Mothers Day Brunch Pancake Berries (Printable version)

Fluffy pancakes layered with fresh berries and creamy custard for a cozy brunch dish.

# What You 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

# Step-by-step guide:

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 fresh berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Allow to rest for 15 minutes to release juices.
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 until combined. Pour wet ingredients into dry mixture and stir until just combined, avoiding overmixing.
04 - 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 to yield approximately 12 pancakes. Cool slightly and set aside.
05 - In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, and lemon zest if using until smooth and well incorporated.
06 - Cut cooled pancakes in half and arrange in prepared baking dish with slight overlap. Distribute half of macerated berries evenly over pancake layer. Pour custard mixture over top, gently pressing pancakes to ensure even saturation.
07 - Top with remaining berries. Cover dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 additional minutes until custard is set and top is lightly golden.
08 - Remove from oven and allow to rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup on the side.

# Expert Tips:

01 -
  • You can prep most of it the night before, leaving you calm and present on the actual morning.
  • It feels fancy enough to impress everyone, but honestly tastes like comfort wrapped in custard and berries.
  • No one expects you to remember who takes syrup and who doesn't—it's self-serve and forgiving.
02 -
  • Don't skip the resting period at the end; those 10 minutes are what keep slices from falling apart when you serve them.
  • The berries release liquid as they sit, which is perfect—it means your casserole won't be dry, but if you prep it more than an hour ahead, add the berries just before baking.
  • Room-temperature or leftover pancakes work even better than fresh ones because they absorb custard without falling apart.
03 -
  • Use room-temperature eggs when you make the custard—they whisk together more smoothly than cold ones straight from the fridge.
  • If you're worried about overcooking, insert a toothpick in the center of the casserole; it should come out with just a tiny bit of wet custard clinging to it, not runny.
  • Make this the day before if you want—cover it after assembly and refrigerate, then bake the next morning, adding just 5 extra minutes to the bake time.
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