MAKE-AHEAD PANCAKE CASSEROLE BREAKFAST
Make-ahead breakfasts are perfect for something simple to cook for your family in the morning. This pancake casserole was a hit for my boys!
Provided by Stephanie Lynch
Categories Breakfast
Time 9h45m
Number Of Ingredients 20
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
Nutrition Facts : ServingSize 1 serving, Calories 500 kcal, Carbohydrate 41 g, Protein 12 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 197 mg, Sodium 610 mg, Fiber 2 g, Sugar 14 g
PANCAKE BREAKFAST CASSEROLE
This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time (defrost them before using). An easy time-saver: Buy ready-made frozen pancakes.
Provided by Food Network Kitchen
Categories main-dish
Time 8h35m
Yield 6 to 8 servings
Number Of Ingredients 12
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 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.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
MAKE-AHEAD PUMPKIN-CREAM CHEESE PANCAKE BAKE
Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time.
Provided by Annalise Sandberg
Categories Breakfast
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
- Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
- Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
- In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
- Heat oven to 350°F. Remove baking dish from refrigerator.
- In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
- Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Cholesterol 255 mg, Fat 4 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 25 g, TransFat 1 g
PANCAKE CASSEROLE
Make and share this Pancake Casserole recipe from Food.com.
Provided by DoubleAs Mom
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- grease and flour 9x13 pan.
- beat together bisquick, sugar, eggs, milk, syrup, and 1/2 cup cheese.
- pour into casserole.
- Bake 425 degrees for 10-15 minutes, uncovered.
- sprinkle with remaining cheese and bacon.
- bake 3-5 minutes more until cheese is melted.
- serve warm with additional warmed maple syrup, if desired.
Nutrition Facts : Calories 537, Fat 37.2, SaturatedFat 15.2, Cholesterol 135.9, Sodium 975.3, Carbohydrate 32.3, Fiber 0.6, Sugar 13.8, Protein 17.8
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
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
MAKE AHEAD PANCAKES
Nice and fluffy. You can mix the dry ingredients beforehand. I keep a couple of batches mixed at all times. When ready to use, just mix in the wet ingredients. I like to add nuts and fruits to the batter. These are better than any prepared mix.
Provided by Pepina Rae
Categories Breakfast
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 181.8, Fat 8, SaturatedFat 1.3, Cholesterol 28, Sodium 324.8, Carbohydrate 23.2, Fiber 0.5, Sugar 8.2, Protein 4.1
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