Mothers Day Brunch Pancake Casserole (Printable View)

Fluffy pancake layers with fresh berries and custard combine for a comforting, warm brunch centerpiece.

# Needed 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 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

# 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 granulated sugar and 1 tablespoon fresh lemon juice. Set aside to release juices.
03 - In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
04 - In a separate bowl, whisk together 2 large eggs, 2 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients, stirring gently until just combined. Do not overmix; small 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, then 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 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, and lemon zest if using until smooth and well combined.
08 - Cut cooled pancakes in half and arrange in prepared baking dish in slightly overlapping pattern. Scatter half the macerated berries evenly over pancakes. Pour custard mixture slowly over top, gently pressing pancakes to ensure even submersion.
09 - Distribute remaining berries over custard layer. Cover baking dish with aluminum foil.
10 - Bake covered for 30 minutes at 350°F.
11 - Remove foil and bake for an additional 10 minutes until custard is set and top is lightly browned.
12 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar immediately before serving. Serve warm with maple syrup.

# Expert Hints:

01 -
  • Easy to assemble and makes a beautiful centerpiece for any brunch table.
  • Combines classic pancake flavors with the richness of custard and the freshness of berries.
  • Can be prepared ahead and baked just before serving.
  • Vegetarian-friendly comfort food that serves a crowd.
02 -
  • Do not overmix pancake batter to keep pancakes light and fluffy.
  • Grease the skillet lightly to prevent sticking and help pancakes brown evenly.
  • Allow the casserole to rest after baking for custard to fully set.
  • Use fresh, ripe berries for the best flavor and texture.
  • Cover with foil during baking to avoid over-browning the topping before the custard is set.
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