Mothers Day Brunch Pancake Berries (Printable Version)

Layered fluffy pancakes with fresh berries and custard, perfect for a warm Mother's Day brunch celebration.

# 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 and Topping

16 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
17 - 2 tablespoons granulated sugar
18 - 1 tablespoon fresh lemon juice
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 lemon juice. Set aside at room temperature.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients, stirring until just combined without overmixing.
04 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small pancakes approximately 4 inches across. Cook until bubbles form on surface, flip carefully, and cook until golden. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly on a plate.
05 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using until smooth and well combined.
06 - Cut cooled pancakes in half and arrange slightly overlapping in the prepared baking dish. Scatter half the prepared berries evenly over pancakes. Pour custard mixture slowly over top, gently pressing pancakes to ensure custard soaks through layers.
07 - Top with remaining berries. Cover baking dish with aluminum 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 before serving. Dust with powdered sugar and serve warm with maple syrup on the side.

# Expert Tips:

01 -
  • Most of the work happens the night before, so you're actually relaxed while people arrive instead of standing over a stove flipping pancakes.
  • It feeds a crowd without any fussing or last-minute plating, which means you get to sit down and actually enjoy brunch with your people.
  • The custardy center stays tender and barely jiggles when you cut into it, hitting that perfect intersection between indulgent and not-too-heavy.
02 -
  • Don't skip the resting period after baking—it gives the custard a chance to firm up so your servings stay neat instead of sliding apart on the plate.
  • If you make the pancakes ahead, let them cool completely before storing, or they'll steam themselves soggy in the container.
03 -
  • Make sure your pancakes are slightly underdone when you cook them, since they'll continue cooking in the oven inside the custard.
  • Don't use all your best berries for the middle layer—reserve some for the top so the finished casserole looks as beautiful as it tastes.
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