Cinnamon Pumpkin Pancake Cake
This easy Cinnamon Pumpkin Pancake Cake is made with layers of fluffy pancakes baked in a warmly spiced pumpkin custard. Finish it with maple syrup, pecans, and whipped cream for a cozy make-ahead fall breakfast or holiday brunch.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 40 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 to 15 plain frozen pancakes, thawed
- Butter or nonstick cooking spray, for the baking dish
- 4 large eggs
- 1 cup half-and-half
- 1/2 cup pumpkin puree
- 1/3 cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Grease an 8×8-inch baking dish with butter or nonstick cooking spray.
- Cut the thawed pancakes in half. Arrange them in overlapping rows in the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, half-and-half, pumpkin puree, brown sugar, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture evenly over the pancakes. Gently press the pancakes down with the back of a spoon so they begin soaking up the custard.
- Cover the dish and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 350°F. Uncover the dish and bake for 35 to 45 minutes, until the center is set and the edges are lightly golden.
- Let the pancake cake rest for 5 to 10 minutes. Slice into squares and serve warm with maple syrup, chopped pecans, and a dollop of whipped cream.
Notes
- Use plain frozen pancakes for the best flavor and texture. Homemade pancakes work too; let them cool completely first.
- For an easy overnight breakfast, assemble the recipe the evening before and bake it in the morning.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave.
- For a sweeter finish, drizzle each serving with extra maple syrup right before serving.
Nutrition: Approximately 305 calories per serving, before optional toppings.
Find it online: https://www.firsthomelovelife.com/cinnamon-pancake-cake/