Mornings, right? They are always a mad dash, especially when you have to make breakfast for a crowd, and nobody wants flat, sad pancakes made one at a time. I remember those days well back in California; brunch prep was always the bottleneck. That chaos is exactly why I developed this recipe, my absolute savior for hectic weekdays: the Overnight Pancake Tray Bake. It’s the easiest way to get a beautifully baked, warm, fluffy breakfast ready to go when you need it most.
When I was cooking professionally, I needed speed, but I couldn’t sacrifice that perfect, fluffy texture. So, I took the concept of a classic pancake and flipped it—literally—into a single-pan bake you prep entirely the night before. Trust me, this transforms your mornings from zero to sixty!
Why You Need This Overnight Pancake Tray Bake (Meal Prep) for Easy Meal Prep For The Week
If your mornings feel like a race against the clock, this is the answer you’ve been waiting for. It takes the joy of pancakes and turns it into something genuinely practical. This recipe is designed to cut down on morning stress so you can actually enjoy an amazing breakfast. It’s perfect for make-ahead breakfast casseroles lovers!
- It’s the ultimate Quick Meal Prep solution—mix it, put it in the fridge, and forget it until breakfast time.
- The tray bake format means you get perfect, uniform edges every time, making staging easy.
- It’s an ideal way to start if you consider yourself an Easy Meal Prep For Beginners chef; there’s almost no way to mess this up!
- Portioning is a breeze, which means you eat exactly what you need throughout the week.
The Artistry of Simple Breakfast Prep
Even though this is designed for efficiency, I hate making food that looks boring! The beauty of the tray bake is the way the berries bubble up and the almonds toast right on top. When you cut into those neat squares, they look intentional and beautiful—like you spent hours fussing when really, you did the work last night. It’s that simple, modern aesthetic I love bringing to the table.
Gathering Your Ingredients for Overnight Pancake Tray Bake
Okay, let’s grab our supplies! Because this is a great recipe for trying out different flours, remember what I noted in the instructions: if you are using that lovely healthy alternative, cassava flour, you absolutely need to add an extra 1/4 cup of milk to the wet mix. Keep that small note handy! Everything else is super straightforward, but the key is having the butter melted for the batter and then cubed for the topping—little steps make a big difference, trust me.
Pancake Batter Ingredients
This forms the base of our wonderful weeklong breakfast. We need:
- 2 cups flour (your standard, or cassava with extra milk!)
- 2 eggs
- 2 cups milk of your choice—whole, almond, oat, whatever works for your household!
- 1 tbsp vanilla extract for that sweet comfort smell
- 1/3 cup maple syrup
- 20g butter or coconut oil, melted smooth (this gets mixed right in)
- 1 tbsp baking powder for the lift
- 2 tbsp collagen powder (optional, but I love the boost!)
Berry Topping Components for Your Overnight Pancake Tray Bake
This topping is everything! It steams right into the batter as it bakes, creating those gorgeous pockets of fruit. Remember, the berries must be frozen—if you use fresh, the texture gets all watery.
- 2 1/2 cups frozen berries (I love a mixed bag!)
- 1/4 cup slivered almonds (optional, but adds the crunch!)
- 2 tbsp sugar
- 20 g butter, cut into small cubes right before assembly
Step-by-Step Instructions for Your Overnight Pancake Tray Bake (Meal Prep)
This is where we turn our prep work into breakfast gold! Remember, the mixing happens one night, the magic happens the next morning. Take a look at these basic steps—they are so straightforward. If you want to make sure this turns out perfectly next time, check out my easy banana chocolate chip muffins post for extra quick-bake tips!
Preparing the Batter and Tray
First things first: preheat your oven to 180°C. Grab your oven tray—mine is about 15cm by 30cm—and grease it really well. Seriously, take your time here; we don’t want any sticking!
Now for the batter. Whisk all your main pancake ingredients together in a bowl. Watch the consistency! If you went with that cassava flour note and added the extra 1/4 cup of milk, you should have a smooth mixture with zero lumps remaining. If you mixed this the night before, just cover it tightly and pop it right into the fridge. Easy, right?
Assembling and Baking the Overnight Pancake Tray Bake
When you’re ready to bake, pour that glorious batter right into your greased tray. Don’t stir it anymore; just spread it out evenly.
Next, the topping layering system! Sprinkle those frozen berries all over the top—and please, resist the urge to press them down into the batter! Just let them sit gently on the surface. Follow that up by sprinkling your slivered almonds, then the sugar, and finally, dot those cubed pieces of butter across the top. Pop the whole thing into the preheated oven for 45 minutes. You’ll know it’s done when the middle feels set if you gently touch it, or when a toothpick slides out clean. That golden top is calling your name!
