Last week I showed you how to make, freeze, and reheat a basic breakfast sandwich. Today I want to talk about the same thing using pancakes. Pancakes are very easy to make, freeze, and reheat. Not to mention kids love them. For these reasons I always try to have a stack on hand in the freezer.
With the school year right around the corner I can already foresee the craziness that comes with the change in schedule. This year to make our mornings run smoother I will be stocking our freezer with ready to go breakfast meals including these buttermilk pancakes.
The buttermilk pancake recipe I used here is a basic one adapted from Betty Crocker’s New Cookbook
Buttermilk Pancakes
Servings: 9 4 inch pancakes
Serving size: 3 pancakes with 2 tablespoon of pure maple syrup
Approximate nutritional information:
Calories: 358 * Carbs 39 * Fat: 7 * Protein: 10 * Sodium: 304 * Fiber: 3
Ingredients:
½ cup all-purpose white flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup low-fat buttermilk
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
Maple syrup for serving
Directions:
Step 1. Mix flours, baking powder, baking soda, and salt in a medium bowl and set aside.
Step 2. In another medium or large bowl, using a large spoon or hand blender, mix together the egg, buttermilk, oil, and brown sugar.
Step 3. Gradually add in the dry mixture into the buttermilk mixture until combined. Do not over mix.
Step 4. Drop batter by a ¼ cup onto a hot griddle sprayed with cooking spray.
Step 5. When pancakes start to puff up and bubble on top flip over. Cook other side until golden brown.
Step 6. Remove and serve with maple syrup. 2 tablespoons per serving of 3 pancakes.
Freezer Instructions
Follow cooking directions 1 – 5. Let cool then wrap 3 pancakes at a time in plastic wrap.
Place wrapped pancake packages into a gallon size labeled freezer bag and put into freezer.
Reheating Instructions
These reheating instructions are for a single serving of 3 pancakes. Take pancakes out and remove plastic wrap. Microwave for 1 – 2 minutes or until hot. Serve with 2 tablespoons of pure maple syrup.
Great idea! My 12 year old often makes way more pancakes than he can eat (his eyes are bigger than his stomach!)
Thanks for stopping by. I don’t think I have made a batch of pancakes in the last year where I did not make extra to freeze. Such a morning saver
I’ve been making extra pancakes and freezing them for a few years now. One of the things my 14 year-old likes to do is warm 2 of them a little, add peanut butter and eat them like a sandwich.
This recipe only made 8 pancakes, not 27, using a 1/4 cup measurement. You said it makes 9 servings at 3 pancakes a serving. You may want to revise this post.
Hey there! Thanks for the email. The recipe makes a total of 9 pancakes. Serving size is 3 pancakes. I triple the recipe to get 27. It does seem confusing the way I have it written I will revise it so it is more clear. Thanks again.