How to Leave Pancake Batter in the Fridge

Refrigerated pancake batter should be stirred before cooking pancakes.

Storing food safely means the difference between eating delicious leftovers and tossing spoiled food in the trash. Pancakes, dripping in syrup and melted butter, offer a dense breakfast meal that can fill up even the heartiest appetites. Leftover batter makes for no-fuss breakfasts in the days to come. Pancake batter contains two perishable items -- milk and eggs, which can go bad once combined with other ingredients and exposed to room temperature and air. Refrigerate your extra pancake batter within storage safety parameters, based on the ingredient list and storage date.

Things You'll Need

• Airtight container or zipper storage bag
• Label or masking tap
• Permanent marker

Instructions

1. Pour the pancake batter into an airtight container or plastic zipper storage bag.

2. Seal the lid on the container or press out the air in the bag and zip it shut.

3. Affix a label or piece of masking tape onto the container or bag. Write "pancake batter" and the date that you made the batter with a permanent marker.

4. Store the batter in the refrigerator for about three days or freeze the batter for one week, allowing the batter to thaw in the fridge before cooking it

Tips & Warnings

• Use all the batter to make pancakes at one time if you do not want to refrigerate or freeze pancake batter. Cool and wrap the leftover cooked pancakes and freeze them, defrosting them in the microwave when ready to eat.

References

• Clemson Cooperative Extension: Safe Handling of Eggs
• United States Department of Agriculture: Food Labeling
• Hungry Jack: Hungry Jack Pancake & Waffle Mix Frequently Asked Questions