Maple Bacon Pancake Casserole (Easy Weekend Brunch) – Cozy, Crowd-Pleasing Comfort

If you love pancakes but don’t want to stand at the stove flipping all morning, this Maple Bacon Pancake Casserole is your new weekend favorite. It’s fluffy, golden, and loaded with smoky bacon and warm maple flavor in every bite. The best part?

You can prep it ahead, bake it once, and serve a crowd with ease. It tastes like diner-style pancakes and a classic bacon breakfast rolled into one. Pair it with fresh fruit and coffee, and your brunch is set.

What Makes This Recipe So Good

• All-in-one brunch: Pancakes, bacon, and maple syrup baked together in one cozy dish—no flipping required.
• Great for a crowd: Serves 6–8 easily, and everyone gets a warm, even slice.
• Make-ahead friendly: Assemble the night before and bake in the morning for a stress-free start.
• Balanced texture: Fluffy inside with a lightly crisp top, plus salty-sweet bites of bacon throughout.
• Kid- and adult-approved: Familiar flavors, simple ingredients, and customizable mix-ins.

Ingredients

• 8 slices thick-cut bacon, cooked and chopped (about 1 cup)
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 large eggs
• 1 3/4 cups buttermilk (or 1 3/4 cups milk + 1 tablespoon lemon juice, rested 5 minutes)
• 1/4 cup pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for the dish
• Optional add-ins: 1/2 cup mini chocolate chips, 1/2 cup chopped pecans, or 1 cup blueberries

Instructions

1. Prep the bacon: Heat the oven to 375°F (190°C).

   Line a sheet pan with foil and bake the bacon until crisp, 15–20 minutes. Drain on paper towels and chop. Reduce oven to 350°F (175°C).

   Grease a 9×13-inch baking dish with butter.

2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, maple syrup, vanilla, and melted butter until smooth.
4. Combine: Pour the wet mixture into the dry. Stir gently until just combined. A few small lumps are fine.

   Do not overmix.

5. Fold-ins: Stir in two-thirds of the chopped bacon and any optional add-ins. Save the rest of the bacon for the top.
6. Assemble: Pour the batter into the prepared baking dish. Sprinkle remaining bacon evenly over the top.
7. Bake: Bake at 350°F (175°C) for 25–32 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
8. Finish and serve: Let the casserole rest 5–10 minutes.

   Slice into squares. Serve warm with extra maple syrup and a pat of butter if you like.

How to Store

• Refrigerate: Cool completely. Store slices in an airtight container for up to 4 days.
• Freeze: Wrap individual squares tightly in plastic, then place in a freezer bag for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Microwave individual pieces for 30–60 seconds, or warm in a 300°F oven for 10–12 minutes to restore texture.
• Make-ahead: Assemble the batter and bacon in the dish, cover, and refrigerate up to 12 hours. Add 3–5 extra minutes to the bake time.

Why This is Good for You

• Balanced satisfaction: The protein from eggs and bacon plus the carbs from the pancake base keep you full longer than sugary pastries.
• Controlled sweetness: Using pure maple syrup in the batter adds flavor without needing a lot of sugar on top.
• Customizable add-ins: Add blueberries or chopped nuts for fiber and healthy fats.
• Portion-friendly: Baking in a casserole makes it easier to serve measured pieces versus free-pouring syrup over stacks of pancakes.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the casserole tough. Stir just until the flour streaks disappear.
• Too much syrup in the batter: It can weigh the crumb down.

  Stick to the amount listed and serve more on the side.

• Undercooked center: If the top browns before the center sets, tent loosely with foil and bake a few minutes longer.
• Soggy bacon: Bake bacon until crisp before adding. Soft bacon will steam in the casserole.
• Cold ingredients: If your buttermilk and eggs are ice-cold, the butter can seize and form clumps. Let them come to room temp or whisk quickly.

Recipe Variations

• Blueberry Maple: Fold in 1 cup fresh or frozen blueberries (no need to thaw).

  Sprinkle a little coarse sugar on top before baking.

• Pecan Praline: Add 1/2 cup chopped pecans to the batter and drizzle 1–2 tablespoons maple syrup over the top in the last 5 minutes of baking.
• Chocolate Chip: Use 1/2 cup mini chocolate chips and finish with a dusting of powdered sugar. Kids love this one.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend with xanthan gum. Check bacon for GF labeling.
• Dairy-Free: Use almond or oat milk soured with lemon juice and swap butter for melted coconut oil or dairy-free butter.
• Savory Twist: Reduce sugar to 1 tablespoon and skip the maple syrup in the batter.

  Add shredded cheddar and a pinch of black pepper.

FAQ

Can I use pancake mix instead of making the batter from scratch?

Yes. Use 3 cups of your favorite pancake mix and prepare according to the box instructions for pancakes, then stir in the maple syrup and bacon. Bake as directed.

Do I have to use buttermilk?

No.

A quick substitute is milk mixed with lemon juice or vinegar. Use 1 3/4 cups milk and stir in 1 tablespoon lemon juice, then let it sit for 5 minutes before using.

How do I keep the top from over-browning?

If it’s browning too fast, lay a piece of foil over the dish in the last 10 minutes. This shields the top while the center finishes baking.

Can I prepare this the night before?

Absolutely.

Assemble, cover, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes to the baking time.

What should I serve with it?

Fresh berries, orange segments, a bowl of yogurt, and hot coffee or tea are perfect pairings. A simple green salad works well if you’re serving it for brunch or lunch.

How do I make it extra fluffy?

Make sure your baking powder is fresh and avoid overmixing.

Let the batter rest for 5–10 minutes before baking to allow the leaveners to activate.

Can I swap the bacon for something else?

Yes. Try breakfast sausage (cooked and crumbled), turkey bacon, or a vegetarian option like chopped, sautéed mushrooms for a savory bite.

In Conclusion

This Maple Bacon Pancake Casserole brings all the best brunch flavors to one easy bake. It’s simple, flexible, and make-ahead friendly, which means less fuss and more time at the table.

Keep maple syrup on standby, slice into warm squares, and enjoy a cozy weekend breakfast that feels special without extra work. This is the kind of recipe you’ll reach for again and again.