There’s something undeniably special about the comforting smell of pancakes on a slow morning. It brings back memories of cozy weekends, messy hair, and family gathered around the kitchen table in their pajamas. Now imagine all that joy—layered, baked, and ready to serve with hardly any flipping or standing at the stove. That’s the magic of this Pancake Casserole.

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Whether you’re preparing breakfast for a crowd, trying to meal-prep for busy mornings, or simply craving a warm, comforting dish on a chilly day, this recipe brings together all the flavors you love about pancakes in one easy-to-make, bake-and-serve format.

This dish also has a sweet spot in many homes during the holidays. Think Easter brunches, Christmas mornings, or even a lazy Sunday in the middle of fall when cinnamon just feels right. It’s the kind of recipe you whip up once and instantly decide it’s a keeper.

Why You’ll Love This Recipe:

It’s perfect for feeding a crowd without spending all morning flipping pancakes.
You can prep it the night before and just pop it in the oven in the morning.
It combines the fluffy goodness of pancakes with the comforting, satisfying structure of a casserole.
Super customizable with your favorite mix-ins or toppings.

INGREDIENTS YOU’LL NEED:

2 cups pancake mix
1 ½ cups milk
2 large eggs
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup maple syrup (plus more for serving)
½ cup cooked beef sausage (or turkey sausage), chopped
½ cup shredded cheddar cheese
2 tablespoons melted butter

HOW TO MAKE PANCAKE CASSEROLE:

STEP-BY-STEP INSTRUCTIONS:

Preheat and Prepare Your Dish
Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with a bit of butter or non-stick spray. This ensures your casserole will lift easily once it’s baked—and trust me, you won’t want to waste a single bite.
Whisk the Batter Together
In a large bowl, whisk together the pancake mix, milk, eggs, cinnamon, vanilla extract, and maple syrup. The cinnamon and vanilla give this casserole its warm, cozy flavor. The batter should be smooth but not overmixed—just enough to combine everything.
Layer in the Good Stuff
Stir in your chopped beef sausage and shredded cheddar cheese. If you’re feeding picky eaters, you can always leave the sausage on the side and let folks add it after baking. But the melted cheese and sausage together? It’s comfort food perfection.

Add the Butter and Pour It All In
Stir in the melted butter last—it adds richness and helps the casserole bake up with those perfectly golden edges. Pour the whole mixture into your greased baking dish and give the pan a little shake to even everything out.
Bake Until Golden and Puffy
Slide the dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is set and the edges are golden brown. It’ll puff up slightly and smell like your favorite breakfast diner.
Cool Slightly and Serve Warm
Let it rest for 5–10 minutes before slicing. Serve with a drizzle of maple syrup or a dollop of butter. This is also fantastic with a side of fresh fruit or a big mug of coffee.

HELPFUL TIPS:

Make It Ahead: You can prep the casserole the night before. Just cover it and refrigerate. In the morning, bake it as directed (you may need to add 5 extra minutes).
Customize It: Add chopped apples, blueberries, or even a handful of chocolate chips if you’re making this for little ones (or chocolate lovers).
Freeze It: Yes, this freezes well! Slice into squares and freeze individually. Just microwave to reheat on busy mornings.
No Pancake Mix? You can use your favorite homemade pancake batter too.

DETAILS:

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Kid-Friendly

NOTES:

This pancake casserole is incredibly forgiving and flexible. You can make it sweet or savory depending on your preferences. Feel free to skip the sausage and cheese if you want a pure maple-and-cinnamon version, or load it up with veggies and protein for a more hearty brunch casserole.

NUTRITIONAL INFORMATION:

(Per Serving – estimated)

Calories: 290
Protein: 11g
Carbohydrates: 26g
Fat: 15g
Fiber: 1g
Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

Can I make this pancake casserole dairy-free?
Yes! Just substitute the milk for a plant-based milk and use dairy-free cheese or skip it entirely.

Can I double this recipe?
Absolutely. Use a 9×13 baking dish and double all the ingredients. You may need to bake it a little longer—closer to 40–45 minutes.

Can I use homemade pancake batter?
Yes! If you have a favorite from-scratch recipe, go for it. Just make sure it yields about 2 cups of batter.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster oven. You can also freeze individual portions for up to 2 months. Wrap them tightly and thaw overnight in the fridge before reheating.

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CONCLUSION

This easy Pancake Casserole is the kind of recipe you’ll find yourself turning to again and again. It’s no-fuss, comforting, and absolutely perfect for those mornings when you want something warm and hearty—but without the mess of a full-on pancake session. Whether you’re hosting brunch, meal-prepping for the week, or just want to bring a little extra love to your breakfast table, this dish is a winner. Give it a try, and don’t be surprised if it becomes your new go-to breakfast bake!