Did you know you can freeze pancakes?
Well, you can.
And, on my freeze-a-palooza, I tried it. It’s quite handy. Especially when there’s only 2 of us. Because we don’t need 12 pancakes. (We may want them, but we don’t need them.)
I just put the pancakes on freezer paper and then wrap one serving (2 or so) into a freezer bag.
And, here’s the recipe I used for pancakes. I’d never made pancakes before that weren’t from a box. So, this was new for me. But, they were yummy, simple and I’m also glad that they were whole-wheat.
Favorite Whole-Wheat Buttermilk Pancakes
Makes 12 pancakes
Adapted from Cooking Light, March 2010
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups low-fat buttermilk
1 tbsp. canola oil
1 large egg
1 large egg white
1. Lightly spoon flours into measuring cups; level with a knife. Combine flours, sugar and the next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg and egg white. Stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with butter and syrup.
Do you make homemade pancakes?
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