Mothers Day Brunch Pancake Casserole (Print)

Fluffy pancakes and mixed berries baked in a creamy custard for a warm, layered brunch dish.

# Ingredients:

→ 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

# Directions:

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 sugar and 1 tablespoon 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 another bowl, whisk together eggs, whole milk, melted butter, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into dry ingredients, stirring until just combined. Do not overmix; lumps in the batter are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small pancakes approximately 4 inches in diameter. Cook until bubbles form on surface, flip, and cook until golden brown. Repeat with remaining batter, yielding approximately 12 pancakes. Allow pancakes to cool slightly.
07 - In a large bowl, whisk together 4 eggs, 1 cup whole 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 overlap. Scatter half the macerated berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to ensure they are submerged in custard.
09 - Top casserole with remaining berries. Cover 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 - Allow casserole to rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup on the side.

# Expert Tips:

01 -
  • Make it mostly ahead and pop it in the oven while you pour coffee and set the table like a normal human.
  • Looks restaurant-fancy but tastes like home, which is exactly what makes people feel celebrated.
  • The custard soaks into the pancakes so they're tender and custardy, never dry or rubbery.
  • Fresh berries stay bright and don't disappear into the batter like they do in regular pancakes.
02 -
  • Don't skip the resting period at the end—it transforms from jiggly and fragile to sliceable and sturdy, and 10 minutes makes all the difference.
  • If your custard looks slightly jiggly in the very center when you pull it out, it's perfect; residual heat will finish the job while it rests and it won't end up rubbery.
  • Make this up to 8 hours ahead, cover it, refrigerate it, then bake it fresh that morning—it actually tastes better because the flavors meld overnight.
03 -
  • If you're making this for someone with dietary restrictions, you can swap milk for unsweetened almond or oat milk in both the pancakes and custard with barely any change in flavor—just check that your baking powder is aluminum-free so it doesn't taste metallic.
  • Cook your pancakes the day before if that helps your morning, then layer and pour custard the morning of; everything still comes together in under an hour and tastes just as good.
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