Freezer Friendly Big Batch Pancakes Recipes

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FREEZER-FRIENDLY BIG-BATCH PANCAKES



Freezer-Friendly Big-Batch Pancakes image

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.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 90

Number Of Ingredients 3

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

Steps:

  • 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.)
  • 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.
  • Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g

BAKED PANCAKES RECIPE (FREEZER MEAL)



Baked Pancakes Recipe (Freezer Meal) image

Yield 8

Number Of Ingredients 7

1 1/2 cups milk
1/4 cup (1/2 stick) butter, melted
2 eggs
2 tablespoons sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
  • In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
  • Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
  • (If freezing, follow directions above recipe.)

SUPER-BATCH PANCAKES



Super-Batch Pancakes image

Serving a huge crowd? Here's how to make pancakes for over 130 using Bisquick® mix!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Yield 132

Number Of Ingredients 3

15 large eggs
2 1/2 quarts (10 cups) milk
1 box (80 oz) Original Bisquick™ mix

Steps:

  • Brush griddle with vegetable oil; heat 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.)
  • In 6 1/2- to 7-quart bowl, stir all ingredients with wire whisk or hand beater until well blended.
  • Pour by scant 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 230 mg, Sugar 1 g, TransFat 1/2 g

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