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I only need a few pancakes at a time. I would rather cook fresh than freeze cooked pancakes.

user21820
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blacksmith37
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2 Answers2

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You could mix the dry ingredients and mix the wet ingredients, but store the mixes separately. When you want to cook some pancakes, take (e.g.) 1/3 of each of the mixes, mix them together, and then cook them. This means you don't lose the leavening power and your main time constraint is how long an egg-milk mixture will last in the fridge.

The question @GdG linked to has an answer suggesting something similar for cakes, but it doesn't work for many cakes since there isn't a clear wet-dry separation up to the last step.

joelw
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As long as you refrigerate, it will be fine for 3 or 4 days, though the leavening power will likely reduce over time.

moscafj
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