Frozen Pancakes
Easy make-ahead frozen pancakes – fluffy, homemade, and perfect for quick breakfasts.
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Servings: 12 pancakes
Calories: 140kcal
Cost: $5 – $7
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.
Notes
Cook pancakes, let cool completely, then freeze on a baking sheet before transferring to freezer bags. Reheat in toaster or microwave.
Nutrition
Serving: 65g | Calories: 140kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 1mg