On a Sunday morning, there’s nothing I love more than whipping up pancakes. I never eat a proper breakfast during the week, I’m always stuffing a bagel in my face in the car, so I like to do it right on the weekends. A full recipe of pancakes makes more than Xavier and I can eat, but instead of halving it, I prefer to make the whole shabang, eat what we want, and then freeze the leftovers for breakfast during the week.
- Let the pancakes/waffles cool.
- Stack placing a small square of parchment or wax paper between each.
- Place in a ziploc and suck out as much air from the bag as you possibly can while zipping shut. Store in the freezer.
I do this if I know we will eat them within the week. If I think they’ll be in the freezer longer, I wrapped the stacks in plastic wrap to keep them from freezer burn.
To reheat, you can do one of two things:
- Microwave a short stack for about 60 seconds. This will make the pancakes soft. I don’t recommend this for waffles.
- Pop in the toaster! This will make the outside crispy. This is my preferred method for both pancake and waffles (crispy pancakes, call me strange) because they’re easier to eat on-the-go (hold the syrup).
Need a good pancake recipe?