Mothers Day Brunch Pancake (Printer-Friendly)

Fluffy layers with fresh berries and creamy custard bring a tender warmth to your brunch table.

# What You 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 lemon juice

→ Topping

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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently toss the mixed fresh berries with 2 tablespoons sugar and lemon juice. Set aside to allow juices to release.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; small 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 brown. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly.
07 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using, until smooth and fully combined.
08 - Cut cooled pancakes in half and arrange in prepared baking dish with slight overlapping. Scatter half the berry mixture over pancakes. Pour custard evenly over top, gently pressing pancakes to submerge them.
09 - Top casserole with remaining berries. Cover baking dish with foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until custard is set and top is lightly browned.
11 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • You can make the pancakes ahead and assemble everything the morning of, so there's barely any stress when guests arrive.
  • It feeds a crowd without needing to stand at the stove flipping pancakes one by one, which means you actually get to sit and enjoy breakfast with people.
  • The berries and lemon zest keep it bright and fresh, not heavy like some breakfast casseroles that leave you sluggish by noon.
02 -
  • Don't skip the resting time after baking—I learned this the hard way when I cut into it too early and the casserole fell apart into a puddle on the plate.
  • If your berries are very watery, pat them dry with a paper towel before adding them, or they'll release too much liquid and make the custard runny.
03 -
  • Make small pancakes instead of large ones, as they're easier to layer and soak up the custard more evenly than thick pancake stacks.
  • If your kitchen is warm, assemble the casserole right before baking or the bottom pancakes will get soggy from the custard sitting too long.
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