Pancake casserole is an easy way to make pancakes for the whole family without standing over the stove flipping them. This recipe uses pancake mix with crispy bacon and fresh blueberries for a sweet and savory breakfast. Everything bakes together in a 9×13-inch dish, making it a simple option for weekend breakfasts, brunch, or feeding a crowd.

A thick slice of pancake casserole with blueberries and bacon, topped with maple syrup on a white plate.

How to Make Pancake Casserole

Preheat the oven. Set your oven to 350°F and have a 9×13-inch baking dish ready.
Prepare the bacon and blueberries. Cook the bacon, then chop it into small pieces. Toss the fresh blueberries with ½ teaspoon of pancake mix to help prevent them from sinking to the bottom of the casserole.
Mix the wet ingredients. Whisk the eggs in a large bowl, then gradually pour in the melted butter while whisking. Add the vanilla extract and milk, mixing until combined.
Combine the dry ingredients. In a separate bowl, stir together the pancake mix and granulated sugar. Pour the wet ingredients into the dry ingredients and mix until combined.
Add the bacon and blueberries. Gently fold the chopped bacon and blueberries into the pancake batter. Pour everything into the 9×13-inch baking dish.
Bake the casserole. Place the dish in the oven and bake for 35–45 minutes. The casserole is ready when a toothpick inserted into the center comes out clean.
Cool and serve. Let the pancake casserole cool slightly before slicing. Serve with maple syrup if desired.

Tips for the Best Pancake Casserole

Use your favorite pancake mix. This recipe starts with prepared pancake mix, but you won’t be following the instructions on the package. The milk, eggs, melted butter, and other ingredients are already measured for this casserole. Keep in mind that different brands of pancake mix can produce slightly different results.
Cook the bacon before adding it. Make sure the bacon is fully cooked, then chop it into bite-sized pieces before folding it into the batter. This gives you bacon throughout the casserole without having to cook it separately afterward.
Keep the blueberries from sinking. Toss the fresh blueberries with ½ teaspoon of pancake mix before adding them to the batter. This can help keep them distributed throughout the casserole instead of settling at the bottom. It’s optional and won’t affect the flavor.
Avoid overmixing the batter. Stir the wet and dry ingredients together just until combined, then gently fold in the blueberries and bacon. There’s no need to keep whisking once everything is incorporated.
Check the center before removing it from the oven. The casserole takes approximately 35–45 minutes at 350°F, but ovens vary. Insert a toothpick into the center. If it comes out with wet batter, continue baking and check again. Let the casserole cool slightly before slicing.

How to Store and Reheat Pancake Casserole

Refrigerating: Allow the pancake casserole to cool slightly, then store leftover slices in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of baking.

Freezing: Wrap individual portions tightly and place them in a freezer-safe container or bag. Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: For individual slices, microwave in short intervals until heated through. To reheat several portions, place them in a baking dish, cover with aluminum foil, and warm in a 325°F oven. Reheated leftovers should reach an internal temperature of 165°F.

Related Recipes

Blueberry French Toast Casserole – A baked breakfast casserole with juicy blueberries, a cinnamon brown sugar topping, and pockets of sweet cream cheese filling.
Bisquick Breakfast Casserole – A savory breakfast casserole with sausage, eggs, cheese, and hash browns made with Bisquick.
Blueberry Butter Swim Biscuits – Soft, buttery biscuits filled with blueberries and finished with a sweet lemon glaze.
Biscuits and Gravy Breakfast Casserole – Fluffy biscuits baked with sausage and eggs, then topped with creamy Southern gravy.

Pancake Casserole

Pancake casserole is an easy breakfast recipe using pancake mix to make a fluffy casserole mixed with bacon, blueberries for a full yet simple family recipe.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Pancake Casserole

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: serving

Calories: 325kcal

Equipment

9×13 baking dish

Ingredients

2.5 cup pancake mix
2 tablespoon granulated sugar
2 large egg
4 tablespoon butter melted
2 teaspoon vanilla extract
2.5 cup milk
1 pound bacon chopped
1 pint blueberries fresh

Instructions

Preheat the oven to 350°F and prepare a 9×13-inch baking dish.
Cook the bacon and chop it into small pieces. Toss the fresh blueberries with ½ teaspoon of pancake mix to help prevent them from sinking in the batter.
Whisk the eggs in a large mixing bowl, then gradually add the melted butter while whisking. Mix in the vanilla extract and milk until combined.
In a separate bowl, combine the pancake mix and granulated sugar. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold the cooked bacon and blueberries into the batter, then pour everything into the baking dish.
Bake for 35–45 minutes, until a toothpick inserted into the center comes out clean.
Allow the casserole to cool slightly before slicing. Serve with maple syrup if desired.

Notes

Pancake mix: Use the ingredient quantities listed in this recipe rather than following the preparation instructions on the pancake mix package.
Blueberries: Toss the fresh blueberries with ½ teaspoon of pancake mix before folding them into the batter to help prevent sinking.
Doneness: Baking takes approximately 35–45 minutes. Check the center with a toothpick before removing the casserole from the oven.