The Best Way to Freeze Pancakes

Make ahead and warm frozen pancakes over an open fire while camping.

Pancakes make an excellent hiding place for fruit or a decadent, absorbent material for melted butter and maple syrup. Fresh pancakes trump the frozen variety in both flavor and nutrients, but if your mornings are hectic, making them "on the go" can be difficult. But with the right prep work and freezing method you can start serving pancakes whenever you like, not just on weekends and special occasions.

Things You'll Need

• 2 feet of wax paper
• Tin foil
• Freezer-ready zip-seal plastic bag

Instructions

1. Make a batch of pancakes and allow to cool for 10 to 15 minutes. Storing steaming pancakes creates moisture and icicle drops inside the bag.

2. Lay a 1 foot piece of wax paper on your counter. Place the first pancake in the corner of the paper.

3. Cut the remaining wax paper into squares large enough to cover each pancake. Place a wax paper square on top of the first pancake before stacking a second pancake. Repeat the process until you have stacked all the pancakes with squares of wax paper between each one.

4. Wrap the entire stack tightly in tin foil. Divide the pancakes into two or three stacks if you made an especially large batch.

5. Insert the foil-wrapped stacks into the freezer-ready zip-seal plastic bag. Remove all air from the bag by squeezing the plastic up through the bottom before sealing the zipper. Store in the freezer for up to three months.

Tips & Warnings

• Reheat the pancakes in your oven or toaster to avoid the rubbery texture from microwave warming.

References

• Martha Stewart: How to Freeze Pancakes
• Still Tasty: Homemade Pancakes