Mothers Day Brunch Pancakes Berries (Printable Version)

Layers of fluffy pancakes, fresh berries, and creamy custard baked for a warm, cozy brunch dish.

# 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

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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium bowl, gently toss the mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice. Set aside at room temperature.
03 - In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, baking soda, and salt until evenly combined.
04 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients, stirring gently until just combined. Do not overmix; small lumps are acceptable.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small pancakes approximately 4 inches in diameter. Cook until bubbles form on the surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Transfer to a plate and cool slightly.
07 - In a large bowl, whisk together 4 eggs, 1 cup milk, heavy cream, 1/3 cup sugar, vanilla extract, and lemon zest if using until completely smooth.
08 - Cut cooled pancakes in half and arrange, slightly overlapping, in the prepared baking dish. Scatter half of the prepared berries evenly over the pancakes.
09 - Pour custard mixture evenly over pancakes and berries, gently pressing pancakes to ensure they absorb the custard. Top with remaining berries. Cover dish with aluminum foil.
10 - Bake covered for 30 minutes until custard begins to set.
11 - Remove foil and bake for an additional 10 minutes until custard is fully set and the top is lightly browned.
12 - Remove from oven and allow casserole to rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup.

# Tips for Success:

01 -
  • No last-minute pancake flipping means you can actually sit down and enjoy people instead of hovering over the griddle.
  • The custard soaks into every layer, making it feel luxurious without requiring restaurant-level skill.
  • Fresh berries add brightness and tartness that cuts through the richness perfectly.
  • You can assemble it the night before and just pop it in the oven—ideal when you're already managing a hundred other things.
02 -
  • Don't overmix your pancake batter or you'll end up with rubbery, dense pancakes instead of fluffy layers—I learned this the hard way and spent an entire brunch explaining why the texture was off.
  • The custard should wobble slightly in the center when you pull it from the oven; it'll continue cooking as it rests, and that gentle carryover heat is what makes it creamy rather than rubbery.
  • If your berries are very tart, add an extra teaspoon of sugar to the custard; if they're super sweet, the lemon juice becomes even more important.
03 -
  • Room temperature ingredients whisk together more smoothly and create a silkier custard with fewer lumps—I set my eggs and milk out 15 minutes before mixing.
  • If you don't have a 9x13 baking dish, a 10-inch cast iron or deep pie dish works beautifully and makes for an even more dramatic presentation.
  • The lemon zest is optional but transforms the whole dish from pleasant to memorable—it's worth seeking out a lemon if you don't have one.
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