Mothers Day Brunch Pancake (Print Version)

Layers of fluffy pancakes, fresh berries, and custard baked to warm perfection for a festive brunch.

# 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 and set aside.
02 - In a medium bowl, gently toss fresh berries with 2 tablespoons sugar and lemon juice. Allow to rest at room temperature for flavor development.
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 together eggs, milk, melted butter, and vanilla extract until fully incorporated.
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 the surface. Pour batter into 4-inch rounds and cook until surface bubbles form, then flip and cook until golden. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly before assembly.
07 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using until smooth and fully combined.
08 - Cut cooled pancakes in half and arrange slightly overlapping in the prepared baking dish. Distribute half the macerated berries evenly over pancakes. Pour custard mixture over top, gently pressing pancakes to ensure submersion.
09 - Scatter remaining berries over custard layer. Cover baking dish tightly with aluminum foil and bake for 30 minutes.
10 - Remove foil and continue baking for 10 additional minutes until custard is set and the top achieves light golden browning.
11 - Remove from oven and allow to rest for 10 minutes. Dust generously with powdered sugar and serve warm with warm maple syrup on the side.

# Expert Tips:

01 -
  • It tastes like a fancy brunch without the stress or the kitchen chaos that usually comes with it.
  • Fresh berries stay bright and juicy instead of disappearing into the dish, giving you little pockets of tartness in every bite.
  • The custard soaks into the pancakes overnight if you let it, making the texture more interesting than a typical stacked breakfast.
02 -
  • Don't overmix the pancake batter; I learned this the hard way when I whisked it smooth like regular crepes and ended up with dense hockey pucks instead of fluffy pancakes.
  • The custard needs to actually set in the oven, which means following the time closely; too little time and it's runny, too much and the edges start to crack.
  • If you have time the night before, assemble everything except bake it the next morning; the pancakes absorb the custard beautifully overnight and actually improves the texture.
03 -
  • The difference between a good casserole and a great one is letting the pancakes cool before you cut them; warm pancakes tear and fall apart, but cooled ones slice cleanly.
  • If your berries are particularly large, halve them so every bite has a piece instead of whole berries in some spots and none in others.
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