Mothers Day Brunch Pancake Casserole (Printer View)

Fluffy pancakes layered with fresh berries and creamy custard for a warm, festive brunch dish.

# 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 such as strawberries, blueberries, raspberries, and blackberries
17 - 2 tablespoons granulated sugar
18 - 1 tablespoon fresh lemon juice

→ Topping

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

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently toss mixed berries with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Set aside to release juices.
03 - In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
04 - In a separate bowl, whisk together 2 eggs, 2 cups milk, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until well blended.
05 - Pour wet mixture into dry ingredients, 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 4-inch pancakes. 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 4 eggs, 1 cup milk, 1/2 cup heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, and lemon zest if using until smooth and uniform.
08 - Cut cooled pancakes in half and arrange slightly overlapping in prepared baking dish. Scatter half the macerated berries over pancakes. Pour custard evenly over top, gently pressing pancakes to ensure submersion.
09 - Top with remaining berries. Cover dish with foil and bake for 30 minutes. Remove foil and continue baking 10 minutes until custard is set and top is lightly browned.
10 - Remove from oven and let rest 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • You can prep it the night before and slide it into the oven while coffee brews—no flipping required.
  • It feeds a crowd without making you feel frazzled, which is the whole point of celebrating someone special.
  • The combination of fluffy pancakes, creamy custard, and tart berries hits every texture and flavor note at once.
02 -
  • Don't overmix your pancake batter or they'll be tough; those lumps disappear during cooking and create tenderness instead.
  • The custard needs those 10 minutes of rest after baking, or it will be loose and slide around your plate instead of holding its shape.
03 -
  • If your berries are very wet, drain them in a colander for a few minutes before layering so excess juice doesn't make the pancakes soggy.
  • Don't be tempted to bake this at a higher temperature—it will brown too quickly on top while the custard inside stays underdone.
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