easy make-ahead freezer pancakes are light and fluffy, you can use whatever extras you want, and the freeze & reheat perfectly! Great grab and go breakfast option to make ahead of time that is much cheaper ( and better) than store-bought frozen pancakes!
- Dry Pancake Mix
- Almond Milk
- Greek Yogurt
- Fruit of Your Choice optional
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Combine 1 part dry pancake mix to 1/2 part Almond Milk. ( example, 1 cup Dry Mix to 1/2 cup Almond Milk), and 1 Tbsp Greek Yogurt.
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Feel free to add more/less almond milk as desired.
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Fold in any additional mix-ins. I used blueberries and chocolate chips!
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Use about 1/4 cup or an ice cream scoop to put the batter onto a hot pan
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When you see air bubble form on top, it is time to flip ( about 2 minutes)
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Flip and cook until ALMOST done ( about 2 more minutes). You want the pancakes to be not quite cooked all the way to avoid overcooking when reheating.
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Set aside and allow to cool.
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Wait for pancakes to fully cool.
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Wrap pancakes individually with clind wrap
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Freeze until ready to eat
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Remove pancakes from the freezer when ready to cook, no need to thaw.
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Unwrap and reheat in a toaster. I set mine to the middle setting.
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Check to see if it still feels somewhat cold, if so, put back in the toaster in one minute increments until it is done.