Cinnamon streusel pancake casserole is a delicious, easy-to-make breakfast dish that is perfect for a special brunch or weekend meal. This recipe is a delightful combination of fluffy pancakes, sweet cinnamon streusel topping, and a creamy custard filling. It's a hearty and satisfying breakfast casserole that's sure to please everyone at the table.
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CINNAMON STREUSEL PANCAKE CASSEROLE
Switch up your weekend breakfast routine and bake this pancake casserole topped with a sweet cinnamon streusel.
Provided by Cindy Rahe
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g
CINNAMON STREUSEL PANCAKES
For my mom, Du-pars was an iconic diner. The waitresses just looked SO AMERICAN. My mom felt like she was on Happy Days, waiting for Fonzie to walk in. Mom struggled with American food -- like, a Caesar Salad was exotic -- but with pancakes you can't go wrong. Du-pars' pancakes were her first comfort food in her new home. And we ended up making a ton of pancakes as a family.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h20m
Yield 10 to 12 pancakes, depending on size
Number Of Ingredients 17
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.
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
OVERNIGHT PANCAKE CASSEROLE
This Overnight Pancake Casserole combines fluffy buttermilk pancakes with a rich egg custard and crispy cinnamon streusel topping.
Provided by Courtney
Categories Breakfast
Time 9h20m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar
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
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
Tips for Making Cinnamon Streusel Pancake Casserole:
- **Use fresh buttermilk:** Buttermilk helps to tenderize the pancakes and makes them light and fluffy. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using. - **Don't overmix the batter:** Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined. - **Let the batter rest for a few minutes before cooking:** This will help the batter to thicken and the pancakes will be less likely to stick to the pan. - **Cook the pancakes over medium heat:** Cooking the pancakes over too high heat will make them burn on the outside before they are cooked through on the inside. - **Flip the pancakes only once:** Flipping the pancakes too many times will make them tough. Flip them only once, when the edges are dry and bubbles form on the surface. - **Serve the pancakes immediately with your favorite toppings:** Cinnamon streusel pancake casserole is best served hot with butter, syrup, and fresh fruit. ###Conclusion:
Cinnamon streusel pancake casserole is a delicious and easy-to-make breakfast dish that is perfect for a special occasion or a weekend brunch. With its fluffy pancakes, creamy filling, and crunchy streusel topping, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a new breakfast recipe, give cinnamon streusel pancake casserole a try. You won't be disappointed!
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