How to Freeze Pancakes
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Learn how to freeze pancakes and keep a homemade breakfast at the ready! They reheat in seconds for a quick and easy meal.
Pancakes are a go-to breakfast at my house. It’s hard to not be enticed by a fluffy stack of pancakes covered in butter and syrup, but most of us don’t have time to whip up a batch every morning.
Learning how to freeze pancakes will help you slay the early-morning demons and get a good breakfast in everyone’s belly.
You’ve probably seen boxes of pancakes in the freezer section of your grocery store and possibly have even purchased them. But if you already know how to make pancakes, you can make your own batches of frozen pancakes.
Whenever we have pancakes on the weekend, we make sure to double the recipe and freeze the rest. Pancake recipes are easy to double or even triple, so there’s no excuse not to!
Plus you can use virtually any pancake recipe you like. We love these mascarpone pancakes as well as these cornmeal pancakes, but sometimes we just stick with the basic pancake recipe.
How to make freezer pancakes
Freezing pancakes only takes a few minutes of extra work to give you breakfast all week long.
First, cook your pancakes as usual. Use whichever recipe you prefer, but note that some recipes, like whole wheat pancakes, might not reheat as well due to the lower moisture content.
Recipes that use fruit are great, but might take slightly longer to reheat.
Line a baking sheet with parchment or a nonstick silicone liner. This will ensure the pancakes freeze without sticking to the pan.
Place your cooked pancakes on the liner (while still warm is fine). Arrange them so they aren’t touching, but you do not need a large gap between pancakes.
Put the baking sheet in the freezer and freeze for 1 hour, until completely frozen.
Remove and stack the pancakes in a freezer-safe container such as a zip-top bag or lidded Pyrex.
Be sure to label the container with the date! Frozen pancakes will last about two months.
Can I freeze pancake batter?
If you don’t have time to make a big batch of pancakes today but want the ease of a prepared batter, you can freeze it!
Make your favorite batter as usual and pour into a zip-top freezer bag.
Close the bag, removing any excess air. Flatten the bag, which will help it freeze evenly and make thawing quicker.
To thaw, place the bag in the refrigerator overnight, or set the bag into a bowl of warm water.
Cut off the corner of the bag and you’re ready to pipe out perfect pancakes!
How to reheat frozen pancakes
When you’re ready to eat the pancakes, just remove as many as you want from the freezer and microwave them in a single layer.
Four small pancakes should take about 45 seconds to reheat in the microwave, depending on your microwave wattage.
If making more pancakes, remember to increase the reheating time.
You can cover the pancakes with a paper towel before reheating to retain moisture, but it isn’t necessary.
You can also reheat them in the toaster or toaster oven if you like! Use the medium-low setting to warm them gently.
If you have a “from frozen” button on your toaster, use that, as it will help warm the pancake insides without burning the outsides.
Having frozen pancakes on hand will brighten up the morning of any bleary-eyed kid — or adult!
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How to Freeze Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 cup milk
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon grated nutmeg
- 1 tablespoon butter, melted
Instructions
- Preheat your griddle or skillet.
- In a medium bowl, mix together flour, baking powder, baking soda, salt, and sugar. Set aside.
- In another bowl, whisk together milk, egg, vanilla, and nutmeg until blended.
- Pour into flour mixture and stir until just mixed; lumps are OK. Whisk in the butter just before cooking.
- Pour 2 tablespoons of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, then flip and cook the other side until brown. Repeat until all batter is used.
- Place cooked pancakes in a single layer on a baking sheet lined with parchment paper or Silpat liner. Put baking sheet in the freezer for 1 hour, until pancakes have frozen.
- Remove baking sheet and stack pancakes in groups of 4, then place inside a freezer-safe container.
- To reheat, remove desired amount of pancakes, arrange in a single layer on a plate, and microwave for 45 seconds for 4 pancakes, increasing the time for more pancakes.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
I have been freezing pancakes & waffles for ever. What you type it true – But you need to put two layers of wax paper between each pancake or waffle so they will separate – nicely according to how many you want – that’s my 2 cents worth – works every time – 1 or more
@KA I found that if I freeze them solid before stacking, I don’t need the wax paper. Plus they usually don’t last all that long in the freezer, at my house! Thanks for sharing your tip!