Mothers Day Brunch Pancake (Print Version)

A warm casserole featuring layered pancakes, fresh berries, and creamy custard, perfect for a festive brunch.

# What You'll Need:

→ Pancakes

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ 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 - ½ cup heavy cream
13 - ⅓ 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

# Cooking Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently combine mixed fresh berries with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice. Set aside to release juices.
03 - In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
04 - In another bowl, whisk together 2 large eggs, 2 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until well combined.
05 - Pour wet ingredients into dry ingredients, stirring gently until just combined. Do not overmix; small lumps are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter into 4-inch diameter circles. Cook until bubbles appear on surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly.
07 - In a large bowl, whisk together 4 large eggs, 1 cup whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, and lemon zest if desired until smooth.
08 - Cut cooled pancakes in half and arrange in prepared baking dish with slight overlap. Scatter half the macerated berries over pancake layer. Pour custard mixture evenly over top, gently pressing pancakes to ensure submersion.
09 - Top casserole with remaining berries. Cover baking dish with aluminum foil and bake at 350°F for 30 minutes.
10 - Remove foil and bake for additional 10 minutes until custard is set and top is lightly browned.
11 - Allow casserole to rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • It comes together with ingredients you already have, no special shopping trip required.
  • You can make the pancakes ahead and assemble everything the morning of, so breakfast stress melts away.
  • The custard soaks into every layer, creating this tender, almost custardy-pancake texture that's impossible not to love.
02 -
  • Don't skip the foil in the first stage of baking or your custard will brown too much and the center stays slightly underdone.
  • If you use store-bought pancakes to save time, chop them into pieces instead of cutting them in half because thinner pieces absorb the custard better.
03 -
  • Make your berries the night before and refrigerate them so their juices concentrate and deepen the flavor.
  • If your berries are extra juicy, strain some of the liquid off so the custard doesn't become watery and loose.
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