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.
Place leftover pancake batter in a tightly covered container.
Place the container in the back of the fridge. Pancake batter can last this way in your refrigerator up to five days.
Freeze the batter in smaller containers for individual meals. Batter frozen in a yoghurt cup will yield approximately two pancakes.
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.
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.