Freezer Pancakes

With just me and Alex, we don’t usually eat a whole batch of any given thing that I make. Pancake recipes, for example, are meant to serve 4-6 people. While we can (and often do) just cover the pancakes and eat them the next day (or snack on them later the same day, sometimes), pancakes also freeze well.

Last weekend I made pancakes because I had the last remnants of a gallon of milk, and I really needed to use it up. It was still good but was already a few days past its sell-by date, otherwise I would have made pudding or a fair amount of chocolate milk to encourage me to drink it up fast. Pancakes are appealing for using up milk because they have a rather high milk-to-flour ratio; sometimes it’s as high as equal parts milk and flour. And, I could freeze them.

Freezer-bound pancakes

I made 2 different pancake recipes. For breakfast, I actually ate some of the first batch of pancakes I made. I made half a batch of Alton Brown’s Whole Wheat Pancakes recipe from I’m Just Here for More Food. I used white whole wheat flour, milk + vinegar in place of buttermilk, and oil in place of melted butter. I used a quarter cup scoop to measure out the batter and cooked them at 375F for 3 minutes on one side, and about 2 on the other. This yielded about 8 pancakes for me. These were fine. I could tell they were made with white whole wheat flour, but that wasn’t a bad thing. They were good whole wheat pancakes without being too heavy, but that may have partly been my choice of flour.

After breakfast, I went back to make more pancakes. This time I made Everyday Pancakes. Whereas Alton Brown’s recipe used equal amounts flour and buttermilk, this recipe used 2 cups of flour and 1 1/2 cups regular milk. I made a full batch of them, but I used 2 tablespoons of sugar instead of one, and used oil in place of butter. I used a quarter cup scoop to ladle the batter, and I cooked them on an electric griddle at 375F for about 2-3 minutes on the first side, until the pancakes were bubbly on top, and about a minute on the other side. This yielded 14 pancakes. These were also decent pancakes. They tasted less healthy/wheaty and more normal than the whole wheat pancakes (which makes sense, since these weren’t whole wheat).

I packaged up the pancakes in bundles of three. I wrapped each bundle in plastic wrap and put them in freezer bags; I was able to fit about 3 bundles of pancakes into a 1-quart size bag. I can’t tell you how long they’ll last, but I’m pretty sure it’ll be at least a few months, depending on how well you wrap up your pancakes. [I’ve eaten scones I’ve frozen for longer than that, and they’ve been fine.] I ate some of the pancakes the other morning for breakfast, after they’d been frozen about 5 days, and they were just fine.

Both of these recipes were just fine fresh, and whichever I ate for breakfast this morning (I didn’t separate them when I bundled them up, and didn’t try to figure it out this morning) was still as good as when they were originally made. As a bonus, I don’t have to make myself breakfast on the weekends for a little while unless I want to.

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