Mothers Day Brunch Pancake Casserole (Print out)

Layers of fluffy pancakes, fresh berries, and creamy custard come together in a comforting 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 (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 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 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 eggs, milk, melted butter, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into dry ingredients, stirring until just combined. Do not overmix; small lumps are acceptable.
06 - Heat 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 until all batter is used, yielding approximately 12 pancakes. Cool slightly.
07 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest (if using) until smooth and homogeneous.
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 layers, gently pressing to ensure pancakes are partially submerged.
09 - Distribute remaining berries over custard. Cover baking dish tightly with aluminum foil.
10 - Bake covered for 30 minutes until custard begins to set.
11 - Remove foil and bake additional 10 minutes until custard is fully set and top is lightly browned.
12 - Remove from oven and let rest 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup on the side.

# Expert Advice:

01 -
  • You can prep everything the night before and just slide it in the oven, which means you actually get to sit down with your mom instead of hovering over a griddle.
  • The custard soaks into the pancakes creating this incredibly tender, almost bread pudding texture that feels more luxurious than regular breakfast.
  • Fresh berries stay bright and slightly tart against the sweet, creamy layers, so every bite feels balanced and thoughtful.
02 -
  • Don't skip the ten-minute rest at the end; it lets the custard fully set so you can slice clean portions instead of serving a beautiful mess.
  • If your berries are particularly juicy, drain some of their liquid before mixing with sugar—too much liquid can make the custard watery instead of creamy.
  • Store-bought pancakes work perfectly if you need them, and honestly, this dish is ideal for using up leftover pancakes from a weekend breakfast.
03 -
  • Use a mix of tart and sweet berries—the tartness balances the custard's sweetness perfectly and prevents it from tasting one-dimensional.
  • If you want the top extra golden, sprinkle a little demerara sugar over the berries before baking; it creates texture and catches the heat beautifully.
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