Begin by greasing a 9x13-inch baking dish with butter or cooking spray to prevent sticking. Layer the frozen pancakes in the dish, overlapping them slightly to create even coverage.

In a mixing bowl, crack four large eggs and whisk them together. Then, add two cups of milk, one cup of sugar, two teaspoons of vanilla extract, and a pinch of salt. Mix everything until smooth and fully combined.

Pour the custard mixture evenly over the layered pancakes in the baking dish. Cover the dish with plastic wrap and place it in the refrigerator overnight.

Preheat your oven to 350°F (175°C). Bake the Pancake Breakfast Bake for about 45 minutes, or until the top is puffed and golden brown.

If adding a crumb topping, combine equal parts flour, brown sugar, and butter in a bowl, mixing until crumbly. After 30 minutes of baking, sprinkle this mixture over the top and return it to the oven.

Once baked, let it cool for about 10 minutes. Slice into squares and serve warm, drizzled with maple syrup or fresh fruits.