Hey there, breakfast lover! Let me tell you about my absolute game-changer for hectic mornings; pancakes. I used to think store bought pancakes were my only option for busy weekdays, but once I discovered how easy it is to make homemade pancakes, everything changed. Now, I batch-cook fluffy stacks on Sunday afternoons, freeze them, and have restaurant-quality breakfasts ready in minutes all week long.
The beauty of pancakes is that they're not just convenient; they're actually delicious when done right. Whether you're meal prepping for yourself, feeding hungry kids before school, or just want a quick breakfast that doesn't compromise on taste, mastering the art of pancakes will transform your morning routine forever.
Why Homemade Frozen Pancakes Beat Store-Bought Every Time
Let's talk about why making your own pancakes is such a smart move. First off, you control every single ingredient; no weird preservatives or artificial flavors. Plus, homemade pancakes cost a fraction of what you'd pay for premium brands at the grocery store, and they taste infinitely better. I've tried all the popular brands; Eggo pancakes, Trader Joe's pancakes, even Costco pancakes, and honestly, nothing compares to the fluffy, buttery goodness of pancakes you make yourself.
The second reason pancakes are brilliant is the flexibility. Make a huge batch with blueberries one week, try banana pancakes the next, or experiment with berry pancakes whenever you're feeling adventurous. You can customize them to your family's preferences, make gluten free pancakes or buttermilk pancakes, adjust the sweetness, and even create mini pancakes that are perfect for little hands. The best part? They reheat in minutes using your microwave, toaster, oven, or air fryer, giving you heat and eat pancakes that rival any diner breakfast.
Jump to:
Ingredients
- All-purpose flour or whole wheat flour
- Baking powder
- Salt
- Sugar or honey
- Eggs
- Milk or buttermilk
- Melted butter or oil
- Vanilla extract
- Fresh or frozen blueberries, bananas, or berries (optional)
- Cooking spray or additional butter for the griddle
See recipe card for quantities.
Instructions
Mix Your Perfect Pancake Batter
- Whisk together dry ingredients (flour, baking powder, salt, sugar) in a large bowl
- In a separate bowl, beat eggs and add milk, melted butter, and vanilla extract
- Pour wet ingredients into dry ingredients and stir gently until just combined
- Let the batter rest for 5 minutes while you heat your griddle
- Fold in your add-ins like frozen blueberries or mashed bananas if using
Cook Your Pancakes to Golden Perfection
- Lightly grease your griddle or non-stick pan with cooking spray
- Pour ¼ cup of batter for regular pancakes or 2 tablespoons for frozen mini pancakes
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes
- Flip carefully and cook the other side until golden brown, another 2 minutes
- Transfer cooked pancakes to a cooling rack and repeat with remaining batter
Cool, Package, and Freeze Like a Pro
- Allow all pancakes to cool completely on wire racks to prevent ice crystals
- Once cool, arrange pancakes in a single layer on a baking sheet and freeze for 1-2 hours
- Transfer frozen pancakes to freezer-safe bags, placing parchment paper between layers
- Label with the date and type (blueberry, banana, plain) and store for up to 3 months
- When ready to eat, reheat from frozen using your preferred method
Equipment For Pancakes
- Large mixing bowls for wet and dry ingredients
- Whisk and rubber spatula for combining batter
- Griddle or non-stick frying pan for cooking frozen pancakes
- Measuring cups and spoons
- Wire cooling racks
- Baking sheets for flash-freezing
- Freezer-safe storage bags or containers
- Parchment paper for layering
Expert Cooking Tips
- Use buttermilk instead of regular milk for extra fluffy frozen pancakes
- Don't overmix your batter; small lumps are perfectly fine
- Make sure pancakes are completely cool before freezing
- Flash-freeze pancakes individually before bagging so they don't stick together
- Write the date and flavor on each freezer bag
- Reheat directly from frozen for the best texture
- Add a tiny pat of butter on top before microwaving for extra moisture
Recipe Variations
- Blueberry Bliss: Fold in frozen blueberries for classic pancakes with frozen blueberries
- Banana Bread Style: Mash ripe bananas into the batter for frozen banana pancakes
- Mixed Berry Medley: Combine strawberries, raspberries, and blueberries for frozen berry pancakes
- Chocolate Chip Delight: Stir in mini chocolate chips for a kid-friendly treat
- Protein-Packed: Add vanilla protein powder and Greek yogurt
- Gluten-Free Option: Substitute with gluten-free flour blend for gluten free frozen pancakes
- Whole Grain Goodness: Use half whole wheat flour for more fiber
Storage
- Refrigerator Storage: Store ready made pancakes in an airtight container for up to 5 days
- Freezer Storage: Keep homemade frozen pancakes in freezer bags for up to 3 months
- Flash-Freeze Method: Always freeze pancakes individually on a baking sheet first
- Layering Technique: Place parchment paper between each pancake for easy separation
- Labeling: Always date your frozen pancakes and note any special ingredients
The Secret to Restaurant-Quality Reheating
Here's the insider tip that makes all the difference with frozen pancakes; the reheating method matters just as much as how you make them. I've experimented with every possible way to reheat frozen pancakes, and each method brings something unique. For the crispiest edges, try air fryer frozen pancakes at 350°F for 3-4 minutes. If you want quick and easy, microwave frozen pancakes by placing them on a plate, covering with a damp paper towel, and heating for 30-60 seconds.
