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A stack of pancakes on a plate with syrup and fresh fruit.
Tonya Staab

Freezer Pancakes Recipe

This delicious pancake recipe is perfect for a make-ahead breakfast you can freeze.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 people
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Whole wheat white flour
  • 4 tbsp Sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 cups Milk You may need a little more or less depending on how thick/thin you like your pancakes.
  • 4 tbsp Unsalted butter softened
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1/2 tsp Vinegar

Equipment

  • 1 Frying pan

Method
 

  1. Combine the dry ingredients (flour, sugar, baking powder, and salt) in a bowl, making a little well in the center, and set aside.
  2. Add the vinegar to the milk in a jug (for easy pouring) and set aside.
  3. Add about half of the milk, the butter, and the vanilla and mix.
  4. Pour the mixture into the well of the dry ingredients and combine with a wooden spoon.
  5. Continue adding milk until the pancake mixture has reached the desired consistency.
  6. Use a large serving spoon or an ice-cream scoop to spoon the mixture into your pan.
  7. Make sure the heat is down to about medium, otherwise, they will cook too quickly and burn.
  8. As you begin to see bubbles appear on the surface, flip your pancakes.

Notes

Tip: I like to add a little butter to the pan before adding the pancake mix.