6 Next-Level Pancakes For a Mother’s Day Brunch
Treat Mom to a meal she’ll flip for.
Matt
A great Mother’s Day brunch goes above and beyond the basics — just like Mom does. That’s why we’ve rounded up several pancake recipes that are way better than the average stack. From family-friendly casseroles to elegant cakes, these delicious pancakes are guaranteed to make Mom’s brunch extra-special (and everyone else’s, too!).
If you’re treating Mom to an elegant spread, you’ll need a show-stopping dish — and that’s where pancake cake comes in. True to its name, this dessert-breakfast mashup combines layers of fluffy pancakes with a whipped cream cheese frosting and sweet, beautiful berries. Stack ‘em up high for an eye-catching treat that Mom is guaranteed to adore.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Cooking for a crowd? This pancake casserole needs to soak in a rich, eggy custard for eight hours before baking, which means it’s ideal for preparing the night before brunch. Come morning, all you need to do is heat and eat! Want to save even more time? Skip the homemade pancakes and use ready-made frozen ones, instead.
Teri Lyn Fisher
Sure, you could just buy a loaf of pancake bread and call it a day — but when the homemade version tastes this great, why would you? Sweet, moist bread is flavored with maple syrup and brown sugar, then topped with a cinnamon crumb and baked to perfection. Serve with butter and an extra drizzle of syrup for that classic pancake flavor.
Renee Comet
What will really make Mom’s day? A brunch where everyone’s happy, the food is delicious and there are very few dishes to clean afterwards. Enter, sheet pan pancakes. Simply spread buttermilk pancake batter on a sheet pan, top each quadrant with your favorite toppings and bake until deliciously fluffy and golden-brown. It’s a great way to please the whole family — and it’s less mess, too!
Matt Armendariz
The secret to these giant pancakes? Egg whites are whipped with cream of tartar to form a meringue, then gently folded into a milk-and-flour mixture. You’ll bake these pancakes so they rise in the oven, then serve with a dollop of whipped cream and a drizzle of berries.
A Dutch baby is a bit more technical than the average pancake, but it yields excellent results. Plus, there’s no wrong way to eat it. Serve the puffed pancake straight from the skillet with confectioners’ sugar and jam or top it with sliced ham and eggs. Either way, just make sure you time everything carefully — a Dutch baby is best when eaten immediately.
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