Pancake Breakfast Casserole Recipe

Pancake breakfast casserole recipe using leftover pancakes, eggs, cheese, and bacon, baked into an easy make-ahead breakfast for busy mornings.

A pancake casserole was not something I had ever planned to make until I stumbled across it on YouTube shorts at random. I was cooking dinner and had it playing in the background for noise when someone said "pancake breakfast casserole" and I literally stopped what I was doing. I immediately thought of all the leftover pancakes I always store in the fridge whenever I make a big batch and it's not all eaten in the morning. The idea sounded so simple but also kind of genius, and I knew I had to try it on my own. I'm so glad I did.

The first time I made this, I wasn't sure how leftover pancakes would hold up soaked in an egg mixture and baked. Fresh pancakes are soft and fluffy, so I worried they'd turn into mush. Turns out slightly dry or day-old ones work way better because they've already lost some moisture, which means they absorb the custard without falling apart. Using fresh pancakes makes the casserole waterlogged and soggy. The egg mixture needs whole milk for richness, otherwise the pancakes dry out during baking instead of staying tender. Adding savory elements like cheese and bacon balances the sweetness without turning it into dessert for breakfast.

My kids did a double take the first time I served this because it looked like a casserole but tasted like breakfast, with the pancakes layered together rather than separate pieces. Once they tried it, though, they loved it. It's perfect for those mornings when I have leftover pancakes sitting in the fridge and need something easy but filling. This recipe almost always comes next after my low carb pancake recipe especially when I make a big batch.

Now I actually make extra pancakes on purpose just so I can turn them into this casserole the next day. It takes less effort than flipping individual pancakes in the morning, and everyone's happier with it.

Ingredients

Prepared pancakes are the base of this casserole, which makes it quick to put together. Slightly dry or day-old pancakes work best because they soak up the egg mixture without turning mushy. Both homemade and store-bought pancakes work, so this is a good way to use leftovers.

Eggs and whole milk form the custard that holds everything together. Whole milk gives the casserole a richer set and keeps the pancakes from drying out as they bake. Using lower-fat milk will work, but the texture will be lighter. Salt and black pepper season the egg mixture and keep it from tasting flat.

Shredded cheddar cheese adds a savory layer that balances the sweetness of the pancakes. Mild or medium cheddar melts smoothly and doesn't overpower the dish. If you prefer something softer, Colby Jack or Monterey Jack are good alternatives.

Cooked bacon adds salt and texture. Cooking it ahead and chopping it helps it distribute evenly through the casserole instead of sinking to the bottom. Melted butter gets whisked into the egg mixture and adds richness without making things greasy. Maple syrup is optional and best added at the table so the casserole keeps its structure while baking.

See the recipe for exact quantities.

How to Make Pancake Breakfast Casserole?

This pancake breakfast casserole is an easy way to turn classic breakfast ingredients into one baked dish.

Preheat the Oven

Preheat your oven to 350°F or 175°C. Lightly grease a 9x9 inch baking dish so the casserole does not stick and is easy to serve later.

Arrange the Pancakes

Place the prepared pancakes into the baking dish, overlapping them slightly to cover the bottom evenly. You can tear larger pancakes into pieces if needed so they fit without stacking too thickly.

Mix the Egg Base

In a medium bowl, whisk together the eggs, milk, melted butter, salt, and black pepper. Keep whisking until no streaks of egg remain and the mixture looks smooth.

Assemble the Casserole

Bake

Place the dish in the preheated oven and bake for 25 to 30 minutes. The casserole is ready when the eggs are set in the center and the cheese on top has melted and lightly browned.

Serve

Remove the casserole from the oven and let it rest for a few minutes before cutting. Slice into squares and serve warm. Add maple syrup at the table if you want a sweet finish.

Storage

Store leftovers covered in the fridge for up to 3 days. For longer storage, wrap individual portions tightly and freeze for up to 1 month. Reheat single servings in the microwave, or warm larger portions in the oven at 325°F (160°C) until heated through. To make ahead, assemble the casserole, cover it tightly, and refrigerate overnight, then bake it fresh the next morning as directed.

Recipe