Fluffy Freezable Pancakes!

Freezable Fluffy Pancakes!

Pancakes in our house are a win-win; it’s my kids’ favourite breakfast & I love the fact that I can load them up with fruit first thing in the morning… no questions asked!

There’s lots of pancake recipes out there… but this one has become a firm favourite in our house for over 2 years now and, it NEVER fails us! Sometimes we might toss in some chocolate chips but for the most part, we serve them as they are - loaded up with berries, a drizzle of maple syrup and a dollop of Nutella! YUM.

I’ll pop the recipe below, but first, let me answer some of your questions when it comes to prepping these pancakes ahead of time for a super easy breakfast!

How can I prep these ahead?
2 ways I’d recommend to prep these ahead:
- Cook the pancakes as normal, leave them to fully cool…. And freeze!
- OR….Prep the batter the night before (Just make it up as usual and when you’re done, cover the bowl and pop it in the fridge. When you’re ready to use, just give it another quick stir and you’re good to go!)

FYI - I’ve also tried freezing the batter as well in individual food cubes. It was a cute idea, but on the morning of cooking the cubes of batter from frozen; it took FOREVER! I personally didn’t really see much of a benefit to warrant recommending this way – though you’re welcome to try this way too, just leave some extra cooking time!
Can I freeze pancakes?
YES, and it’s really easy! Just make sure you’ve left your pancakes long enough to fully cool, then pop them into a stack with baking paper between each pancake (this helps to stop them getting stuck together) and pop them straight into a freezer bag!
How do I reheat frozen pancakes?
You can either let them defrost and enjoy cold OR, grab one out of the freezer and pop it into the toaster for a few minutes, or (my favourite way!) pop a frozen pancake straight into the microwave on high for around 60 seconds.
Why bother freezing pancakes?
You’ll often catch me doubling up my batch of pancake batter so that I have a stash in the freezer that are on the table in 60 seconds! We also make a special effort to top up the freezer stash when we have an occasion coming up where we’ll

RECIPE

Makes: 10-12 pancakes

Suitable for: 6m+

Ingredients

50g unsalted butter

220g Self-raising flour

1.5tsp baking powder

1.5tbsp caster sugar (white or golden)

3 large eggs

180ml milk (any)

1tsp vanilla extract

Instructions

In a small bowl, melt the butter in the microwave or in a pan over a low heat. Set aside to cool.

Meanwhile, mix the dry ingredients in a large bowl; flour, baking powder & sugar. Make a well in the centre and add the eggs, vanilla extract and a splash of milk. Mix using a balloon whisk or mixer.

Slowly add the remaining milk, whisking well between each addition to help reduce the formation of any lumps. Once smooth, add the melted butter and mix.

Over a medium heat, heat up a non-stick frying pan and pour in 2-3 rounds of batter; making sure the rounds aren't touching. Cook for approximately 2-3 minutes on each side and repeat until all the batter is gone.

Pro tip: To keep these hot whilst you cook the rest of the mixture, pop them onto a baking tray in the oven on a low heat.