Freezer-Friendly Pancakes

a stack of homemade pancakes from scratch with berries, syrup, and butter
Prep Time: 
25 minutes
Number of Servings: 
10 pancakes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 12 tsp baking soda
  • 12 tsp salt
  • 1 12 cups plain low-fat Greek yogurt
  • 1 12 cups your favorite milk
  • 2 eggs
  • 2 Tbsp oil, plus additional for greasing pan


  1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.
  3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
  4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.


These fluffy pancakes freeze well due to the yogurt, which keeps them tender.

To Freeze:

  1. Cool cooked pancakes completely.
  2. Place pancakes in a single layer on baking trays. Freeze for 2 hours.
  3. Transfer frozen pancakes to labeled freezer bags. Seal bags and freeze.

To Reheat:

  1. Place frozen pancakes in a pan over medium heat until warmed through.
Nutrition Info: 
2 pancakes, made with low-fat milk: 353 Calories, 18 g Protein, 72 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 546 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Folate, ★★ Vitamin B12, Vitamin B3 (niacin), Iron


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.