Learn how to freeze pancakes the easy way to ensure they are just as good as freshly made when you pull them out of the freezer. I’ll share tips on the best storage bags and how to thaw and heat pancakes, too.
How to Freeze Pancakes
Knowing how to freeze pancakes is key to ensuring your family gets to eat all those delish pancakes you make, especially if there are leftovers or you decide to meal-prep them for a kiddo.
This method is easy and keeps the pancakes fresh in the freezer until you’re ready to enjoy them.
Supplies You Need
To freeze pancakes, you need a freezer bag. You can use disposable plastic freezer bags from the store, or you can use a reusable silicone or plastic bag. The reusable ones may save you money in the long run since you don’t have to keep buying them, but they both work similarly.
Stasher makes nice reusable bags, and Target also sells less expensive options.
Step-by-Step Instructions
Here’s a look at how you’re going to freeze your pancakes.
- Let the pancakes cool fully. (If they are warm, they will release steam which will get trapped in the bag and could cook the pancakes further and/or add moisture—that can freeze as ice crystals.) I usually place onto a wire rack so they can cool from the top and the bottom.
- Add to your freezer bag in a single later. Add a piece of parchment before adding a second layer. This prevents them from freezing together.
- Remove as much air as possible. You can press the bag down gently around the pancakes or seal it almost all the way to the edge and suck out the air as a sort of DIY vacuum seal.
- Seal the bag and pop into the freezer.
How long can I freeze pancakes?
You can store pancakes in the freezer as described above for up to 6 months.
How to Thaw Pancakes
To thaw your pancakes, there are a few options.
- Transfer the entire bag to the fridge and thaw overnight. Warm in the microwave for 15 seconds to warm if desired.
- Remove a few at a time and either thaw overnight in the fridge or warm in 15 second increments in the microwave until warmed through.
- Pop into the toaster oven to toast lightly and warm through.
Frequently Asked Questions
Place parchment between layers of pancakes in the freezer so they don’t freeze together. This helps them to be easy to remove one at a time.
Cook your pancakes as directed in the recipe. Let cool fully on a wire rack. Then add to a freezer bag in a single layer, using parchment between layers as needed. Remove as much air as possible from the bag and seal. Freeze.
It depends on when you plan to eat them after storing. If you’ll eat within 5 days, the refrigerator is a fine option in an airtight storage container. If you may not eat them within that timeframe, the freezer is a better way to keep them fresh.
Pancake Recipes to Try
Here are some of my fav pancake recipes to either make ahead and store, or to freeze as leftovers.
This is a thin batter that makes tender pancakes. Be sure to let them cook until the surface is almost entirely firm before you flip them over.
With just a few ingredients and the option to make these on the stovetop or in the oven as a sheet pan pancakes, these Yogurt Pancakes are versatile and so yummy!
These fluffy pancakes are a yummy way to serve vegetables for breakfast and use up zucchini should you find yourself with extra. These can be served plain or with a side of yogurt or applesauce to babies and younger eaters, or with maple syrup—they are very versatile!
This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.
We like these pancakes topped with a little maple syrup, peanut butter, or additional applesauce. Leftovers make really yummy sandwiches with nut butter or cream cheese in between!
We like these dipped in sour cream guacamole, salsa, or Cucumber Sauce.
These apple pancakes are hearty and filled with freshly shredded apples and oats, so expect them to have a lot of texture!
Plan to have your mashed sweet potato ready to go so these come together quickly. Serve with any pancake topping you prefer—applesauce, maple syrup, or nut or seed butter.
These pancakes are both easy and flavorful, with just a hint of cocoa flavor. The optional Berry Yogurt Spread is a delicious (and protein-packed) alternative to maple syrup. Make it the day before or start it before you start the pancakes so the berries have a chance to cool. You can also simplify and just serve the pancakes with a side of berries.
How to Store
Place your bag with the pancakes in the freezer for up to 6 months.
Best Tips for Success
- Let the pancakes cool fully before storing.
- Try to remove as much air as possible from the bag before sealing to help reduce potential ice crystals.
- Place parchment between layers of pancakes so they don’t freeze together. This helps if you want to remove one at a time.
- Thaw overnight in the fridge or on the counter at room temperature as desired.
- Freeze for up to 6 months.
- Warm in the microwave for 15-30 seconds to warm through and serve. (You can also serve them at room temperature.) Or pop into a toaster oven.
Related Recipes
I’d love to hear your feedback on this post, so please comment below to share.
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Let the pancakes fully cool. I usually place onto a wire rack to expedite this.
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Add to a freezer bag in a single layer. To add a second layer, place a piece of parchment paper over the pancakes in the bag, then add another single layer of pancakes. This helps them to not freeze together so they are easier to remove one at a time.
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Press out as much air as you can, or seal almost all the way closed and suck out the air like a DIY vacuum sealer. (You can use a straw if you prefer.) Seal.
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Freeze for at least 4 hours and up to 6 months.
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To thaw, transfer the bag or individual pancakes to room temperature for about an hour or the fridge to thaw overnight.
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Serve or warm in 15-second increments in the microwave.
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You can also warm pancakes straight from the freezer. Place them onto a heat-safe plate and warm in 15 second increments until heated through. (They heat very quickly.) You can also pop them into a toaster oven.
- Let the pancakes cool fully before storing.
- Try to remove as much air as possible from the bag before sealing to help reduce potential ice crystals.
- Place parchment between layers of pancakes so they don’t freeze together. This makes them to be easy to remove one at a time.
- Thaw overnight in the fridge or on the counter at room temperature as desired.
- Freeze for up to 6 months.
- Warm in the microwave for 15-30 seconds to warm through and serve. (You can also serve them at room temperature.) Or pop into a toaster oven.
Serving: 2pancakes, Calories: 2kcal, Carbohydrates: 0.3g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.02g, Cholesterol: 1mg, Sodium: 5mg, Potassium: 2mg, Fiber: 0.02g, Vitamin A: 3IU, Vitamin C: 0.01mg, Calcium: 2mg, Iron: 0.01mg
