Mothers Day Brunch Pancake Berries (Printable)

Fluffy pancakes layered with fresh berries and creamy custard make a delightful brunch centerpiece.

# What You 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 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 toss mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let sit at room temperature.
03 - In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
04 - In another large bowl, whisk together 2 eggs, 2 cups milk, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until well incorporated.
05 - Pour wet ingredients into dry ingredients, stirring until just combined. Do not overmix; small lumps in the batter are acceptable.
06 - 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 brown. Repeat with remaining batter, yielding approximately 12 pancakes. Cool slightly on a plate.
07 - In a large bowl, whisk together 4 eggs, 1 cup milk, ½ cup heavy cream, ⅓ cup sugar, 1 teaspoon 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. Scatter half the berry mixture over the pancake layer. Pour custard evenly over top, gently pressing pancakes to ensure they absorb the custard.
09 - Top the casserole with remaining berries. Cover the baking dish tightly with aluminum foil.
10 - Bake covered for 30 minutes at 350°F.
11 - Remove foil and bake for an additional 10 minutes, or until custard is set and the top is lightly browned.
12 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup on the side.

# Expert Advice:

01 -
  • You can assemble it the night before and just slide it into the oven when guests arrive, which means you're actually present at your own brunch instead of buried in the kitchen.
  • It feeds a crowd without requiring you to stand at the stove flipping pancakes one by one like some kind of short-order cook.
  • The custard soaks into every layer, creating this wonderful texture that's part pancake, part French toast, wholly unexpected and better than either alone.
02 -
  • Don't skip the resting time before serving—it lets the custard set properly and makes serving so much cleaner; rushing this is the only real mistake you can make.
  • If your berries are particularly juicy, drain them a bit before layering or you might end up with a soggy bottom, but honestly a little extra juice just means more flavor seeping through the whole casserole.
03 -
  • If your baking dish is particularly shallow, keep an eye on the custard starting around minute twenty-five; ovens vary wildly and you want it set but still slightly jiggly in the center, not rubbery.
  • The lemon zest in the custard is what separates this from tasting like regular French toast—it's a small addition that creates a subtle brightness that makes people ask what the secret ingredient is.
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