Make Ahead Pumpkin Cream Cheese Pancake Bake Food

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.

OVERNIGHT PANCAKE CASSEROLE

Steps:

• Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
• In another medium bowl, lightly beat the egg yolks, then whisk in the butter, buttermilk, and milk.
• Add the buttermilk mixture to the dry mixture and stir gently until barely combined.
• Add lightly beaten egg whites to the mixture and gently stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out. Lumpy batter is good!
• Drop quarter cups of batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Remove to a wire rack and allow to cool. Repeat with remaining batter.
• Grease a 9 x 13 inch casserole dish. Cut the pancakes in half (you should have around 20), and layer them cut side down in the pancake dish.
• In a large bowl whisk together the eggs, milk, cream, vanilla, and sugar. Pour evenly over the pancakes.
• Cover with saran wrap and refrigerate pancakes overnight.
• In the morning, preheat the oven to 350 degrees. Whisk together the flour, oats, pecans (optional), brown sugar, salt, and cinnamon. Pour the melted butter over top and stir. Use your fingers to work the mixture until crumbs form. (Note: You can do this step the night before, and store it in a bowl in the refrigerator if you prefer.) Pour the crumbs evenly over the top and bake for 45-50 minutes or until the crumbs are browned and center is set.

SHEET PAN PUMPKIN PANCAKES

Steps:

• Preheat oven to 450˚F.
• Generously grease an 18×13 baking sheet with cooking spray and set aside. For taller pancakes, use a 15×11 baking sheet.
• In a mixing bowl, whisk together milk, egg, pumpkin, sugar, butter, and vanilla; set aside.
• In a separate mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt; whisk until well combined.
• Add the flour mixture to the milk mixture and, using a rubber spatula, fold the mixture until thoroughly incorporated. Do not overmix.
• Transfer batter to previously prepared baking sheet and spread it out into an even layer. Top with pecans.
• Bake for 14 to 18 minutes, or until pancake is puffed up, top is golden brown, and pulls away from the edges of the pan.
• Remove from oven and allow to cool slightly; about 10 minutes.
• Cut into squares, and serve with maple syrup.