Mothers Day Brunch Pancake Casserole (Printable)

A comforting casserole combining pancakes, mixed berries, and creamy custard for a delightful brunch treat.

# 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 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 sugar and lemon juice. Set aside to allow juices to release.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Pour wet ingredients into dry, stirring until just combined without overmixing.
04 - Heat a 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. Repeat until all batter is used, yielding approximately 12 pancakes. Allow to cool slightly.
05 - In a large bowl, whisk eggs, milk, cream, sugar, vanilla extract, and lemon zest if using until smooth and fully combined.
06 - Cut cooled pancakes in half and arrange slightly overlapping in prepared baking dish. Scatter half the macerated berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to submerge them.
07 - Top with remaining berries. Cover dish with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes until custard is set and top is lightly browned.
08 - Remove from oven and let rest 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • Make it ahead: Most of the work happens before guests arrive, so you can actually sit down and enjoy the moment instead of being stuck in the kitchen.
  • Everyone feels celebrated: There's something about serving a warm, golden casserole that makes the table feel intentional and special.
  • It tastes like comfort but looks like you tried: The contrast between the creamy custard, fluffy pancakes, and tart berries feels unexpectedly sophisticated.
02 -
  • Don't overmix the pancake batter: I learned this the hard way when I ended up with tough, rubbery pancakes that felt more like hockey pucks; lumps in the batter are absolutely fine and actually desirable.
  • The custard needs actual eggs for structure: Once I tried to make a custard-like sauce without eggs and it never set properly; real eggs create the binding magic that holds this whole dish together.
03 -
  • Toast your baking dish on the stovetop first: This subtle warmth helps the bottom custard set evenly instead of creating a wet layer that never fully cooks.
  • Use real maple syrup for serving: The difference between authentic syrup and corn syrup imitation is the difference between this feeling homemade and this feeling like a shortcut.
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