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Fluffy Freezer Pancakes 100-Count Batch Easy Homemade Breakfast Prep

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Make a large batch of fluffy, light, and tender pancakes that freeze well and reheat perfectly for quick, convenient breakfasts anytime.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 4 cups buttermilk (960ml) – or regular milk with 4 tablespoons vinegar or lemon juice, let sit 5 minutes
  • 4 large eggs, room temperature
  • 1/2 cup unsalted butter (113g), melted
  • 2 teaspoons vanilla extract
  • Optional: 1 cup blueberries or chocolate chips (fold in before cooking)
  • Optional gluten-free: Replace up to half the all-purpose flour with almond flour or gluten-free blend with xanthan gum
  • Optional vegan: Substitute eggs with flaxseed or chia eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk with apple cider vinegar, replace butter with coconut oil

Instructions

  1. In a large bowl, whisk together 4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons sugar. (5 minutes)
  2. In another bowl, beat 4 large eggs until frothy. Add 4 cups buttermilk, 1/2 cup melted unsalted butter, and 2 teaspoons vanilla extract. Whisk until smooth. (5 minutes)
  3. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few lumps are okay. (3 minutes)
  4. Preheat cast iron griddle or non-stick skillet over medium-low heat. Test by flicking water drops; they should sizzle gently and evaporate quickly. (5 minutes)
  5. Lightly grease griddle if needed. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown. Adjust heat to prevent burning. (20-30 minutes for batch)
  6. Transfer cooked pancakes to a baking sheet lined with parchment paper. Let cool completely to avoid condensation when freezing. (15-20 minutes)
  7. Layer cooled pancakes with parchment paper between each to prevent sticking. Place in freezer-safe bags or containers. Label and date. (10 minutes)
  8. To reheat, toast frozen pancakes directly or warm in a 350°F (175°C) oven for 8-10 minutes. Serve warm.

Notes

Do not overmix batter to keep pancakes fluffy. Use medium-low heat to avoid burning. Cool pancakes completely before freezing to prevent sogginess. Layer pancakes with parchment paper in freezer. Reheat by toasting or oven baking for best texture. Add a splash of buttermilk if batter thickens while cooking.

Nutrition

Keywords: freezer pancakes, batch cooking, make ahead breakfast, fluffy pancakes, easy pancake recipe, homemade pancakes, freezer meal, quick breakfast

Find it online: https://sparklespoon.com/fluffy-freezer-pancakes-100-count-batch-easy-homemade-breakfast-prep/