Who doesn't love pancakes??

Yay for helpers!
My toddler helping!

Breakfast is my second favorite food.
Next to tacos.

But waking up and cooking myself an appetizing breakfast ironically contributes to my most hated thing- doing dishes. Meh…

I want pancakes, bacon, hash-browns AND gravy – like every morning if I could. Unfortunately I am not getting the most sleep right now – my youngest son has terrible eczema that won’t allow him, daddy or I to sleep longer than 6 hours at a time.

I do not want to cook in the morning - I just want to eat ALL THE FOOD! Click To Tweet

My solution is to find ways I can still enjoy all the morning deliciousness without having to work as hard for it at the time. Make a large batch of pancakes (maybe when you are having breakfast for dinner anyways?) and store the extras in the freezer for a quicker breakfast the following week without skipping the quality.

I know you can buy premade frozen pancakes but I don’t want to. Ha! I normally have all the ingredient’s needed stocked into my pantry – so why spend extra money on a convenience food? I’m too cheap I guess for that.

Plus homemade pancakes are always better in my opinion.

Forget bisquick! Make pancakes from scratch and throw them in the freezer! #smartmomstuff
Pancakes from scratch!

Freezer Pancakes from Scratch
10 Mins Prep – 15 Mins Cook
8-10 Servings (more if smaller pancakes)

Dry Ingredients:

  • 1.5 cups all purpose flour
  • 1 tbsp granulated white sugar
  • 3.5 tsp baking powder
  • 1 pinch of salt

Wet Ingredients:

  • 1 Egg
  • 1  and 1/4 cup milk
  • 3 tbsp butter, melted


  1. Combine dry ingredients (in large bowl) and stir to mix evenly.
  2. Melt butter and set aside.
  3. In a wet ingredients bowl, stir milk with eggs until frothy.
  4. Slowly add wet mixture to dry ingredients until you get a very thick consistency.
  5. Add melted butter and continue to stir.
  6. Add in the rest of the milk and egg mixture until you get the perfect pancake batter consistency – you want those smooth falling ribbons!
  7. Melt butter in frying pan on medium-high (I use 5 on a 1-10).
  8. Use a measuring cup(1/4 if small, 1/3-1/2 if regular sized) and drop batter into melted butter. Wait for the bubbles near the edges to appear.
  9. Flip and finish off raw pancake side –  then throw onto some foil to cool while you begin your next set!
  10. Eat and enjoy or package up in a ziplock and look forward to having them later in the week!

Love love love me some pancakes. I love love love me some easy breakfast with the kiddos in the morning as well.

YASSS pancakes :)
Bam! Buttery Pancakes – yummmm.




Freezer Pancakes From Scratch!
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Young mommy of two handsome boys! I thankfully get to spend my days at home with them while I learn new ways of resourcefulness, money saving, parenting hacks, and family friendly home-making.

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