Mothers Day Brunch Pancake (Printable format)

Fluffy pancakes layered with fresh berries and creamy custard, baked to a golden finish for a cozy brunch.

# List of ingredients:

→ 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 toss mixed 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 another 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 small pancakes approximately 4 inches across. Cook until bubbles form on surface, flip, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Allow to cool slightly.
05 - In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest (if using) until smooth and fully incorporated.
06 - Cut cooled pancakes in half and arrange slightly overlapping in prepared baking dish. Scatter half the berry mixture over pancakes. Pour custard evenly over top, gently pressing pancakes to submerge in liquid.
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 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup on the side.

# Expert Suggestions:

01 -
  • Combines the beloved flavors of classic pancakes with the ease of a baked casserole.
  • Fresh mixed berries add a tangy, natural sweetness and vibrant color.
  • Custard base keeps the casserole moist and tender with a rich texture.
  • Perfectly suited for feeding a crowd with minimal active cooking time.
02 -
  • Do not overmix the pancake batter to keep pancakes tender and fluffy.
  • Use a non-stick skillet and keep medium heat steady to avoid burning pancakes.
  • Press the pancakes gently into the custard so they absorb liquid evenly without breaking.
  • Cover with foil during most of the baking to prevent over-browning while allowing the custard to set.
  • Letting the casserole rest after baking helps the custard fully set and makes slicing cleaner.
Return