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frozen pancakes stacked on a white plate with butter and syrup, photographed from above on a white kitchen table

Frozen Pancakes

Easy make-ahead frozen pancakes – fluffy, homemade, and perfect for quick breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12 pancakes
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

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

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

Method
 

  1. Combine dry and wet ingredients separately, then mix.
  2. Let batter sit for 5 minutes.
  3. Pour batter onto griddle and cook until bubbles form.
  4. Turn pancakes and cook other side until golden.
  5. Place pancakes on wire rack.
  6. Flash freeze on baking sheet for 1–2 hrs.
  7. 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.