Easy Pancake Recipe That Freezes Well

I have been on the hunt to find the best easy pancake recipe that freezes well for the longest time. And wouldn’t you know it, I found it in my Great Grandmother’s old recipe box! This recipe is fluffy, moist, and so easy to make. Plus you know how much I love me some freezer meals baby.

I love that this recipe uses real ingredients that I usually have on hand. Well, minus the buttermilk. But for me that’s pretty good! This recipe is also very easy to make. But I have a problem of making too many pancakes. Like seriously, every time. I expect everyone to eat like 6 or 7 pancakes each, and they never do… (weirdo’s, I know).

So now, when doubling or tripling a pancake recipe, all those leftover pancakes that usually end up going to waste, wont. Nope, not any more! These delicious pancakes can be placed in a freezer safe bag and frozen. I will show you the best method on doing that later. Stir together the flour, baking soda, baking powder,and salt.

If you are really worried about making this recipe using 1/2 whole wheat you CAN make it with all purpose flour as well and it’s very delicious. I am just always looking for ways to bring a little more nutrition to my kids and myself. I barely even notice the whole wheat in there.

Mix the egg with the buttermilk and add to the flour mixture, stirring only until well combined but still a bit lumpy. Add the melted butter and sugar until combined. If the batter is a little thick use the back of a measuring cup to spread the batter out a little bit. I use 1/4 cup of batter per pancake, but if you want bigger ones just use a bit more. Heat your griddle to somewhere between 325 degrees and 350 degrees.

Cook until bubbles surface and pop. Flip pancake and cook until golden brown. Allow for pancakes to cool completely after cooking. Then line a cookie sheet with parchment and place pancakes on sheet without touching each other. Add another layer of parchment and layer again until all the pancakes are flat and ready to freeze.

If you’re wondering why you have to wait for the pancakes to cool completely it is because if not, it will cause freezer burn! Place in freezer and freeze until solid. Remove from freezer, add to gallon sized freezer safe bags and label. To reheat add to griddle heating till warm, oven till heated through, toaster or microwave.

Serve with my homemade sausage patties as well for a nice hearty breakfast. Stir together the flour, baking soda, baking powder, and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Using a 1/4 measuring cup, scoop up batter and fry on a greased griddle between 325-350 degrees. Makes about 10 pancakes.

Allow for pancakes to cool completely after cooking. Then line a cookie sheet with parchment and place pancakes on sheet without touching each other. Add another layer of parchment and layer again until all the pancakes are flat and ready to freeze. Place in freezer and freeze until solid. Remove from freezer, add to gallon sized freezer bags and label. To reheat add to griddle heating till warm, oven till heated through, toaster or microwave.



I should have been more organized and started the syrup before I did, but it was what really topped this off. I made the pancakes with blueberries, with chocolate chips and plain…all of it outstanding. The syrup would be great on ice cream too. Thank you. I did add 1 heaping tsp of vanilla bean paste to the batter for effect and maybe a little extra flavor. The best pancakes I have made in a while!

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