How to store leftover pancake batter

Written by whitney donohue
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Storing pancake batter is both easy and convenient. The batter benefits from a resting period, which allows the leavenings time to process and mature. Pancake batters with stiff egg whites folded into the batter are the exception: the eggs will separate in the batter, resulting in a less than tasty pancake. The best type of pancake batters to store are those made with baking powder or soda, or a yeast based batter such as sourdough.

Skill level:

Things you need

  • Container with lid
  • Refrigerator or freezer

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    How to Store Pancake Batter

  1. 1

    Place leftover pancake batter in a tightly covered container.

  2. 2

    Place the container in the back of the fridge. Pancake batter can last this way in your refrigerator up to five days.

  3. 3

    Freeze the batter in smaller containers for individual meals. Batter frozen in a yoghurt cup will yield approximately two pancakes.

  4. 4

    Thaw frozen batter by removing it from freezer and placing it anywhere in the refrigerator. The batter may separate a bit, but it can be stirred back together without any loss of quality.

Tips and warnings

  • Pancake batter may thin as it sits in the refrigerator. Stir it up and add flour a teaspoon at a time until it's the correct consistency.
  • If your pancake batter turns grey, it needs to be thrown away.

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