Pancakes are a breakfast staple food loved by many people because of their fluffy texture, and they don’t consume much time to make. For a Sunday brunch, it might not be a problem to spend around 20 to 30 minutes making breakfast; however, if you are trying to beat the traffic on your way to work or need to drop off the kids at school, that 30 minutes matter.
To avoid this from happening, make a pre-make pancake batter so that it is ready to hit the pan right away. The problem with this is the proper storage, so here’s how to store pancake batter.
There are two ways to store pancake batter, in the refrigerator or the freezer. You can store pancake batter in the fridge for up to four days. Frozen pancake batter can last for up to three months, however, after one month its texture and taste will alter.
Though some people might worry about the consistency of the pancake batter, it is because pancake batter tends to rise. But if you want to make thin, flat pancakes, then the ready-made batter is ideal. Here are some techniques on how to store the pancake batter.
How To Store Pancake Batter
There are two ways to store pancake batter, in the refrigerator or the freezer.
Storing pancake batter in the fridge does not allow you to store the batter for more than three or four days. To store in the refrigerator, simply cover the pancake batter in the mixing bowl tightly with plastic cling wrap.
On the other hand, to store premade pancake batter in the freezer, pour and scrape the batter from the mixing bowl with a spoon into the gallon or quart-size self-sealing plastic bag, depending on how much batter is left.
Frozen pancake batter can last for up to one month without the taste or texture being altered. It is safe to eat for up to three months after being stored in the freezer.
To defrost the frozen pancake batter, place the bag in the fridge overnight. For a faster method, fill the large mixing bowl with hot water and then place the bag of frozen pancake batter in the water. Once it is thawed and fluid again, cut a small corner from the bottom of the bag and pipe the batter out directly into the hot pan or onto a greased griddle
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How To Store Pancake Batter Overnight
If you are going to store pancake batter overnight, make sure to pay attention to the complete absence of air exposure. For best results, here are some key points to remember when refrigerating pancake batter for overnight use:
- Pour the batter into the Tupperware container that has an airtight seal
- Before closing the lid, cover the surface of the batter with plastic wrap. This helps in giving maximum protection against air.
Another way to refrigerate pancake batter overnight is through the following steps:
- Pour the batter into the liquid-safe Ziploc bag
- Squeeze out as much air as possible before sealing it shut
- When you are ready to use it, you can simply snip off a corner of the bag and then squeeze it out. Just like using a piping bag.
Or you can store it in a pancake dispenser (later on you’ll get to know some of the best pancake batter dispensers). If you love pancakes and want to eat them every day, make a large quantity of pancake batter during weekends and store it for use throughout the week.
How Long Can You Keep Pancake Batter In The Fridge?
A regular pancake batter made with flour, milk, and eggs is okay when stored for around 2 to 5 days in the fridge. However, it still depends on the expiry date printed on the packaging of the product.
If the eggs and milk’s expiry date goes beyond the window, then it is recommended to use the batter respecting the product’s expiry dates.
Can You Freeze Pancake Batter?
Pancake batter can be frozen. For best results, dispense the pancake batter in the ziplock bag. Make sure to remove as much air as possible and then carefully seal and flatten the bag. The flatter and thinner you make the liquid, the quicker it will defrost when you are ready to use it again.
To thaw frozen pancake batter, place the mixture in a bowl of warm water or if you don’t mind waiting, place the frozen bag into a clean bowl, then leave it in the fridge to defrost overnight.
The best part of having it in the zip lock bag is you can cut off the corner of the bag and use it to pipe the pancakes directly into the pan.
How Long Does Pancake Batter Last At Room Temperature
The FDA states that you should follow the two-hour rule when it comes to refrigerated food items out of the fridge at room temperature.
Since pancake batter normally has milk and eggs in it, it is recommended to keep it at room temperature for a maximum of two hours.
After this hour, the batter can be placed in the danger zone.
Some people might be curious about if this also applies to pancakes made from dairy-free milk?
Well, I suggest checking the packaging when it comes to using shelf-stable ingredients. Most of them will require refrigeration once opened, just like normal milk. Even pancake batter needs to be restored in the refrigerator.
Making Thin Pancakes Or Crepes
If you want to make thin, flat pancakes or crepes in the morning, then the technique is to prepare the batter ahead of time. When you mixed the dry and wet ingredients of a batter, it aerates and creates bubbles.
The air bubbles are the one the help the pancakes to puff up and rise, which is the least you want of a crepe. To get flat pancakes, ensure that all the bubbles collapsed.
These cakes are suitable for rolling on the go with some peanut butter and jam or their fillings inside them or topping with some whipped cream for a more delicious look.
Recipe for thin pancakes
- 1 cup flour
- 1 teaspoon sugar
- 1 pinch salt
- 2 eggs
- 1 ¼ cup milk
- 1 tablespoon oil
- Butter (for the pan)
- Prepare the pancake batter by sifting the flour, sugar, and salt. Then make a well in it. Crack in the eggs and add a bit of the milk. Start whisking it all together.
- For the next step, whisk in the rest of all the milk and oil until you have a pancake batter that resembles the consistency of whipping cream.
- Once the batter is okay, cook them perfectly. First things first preheat the pan. Make sure that the pan is evenly nice and hot before you start cooking the pancakes. If the pan is not hot enough, this recipe will not work.
- Add on a bit of butter, and quickly swirl it around the pan. Pour on the pancake batter and quickly swirl it around.
- Since the pancakes are so thin, make sure to cook them for about 30 to 45 seconds on each side. Once the first side is done, give the pan a shake to release the pancake and then carefully flip it.
