To save time and money, make pancakes in batches and store them in the freezer for later use. This eliminates the need to make fresh pancake batter often and keeps you from buying expensive frozen products. Heat up frozen pancakes and add toppings, such as berries, bananas, whip cream or syrup. Properly stored pancakes retain their texture and taste the same as the day they were originally cooked.
Allow the pancakes to cool to room temperature before storing. Heat makes the pancakes stick together when stacked, which can result in imperfect pancakes when you separate them later.
Choose a storage container that is big enough to hold all of the pancakes or use more than one container. A plate with an inverted bowl over the top works, or use a cake keeper, which will store several stacks of pancakes.
Stack the pancakes in the storage container, placing a piece of wax paper between each pancake. The wax paper should be as large as the pancake. If you have a 5-inch round pancake, use a 6- by 6-inch piece of wax paper to protect the entire pancake.
Place the pancakes in the refrigerator or freezer. Pancake batter contains perishable ingredients, such as dairy and eggs, so eat them within five days if you are storing them in the refrigerator. Keep pancakes for as long as two months in the freezer.
- "Fine Cooking"; Play It Again Pancakes: What Do You Do with Leftovers?; Samantha Seneviratne; August 2009
- “The Good Enough to Eat Breakfast Cookbook”; Carrie Levin and Carrie Levin; September 2001
- “The Nibble”; Best Pancake Mixes: Whole Grain & Multigrain; Stephanie Zoni; November 2009