Pancakes are a breakfast favorite around the world, but sometimes you might end up preparing too much batter. But don’t go ahead and pour the batter down the drain. You can actually store it in the fridge. In this guide, we’ll dive into the details.
What Affects the Shelf Life of Pancake Batter?
The most obvious factor is the ingredients themselves. If your batter has milk, fresh fruits, eggs, or any other perishable items, it won’t last as long as a simple box mix made with water or powdered milk. Another factor is how you store the batter. If you take more steps to prevent it from absorbing any fridge odors or becoming exposed to bacteria, it will obviously last much longer.
How to Store Pancake Batter Properly
- First things first, grab a good airtight container. This will help keep your batter from drying out and absorbing any weird fridge smells.
- Carefully pour your leftover pancake batter into the container. If the batter is already in a mixing bowl, use a spatula to scrape out every last drop, so nothing goes to waste. Leave a little space at the top—batter can expand a bit when it’s chilled.
- Make sure the lid is on nice and tight. If you’re using a container with a snap-on lid, press down firmly to ensure it’s completely sealed.
- It’s easy to forget how long something’s been in the fridge, so grab a piece of tape or a sticky note and write down the date you stored the batter. This way, you’ll know exactly how long it’s been in there.
- Place the container in the fridge. Try to keep it on a shelf instead of the door. The door area can have more temperature swings, which isn’t great for batter.
How Long Does Pancake Batter Last?
Generally, if you store it properly, leftover pancake mix can last in the fridge for about 2 to 4 days. The exact time depends on what’s exactly in it. If you’ve made a basic batter with just flour, water, and sugar, it might last a little longer. But if your recipe includes eggs and dairy, like milk or buttermilk, use it up within two days for the best results.
Can You Freeze Pancake Batter?
Absolutely. This is a great option if you’ve made a big batch and don’t think you’ll use it all in the next few days. Just pour the batter into a freezer-safe container or even a zip-lock bag.
When you’re ready for pancakes again, thaw the batter in the fridge overnight. Give it a good stir before cooking, and you’re all set! Frozen batter can last up to a month.
Signs Your Pancake Batter Has Gone Bad
Here are 4 signs that your pancake batter has gone bad:
- It smells sour or just plain strange.
- The color has changed, or you notice gray or green spots.
- The texture has gotten too thick, clumpy, or slimy.
- You see bubbles or foam forming on the surface.
How to Make the Perfect Homemade Pancake Mix
Here’s what you’ll need to make a standard pancake batter. You can also use this mix as waffle batter:
- 1 cup of flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 cup of milk
- 1 egg
- 2 tablespoons of melted butter or oil
- Sparkling water or club soda
Once you’ve got your ingredients, follow the steps below:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Make a little well in the center of your dry ingredients.
- In another bowl, lightly beat your eggs.
- Pour in the milk, eggs, and melted butter into the well. Do this slowly while stirring.
- Gently fold the wet ingredients into the dry ones. Mix until just combined. A small amount of lumps are okay.
- Let the batter sit for about 5-10 minutes.
- Add a splash of sparkling water or club soda to the batter. This will make your pancakes even fluffier due to the extra airiness.
- Before you start cooking, make sure your pan is at the right temperature. Sprinkle a few drops of water on the surface—if they sizzle and evaporate quickly, your pan is ready.
- Pour the batter onto the pan and cook until you see bubbles form on the surface and the edges start to look set. Flip carefully and cook until the other side is golden brown. Do not press down on the pancakes with your spatula—this can flatten them out and make them less fluffy. If there are any leftover pancakes you can store it in the fridge for a maximum of 2 days.
Note: The recipe above will yield about 8 to 10 medium-sized pancakes.
Can I Use Baking Soda Instead of Baking Powder?
Yes, but it’s a bit different from baking powder. Baking soda needs an acid to activate, like buttermilk. If you decide to use baking soda instead of baking powder, you’ll need about 1/4 teaspoon of it along with 1/2 cup of buttermilk (this is an alternative to the milk) or a tablespoon of lemon juice.
Summary
And there you have it! Storing pancake batter is easy. The leftover batter usually lasts around 2-4 days in the fridge. Plus, with these tips on making the perfect batter, you’re all set to enjoy delicious, fluffy pancakes anytime.
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