Pancake Breakfast Casserole Recipes

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PANCAKE CASSEROLE

A yummy and simple way to enjoy the flavor of pancakes in the convenience of a casserole. Always a big hit for breakfast, brunch, even dinner! Serve with maple syrup on the side, just like on pancakes. Everyone puts their own syrup on.

Provided by mom4life

Categories     Breakfast and Brunch     Eggs

Time 40m

Yield 8

Number Of Ingredients 7



Pancake Casserole image

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.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 31.1 g, Cholesterol 78.6 mg, Fat 15.8 g, Fiber 0.5 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 584.4 mg, Sugar 12 g

2 cups baking mix (such as Bisquick ®)
2 cups shredded Cheddar cheese, divided
1 cup milk
5 tablespoons maple syrup
2 eggs
1 ½ tablespoons white sugar
12 slices cooked bacon, crumbled

CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE

You'll never look at a short stack the same way again! Say hello to this pancake casserole-layers of fluffy pancakes baked in a cinnamon-spiked custard. If you're short on time, use store-bought pancakes.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h35m

Yield 6 to 8 servings

Number Of Ingredients 14



Cinnamon-Pecan Pancake Breakfast Casserole image

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 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, 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 skillet as necessary. (You should have at least 12 pancakes.)
  • Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg 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 from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
  • Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
  • Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup pure maple syrup, plus more for serving
1/2 cup pecans, roughly chopped

EASY SAUSAGE PANCAKE CASSEROLE

I LOVE this quick, easy recipe for breakfast or dinner. All package pancake mixes are a little different, I use a Buttermilk store brand that you just add water to. I use it for 18 or more pancakes (about two cups) and then add the water it indicates on the package. This recipe comes from my sister (she served it to hungry kids when they had sleepovers). If you like less sausage and want more of the "cake", just use 8 ounces of the sausage links. I've also added 1/2 cup of syrup to the batter for a little extra sweetness and flavor. This cake will not always become golden brown, just a little around the edges.

Provided by Milkmans Daughter

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4



Easy Sausage Pancake Casserole image

Steps:

  • Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
  • Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
  • Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
  • Mix prepared pancake batter and sausage pieces.
  • Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
  • Spread tablespoon of butter on top of baked casserole to melt down.
  • Cut into serving pieces and serve with syrup.

2 cups dry buttermilk pancake mix (prepared as directed on package for approximately 18+ pancakes)
16 ounces brown n serve sausage links (thawed and cut into pieces)
1 tablespoon butter
syrup

BREAKFAST BAKE RECIPE BY TASTY

Here's what you need: oil, bacon, tomato, broccoli floret, potato hash brown, shredded cheddar cheese, pancake mix, eggs, milk, pepper, salt, scallion

Provided by Betsy Carter

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 12



Breakfast Bake Recipe by Tasty image

Steps:

  • Preheat oven to 400°F (200°C).
  • Place the bacon, tomato, and broccoli in greased casserole dish.
  • Sprinkle hash browns and cheese on top.
  • In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
  • Pour pancake mixture over ingredients in the casserole dish.
  • Bake for 45 minutes.
  • Let cool for 5 minutes before serving.
  • Top with scallions, and serve.
  • Enjoy!

Nutrition Facts : Calories 457 calories, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 23 grams, Sugar 5 grams

1 tablespoon oil
1 lb bacon, cooked, drained, and diced
1 tomato, diced
1 cup broccoli floret, finely chopped
2 cups potato hash brown
2 cups shredded cheddar cheese
1 cup pancake mix
4 eggs
2 cups milk, of choice
½ teaspoon pepper
¼ teaspoon salt
scallion, thinly sliced, for serving

SAUSAGE AND PANCAKE CASSEROLE

Trial and error made this pancake casserole recipe one my family asks for time and time again. It's so easy and very good. -Ethel Sanders, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8



Sausage and Pancake Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 379 calories, Fat 24g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 692mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.

1 pound bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups 2% milk
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons cinnamon sugar
Maple syrup

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

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



Easy Overnight Pancake Casserole with Streusel Topping image

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

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

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