But my personal favorite? Oven baked frozen pancakes at 350°F for 8-10 minutes. This method gives you evenly heated, fluffy frozen pancakes that taste like they just came off the griddle. And don't sleep on toaster pancakes; if your frozen mini pancakes fit in the toaster slots, pop them in like you would frozen waffles and pancakes for a perfectly crispy exterior with a soft center.
FAQ
How do you cook frozen pancakes?
Cooking frozen pancakes is incredibly easy with multiple reheating options! For microwave frozen pancakes, place 1-3 pancakes on a plate, cover with a damp paper towel, and heat for 20-30 seconds per pancake. For air fryer frozen pancakes, arrange them in a single layer and cook at 350°F for 3-4 minutes. You can also use the toaster method by popping frozen mini pancakes directly into toaster slots, or bake them on a sheet pan at 350°F for 8-10 minutes. All methods work perfectly!
Are pancakes good after being frozen?
Absolutely! Frozen pancakes maintain their flavor and texture remarkably well when stored properly. Homemade frozen pancakes can last up to 3 months in the freezer without significant quality loss. The key is ensuring they're completely cooled before freezing and using proper storage methods with parchment paper between layers. When reheated correctly using methods like how to reheat frozen pancakes in the microwave, oven, or air fryer, they taste just as delicious as fresh-made pancakes with that fluffy texture intact.
Do you microwave or toast frozen pancakes?
Both methods work wonderfully for reheating frozen pancakes! Microwave pancakes are fastest and keep them soft and fluffy; simply place them on a plate with a damp paper towel and heat for 30-60 seconds. This is perfect for buttermilk frozen pancakes when you want that classic diner-style texture. Toaster pancakes create crispy edges while keeping the center soft, similar to frozen waffles and pancakes. The toaster method works especially well for frozen mini pancakes. Try both to see which you prefer!
Are frozen pancakes good?
Yes, frozen pancakes can be absolutely delicious, especially when you make them yourself! While the best frozen pancakes brand options from stores like Costco frozen pancakes or Eggo frozen pancakes offer convenience, homemade frozen pancakes give you complete control over ingredients and taste better overall. When properly stored and reheated, frozen pancakes retain their fluffy texture and make excellent quick breakfast options. Many families swear by frozen breakfast foods for busy mornings with pancake meal prep!
Keep Your Breakfast Game Strong
Now that you've mastered the art of frozen pancakes, why stop there? Your freezer can become your best friend for stress-free mornings. If you loved making homemade frozen pancakes, you'll absolutely adore our Fluffy Apple Oat Pancakes Recipe, which combines wholesome oats with sweet apple chunks for a heartier version that freezes beautifully.
And for those following a keto lifestyle, check out our 5 Perfect Keto Pancake Recipes collection. These low-carb versions freeze just as well as traditional frozen pancakes. Whether you're batch-cooking regular buttermilk frozen pancakes, experimenting with frozen blueberry pancakes, or trying frozen banana pancakes for the first time, you now have the ultimate breakfast meal prep skill. Say goodbye to expensive store bought pancakes and hello to delicious frozen pancakes that make every morning special!
From my kitchen, with heart.
Megan Riley ❤️
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Pairing
These are my favorite dishes to serve with Frozen Pancakes
Frozen Pancakes
Equipment
- 2 Large mixing bowls For wet and dry ingredients
- 1 Whisk To combine batter
- 1 Rubber spatula For folding ingredients
- 1 Griddle or non-stick frying pan For cooking pancakes
- Set Measuring cups and spoons For accurate measurements
- 1 Wire cooling rack To cool pancakes completely
- 1 Baking sheet For flash freezing
- Several Freezer-safe storage bags or containers For storing
- As needed Parchment paper For layering between pancakes
Ingredients
- 2 cups Flour All-purpose or whole wheat
- 2 teaspoon Baking powder –
- ½ teaspoon Salt –
- 2 tablespoon Sugar or honey Sweetener option
- 2 – Eggs –
- 1 ½ cups Milk or buttermilk For fluffiness
- 2 tablespoon Melted butter or oil –
- 1 teaspoon Vanilla extract –
- 1 cup Blueberries bananas, or mixed berries Optional add-ins (fresh or frozen)
- – – Cooking spray or butter For greasing the griddle
Instructions
- Combine dry and wet ingredients separately, then mix.
- Let batter sit for 5 minutes.
- Pour batter onto griddle and cook until bubbles form.
- Turn pancakes and cook other side until golden.
- Place pancakes on wire rack.
- Flash freeze on baking sheet for 1–2 hrs.
- Bag with parchment, label, and freeze up to 3 months.
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