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Freezer-Friendly Big-Batch Pancakes

freezer-friendly big-batch pancakes Breakfast
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. MORE+ LESS-

Updated March 23, 2020
Bisquick
Make with
Bisquick

Ingredients

1
box (60 oz) Original Bisquick™ mix
12
eggs
7 1/4
cups milk

Steps

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  • 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.)

Expert Tips

  • 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.
  • 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.
  • 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 Information

Nutrition Facts

Serving Size: 1 Pancake
Calories
100
Calories from Fat
30
% Daily Value
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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