Bacon and Cheese Pancake Casserole – A Comfort Food Brunch Favorite
If you’ve ever wished pancakes could meet your favorite breakfast casserole, this Bacon and Cheese Pancake Casserole will feel like a dream come true. Fluffy pancakes layered with crispy bacon and gooey cheese come together in one irresistible bake that’s both savory and comforting. It’s the kind of dish that makes your house smell amazing, keeps guests asking for seconds, and turns a simple brunch into a special occasion.
Unlike traditional casseroles that rely heavily on bread or potatoes, this recipe uses pancakes as the base. That means you get a hearty, fluffy texture layered with salty bacon and creamy cheese. Whether you’re hosting a holiday brunch, looking for a weekend breakfast that feels indulgent, or prepping ahead for a busy week, this casserole covers it all.
Ingredients
- 3 cups pancake batter (homemade or boxed mix)
- 8 strips cooked bacon, chopped
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons melted butter
- Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare pancake batter according to package or homemade recipe instructions.
- Cook pancakes in batches until lightly golden, then cut into bite-sized squares.
- Layer half of the pancake pieces in the baking dish, followed by half of the bacon and half of the shredded cheese.
- Repeat with remaining pancakes, bacon, and cheese.
- In a medium bowl, whisk together eggs, milk, garlic powder, pepper, and melted butter.
- Pour egg mixture evenly over the layered casserole.
- Bake uncovered for 35–40 minutes, or until cheese is bubbly and casserole is set.
- Let cool for 5 minutes before slicing. Garnish with chopped chives and serve warm.
Why This Recipe Works
- Unique but familiar: Pancakes give this casserole a tender, fluffy base that feels new yet comforting.
- Flavor layering: Salty bacon, sharp cheddar, and creamy eggs balance perfectly.
- Versatile: Swap bacon for sausage, use pepper jack for spice, or sneak in veggies like spinach or mushrooms.
- Make-ahead friendly: Assemble the night before, refrigerate, and bake in the morning.
Serving Suggestions
Pair your Bacon and Cheese Pancake Casserole with:
- A side of fresh fruit salad to balance richness.
- Maple syrup drizzle for a sweet-savory twist.
- Freshly brewed coffee or mimosas for brunch.
Bacon and Cheese Pancake Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare pancake batter according to package or homemade recipe instructions.
- Cook pancakes in batches until lightly golden, then cut into bite-sized squares.
- Layer half of the pancake pieces in the baking dish, followed by half of the bacon and half of the shredded cheese.
- Repeat with remaining pancakes, bacon, and cheese.
- In a medium bowl, whisk together eggs, milk, garlic powder, pepper, and melted butter.
- Pour egg mixture evenly over the layered casserole.
- Bake uncovered for 35–40 minutes, or until cheese is bubbly and casserole is set.
- Let cool for 5 minutes before slicing. Garnish with chopped chives and serve warm.
Notes
Tips & Variations
- Sweet & Savory: Add a light drizzle of maple syrup before serving.
- Loaded Casserole: Stir in diced peppers, onions, or mushrooms for extra flavor.
- Cheese Lover’s Dream: Mix cheddar with mozzarella or Gruyère for deeper cheesiness.
- Make it lighter: Use turkey bacon and reduced-fat cheese.
Why You’ll Love This Dish
This isn’t just breakfast — it’s a centerpiece. It combines the nostalgic comfort of pancakes with the heartiness of a casserole. Perfect for:
- Holiday brunches like Christmas morning or Easter.
- Weekend family breakfasts when you want something more filling.
- Potlucks or gatherings where a warm, cheesy dish always disappears first.
