You can freeze pancake batter for up to three months, but it all comes down to how you store it. You can’t just toss it in a bowl and expect it to stay good. Here’s a complete guide to help you out.
How to Freeze Pancake Batter
Step 1: Choose the Right Container
You can’t just pour the batter into any container and throw it in the freezer. It needs to be airtight to prevent freezer burn and keep the batter from absorbing weird freezer smells. Ziplock bags, airtight containers, and muffin tins are your best options.
Step 2: Portion the Batter (If Needed)
Freezing the whole batch in one container means you’ll have to thaw all of it at once. Instead, divide the batter into smaller portions so you can defrost only what you need.
Step 3: Remove Excess Air
If you’re using a bag, squeeze out as much air as possible before sealing. Less air = less freezer burn. If you’re using a container, press a piece of plastic wrap directly onto the batter before closing the lid.
Step 4: Label with Date
Write the date on the bag or container. Pancake batter lasts up to 3 months in the freezer, but it’s easy to forget how long it’s been sitting there.
Step 5: Freeze Flat (If Using Bags)
Lay the bag flat in the freezer so it freezes evenly. This also makes it easier to stack and saves space. If you’re using a container, sit it upright to prevent spills.
How to Thaw Frozen Pancake Batter
When you’re ready to use your batter, don’t just microwave it—that will cook parts of the batter. Here’s how to thaw it properly:
Refrigerator Thawing (Best Method)
Place the frozen batter in the fridge the night before. It will slowly thaw and keep the consistency smooth.
Warm Water Thawing (Faster Method)
If you need to use the batter quickly, place the sealed bag or container in a bowl of warm water for 15-20 minutes.
Straight to the Pan
If you froze small portions, you can cook them directly from frozen. Just spread them out in the pan as they thaw.
Tips for Freezing and Using Pancake Batter
- After thawing, mix the batter well to recombine the ingredients.
- If your batter contains baking powder, it may lose effectiveness after freezing. Add 1/2 teaspoon per cup of batter.
Final Thoughts
That’s it! Now you have perfectly stored pancake batter whenever you need it.
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