How To Make Freezer Pancakes
The very first recipe I ever posted to this blog was my Best Buttermilk Pancakes. They have been a family favorite of ours. It is on our breakfast menu for Christmas morning, Mother’s Day, and regular Saturday mornings in between. Why do pancakes have to just be for special occasions? Now they don’t! Today I’m teaching you How To Make Freezer Pancakes!
I know.
You probably already have a box of Eggo pancakes in your freezer or a box of Bisquick ready to go when the need to flip pancakes hit.
But hear me out.
Those convenience items have nothing.
I mean NOTHING on these pancakes.
These are fluffy.
Flavorful.
Perfect in every way.
Simply whip up a batch of the recipe and cook up the pancakes.
Eat the amount you want and then once you have reached your fill (if that is even possible), place the remaining pancakes on a cooling rack, to well, cool.
Once the pancakes are no longer warm to the touch. Stack them with a small piece of parchment paper in between each pancake. Place into a quart plastic bag, label, and place into the freezer for another day.
Next time the need comes for a weekend brunch of pancakes. Don’t reach for the grocery store mixes, instead reach into the freezer and pull out a package of these.
You won’t be disappointed!
How To Make Freezer Pancakes
How To Make Freezer Pancakes with the best, fluffy buttermilk pancake recipe. Homemade pancakes perfect for a weekend breakfast or pancake bar.
Ingredients
- 2 cups Flour
- 3 Tbsp Sugar
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 cups Buttermilk
- 1 Egg, slightly beaten
- 1/4 cup Butter, melted
Instructions
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In a bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
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In a second bowl, combine the wet ingredients: buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients. Stir until just combined. Once there are no more visible streaks of flour, stop.
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Heat a non-stick skillet over medium-low heat. Using a 1/4 cup measuring cup scoop batter into the skillet. Cook the pancake for about 90 seconds on the first side. (Our local pancake man always says it’s time to flip when the top is covered in little bubbles). Flip and cook another 60-90 seconds on the second side.
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Remove to a plate (if eating immediately) or to a cooling rack (if freezing) and then continue cooking pancakes until you run out of batter.
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Freezing Instructions: Once the pancakes have cooled on the rack, stack together 3-4 pancakes, separating with a small piece of parchment paper in between each pancake and then place stacks into a labeled quart freezer bag. Place bag(s) of pancakes in the freezer for another time.
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Reheating Instructions: You can reheat the pancakes (from frozen state) by placing in a toaster to warm or microwaving for 1 to 1 1/2 minutes. Top with butter and maple syrup.
Recipe Notes
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We really enjoyed these buttermilk pancakes! I added in chopped apple in the batter and all loved it. They are so fluffy. It’s a great recipe! I appreciate the instructions for freezing and reheating. Thank you.
So fluffy! The addition of apples sounds divine.