Mothers Day Brunch Pancake Casserole (Printer-Friendly)

Fluffy pancakes layered with fresh berries and custard, baked for a comforting brunch dish.

# 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 fresh lemon juice

→ Topping

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

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a medium bowl, gently combine mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Set aside to release juices.
03 - In a large 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 smooth.
05 - Pour wet ingredients into dry mixture and stir until just combined with minimal lumps. Do not overmix to maintain tender pancakes.
06 - Heat a nonstick skillet over medium heat and lightly grease. Pour batter to form 4-inch pancakes. Cook until bubbles appear on surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Allow to cool slightly.
07 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using until completely smooth with no streaks.
08 - Cut cooled pancakes in half and arrange in baking dish with slight overlap. Distribute half the macerated berries evenly over pancakes. Pour custard mixture over top and gently press pancakes to ensure even saturation.
09 - Scatter remaining berries over custard layer, distributing evenly across surface.
10 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes until custard begins to set.
11 - Remove foil and bake for an additional 10 minutes until custard is completely set and top is lightly browned.
12 - Allow casserole to rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Helpful Hints:

01 -
  • No flipping pancakes at the griddle means you're actually present for the conversation instead of stuck in the kitchen.
  • The custard bakes everything together into something that's fluffy and custardy at once, like pancakes finally figured out their true destiny.
  • Fresh berries stay mostly whole instead of getting mushed, so every bite feels intentional and bright.
  • You can prep it the night before and just pop it in the oven, which is the real gift on a morning meant to celebrate the people you love.
02 -
  • Don't skip letting the pancakes cool slightly before cutting them—warm pancakes tear apart, but cool ones hold their shape and layer beautifully.
  • The custard needs to fully set before you slice into it, so that 10-minute rest is not optional even though you're hungry; it's the difference between elegant casserole and scrambled-looking mess.
03 -
  • If your berries are very tart, add another tablespoon of sugar to them so they don't make the custard taste metallic.
  • Use a serrated knife to cut pancakes instead of a sharp one—it keeps them from tearing and creates cleaner layers that hold together beautifully.
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