Best 5 Cinnamon Streusel Pancake Casserole Recipes

CINNAMON STREUSEL PANCAKE CASSEROLE

Steps:

• Heat oven to 350°F. Generously butter or spray with cooking spray 13x9-inch (3-quart) glass baking dish.
• In medium bowl, mash Streusel ingredients with fork until coarsely crumbly, with some larger chunks and finer pieces throughout. Refrigerate until ready to use.
• In another medium bowl, mix dry pancake batter ingredients with whisk. In another medium bowl, beat wet pancake batter ingredients with whisk. Pour wet mixture into dry mixture; fold to combine. A few lumps in the batter are totally fine. Pour batter into pan; top with streusel.
• Bake 45 to 50 minutes or until cooked through and golden brown.

CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE

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.

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

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.

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.