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Bacon and Cheese Pancake Casserole

This Bacon and Cheese Pancake Casserole combines fluffy pancakes, crispy bacon, and gooey cheddar cheese in one irresistible breakfast bake. Perfect for brunch, holidays, or weekend mornings!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups pancake batter homemade or boxed
  • 8 strips cooked bacon chopped
  • 2 cups shredded cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons melted butter
  • fresh chives for garnish

Equipment

  • 9×13 inch baking dish
  • Mixing bowls
  • Whisk
  • Skillet or griddle

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Prepare pancake batter according to package or homemade recipe instructions.
  3. Cook pancakes in batches until lightly golden, then cut into bite-sized squares.
  4. Layer half of the pancake pieces in the baking dish, followed by half of the bacon and half of the shredded cheese.
  5. Repeat with remaining pancakes, bacon, and cheese.
  6. In a medium bowl, whisk together eggs, milk, garlic powder, pepper, and melted butter.
  7. Pour egg mixture evenly over the layered casserole.
  8. Bake uncovered for 35–40 minutes, or until cheese is bubbly and casserole is set.
  9. Let cool for 5 minutes before slicing. Garnish with chopped chives and serve warm.

Notes

For best results, use freshly cooked pancakes and thick-cut bacon. Can be made ahead and baked the next morning.