Overnight Pancake Breakfast Bake
A delicious and convenient dish that combines the joy of pancakes with overnight preparation, perfect for busy mornings or special occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2 cups milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh berries (e.g., blueberries, strawberries, or raspberries)
For Serving
- Maple syrup optional
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the fresh berries.
- Grease a 9x13-inch baking dish and pour the batter into it, spreading it evenly.
- Cover the baking dish with plastic wrap and place it in the refrigerator overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Remove the baking dish from the refrigerator and let it sit at room temperature while the oven heats up.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bake to cool for a few minutes before cutting it into squares.
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Notes
To serve, cut into squares and add toppings like whipped cream, maple syrup, or fruit compote. Consider serving with fresh fruit for added nutrition.