I don’t pretend to have the best pancake recipe out there because I still use the basic buttermilk version from Betty Crocker. I keep trying versions I find online but have yet to find one that is “to die for”. If you think you have a good version, please let me know! The honest truth is, that they are good enough for my family for an occasional dinner and easy breakfast. Not that I make them on a weekday morning, but I have some in the freezer that the kids can heat up on their own.
To do this, I always make extra batter and therefore, extra pancakes. The trick is to allow them to fully cool on a rack before trying to freeze. Then simply layer a pancake with wax paper and slide into a Ziplock bag. Try to remove as much air from the bag as possible and then place into the freezer. I never make more than what we can go through in a month, I just don’t feel that they hold up well to long-term storage.
While you can reheat them in a microwave, do so on LOW or MEDIUM (depends on your microwave) to prevent them from getting chewy. They need to be spread out as stacking will prevent them from being reheated evenly and create some pancakes that are now overdone. It only takes a few second so set it for 30 but check after 15 and see how hot they are. Like many recipes, your pancakes may be smaller or thicker than what I make so times can vary. Another option is to use a toaster oven. We set it for 300 degrees (or warm) and straight onto the rack. They take 3 to 5 minutes that way.
One thing I have found is that buying real maple syrup makes a huge difference in the taste of what you are serving. Yes, it costs more but we use much less of it so it lasts longer. I have put the real maple syrup on the table along with Mrs Butterworth and the talking syrup just gets ignored. Warming the syrup amps up the flavor and keeps those pancakes nice and hot as well. Here is the kicker, real maple syrup is now believed that it could contain properties to help fight cancer! Not too shabby for tree sap, huh?