Whether you made pancakes from scratch or added water to a box mix, it seems that at least some leftover batter is inevitable. If you have a significant amount that you don't want or have time to cook up right way, you don't have to pour it down the drain. You can refrigerate or freeze most pancake batters that use baking powder or yeast as a leavening agent, with few problems.
Pour your leftover batter into a an airtight plastic container
Cover the container in a layer of plastic wrap. This adds an extra layer of protection to the batter.
Place the lid on the container, on top of the plastic wrap. Store it in the coldest part of your refrigerator. The pancake batter should keep for two days.
Pour the leftover pancake batter into a large freezer bag. Squeeze out as much air from the bag as possible.
Place the bag in the freezer. You can keep it in the freezer for up to three months.
Thaw the frozen batter by placing the bag in the refrigerator overnight or placing it in a bowl of warm water. Snip a corner of the freezer bag to pipe the batter onto the griddle.
Items you will need
- Plastic container
- Plastic wrap
- Freezer bag
- Pancake batter that is not cooked right away tends to result in denser, less fluffy pancakes because the leaving power diminishes over time. Add a pinch of baking soda or fold in a whipped egg white to the better just before cooking to help the pancakes rise better.
- Use leftover pancake batter to make funnel cake or fried pancake bites.
- Do not store pancake batter that has whipped egg whites already folded into it, as it will separate in the batter and does not come back together well, even after mixing.
- Nontraditional pancake batters, such as those that use other types of flour, may not have the same results when refrigerated or frozen.
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