Mothers Day Brunch Casserole (Printable)

Fluffy pancakes layered with berries and rich custard for a warm, celebratory 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 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 combine fresh berries with 2 tablespoons sugar and lemon juice. Set aside.
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. Combine wet and dry ingredients by stirring until just combined, being careful not to overmix.
04 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small pancakes approximately 4 inches across. Cook until bubbles form on the surface, flip, and cook until golden brown. Repeat with remaining batter to yield about 12 pancakes. Allow to cool slightly.
05 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest if using, until smooth and well combined.
06 - Cut cooled pancakes in half and arrange slightly overlapping in the prepared baking dish. Scatter half of the prepared berries over the pancake layer. Pour custard mixture evenly over the top, gently pressing pancakes to submerge in custard.
07 - Top with remaining berries. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until custard is set and the top is lightly browned.
08 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • Make-ahead friendly: Assemble the night before and bake in the morning for stress-free hosting
  • Feeds a crowd: One beautiful casserole serves eight, perfect for family gatherings
  • No flipping required: All the flavor of pancakes without standing at the stove
  • Gorgeous presentation: Layers of golden pancakes and jewel-toned berries make a stunning brunch centerpiece
  • Customizable: Use your favorite berry combination or add nuts and cream cheese for extra indulgence
02 -
  • Don't overmix the pancake batter—a few lumps ensure tender, fluffy pancakes
  • Let pancakes cool slightly before cutting and layering to prevent them from falling apart
  • Press the pancakes gently into the custard to ensure even absorption and a cohesive texture
  • Use foil for the first 30 minutes of baking to prevent over-browning while the custard sets
  • Let the casserole rest for 10 minutes after baking so the custard can firm up for cleaner slices
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