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Feb 10, 2007 03:58 AM

How long can pancake batter keep?

I used to always make a big batch of pancakes on the weekend then freeze the leftovers. They froze very well, with wax or parchment paper in between each one, then I could cook them as needed in the microwave or toaster-oven.

But now my 10-year-old daughter has decided that she doesn't like frozen pancakes anymore. So now I fix the batter and then just cook one or two -- that's all she'll eat at once. So, how long can I keep the batter in the fridge? Two days, I'm sure of. Can I go beyond that? Or, could I freeze the batter? What do you think?

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  1. No disrespect but, who runs the or your 10 year old...?... make the minimum amount of batter you can with one egg... does she eat pancakes every day?..if so, just keep them in the fridge instead of freezing them, the texture may be better...and maybe offer up some new toppings...I wouldn't keep mixed batter for more than a day ...

    3 Replies
    1. re: LenaNE

      I think the question was in reference to Pancake batter keeping in the fridge; not parental advice.

      1. re: loveiswill

        good for you, that was my first thought when I read it - what is wrong with people????

        By the way I keep my batter about a week and they actually are better tasting pancakes at this point

      2. re: LenaNE

        That's a smart 10 year old. There's no way a frozen pancake tastes as good as one fresh from the griddle. I think she's on her way to running a kitchen.

      3. Well, it doesn't do me much good to make pancakes, freeze the batter, re-heat and serve and then throw them away! And no, I don't endlessly cater to a little dictator -- but if it's not inconvenient, I am willing to take into account my family's preferences. Like most people, she doesn't eat the same breakfast every day, and she prefers her pancakes without any topping at all. I guess scaling back the recipe to one egg's worth is a good idea... Thanks for the suggestion!

        3 Replies
        1. re: pixellle

          Like I said, no disrespect..I'm a no nonsense single mom...I had another idea...I've never used them, but how about eggbeaters?..maybe you could mix up just enough batter for 2 pancakes?...

          1. re: LenaNE

            Yes, I was just going to suggest this too-- its super easy to make up a ready mix of the dry ingredients (including powered buttermilk, even), and use an eggbeater-type ready eggs product to make completely customizable amounts. Not exactly the fresh early morning in the farmhouse experience of the old days, but completely serviceable :)

          2. re: pixellle

            Well, good for you for acknowledging that little humans are developing their tastes and opinions. That person up there reminds me of a guy who bought ramen noodles in the beef flavor only in a package of 12, and refused to buy chicken for one of his stepkids who preferred chicken. I used to let her eat mine. I mean, ramen noodles!!! Fifteen cents!

          3. I used to work breakfasts at a high end hotel and we kept our batter refrigerated for a week or so. I think that it actually improves with age to an extent. They end up moister and with a tiny bit of tang.
            I don't know why egg beaters would be any less perishable than fresh eggs or any easier. I think fridge for next time (thats whats done in restaurant kitchens that use natural eggs) . Folks overestimate the perishability of fresh eggs. They can sit on a shelf unrefrigerated for a month with no ill effects (in fact, the U.S. if one of the only countries that I've been to where eggs are refrigerated before sale).
            I guess i dont see why freezing the batter wouldnt work. I've frozen other stuff with baking powder and soda before (muffin mix) and it works fine. Just would take a while to thaw I would think.

            6 Replies
            1. re: bronweneas

              I live in Portugal, and never seen eggs refrigerated before sale, we keep them in a regular self lol

              But i guess the question is not the quality of the batter, but it's with my recipe, i make 6/7 pancakes using just 1 egg.
              I never tried it, but maybe with egg-replacer you could use "half" of one egg. =P

              1. re: IHeartMuffins

                Unfortunately, in the USA eggs come from factories and tend to have salmonella and other bad bacteria. So I always keep them in the frig. Nice fresh eggs from a local place you trust of course do not need this. Also our eggs aren't usually coated with wax, as they are in some places.

              2. re: bronweneas

                the idea of the egg beaters is that the OP can mix up just enough batter for one breakfast..

                1. re: bronweneas


                  Thanks for your thoughtful and informative post--hugely helpful! Eggbeaters are evil. Organic whole eggs!!

                  1. re: bronweneas

                    You make a very good point about storing eggs on the shelf. However, egg producers in the US perform certain treatments on eggs with the assumption that they will be refrigerated[1]. US eggs can be stored on the shelf, but given that US producers don't control as many factors that could lead to spoilage of room temperature eggs, it is more prudent to refrigerate them. Countries where eggs are meant to sit on the shelf have completely different regulations on processing of eggs.


                    1. re: bronweneas

                      Thanks! Finally Someone speaking words that are practical and helpful! The woman was only asking for PANCAKE ADVICE.Geez!

                    2. My favorite pancake recipes use sour milk, buttermilk, or yeast. I have never had a problem using them after a few days in the fridge. If the batter seems flat you can revive it by stirring in a pinch of baking soda if it is sour, or baking powder if it is not. Yeast revives itself so that may be best for what you are trying to do.

                      1 Reply
                      1. re: atheorist

                        My sister in law in Seattle has used the same batter for years. It's a sour dough pancake thing so maybe that is why?

                      2. i did a little experiment. i made pancakes this morning and froze some of the leftover batter for about ten hours, took it out and let it thaw and then cooked up another pancake. The cake was fine - not quite as much rise as i get with fresh batter - but anyone would call this cake light and fluffy. The recipe is slightly modified from one in James Beard's American Cookery
                        1 cup flour
                        1 cup buttermilk (and sometimes a little whole milk to thin the batter)
                        1/2 tsp baking soda
                        1/2 tsp salt
                        2 eggs
                        2 TBS melted butter

                        Beard's recipe calls for 3 eggs for 2 cups of flour and he separates the eggs and folds in beaten whites