Tips for Perfect Overnight Pancake Tray Bake Results
Even though this recipe is designed to take the stress out of mornings, there are a few little tricks I picked up when developing it—especially since the batter sits overnight absorbing flavor. If you want that professional-looking, perfectly cooked result every time, pay attention to these three things!
First comes batter consistency. When you mix everything up the night before, the flour soaks up more liquid than usual. If your batter looks incredibly runny when you pull it out of the fridge the next morning, don’t panic! Give it a gentle stir. If it still seems too thin to hold the berries up, just whisk in maybe one tablespoon of extra flour at a time until it feels more substantial. We need it just thick enough.
Next up is oven temperature stability. Because this is a substantial slab of pancake, it needs a steady, even heat to cook through without burning the edges. If you know your oven runs hot or cool, I highly suggest using an inexpensive oven thermometer. Since we’re baking it for a good 45 minutes, slight temperature fluctuations can mess with the center setting properly. This is a lesson I learned the hard way when testing big bakes like my Dutch Baby recipe!
Finally, focus on the topping distribution, especially those cubes of butter. Resist the urge to spread them all over evenly. Those little cubes are meant to melt down slowly throughout the bake, creating little caramelized crunchy pockets where the butter landed. You want those distinct spots—they add texture and flavor that you just won’t get if you melt the butter down first or spread it too thin. A little bit of artful chaos really pays off here!
Making the Overnight Pancake Tray Bake a Staple in Your Healthy Meal Prep Ideas
This isn’t just a pretty brunch item, folks—this is serious business when it comes to staying on track with your weekly goals! The beauty of mixing the batter the night before is how perfectly it sets up your morning. Seriously underrated for Meal Prep For The Week Ideas, this tray bake is designed for bulk cooking.
Once it’s cooled, I slice mine into six neat squares. Boom! Instant breakfast ready for grab-and-go throughout the week. This is the kind of Easy Healthy Meal Prep that makes eating well feel like a treat rather than a chore. Since we use whole ingredients, it’s definitely healthier than grabbing a processed bar on your way out the door. You’ve already done the hard part the night before, so mornings become genuinely simple. If you love how easy this is, you should check out my tips on making large batches of other balanced meals, like this chicken sausage meal prep pasta!
Storage & Reheating Instructions for Your Overnight Pancake Tray Bake
One of the best parts about making this as a huge slab is knowing you have breakfast handled for days! This really shines when we talk about Pancake Tray Bake Storage Tips. Since this is a substantial bake, it lasts beautifully, but we need to treat it right so the texture doesn’t suffer.
For storage, you must let the tray bake cool completely before you try to wrap it up—otherwise, you are just trapping steam, and that leads to sogginess, which we absolutely do not want! Once it’s cool, I recommend cutting it into your individual portion squares first. That way, you only reheat what you need.
Store the portions in an airtight container. It keeps wonderfully in the refrigerator for up to four days. Don’t even think about leaving it out on the counter; those sugars can go iffy fast! If you’re doing a huge batch and need longer storage, you can definitely freeze individual squares. Wrap each one tightly in plastic wrap, then pop them into a freezer-safe bag or container. Three months in the freezer is no problem at all!
When it comes to reheating, you have options, but for the best ‘fresh-from-the-oven’ feel, skip the microwave if you can. The microwave is fast, yes, but it can make things a little chewy. Pop a square or two on a small baking sheet at 350°F (175°C) for about 8 to 10 minutes. That gently crisps up the edges and warms the berries perfectly. If you’re truly desperate and late, zap it for 30 seconds, but I promise the slight extra wait for the oven is worth keeping that beautifully baked texture intact!
Serving Suggestions for Your Overnight Pancake Tray Bake (Meal Prep)
Now for the best part: eating our masterpiece! I always serve this straight out of a warm pan because that smell alone is worth the five-minute wait. The classic toppings are non-negotiable for me—a generous dollop of thick, tangy coconut yoghurt is the perfect foil for the sweetness.
Follow that with a good drizzle of pure maple syrup, letting it soak right into the warm, spongy corners. If you want to try something really fun and artistic alongside it, consider grabbing some of my mini pancake recipes ideas for a fun side bite! But honestly, this tray bake slaps all by itself.
Frequently Asked Questions About Overnight Pancake Tray Bake
I get so many questions from people who are as obsessed with planning ahead as I am! It’s fantastic that so many of you are looking at this as part of your larger weekly plan. Here are some of the most common things I hear about this bake. If you have other questions, don’t hesitate to reach out via my contact page—I love hearing from you!
