Freezer-Friendly Big-Batch Pancakes

Prep

45

min
Total

45

min
Servings

90

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.

Ingredients

1

box (60 oz) Original Bisquick™ mix
12

eggs
7 1/4

cups milk

Steps

1

Brush 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.)
2

In 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.
3

Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)

Recipe Tips

tip 1

For Blueberry Pancakes or Chocolate Chip Pancakes, gently stir 7 cups of blueberries or 3 1/2 cups of miniature semisweet chocolate chips into the batter.
tip 2

Strawberries and Cream Pancakes are wonderful. Mix 5 quarts of strawberries and 1 3/4 cups sugar; set aside while making pancakes. Purchase 6 or 7 cans of pressurized whipped cream. Top pancakes with strawberries and whipped cream.
tip 3

Freezing your extra pancakes is easy. All you’ll need is waxed paper and aluminum foil. Stack pancakes with pieces of waxed paper layered in between each one, so cakes don’t freeze together. Then, wrap the whole stack in aluminum foil to prevent freezer burn and to keep cakes fresh. Packaged this way, pancakes should stay fresh for up to 1 month.

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

*Percent Daily Values are based on a 2,000 calorie diet.