Don’t you just love when you find a new recipe and have all of the ingredients on hand to make it? That happened to me when this pumpkin pancake breakfast bake popped into my inbox last week. I love breakfasts that I can heat and serve, so I knew I had to make this over the weekend to have during the week.
Now that Halloween is over, I figure we have about two more months to enjoy all of that pumpkin goodness that most of us love so much before it disappears off shelves and menus for another year. So I recently picked up a can of pumpkin puree to keep on hand when the mood strikes for something pumpkin flavored.
This breakfast bake is worth every calorie laden bite! It has a ton of great pumpkin flavor and its creamy, custard base makes it one of those indulgent breakfast dishes that tends to get whipped up on special occasions. It’s made with homemade pancakes, filled with cream cheese, and tastes like pumpkin french toast. It’s like having a great, big breakfast all in one dish!
It’s the perfect thing to make the day before Thanksgiving or Christmas. Grab some plates, heat, and serve. It definitely feeds a crowd, so make it the day before the family comes to visit and serve it up the next morning. All you’ll have to worry about is heating the oven and putting the coffee on!
- - 2 cups pancake mix
- - 1 tsp. pumpkin spice
- - 2/3 cup milk
- - 2 eggs
- - 1/2 cup canned pumpkin puree
- - 1 tsp. vanilla extract
- - 4 oz. softened cream cheese
- - 6 eggs
- - 1 1/2 cup milk
- - 1 cup heavy cream
- - 1/2 cup sugar
- - 1 tbsp. vanilla extract
- - 1/2 cup all-purpose flour
- - 1/4 cup brown sugar
- - 1/2 tsp. pumpkin spice
- - 1/4 cup cold butter, cut into cubes
- Mix pancake mix and 1 tsp. pumpkin spice in a large bowl. Mix 2/3 cup milk, 2 eggs, pumpkin puree, and 1 tsp. vanilla in a medium bowl. Incorporate wet ingredients into flour and stir to combine.
- Grease a large skillet and heat over medium. Pour pancake batter into skillet by 1/3 cupfuls. Cook pancakes about 2 minutes, or until edges are done, then flip and cook for another minute.
- Grease a 9 x 13 baking dish with cooking spray. Spread cream cheese on each pancake, then cut each pancake in half. Sandwich pancake halves together and place cut-side down into the baking dish.
- In a large bowl, beat 6 eggs. Add 1 1/2 cups milk, heavy cream, sugar, and 1 tbsp. vanilla. Pour mixture over pancakes and cover with plastic wrap. Refrigerate for 2 hours.
- Heat oven to 350º and remove baking dish from fridge. In a small bowl, mix flour, brown sugar, and 1/2 tsp pumpkin spice. Cut in cold butter and sprinkle mixture on top of pancakes.
- Bake pancake bake in the oven for 1 hour, or until topping is golden brown and pancake bake is set. Serve.