Can I make the Overnight Pancake Tray Bake entirely the night before?
That’s the million-dollar question, isn’t it? The magic here is that you mix the *batter* the night before. You coat the tray, pour the batter in, maybe even top it with the fruit and nuts, cover it tightly, and let it rest in the fridge for 8 to 12 hours. This rest is great for flavor! However, you absolutely need to bake it in the morning (or whenever you plan to eat it). You can’t bake it cold from the fridge; give it about 15 minutes on the counter before it goes into the 180°C oven, just to take the deep chill off.
Are there alternatives to the berry topping for this Meal Prep Pancake Tray Bake?
Of course! While berries are my go-to because they hold up so well, this is absolutely a choose-your-own-adventure kind of dish, which is great for Simple Meal Prep variability. If you want a change, try tossing in some chocolate chips (use good quality ones!). They melt down beautifully and make it feel like dessert for breakfast. Another fantastic idea is thinly sliced firm bananas; they caramelize nicely. Just remember if you use fresh fruit that isn’t frozen, you might notice a tiny bit more liquid pooling around the edges after baking.
Is this recipe suitable for Cheap Dinners For A Family?
You know, while this is definitely categorized as breakfast, I totally get the budget mindset! When you are making one pan that feeds six people, it becomes incredibly budget-friendly, even if you use slightly fancier toppings. Think about it: eggs, flour, and milk are some of the most affordable staples out there. On a week when grocery costs are getting tight, turning this into a ‘Fun Friday Brinner’ (Breakfast for Dinner) is a winner! It’s filling, easy, and certainly cheaper than ordering takeout.
Author Bio: Ethan Miller on Creating the Overnight Pancake Tray Bake
By Ethan Miller – Chef & Food Photographer
From the bustling kitchens of California restaurants to the lens of a food photographer, Ethan Miller has always treated food as both art and craft. At Sena Recipes, he merges his professional chef training with a sharp eye for visuals, turning simple recipes into experiences that delight both the palate and the eyes. Ethan’s culinary journey began as a line cook before moving into fine dining, where he mastered techniques that now influence his recipe development.
Transitioning into food photography allowed him to blend storytelling with culinary skill, and his imagery has been published in online recipe magazines and local food campaigns. He is passionate about teaching readers how to elevate everyday meals with presentation and creativity. When not behind the stove or camera, Ethan enjoys surfing, sketching, and traveling in search of global food inspiration. At Sena Recipes, Ethan ensures every dish not only tastes great but looks unforgettable. You can read more about my philosophy on my author page here: Ethan Miller Bio.
Connect with me across the web: Check out my professional work on LinkedIn or see more of my latest projects on my Website.
I truly hope this Overnight Pancake Tray Bake simplifies your busy mornings as much as it has simplified mine. When you pull that beautiful, golden-edged tray out of the oven, snap a photo and share it with the community! I can’t wait to see your bakes!
Print
Overnight Pancake Tray Bake
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Prepare this easy pancake tray bake the night before for a simple, ready-to-eat breakfast or meal prep option for the week.
Ingredients
- 2 cups flour
- 2 eggs
- 2 cups milk of your choice
- 1 tbsp vanilla
- 1/3 cup maple syrup
- 20 g butter or coconut oil, melted
- 1 tbsp baking powder
- 2 tbsp collagen powder (optional)
- BERRY TOPPING: 2 1/2 cups frozen berries
- 1/4 cup slivered almonds
- 2 tbsp sugar
- 20 g butter, cubed
- TO SERVE: Coconut yoghurt
- TO SERVE: Maple syrup
Instructions
- Preheat your oven to 180°C. Lightly grease an oven tray, approximately 15cm by 30cm.
- Whisk all the main pancake ingredients together. If you use cassava flour, add an extra 1/4 cup of milk. Mix until no lumps remain.
- Pour the batter into your greased tray.
- Sprinkle the frozen berries over the top. Do not press the berries down.
- Sprinkle the slivered almonds over the berries, followed by the sugar and the cubed butter.
- Bake in the oven for 45 minutes. Check if the middle is set when you touch it, or use a toothpick to check if it comes out clean.
- Serve warm with coconut yoghurt and maple syrup.
Notes
- If you use cassava flour, add an extra 1/4 cup of milk to the batter.
- The almonds are optional for the topping.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
- Cholesterol: 70
Keywords: Overnight Pancake Tray Bake, Meal Prep, Easy Breakfast, Baked Pancakes, Family Breakfast, Cassava Flour Pancakes