We are big fans of pancakes at our house, especially for “Breakfast for Dinner” or what I call “BFD” nights. My daughter also loves them on cold mornings when she doesn’t feel like cold cereal before school. Now, the key to pulling all of this off is I take some time to make pancakes in advance and freeze them so all I have to do when the craving hits is pull out the pancakes from the freezer and pop them in the toaster for fresh tasty pancakes in minutes!
I first came across this recipe in my Everyday Food magazine, and adapted it to a double recipe so that I am making and freezing more in one big batch so it lasts longer before I need to make more. Trust me they go fast!
- 2 cups of all purpose flour
- 1/4 cup of granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon of kosher salt
- 2 cups of 1% buttermilk
- 1/4 cup of canola oil + more for oiling pan
- 2 large eggs
- *If freezing pancakes – begin by lining a baking sheet that will fit into your freezer with parchment paper.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt and stir with a whisk.
- In another large bowl whisk together buttermilk, oil and eggs.
- Add dry ingredients into wet and combine until well moistened, but do not over mix.
- Heat a large skillet or double griddle over medium heat.
- Moisten a paper towel with some oil and rub skillet/griddle with oiled paper towel.
- For each pancake, spoon 2-3 tablespoons of batter onto skillet/griddle and spread with back of spoon into a round. (Hint: I use a 2 tablespoon coffee scoop).
- Cook until the surface of the pancake have some bubbles (1-2 minutes). Flip with a spatula and cook until browned on the other side (1-2 minutes more).
- *If freezing pancakes – transfer to the parchment lined baking sheet.
- Continue with oiling the skillet/griddle with a paper towel in between batches, and use the remaining batter. Recipe should make about 24-30 pancakes.
- *Note for freezing: Once you are finished making one layer of pancakes on the parchment lined baking sheet, top pancakes with another sheet of parchment and begin layering pancakes on top. Repeat if needed for a third layer. Handle pancakes lightly at all times.
- *To freeze and store pancakes: place baking sheet with pancakes in the freezer for 1-2 hours until pancakes are frozen. Once frozen, place pancakes into a resealable plastic bag and store in your freezer until ready to use.
- *To re-heat your frozen pancakes – just transfer direct from freezer to your toaster and toast until heated through.