Want to learn how to reheat frozen pancakes? You've come to the right place! Now you don't have to waste your final two or three pancakes or toss out that last little bit of batter.
We'll show you how to save those pancakes for later, then reheat them so they're just as fluffy and delicious as fresh pancakes from scratch. You're not limited to freezing just plain pancakes, either—if you're a chocolate chip lover, or if blueberry pancakes hold the key to your heart, you can freeze and reheat them just as easily as buttermilk or buckwheat pancakes.
Heat up your griddle and grab your favourite syrup—it's pancake time!
How to Make Pancakes from Scratch
Skip the box mix—start your day off right by making pancakes from scratch! Before freezing, you can dress up your pancake batter however you want, but if you just want a classic pancake recipe, this is the one for you.
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
- In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the centre of the dry mixture; set aside.
- In another medium mixing bowl, combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
- For standard-size pancakes, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, flipping when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes.
How to Freeze Pancakes
For the most part, you can freeze and reheat just about any kind of pancakes. Just make sure you freeze the pancakes while plain, before adding any syrup, butter, or other toppings (those come after you reheat!). But feel free to freeze buttermilk, buckwheat, chocolate chip, blueberry, or other fruity pancakes—they should all freeze and reheat to be just as delicious as any pancake fresh off the griddle.
To freeze, make pancakes as directed by your recipe, and let cool completely once they are cooked through. Layer pancakes between sheets of waxed paper in a freezer container or bag. Seal and freeze for up to 2 months.
How to Reheat Pancakes
When it's time to reheat your frozen pancakes, there are a few different methods you can choose from. There's no need to defrost the pancakes in your fridge overnight—they can go straight from the freezer to your preferred reheating method.
If you prepared make-ahead pancakes for a crowd, using your oven will be the quickest way to reheat a large batch of pancakes. Begin by preheating your oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. Then plate them up and serve with your favourite toppings.
For a fast-paced, busy morning when you just need one or two pancakes to get you (or your family) out the door on time, try reheating your homemade pancakes in a toaster. Place one pancake in each toaster slot, and heat until warm. Be sure to keep a close eye on your pancakes while they're in the toaster—you don't want them to get overly crispy!
Finally, our third method for reheating leftover pancakes might be the easiest way to imitate the soft, fluffy pancakes you get by making them fresh. Begin by placing 2 pancakes on a microwave-safe plate. Microwave on 100 percent power (or high power) for 1 to 1 ½ minutes or until warm, turning once. Add butter and syrup, and breakfast is served!