Mothers Day Pancake Casserole (Print Version)

A warm casserole with layers of fluffy pancakes, fresh berries, and creamy custard, perfect for brunch.

# What You'll Need:

→ Pancakes

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ 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 - ½ cup heavy cream
13 - ⅓ 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 - Set oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine mixed fresh berries with 2 tablespoons granulated sugar and 1 tablespoon lemon juice in a medium bowl. Gently toss to coat and let sit to release juices.
03 - In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
04 - In a separate bowl, whisk together 2 large eggs, 2 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and stir until just combined with no lumps remaining. Do not overmix to maintain fluffy texture.
06 - Heat a non-stick skillet over medium heat and lightly grease. Pour batter to form small 4-inch pancakes. Cook until bubbles form on surface, flip carefully, and cook until golden brown. Repeat with remaining batter to yield approximately 12 pancakes. Transfer to a cooling rack.
07 - In a large bowl, whisk together 4 large eggs, 1 cup whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, and lemon zest if using. Whisk until completely smooth.
08 - Cut cooled pancakes in half and arrange slightly overlapping in prepared baking dish. Scatter half the macerated berries evenly over pancakes. Pour custard mixture over top and gently press pancakes to partially submerge.
09 - Top with remaining berries. Cover baking dish tightly with aluminum foil and place in preheated 350°F oven. Bake for 30 minutes covered.
10 - Remove foil from baking dish and return to oven for additional 10 minutes until custard is set and top is lightly browned.
11 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and serve warm with warm maple syrup on the side.

# Additional Tips::

01 -
  • You can prep it the night before and bake it fresh in the morning, which means you're actually present at brunch instead of flipping pancakes solo.
  • It feeds a crowd without making you feel like you're running a diner, and everyone gets the same beautiful, custardy experience.
  • The berries stay bright and fresh because they're layered, not cooked into submission, and that little pop of tartness cuts through the richness perfectly.
02 -
  • The custard will look a little too jiggly when you pull it from the oven, but that's exactly right—it continues to set as it rests, and overcooked custard becomes grainy and sad.
  • If you assemble this the night before, cover it with plastic wrap and refrigerate; you might need to add five to ten minutes to the baking time since it'll start cold.
  • The lemon zest in the custard is optional, but it's the secret that transforms this from nice to memorable—the brightness cuts through the richness in a way that feels almost delicate.
03 -
  • Make the berries the night before in a sealed container—they'll macerate slightly and become even more flavorful by morning.
  • If your kitchen runs cold, take the assembled casserole out of the fridge thirty minutes before baking so the temperature is more even when it hits the oven, which helps the custard cook consistently.
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