Mothers Day Brunch Pancake (Printable)

A warm casserole featuring fluffy pancakes, fresh berries, and a smooth custard for delightful brunch moments.

# What You'll Need:

→ Pancakes

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 4 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Custard

10 - 4 large eggs
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/3 cup granulated sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon, optional

→ Berries

16 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
17 - 2 tablespoons granulated sugar
18 - 1 tablespoon fresh lemon juice

→ Topping

19 - Powdered sugar for dusting
20 - Maple syrup for serving

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently toss berries with 2 tablespoons sugar and lemon juice. Set aside to release juices.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - In another bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
05 - Pour wet ingredients into dry mixture, stirring until just combined. Do not overmix; lumps are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small pancakes approximately 4 inches across. Cook until bubbles form on surface, flip, and cook until golden. Repeat with remaining batter, yielding approximately 12 pancakes. Allow to cool slightly.
07 - In a large bowl, whisk eggs, milk, cream, sugar, vanilla, and lemon zest if using until smooth and fully incorporated.
08 - Cut cooled pancakes in half and arrange slightly overlapping in prepared baking dish. Scatter half the macerated berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to submerge.
09 - Top casserole with remaining berries. Cover dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until custard is set and top is lightly browned.
11 - Allow casserole to rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup on the side.

# Expert Tips:

01 -
  • You can assemble it completely the night before, making Mother's Day morning actually relaxed instead of chaotic.
  • It feeds a crowd without requiring you to stand at the stove flipping pancakes one by one like you're running a diner.
  • The custard creates this unexpectedly decadent texture that makes everyone think you spent hours on it when you really didn't.
02 -
  • Don't skip the resting period, even if everyone's hungry and hovering; those ten minutes are when the casserole goes from custard-heavy to beautifully set.
  • If your pancakes are thick, cut them into thirds instead of halves so they distribute throughout the dish evenly rather than clumping in one layer.
03 -
  • If your berries are watery, toss them with the sugar and lemon juice an hour ahead so they release their liquid before going into the casserole.
  • Don't overbake the custard; it sets as it cools, so pulling it out when there's still a tiny jiggle in the center prevents a rubbery texture.
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