Mothers Day Brunch Casserole (Printable)

Layers of fluffy pancakes and fresh berries with custard for a warm, festive brunch.

# 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 lemon juice

→ Topping

19 - Powdered sugar for dusting
20 - Maple syrup for serving

# How To Make:

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 to release juices.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - In another bowl, whisk eggs, milk, melted butter, and vanilla extract until well incorporated.
05 - Pour wet ingredients into dry mixture, stirring until just combined. Do not overmix; lumps are acceptable.
06 - 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. Repeat with remaining batter to yield approximately 12 pancakes. Cool slightly.
07 - In a large bowl, whisk eggs, milk, cream, sugar, vanilla extract, and lemon zest if using until smooth and fully combined.
08 - Cut cooled pancakes in half and arrange, slightly overlapping, in prepared baking dish. Scatter half the berries over pancakes. Pour custard evenly over top, gently pressing pancakes to submerge.
09 - Top casserole with remaining berries. Cover dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until custard is set and top is lightly browned.
11 - Allow casserole to rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • Easy enough for beginners but impressive enough for special occasions
  • Make-ahead friendly—prep the components the night before
  • Uses simple pantry staples and fresh seasonal berries
  • Feeds a crowd with minimal morning effort
  • Perfect balance of sweet, creamy, and fruity flavors
  • Versatile and customizable with your favorite berries or add-ins
02 -
  • Use room-temperature eggs for smoother custard
  • Don't overbake—the custard should be just set with a slight jiggle in the center
  • Letting the berries macerate with sugar and lemon juice intensifies their flavor and creates a lovely syrup
  • Cut pancakes into halves or quarters for easier layering and better custard absorption
  • A hint of lemon zest in the custard brightens the overall flavor and complements the berries
  • For perfectly golden pancakes, maintain medium heat and avoid pressing down with the spatula
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