For those lazy weekend brunches, say hello to your new favorite breakfast. This Pancake Bacon Casserole Recipe is the easiest way to make breakfast the best time of day, by combining all the breakfast food your family loves into one great recipe.
Pancake Bacon Casserole Recipe
You won’t find this on the back of the Betty Crocker recipe box – with all of my favorite ingredients combined, get ready for the best pancakes from an easy recipe that you’ve had in a long time.
This casserole features the perfect combination of crispy bacon, melted cheese, and fluffy pancakes. Perfect for pairing with sausage links and fruit salad for a full meal. Even the pickiest eaters will love this!
If breakfast is your jam, try this Biscuits & Gravy Casserole or this Copycat Hashbrown Casserole.
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Ingredients Needed
- Bisquick pancake batter – If you can’t find pancake batter, try using buttermilk pancake mix or waffle mix.
- Cheddar cheese – Replace with another choice, like Swiss cheese or American cheese.
- Milk – Switch out the cup of milk for heavy cream or half & half if you would like.
- Bacon – For a healthier recipe, try swapping for turkey bacon instead.
- Large eggs – Replace eggs with applesauce or flaxseed mixed with water.
- Real maple syrup – Replace with honey or molasses.
- Sugar – Substitute with with monk fruit sugar or honey.
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How To Make Pancake Bacon Casserole
- Preheat oven to 350°f. Spray 9×13 casserole dish with cooking spray.
- In a large bowl, combine pancake mix, milk, syrup, eggs, and sugar. Stir to combine. Add half of the cheese and stir.
- Pour egg mixture into prepared baking dish. Bake 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Sprinkle bacon crumbles and remaining cheese on top. Bake for another 5 minutes or until cheese is melted.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I freeze it?
Yes! This egg casserole recipe is a popular recipe because it can be frozen for a few months if needed.
I would bake it as directed and cool completely. Wrap in plastic wrap and aluminum foil and store in the freezer for up to 2 months. Thaw overnight in the fridge before warming through.
Can I make it the night before and bake later?
Sure thing! Whip up the batter and pour into the casserole dish. Cover with plastic wrap and store in the fridge overnight. When ready to bake, remove and let come to room temp. Bake as usual.
Serving Substitutions
This great recipe for pancake casserole pairs well with any other breakfast meats, such as breakfast sausage patties or pork sausage. If you love eggs, try this air fryer eggs recipe and make some to serve with your casserole.
Don’t forget fresh fruit or a tall, refreshing glass of raspberry iced tea.
Can I substitute the cheese?
Substitute the cheese in this recipe for hash browns if you’re lactose intolerant or just looking to mix it up a bit.
This is a great way to spice it up if you’ve made this before, and I recommend the extra step of crisping your hash browns in the air fryer on medium heat before topping your casserole off with them.
You can even leave it off if you want.
Tips for the Best Casserole
- Want even more sweetness? Serve with a few extra tablespoons of maple syrup on top.
- Factor in a few minutes of prep time to crisp your bacon – cook for a few minutes more than package directions.
- To save time, while your casserole is in the oven to bake, crumble the bacon into bite-sized pieces and store in a medium bowl until ready to be used.
- No casserole pan on hand? Try using a cast iron skillet.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
My breakfast bacon pancake casserole is one of my favorite savory recipes because it’s the perfect mix of breakfast meats, pancake bake, and melty, gooey cheese. Perfect for a holiday breakfast the whole house will love!
Pancake Bacon Casserole
Ingredients
- 2 cups Bisquick pancake mix
- 3 cups cheddar cheese
- 1 cup milk
- 1 pound bacon cooked & crumbled
- 2 large eggs
- 5 tablespoons syrup
- 1 ½ tablespoons sugar
Instructions
- Preheat oven to 350F. Spray 9×13 pan.
- In a large bowl, combine the bisquick, milk, syrup, eggs, and sugar. Stir to mix.
- Add 1 cup of cheese and stir to combine.
- Pour into prepared pan.
- Bake 20-25 minutes or until toothpick comes out clean.
- Remove from the oven.
- Top with crumbled bacon and remaining cheese.
- Return to the oven and bake for another 4-5 minutes or until cheese is melted.
Notes
- Want even more sweetness? Serve with some additional syrup to be poured over the top. I recommend an extra cup syrup, warmed in the microwave.
- Make sure to factor in a few minutes of prep time to your total time cooking for crisping your bacon – it should be cooked for a few minutes more than package directions.
- To save time, while your casserole is in the oven to bake, begin to crumble your bacon into bite-sized pieces and store in a medium bowl until ready to be used.
- No casserole pan on hand? Try using a pie pan for this pancake bake! This will also give you a crispier finish on the sides.
- Add in some bell peppers for color and texture.
Nutrition
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