Mothers Day Brunch Pancakes (Print)

Fluffy pancakes with berries and custard baked to a golden finish, perfect for a special brunch.

# Components:

→ 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 fresh berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Set aside.
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 mixture and stir until just combined without overmixing.
04 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small 4-inch pancakes. Cook until bubbles form on surface, flip, and cook until golden. Repeat with remaining batter to yield approximately 12 pancakes. Let cool slightly.
05 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using until smooth and fully combined.
06 - Cut pancakes in half and arrange in baking dish with slight overlap. Scatter half the prepared berries over pancakes. Pour custard mixture evenly over top, gently pressing pancakes to submerge them in custard.
07 - Top with remaining berries. Cover baking 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 - Allow casserole to rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup on the side.

# Expert Advice:

01 -
  • You make the pancakes ahead, so your hands are free to set a beautiful table instead of standing over a hot griddle.
  • It tastes like you spent hours in the kitchen when you really only spent thirty minutes of actual work.
  • The berries stay bright and juicy because they're nestled in the custard rather than getting crushed under a stack of pancakes.
  • It feeds eight people from one baking dish, which means less cleanup and more time enjoying company.
02 -
  • Don't skip the ten-minute rest after baking—it's the difference between a casserole that holds together and one that falls apart on the plate.
  • The berries release liquid as they sit, which is actually wonderful because it flavors the custard, but if you're worried about too much moisture, use slightly less ripe berries or pat them dry before adding to the casserole.
03 -
  • Toast your lemon zest in a dry skillet for thirty seconds before adding it to the custard—it releases more flavor and makes the whole thing taste more intentional.
  • If your berries are particularly watery, toss them with the sugar and lemon juice much earlier (even the night before) so they release their excess liquid, which you can then drain off before adding them to the casserole.
Back