Pancake Casserole

This pancake casserole is the best of both worlds. You still get real golden pancakes, but you turn them into a bake that makes them extra soft and fluffy. You quickly cook a batch of pancakes, layer them in a dish, then soak everything in a cinnamon-vanilla custard and bake until the top is golden and the inside is soft, fluffy, and almost French toast–like. It’s perfect for weekends and brunch because it feeds a crowd, can soak while you do other things, and comes out looking like you actually planned ahead.

Why You'll Love This Pancake Casserole Recipe

This is one of my family’s favorite weekend breakfasts because it’s honestly better than regular pancakes. My wife agrees; she always wants this casserole when she's craving pancakes. You get that fluffy pancake texture, but the oven gives you those golden edges and a more “cake-like” slice that feels extra satisfying.

It’s also a brunch lifesaver. One pan feeds a crowd, everyone eats at the same time, and you’re not stuck cooking in batches while everyone else is already eating. Serve it with eggs, bacon, sausage, or fruit; it plays well with whatever you’ve got going on.

And people really do love this one. One reader summed it up perfectly:

“I saw this on your Insta story and had everything for it so I made it immediately. I don’t know how but it made pancakes taste like a thousand times better!!” – Kay

Ingredients You'll Need

For the pancakes:

• 3 cups buttermilk pancake mix
• 2 cups water
• Fresh blueberries, or desired fruits, for garnish
• Desired syrup, like agave or maple syrup for serving

For the casserole:

• 3 eggs
• 1 cup milk
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract

How To Make Pancake Casserole

Step 1: Make the pancake mix

In a mixing bowl, whisk pancake batter with water and set aside for 5 minutes.

Step 2: Cook pancakes

Heat a skillet over medium heat. Add ¼ cup of the batter to the skillet and cook the pancakes until golden brown on both sides. 

Step 3: Place pancakes in a baking dish

 Once you've cooked all the pancakes, cut them in half and arrange them in a baking dish in three rows. Whisk the eggs with milk, cinnamon, and vanilla extract. Pour the mixture over the pancakes and let them soak up for 30 minutes.

Step 4: Bake

 Preheat the oven to 350°F (180°C), then bake the pancake casserole for 40 minutes. Serve warm, drizzled with desired syrup, and garnished with fresh blueberries. 

Expert  Tips For The Best Pancake Casserole

• Let the batter rest 5 minutes: This matters. Resting gives the mix time to hydrate so the pancakes cook up fluffier and more tender, which makes the finished casserole better.
• Cook the pancakes just until lightly golden: You’re baking them again in custard, so you don’t want to overcook or dry them out on the skillet. Aim for a light golden color, not deep brown, so they stay soft after baking.
• Keep the pancakes a consistent size and thickness: Using about ¼ cup batter per pancake helps them cook evenly and makes layering easier. If you end up with very different sizes, the custard soak will be uneven.
• Cool the pancakes briefly before assembling: Warm pancakes can start absorbing custard too fast on the bottom layer and leave the top drier. Let them sit a few minutes so the soak is more even.
• Cutting them in half helps the custard soak in: Those cut edges create more surface area, which is why this turns out so soft and custardy inside instead of tasting like stacked pancakes.
• Don’t skip the 30-minute soak: This is where the magic happens. The pancakes need time to absorb the cinnamon-vanilla custard, so the bake feels cohesive and sliceable, not dry in the center. If you have more time, you can soak longer in the fridge.
• Use the right dish and pack the rows snug: A tighter arrangement helps the pancakes stay upright and soak evenly. If there are big gaps, the custard can pool in one spot instead of distributing through the layers.
• Bake until the center is set: The edges should be puffed and golden, and the center should look set with only a slight jiggle. If it looks wet in the middle, bake a little longer. If the top browns too fast, tent loosely with foil.
• Rest 10 minutes before slicing: This helps the custard finish setting so you get cleaner slices. Cutting too early can make it look runny even when it’s baked through.
• Make it pop with toppings: Syrup is a must, but fresh blueberries are perfect with the cinnamon custard. Powdered sugar, lemon zest, or a dollop of whipped cream also takes it over the top.

What To Serve With Pancake Casserole

• Sweets: If you want an extra-sweet breakfast, this casserole is delicious with my cinnamon roll casserole or Brioche French toast casserole.
• Meat: Pancakes always taste better with something like this million dollar bacon or Jimmy Dean breakfast sausage.
• Eggs: If you love eggs, you have to serve them with this hashbrown egg casserole or breakfast casserole with bacon.

Pancake Casserole FAQS

Can I make pancake casserole ahead of time?

Yes. You can cook the pancakes and assemble the casserole, then cover and refrigerate overnight. Bake in the morning. If it’s going into the oven cold, it may need a few extra minutes.

Do I have to cook the pancakes first?

For this recipe, yes. The cooked pancakes are the “noodles” of the casserole. The custard soaks into them during the rest and baking, which is what creates the final texture.

How do I know when pancake casserole is done?

The top should be golden, the edges should look set, and the center should be mostly firm with only a slight jiggle. If the center looks wet or sloshy, bake longer and check again.

Can I use homemade pancake batter instead of mix?

Absolutely. Just make a batter that cooks up thick and fluffy. The key is cooking the pancakes lightly and letting them soak in the custard before baking.

Can I add fruit or chocolate chips?

Yes. Blueberries, sliced strawberries, or chocolate chips work great. Add them between layers or scatter over the top before baking. If using frozen berries, don’t thaw them first.

How do I store and reheat leftovers?

Store leftovers covered in the fridge for up to 3–4 days. Reheat slices in the microwave for quick warming, or in a 350°F oven to bring back a slightly crisp top.

Can I freeze pancake casserole?

Yes. Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat in the oven for the best texture.

Delicious Recipes to Try Next

• Breakfast Casserole
• Sourdough French Toast Casserole
• Sheet Pan Pancakes
• Crispy Roasted Potatoes
• Cinnamon Roll Casserole
• Jimmy Dean Breakfast Casserole