives it a delightful crunch.
Honestly, who wouldn’t love waking up to the smell of pancakes ready to go? I make this the night before, so all I have to do in the morning is bake and enjoy—simple and scrumptious!
Key Ingredients & Substitutions
All-purpose flour: This is essential for your pancake base. If you’re looking for gluten-free options, you can use a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for proper texture.
Sugar: Granulated sugar sweetens the batter. You can replace it with coconut sugar for a more natural option. For a sugar-free variant, try a sugar substitute like monk fruit or erythritol.
Milk: I recommend using whole milk for richness. You can switch it out with almond milk, soy milk, or oat milk for a dairy-free version. Just ensure it’s unsweetened if you’re keeping an eye on sugar levels.
Eggs: Eggs bind the ingredients together. For an egg-free option, you could use 1/4 cup applesauce or 1/4 cup yogurt as a substitute.
Unsalted butter: It adds wonderful flavor and moisture. If you prefer a dairy-free version, melt coconut oil instead. It works just as well and adds a nice touch!
How Do You Get a Crunchy Streusel Topping?
The streusel topping is what makes this casserole special! To achieve that perfect crunch, follow these tips:
- Use cold butter when making your streusel. This keeps the butter chunks intact, creating those delightful crunchy bits.
- Mix the ingredients until they resemble coarse crumbs, but don’t overmix! Some larger chunks are great for texture.
- Sprinkle evenly over the batter, don’t pack it down—let it sit loosely on the pancake layer for optimal crunchiness.
Baking the casserole uncovered is key too. This lets the streusel crisp up beautifully while the pancake cooks through. Enjoy your freshly baked creation!
Easy Overnight Pancake Casserole with Streusel Topping
Ingredients You’ll Need:
For the Pancake Batter:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup light brown sugar, packed
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
Optional:
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll need to refrigerate it overnight or for at least 6 hours. In the morning, it will only take about 35-45 minutes to bake. Easy, right?
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
2. Make the Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract until everything is well combined. Now, pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t worry if there are small lumps; that’s perfectly fine!
3. Layer the Batter:
Pour half of the pancake batter into your prepared baking dish and spread it out evenly across the bottom.
4. Prepare the Streusel Topping:
In a medium bowl, mix the brown sugar, flour, and cinnamon together. Now, use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. This is where the crunch comes from!
5. Assemble the Casserole:
Sprinkle half of the streusel mixture evenly over the pancake batter layer. Next, pour the rest of the pancake batter over the streusel, spreading it gently. Finally, sprinkle the remaining streusel on top of the second batter layer.
6. Refrigerate Overnight:
Cover the baking dish with plastic wrap and pop it in the refrigerator overnight (or for at least 6 hours). This helps the flavors meld together beautifully!
7. Bake in the Morning:
When you’re ready to bake, remove the casserole from the fridge and let it sit for about 10 minutes. Then, bake uncovered for 35-45 minutes, or until the top is a lovely golden brown and a toothpick inserted in the center comes out clean.
8. Serve and Enjoy:
Let the casserole cool for a few minutes, then slice it into squares. Serve warm and drizzle your favorite maple syrup over the top if desired. Enjoy your delightful and easy pancake casserole!
This dish is perfect for brunches, family gatherings, or a cozy morning at home. Enjoy every delicious bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture may be denser. You might consider using a mix of whole wheat and all-purpose flour for a lighter result.
Can I Prepare This Recipe Without Eggs?
Absolutely! For an egg substitute, use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will keep the pancakes moist and help bind the ingredients together.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave for a quick warm-up or bake at 350°F (175°C) until heated through.
Can I Freeze the Casserole?
Yes, you can freeze the casserole! Make sure it’s completely cooled, then wrap it tightly in foil or plastic wrap. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and bake until warmed through.
