Very easy large batch homemade pancakes! You can make this huge batch and freeze them for later. Who needs to waste money and quality on store-bought freezer pancakes anymore?
Easy Large Batch Homemade Pancakes
Are you looking for a super quick breakfast through the week? Running out the door for an early morning sports practice, meeting, school and don’t want cereal? Make this large homemade pancake recipe on the weekend and have ready to go pancakes each morning for a while.
Cook Once, Eat Twice (Well, More!)
You all know I’m a HUGE fan of cooking just once and eating several times. Not only does this save time, but it actually saves money. When you batch cook – you use your power/gas just the once. Then it will save you time on the back end when it’s time to make another meal, from the food you already batch cooked. Think snacks like Snickerdoodle Protein Bites or Large Batch Chicken Bone Broth…
Now when it comes to batch cooking something like pancakes – you’re actually saving the money in the ingredients of making them from scratch. You could purchase a box mix, or even a frozen pancake box from the freezer isle, but those are full of additives to keep them shelf stable. Whereas when you make it from scratch, you control the quality of ingredients.
How to Make Homemade Pancakes
This recipe to make homemade pancakes is super simple! Starting with your basic mix your wet and dry separately – doesn’t that always seem to make the best baking outcomes?
In a bowl, mix all your dry ingredients together with a whisk, ensuring you have no clumps of any kind. Your dry ingredients are the flour, sugar, baking powder and salt.
In another bowl, you’re going to whisk in each ingredient one at a time. Starting with your eggs, add to the bowl and whisk together until mixed. Then add in your melted (but not hot) butter. Whisk together until almost creamy. Next, add in your warmed milk (again, warm but not hot). Whisk together until well mixed. Lastly, add in the vanilla and whisk until mixed.
Now it’s time to combine wet and dry ingredients. You’re going to add the wet INTO the dry bowl and stir with a spatula sweeping the sides and folding into the middle. You want to keep mixing until there is no dry bits left, but do NOT over mix. (If you happen to, it will just be a bit more runny and thin pancakes than thicker and fluffy).
Heat up your pan or griddle. You’ll see that your batter is now bubbly and ready to be cooked. Using a 1/4 cup measuring spoon, scoop batter onto the cooking surface one at a time. Let the pancakes cook until bubbly (almost looks like a sponge with lots of bubble holes). Flip and cook on the other side for maybe a minute maximum. Remove from heat and repeat until all the batter is cooked.
Serve how you like!
Saving Pancakes for Later
This is my favorite part about making a huge batch of pancakes – saving them for later!
Refrigerate:
Simply allow pancakes to cool on a plate and then store in a package of your choosing (ziplock or containers) and keep in the fridge for up to a week. **Make sure container or ziplock is closed after each time pancakes are removed – I say this because my kids are notorious for not closing it completely
Freeze:
To freeze this bunch, again, allow to cool completely on the counter first. Then place on a parchment lined baking sheet in a single layer. Place in the freezer until frozen, then add to container. Repeat until all are frozen and in storage container of your choice. The reason to freeze them individually first, it to prevent them from freezing together. Making it super easy to take one or two out at a time.
They can be frozen for several months – if they last that long.
***Again, make sure the container or bag is completely closed after each use.
Are You a Fan of Pancakes?
Our family is serious homemade pancake fans! I make this each week for them to have easy make-themselves breakfast, that is so much easier – and cheaper – than cereal. (And healthier!) Quite literally, I make this every week. Sometimes, we’ll be heading out to run errands and they’ll choose “hand pancakes” to go! Yep! They heat up one and take it to go and eat it like a snack.
If you make this recipe, let me know how it went! Tagged me on socials or share below. Don’t forget to leave a review on this recipe if you enjoyed it.
Looking for more recipes – check out my most favoritest Chocolate Chips Cookies EVER!
Til Next Time!
Easy Large Batch Pancakes
Ingredients
Dry Ingredients
- 6 Cup All Purpose Flour
- 1 Cup Sugar
- 4 Tbsp Baking Powder
- 1 tsp Salt
Instructions
- In a large bowl, mix all your DRY ingredients together with a whisk, to ensure no lumps.6 Cup All Purpose Flour, 1 Cup Sugar, 4 Tbsp Baking Powder, 1 tsp Salt
- In a separate bowl, whisk all your WET ingredients together, add vanilla after the eggs, butter and milk have been well whisked.1 Cup Butter, 4 Egg, 5 Cups Milk, 4 tsp Vanilla
- Fold WET into the DRY bowl, just until mixed. Do not over mix.
- Using your 1/4 cup measuring cup, scoop out batter to your frying pan or griddle and cook.
- When there are lots of little bubbles, your pancakes are ready to flip and only need about 1 minute on the second side.
- Repeat until all batter has been cooked.
- Serve and Enjoy immediately OR you can place in air tight container or ziplocks for later use, once cooled.
