Mother’s Day is supposed to be about relaxing… and yet somehow you’re fluffing pillows, lighting candles, and pulling together a full Mother’s Day brunch spread before you’ve even finished your coffee. Classic. The trick? Keep it easy, keep it delicious, and lean into recipes that do the heavy lifting for you. With inspiration from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Chef Suzanne Vizethann, you’ve got a lineup that feels thoughtful without being overthought—think one-pan bakes, a savory showstopper, and something sweet that looks impressive without demanding your full attention.
Round it out with a fresh, celebratory sip that makes the whole table feel pulled together, and suddenly you’re not just hosting—you’re actually enjoying it. Because the goal isn’t perfection (no one remembers that anyway), it’s a brunch that feels special, tastes amazing, and still lets you sit down and be part of it.
Here are the recipes we would want for Mother’s Day.
Recipes reprinted with permission.
Baked Strawberry Pancake with Vanilla Mascarpone
Different from traditional pancakes, this pancake gets baked in a large pan until puffed and golden. It is a fun dish to share with a couple of people. Grab a fork and dig in!
Ingredients
For the whipped vanilla mascarpone
- ¾ cup mascarpone or crème fraîche
- 1 cup heavy cream
- 1 tsp vanilla paste or extract
- 2 tbsps cold maple syrup
For the pancake
- 1 tbsp butter
- 2 cups prepared Old-Fashioned Pancake Batter
- 1 cup quartered strawberries, divided
For garnish
- Powdered Sugar
- Strawberry jam (optional)
- Edible flowers (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Make the whipped vanilla mascarpone: In a stand mixer fitted with the whisk attachment, whip the mascarpone, cream, vanilla, and maple syrup until firm peaks form.
- Make the pancake: Heat a large nonstick ovenproof skillet over medium heat.
- Add the butter and batter to the pan and cook for about 2 minutes, or until bubbles begin to form on the surface.
- Add half of the strawberries, then transfer the skillet to the oven.
- Bake for 12 to 15 minutes, or until cooked through when tested with a skewer.
- To serve, top with the whipped mascarpone, the reserved strawberries, powdered sugar, and strawberry jam and edible flowers, if using.
Brunch Burgers with Cheddar and Pancetta
I love the smell of a burger grilling in the summertime. I actually love the smell of a burger anytime. It reminds me of cooking out with good friends, listening to music, and gathering around the table. I like using thinly sliced pancetta because it gets so crispy in the oven, making it the perfect accompaniment to the juicy burger.
Servings: 4 servings
Ingredients
For the burger sauce
- 1½ cups ketchup
- ½ cup Duke's mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp honey
- 1 tbsp white vinegar
- 1-2 tbsp minced onion
- 1 tsp paprika
For the pancetta
- ¼ pound thinly sliced pancetta
- Thyme sprigs
- Brown sugar
For the burgers
- 1½ pounds ground beef (80/20 percent fat)
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 4 thick slices sharp cheddar cheese (or cheese of choice)
- 4 burger buns
- ½ stick butter, room temperature
- Burger sauce
- 4 eggs, fried to taste
Instructions
- Make the burger sauce by combining the ketchup, mayonnaise, pickle relish, honey, vinegar, minced onion, and paprika in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 °F
- Lay the pancetta on a baking sheet. Place a sprig of thyme over each slice and sprinkle with brown sugar to taste. Bake for 10 to 12 minutes.
- To prepare the burgers, divide the ground beef into 4 equal portions and form into patties about 1 inch thick and 4 inches in diameter.
- Season the patties generously with salt and pepper.
- Preheat a cast-iron skillet or grill over medium-high heat. Add about 1 tablespoon of oil to the pan and place the patties in the skillet, leaving space between each one.
- Press lightly on the tops with a spatula, but not so much that the juices run out. Cook for 6 minutes on each side for medium-rare.
- Transfer the patties to a baking sheet and top each one with a slice of cheese. Place under the broiler until the cheese is just melted, about 30 seconds.
- Open the burger buns and slather each piece with butter, about 1 tablespoon per half. Toast well in the skillet or on the grill.
- Spread 1 to 2 tablespoons of burger sauce on the bottom buns, then add the patties, eggs, and pancetta. Close with the tops and serve.
Notes
I love the taste of the grill, but burgers are juicier when prepared in a cast-iron skillet, which catches all the juices released from the meat. The burger sauce ingredients make almost 2 cups, so you will have leftovers. I like the accompanying eggs runny so I can sop up the yolk with the bun
Watermelon Ice Pop Mimosas with Basil Sugar
This is one of my favorite cocktail recipes and was inspired by a dining experience at Eleven Madison Park in New York. Their cocktails are curated by the season and every piece of the fruit is used. Make a batch of these for your friends or at your next summer gathering. You could obviously sans the sparkling rosé and just make the ice pops. Party on!
Servings: 4 servings
Equipment
- Ice pop molds and sticks
Ingredients
- 475 grams seedless watermelon chunks, about 1/2 of a small watermelon
- ¼ cup simple syrup
- Juice of 1 lime
- Pinch of sea salt
- Basil sugar, for the rim
- Lime wedge, for rimming glasses
- 1 bottle sparking rosé
Instructions
- Place the watermelon chunks, simple syrup, lime juice, and sea salt in a blender. Blend until smooth.
- Strain the mixture through a fine-mesh strainer and discard the solids.
- Pour the watermelon juice into ice pop molds and freeze for 4 to 6 hours, preferably overnight.
- To serve, line a plate with basil sugar.
- Rim the glasses with a lime wedge, then dip the rims into the basil sugar.
- Place a watermelon ice pop in each glass and pour the sparkling rosé over the pop and into the glass.
Notes
TIP: You will need ice pop molds and sticks. I bought some on Amazon by Kitzini that I love.
Looking for more ideas? Check our other recipes here.
