Want to know how to make every morning as tasty as Saturday morning? Make this big-batch freezer-friendly pancake recipe, so you can start Monday, Tuesday or any day with a fluffy stack of flapjacks. These are extra easy to mix up with eggs, milk and your box of Bisquick™. We do recommend getting a backup flipper to take second shift, because flipping 90 pancakes is a lot. Still, when you’re looking to stock the freezer or feed a crowd, there’s no better recipe. For tips on how to freeze pancakes, plus suggestions for customizing these with chocolate chips, blueberries or even strawberries and cream—check out the Expert Tips below.
Freezer-Friendly Big-Batch Pancakes
- Prep Time 45 min
- Total 45 min
- Servings 90
- Ingredients 3
Instructions
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Step1Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
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Step2In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle.
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Step3Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)
Nutrition
100
Calories
3 1/2g
Total Fat
3g
Protein
13g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Pancake
- Calories
- 100
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 1/2g
- Cholesterol
- 30mg
- 10%
- Sodium
- 250mg
- 10%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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