Mothers Day Brunch Pancake (Printer-Friendly)

A comforting dish blending fluffy pancakes, fresh berries, and creamy custard for a special 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.
02 - In a medium bowl, gently combine mixed berries with 2 tablespoons sugar and lemon juice. Let sit to release juices.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
05 - Pour wet ingredients into dry ingredients and stir 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 approximately 4-inch pancakes. Cook until bubbles form on surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly.
07 - In a large bowl, whisk eggs, milk, cream, sugar, vanilla extract, and lemon zest if using until smooth and combined.
08 - Cut cooled pancakes in half and arrange in prepared baking dish with slight overlap. Scatter half the macerated berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to submerge.
09 - Distribute remaining berries over casserole. Cover with foil and bake 30 minutes. Remove foil and bake additional 10 minutes until custard is set and top is lightly browned.
10 - Remove from oven and let rest 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Suggestions:

01 -
  • You can prep most of it the night before, which means you're actually relaxed when your guests arrive.
  • It looks like you spent hours in the kitchen when really you just stacked pancakes and poured custard.
  • The berries burst with tartness against the sweet, custardy pancakes in a way that feels indulgent but somehow still breakfast.
02 -
  • Do not overmix your pancake batter or you'll end up with rubbery pancakes instead of fluffy ones—lumpy is your friend here.
  • If your custard seems watery when you pour it, don't panic; the pancakes will absorb it as it bakes, and you'll end up with the perfect creamy texture instead of a soggy mess.
03 -
  • Room temperature custard ingredients mix more smoothly together, so take your eggs and milk out of the fridge 15 minutes before you start.
  • The secret to non-rubbery pancakes in a casserole is not cooking them all the way through on the skillet—they finish cooking in the oven, so slightly underdone is actually perfect.
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