Pancakes are such a great basic thing to make, and they taste SO much better made from scratch.  I do use Bisquick from time to time as a shortcut ingredient in different things.  However, my family VASTLY prefers homemade pancakes over any that come from a mix.  It’s worth the effort to get that great taste.

I am a teacher, so during the school year we often rush through breakfast.  Typically, I make a double-sized batch of pancakes on the weekend, and then freeze whatever we don’t eat for breakfast.  Before freezing, the pancakes need to cool completely.

Next, I spread the leftover pancakes out in a single layer on a rack over a sheet pan and put them in the freezer until frozen.  Putting them on the rack allows air to reach both the bottom and the top so they freeze faster.  In my freezer, this typically takes about 1 hour to 1 1/2 hours.

Next, I vacuum seal and freeze these in stacks of four, but you can certainly customize this for your own family.  I use quart-sized vacuum seal bags that are already sealed on one end for ease of use.

I can’t say enough good things about my FoodSaver Vacuum Sealer.  My machine has automatic bag detection, so it senses when you put a bag into the slot and automatically vacuums and seals.   This appliance is extremely useful, and I use it several times a week for one thing or the other.  If you want to find out more, FoodSaver has the manual online.

I don’t always buy the FoodSaver brand bags, although they are certainly great quality.  Amazon sells generic FoodSaver compatible bags that are significantly less expensive.  I have had ZERO issues with these generic bags.

Now, that said, it is ENTIRELY possible to freeze pancakes without a vacuum sealer.  In the past, I simply wrapped a stack of frozen pancakes in plastic wrap and dropped the stacks into a gallon-sized Ziploc freezer bag. I always squeeze as much air out of the bag as possible before sealing the Ziploc bag.  Alton Brown recommends zipping a bag most of the way up and then sucking out the remaining air with a drinking straw.

Note:  If you get the chance, watch Good Eats, Season 12, episode 5, “Frozen Cache.”   This episode has a lot of good information on the science of proper preparation and packaging when freezing food.

Frozen pancakes are at best quality for about 2 months.  Vacuum sealed, they would probably last longer,  although I don’t think we’ve every had any that have survived that long.

To reheat, we heat the frozen pancakes on a layer of paper towels in the microwave for 1 1/2 minutes or until hot.  You can also warm pancakes on a sheet pan in the oven or even in the toaster.

I am always looking for easy and tasty weekday breakfast ideas.  Please share your best tips and tricks in the comments!

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