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Breakfast & Brunch

Overnight Lemon Poppy Seed Casserole

Recipe provided by Recipe Provided by Kiwi and Carrot

No one really likes getting up early to make breakfast. Luckily, we have the perfect recipe for you to try, so you aren’t tempted to opt for a bowl of cold cereal. This Overnight Lemon Poppy Seed Casserole Recipe can be prepared overnight then left in your fridge overnight, so all you have to do is bake in your oven for 15-20 minutes before serving up this warm, delicious breakfast.

25 min
Prep Time
20 min
Cook Time
45 min
Total Time
serves 6
Est. Yield

Ingredients

Pancakes:

  • 2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • 2 cups water
  • 1 tablespoon poppy seeds
  • 2 tablespoons pure maple syrup
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

Custard:

  • 3 eggs
  • 1/4 cup coconut milk
  • Zest of 2 lemons
  • 2 tablespoons pure maple syrup
  • Pinch salt

Toppings:

  • Berries
  • Powdered sugar
  • Maple syrup

DIRECTIONS

For pancakes:

  1. Combine all ingredients in large bowl and mix well.
  2. Cook pancakes on a hot griddle.
  3. Grease a 9×9 baking pan.
  4. Cut cooked pancakes in half and place vertically in pan.

For custard:

  1. Mix all ingredients together and pour over pancakes.
  2. Cover with plastic wrap and refrigerate several hours or overnight.
  3. Heat oven to 350 degrees.
  4. Bake casserole 15-20 minutes.
  5. Serve warm with desired toppings.

Nutrition Facts

242
Calories
5.4g
Total Fat
605.3mg
Sodium
41.9g
Carbs
9.2g
Sugars
1.4g
Fiber
8.7g
Protein

Recipe Makes approx. 6 Servings
Serving Size = 1 Serving

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