Pancakes: A Recipe, Freezing and Storing Them

I love to have a hearty warm breakfast in the mornings. What I don’t love is pulling out the mixer, the electric griddle and everything else on a busy morning. So usually on the weekends or when I have the extra time, I make up a double batch of pancakes. I store the extras in the freezer to use throughout the week. On a busy morning, voila, we have hot yummy pancakes with the same amount of mess it takes to pour  a bowl of cereal!

The first time I froze the extra pancakes, I had a problem with them sticking together and breaking apart when we went to use them. So I began freezing them like this on a cookie sheet:

I make sure that they are fully cooled, then I arrange them on the cookie sheet and pop it in my freezer for a little bit. They don’t even have to be fully frozen before you can place them in a bag, or a covered container, like this:

Here is my very favorite pancake recipe, from Dining On A Dime Cookbook. This is for a single batch. If you are doubling the mix, I only use 8 tsp of baking powder:

2 cups of flour

2Tbsp sugar

5tsp of baking powder (use 8 tsp if doubling)

1/4 tsp of salt

2 eggs

1 1/2 cups of milk

1/4 cup vegetable oil

Mix dry ingredients then combine the wet. Mix until just moistened. This mix is lumpy and very thick. Using a ladle, put about 1/2 cup of mix on a hot griddle or frying pan. If you are storing them, cool completely before place on a cookie sheet in the freezer, or it will stick to your cookie sheet and its just not good to put warm food in  your freezer!

This post is linking to: Blissfully Domestic, Kitchen Tip Tuesdays, Tempt My Tummy Tuesday, Tasty Tuesday. Visit for lots of inspiration, ideas and tips!