Mothers Day Brunch Pancake Berries (Printable)

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

# 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 - Pure maple syrup for serving

# Preparation Steps:

01 - Preheat oven to 350°F. Lightly 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 lemon juice. Allow to rest for 15 minutes to release juices.
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 eggs, milk, melted butter, and vanilla extract until fully combined and smooth.
05 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix; some 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 appear on surface, flip, and cook until golden. Repeat until all batter is used, yielding approximately 12 pancakes. Allow to cool slightly.
07 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using, until completely smooth.
08 - Cut cooled pancakes in half and arrange in baking dish with slight overlap. Distribute half of macerated berries over pancake layer. Pour custard mixture evenly over top, gently pressing pancakes to submerge.
09 - Top with remaining berries. Cover baking dish tightly with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake for additional 10 minutes until custard is set and top is lightly golden brown.
11 - Allow casserole to rest for 10 minutes before finishing. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Suggestions:

01 -
  • You make it the night before and just pop it in the oven—no flipping pancakes over a hot stove while guests arrive.
  • It feels fancy and restaurant-worthy, but tastes like home comfort wrapped in cream and berries.
  • Everyone at the table gets a perfect portion, no cold pancakes left on the griddle.
02 -
  • Don't overmix the pancake batter or you'll end up with something tough and dense instead of the fluffy texture you want.
  • The custard needs time to set properly—that final 10 minutes of uncovered baking is not optional, even if it seems like the top is browning fast.
03 -
  • Make your pancakes slightly thinner than you normally would—they'll cook faster and layer better in the casserole without being too doughy.
  • Let the berries macerate for at least 15 minutes so their liquid starts pooling in the bottom of the bowl; that's pure flavor you want in the casserole.
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