How To Store Buckwheat Pancake Mix
Pancake mix is a common pantry item. You can buy it in a box or a bag or you can even make your own at home. The best thing about buckwheat pancake mix is that it usually comes as a dry product. Don’t add the liquid ingredients until you are ready to mix it up.
Dry pancake mix is designed for long-term storage without worrying about it going stale. The best by the date indicated in the carton is there to guide you. If you have an unopened pancake mix, it can last for a quite long time.
On the other hand, if you are working with a homemade buckwheat pancake mix or pancake mix that has been opened, put it in the fridge or freezer.
When storing pancake mix in the fridge, seal it into the storage bag or airtight container. Or you may store it in the original packaging if it seals. Place it in the fridge, and then store it in the fridge for up to 6 months.
If you store it in the freezer, make sure to seal the pancake mix in heavy-freezer bags.
This is the best option to make sure that it is sealed properly.
Also, it consumes a little space in the freezer. You can keep the original packaging as well, just close it all into a good-sealing container. Label and put the date on the storage device. Place it in the freezer for up to 24 months.
Though you may store the pancake mix at room temperature, you may notice a difference in how your pancakes fluff or set up after some time because of how the leavening agents are affected.
Buckwheat pancakes recipes
- Vegetable oil
- ¾ cup buckwheat flour
- ¾ cup all-purpose-flour
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons unsalted butter
- 1 egg
- 2 cups buttermilk
- Heat the stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
- Whisk together the dry ingredients: the flours, sugar, salt, baking soda in a large bowl. Pour the melted butter over the dry ingredients and start stirring.
- Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get the right consistency for your batter.
- Stir until everything is combined. Do not over-mix. A few lumps are fine.
- Put a small amount of vegetable oil on the pan or griddle and spread it around to coat. Ladle the batter onto the hot surface to desired size about 4 to 5 inches wide. Reduce the heat to medium-low then allow the pancake to cook for 2 to 3 minutes on the first side.
- Flip the pancakes. Watch for bubbles on the surface of the pancake. When air bubbles start to rise on the surface at the center of the pancake, you need to flip the pancake. Cook for another 1 to 2 minutes or until it turns brown.
- Keep the pancakes warm on a rack in the oven set, or stack them on a plate and cover with a towel as you make more.
How To Store Buttermilk Pancake Batter
To store buttermilk pancake batter, pour it into an airtight plastic container. Cover the container in a layer of plastic wrap. It adds an extra layer of protection to the batter. Place the lid on the container on top of the plastic wrap. Store the pancake batter in the coldest part of the refrigerator. The pancake batter should be kept for two days.
If stored in the freezer, pour the leftover batter into a large freezer bag. Squeeze out as much air from the bag as possible, then place the bag in the freezer.
You can put it in the freezer for up to three months. Defrost the frozen pancake batter by placing the bag in the refrigerator overnight or placing it in a bowl of warm water. Snip a corner of the freezer bag, then pipe the batter onto the griddle.
Buttermilk pancake recipe
- 4 eggs
- ¼ cup of sugar
- 1 ½ teaspoon of salt
- ½ cup of canola oil
- 1 quart of buttermilk
- 3 cups flour
- 2 teaspoon baking soda
- 4 teaspoon baking powder
- In a large bowl, beat the eggs then add sugar, salt, oil, and half of the buttermilk and flour. Mix well.
- Mix in the remaining buttermilk and flour. Then add the baking powder and soda right before cooking.
- Turn the griddle to medium heat or heat a large skillet over medium heat on the stove. Add a small amount of butter to the hot griddle to give a thin coat.
- Ladle the batter onto the griddle. Cook it for a couple of minutes, until small bubbles start to form on the top. Flip the pancakes over and cook on the other side until just golden in color.
- Remove from pan and serve topped with butter and syrup.
Best Pancake Batter Dispensers
I use dispensers when making my pancakes, so I wanted to share two of them. They are my favorites.
OXO Good Grips Precision Batter Dispenser
Material: BPA-free plastic
This large-size pancake batter dispenser can hold a capacity of four cups of batter with ease.
Thanks to its BPA-free construction, this batter dispenser makes it safe to use. Furthermore, it is perfect for dispensing batter for pancakes, cakes, cupcakes, and waffles. This tool has a squeezing handle and a drip-free, easy-open valve to get full control of the batter dispensing.
It has an easy-to-read measurement label that allows convenient batter pouring. Also, the wide mouth opening helps you with stress-free and mess-free pouring. The dispenser valve is removable for easy cleaning.
What I Liked:
- Easy to clean
- It has a protective design and safe to use
- It can hold a large quantity of pancake batter
What I Didn’t Like:
- The top lid easily comes off
Winco Aluminum Pancake Dispenser
Material: Stainless Steel
This pancake batter dispenser is made with aluminum which is very much sturdy and long-lasting.
It comes with an improved plunger for durability to offer consistent amounts of batter each time. Furthermore, this dispenser has eight portion control settings. The set comes with a starting range of ½ to 8-ounce. The parts of this tool are clog and leak-free.
This batter dispenser is easy to use and very easy to clean. Also, this premium quality pancake batter dispenser is safe to use. With this kind of tool, you can easily dispense the batters for muffins, waffles, cupcakes, and pancakes. It is also a -perfect gift for housewarming or wedding parties as well.
What I Liked:
- Easy to use
- Made from good quality materials
- Ideal gift for weddings and other occasions
What I Didn’t Like:
- Not super affordable