Mothers Day Brunch Pancake Casserole (Print Version)

A comforting casserole of pancakes layered with berries and custard, great for a festive brunch.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F. Lightly 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. Allow to rest until ready to use.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
04 - In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and stir until just combined. Do not overmix; slight lumps are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter into 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, heavy cream, sugar, vanilla extract, and lemon zest if using until completely smooth.
08 - Cut cooled pancakes in half and arrange with slight overlaps in prepared baking dish. Distribute half the macerated berries over pancakes. Pour custard evenly over layers, gently pressing pancakes to help them absorb liquid.
09 - Distribute remaining berries on top. Cover dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until custard sets and top achieves light golden color.
10 - Remove from oven and let rest 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Tips:

01 -
  • You can prep most of it the night before and let the oven do the heavy lifting while you pour coffee and enjoy company.
  • It tastes like comfort but feels fancy enough to deserve a special occasion, which somehow makes ordinary mornings feel a little more intentional.
  • There's something deeply satisfying about cutting into layers of pancake and berries suspended in silky custard instead of eating them separately.
02 -
  • Don't overmix the pancake batter or you'll activate too much gluten and end up with tough pancakes that won't absorb the custard properly.
  • The berries will release liquid as they cook, so the custard might look slightly more liquid than you expect after baking, but it sets up fully as it cools.
  • If your oven runs hot, that 10-minute second bake might be more like 7 or 8 minutes, so check the center with a small knife to make sure the custard is barely set and not rubbery.
03 -
  • Cooking your pancakes until just barely golden instead of deep brown means they'll stay tender in the oven instead of crisping up too much.
  • If you're using frozen berries, thaw them first and drain off excess liquid so your custard doesn't become thin and watery.
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