Homemade Frozen Pancakes in 5 Easy Steps


Pancakes and the weekend are synonymous. Warm, sweet, comforting and satisfying – nothing quite says “Happy Sunday!” like a giant stack of fluffy pancakes. Why not spread the love and make Monday or Wednesday morning just as special? Once you see how easy it is to make homemade frozen pancakes, you’ll want to make a double batch every weekend!

In fact, that’s exactly what I do about once a month on a lazy Sunday morning. Instead of making just enough pancakes for the three of us, I make a double batch and freeze extras to quickly microwave throughout the week.  Not only is it a huge cost savings from purchasing frozen pancakes or waffles but you can control the quality of ingredients. Buckwheat, ground flax seeds, chia seeds, cinnamon, grated apples, oats…the options are literally endless.

Ready to get started? It’s as easy as pie….er….pancakes.

Cooking Pancakes - The Lemon Bowl

Step 1: Make a double batch of your favorite pancakes.  We typically make them on a Sunday morning so that we can eat one batch for breakfast then freeze the second batch.  Of course, you can always just make them to freeze in the middle of the afternoon or whenever you have the time.  Here are a few of my favorite recipes:

Blueberry Oat Protein Pancakes
Buckwheat Banana Pancakes with Strawberry Syrup
Whole Wheat Pumpkin Pancakes
Apple Cinnamon Oatmeal Protein Pancakes

Pancakes Cooling On Rack - The Lemon Bowl

Step 2:  Cool the second batch. While you’re enjoying the delicious pancakes, cool the second batch on several cooling racks and bring to room temperature. This should only take 10 minutes or so…depending on how cold your husband keeps the house. Oh, wait….

Cooling Pancakes - The Lemon Bowl

Step 3: Freeze the pancakes individually.  To prevent the pancakes from sticking together, it is important to briefly freeze them individually for 30 minutes. You can do this by placing the pancakes on a baking sheet in a single layer and popping it in the freezer for 30 miuntes. Or, if you’re lucky enough to have a walk-in freezer on your back deck like we do here in Michigan, simply set outside for 30 minutes! :)

Bagging Pancakes - The Lemon Bowl

Step 4: Store pancakes in a resealable plastic bag. Before freezing, label a resealable plastic bag with the name/type of pancakes and date that they were made.  Once the pancakes have become slightly frozen, it is safe to place them together in a large resealable plastic bag.  Pancakes will keep in a freezer for up to 3 months – if you don’t eat them first!

Pumpkin Pancakes - The Lemon Bowl

Step 5: Reheat the pancakes. When you’re rushed for time on a busy weekday morning, simply microwave the pancake for 60 seconds then finish in the toaster for another minute to crisp up the edges.

Your fork is waiting.


    • Liz DellaCroce says

      I only recently started doing this but it was totally out of necessity with my little man!! It really is the best short cut!

    • Liz DellaCroce says

      So true!! I just started doing it and now I almost always make extra pancakes on the weekends to freeze! Such a time saver!

  1. says

    I used to freeze pancakes and waffles on the weekend too. They made a quick breakfast for the kids when they were in school. These look great. I’m off to go check out your Avocado Blueberry Smoothie. It looks fantastic too!

  2. says

    This is terrific, Liz! It’s so true, doubling and tripling is really not much more work, and it’s so helpful later to easily pull something out of the freezer. Love this kind of convenience food! And now I’m craving pancakes. :)


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