Weekday mornings are busy at our house so I’m always looking for ways to save time. Cooking pancakes ahead of time and freezing them to use during the week is a great way to have a quick delicious breakfast.
A reader submitted this photo of her stack of pancakes she was batch cooking to freeze. Such a great time saver!
How to Freeze and Reheat Pancakes
To get started make a batch of pancakes to freeze. Make sure they are fully cooked on both sides before freezing.
Allow the pancakes to cool completely.
Line a baking sheet with a sheet of parchment paper. Place the cooled pancakes on a baking sheet. Make sure that they don’t touch each other.
Place the baking sheet into the freezer for one hour.
Once they are frozen place sheets of wax paper in between each pancake to prevent them from freezing or sticking together.
Wrap your pancake stacks in aluminum foil to prevent freezer burn.
Place your wrapped pancake stacks in labeled and dated resealable bags.
How To Reheat Frozen Pancakes
To reheat pancakes in microwave wrap in a damp paper towel and heat for 35 seconds. Flip and then heat for 15 more seconds. Time will vary depending on the wattage of your microwave and how many pancakes your are reheating.
2 cups Original Bisquick mix
3 tablespoons sugar
1 cup Milk
2 teaspoons baking powder
2 tablespoons vegetable oil
1 teaspoon vanilla
Brush griddle or skillet with vegetable oil (or spray with cooking spray).
Heat griddle to 350°F or heat skillet over medium-low heat.
In medium bowl, stir all ingredients with whisk or fork until blended.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle or skillet.
Cook about 30 seconds or until edges are dry. Flip and cook other side until golden brown.