Can You Refrigerate Pancake Batter Overnight?

Can you refrigerate pancake batter overnight? Yes, you can freeze pancake batter overnight or for up to 4 days. For the best results, store the batter in an airtight bottle before placing the batter in the fridge. You can also put the batter into the fluid-proof Ziploc bag or a sealable piping bag.

Pancakes are adored by everyone, and many would-be contents eat them every morning for breakfast if they weren’t taking so long to cook. To enjoy a delicious brunch on Sunday, it may not be a big deal to take 30 minutes to make breakfast, but when you’re trying your best to avoid traffic while driving to work or dropping the children off at school, every minute counts.

The best option is to make the pancake batter, so it’s prepared to go into the pan early in the morning. However, can it still make fluffy and light pancakes if made ahead?

This article will closely review the various types of pancake batters you can create and the best methods to keep them in the fridge overnight.

What Happens If You Refrigerate Pancake Batter For A long time?

There’s a surprising amount of ways to make the perfect pancake. And each one incorporates ingredients that can be stored uniquely and can alter the texture of your final product.

The main issue is the increase in the batter.

If you are a fan of the fluffy American-type pancakes before deciding if the batter you make can be safely stored for a long time, look over recipes for ingredients, which we’ll talk about in the next section.

Also, the image is included because they are my top pancakes. And they are available to pick for yourself on Amazon!

Additionally, regardless of the kind of pancakes you’re looking to keep cold, you’ll need an airtight container that is food-safe ( I like these from Amazon) or you could even keep the batter in a lidded dish similar to this model available on Amazon.

Refrigerated Pancake Batter: Thick Pancakes Or Crepes

If you’re looking to make thin pancakes that are flat and thin or crepes for breakfast Making your batter in advance is a great idea.

If you mix dry and wet ingredients of the batter, it airs out and forms bubbles. These air bubbles make pancakes puff and rise. This is not what you want from crepes. For the flattest pancakes, need all the bubbles to break down.

They are great to roll around on the go, with peanut butter and jam and other ingredients in the cake, or topping them with cream whipped for a decadent dinner in just two minutes.

Refrigerating Pancake Batter That Contains Baking Soda

Baking soda can be described as a leavening ingredient, which means it will help increase the rise of your batter, to make your pancakes come out fluffy and light.

However, baking soda starts to take effect once it’s incorporated into your batter. It can become a flat mess if not cooked in a short time. If your recipe includes baking soda as your sole way to get an increase in the volume of the batter, it’s not an ideal recipe to cook in advance.

Refrigerating Pancake Batter That Contains Baking Powder

Baking powder is, however, will typically store well. The majority of baking powders are “double acting” which means they will begin to activate at the moment it is in contact with the wet ingredients, however, it will activate again when it is in contact with hot temperatures.

Your pancakes might not be as high in width as they would should you make them instantly and if the first pancake that you cook looks slightly flat for your taste, add a little baking soda to the batter at the beginning of the day to help it re-fluff.

Be sure to keep it within 25% to 50percent of your initial amount needed.

Refrigerating Pancake Batter That Contains Yeast

Making pancakes with yeast is usually a good choice to make ahead. The yeast is active, meaning your pancakes will retain the amount you enjoy even if you cook them the next morning. Many people believe that waiting for the yeast to rest and prove overnight can add to the taste.

It is even possible to prepare your waffles and pancakes with the sourdough starter, which is usually prepared weeks ahead of baking.

In both instances, it’s best to remove the batter from your refrigerator about an hour before cooking in order to allow it to come back to the temperature of the room.

Depending on how big a batch of pancakes you make and what the recipe requires, you are always best to know how much yeast is in a packet so you can have the right amount vs your bake.

Refrigerating Buttermilk Pancake Batter Overnight

If pancakes made with buttermilk are your main reason making your pancakes in advance might be a little difficult however, it’s absolutely not difficult.

Buttermilk will expand when it sits for too long and the solution for this situation is to mix all of your dry ingredients in advance and then fold in the wet ingredients at the time to cook the batter.

The dry ingredients don’t need to be refrigerated and wet ingredients can be mixed in one bowl and then stored within an airtight container overnight. However, it is recommended to mix them up before you add them to those dry components in the morning.

This isn’t the best method to reduce time however it’s not the worst-case scenario either. In the majority of cases, it shouldn’t take more time to mix the ingredients than it would take to heat up your griddle or pan.

If you’re looking to mix all the batter overnight and chill it just look for a recipe that makes use of yeast, and you’ll be able to mix everything prior to time.

If you’re interested in the long-term storage of dry pancake mix take a look at this post we composed.

Refrigerating Pancake Batter That Contains Egg Whites

Certain recipes may call for egg whites whipped for use to leaven the recipe, in place of baking soda.

If this is your preferred dish, the best solution is to make your pancake batter in the evening before however, save the egg whites for whipping and incorporate them into the batter just prior to the pancakes being cooked.

This gives you the convenience of making overnight pancakes and the light, fluffy effect of making them the very next day.

How To Store Pancake Batter Overnight?

If you’re planning to store pancake batter overnight the main thing to be aware of is the absence of air exposure.

To get the best results, here’s how to chill pancake batter over a few hours:

  • Pour the batter into the container that is an Tupperware container with an airtight seal.
  • When you close the lid, you should cover the entire surface of your batter using plastic wrap. This will provide you with the greatest protection from the air.

Another method of refrigerating pancake batter overnight:

  • Put the batter in the bag safe for liquids Ziploc bag.
  • As the air as you can before sealing it
  • If you’re ready for it, just remove a corner the bag , then squeeze out like using an pipe bag.

You can also keep it in a dish for pancakes such as the one available from Amazon.

Some people love to have pancakes for breakfast every day and to those who do I’ll say, “why not?”

If you’re in this situation then you might find it easy to cook large quantities of pancake batter during your days off and then save it for later use during the week.

The easiest method I have discovered is to store large quantities of pancake batter to store them in an old, big, empty ketchup bottle, or another kind of squeeze bottle with an adequate seal.

This makes it easy and easy to pour your batter right onto the pan or griddle to make instantaneous pancakes.

When looking to keep pancake batter in storage for long durations, your best option is to make pancake batter with yeast instead of baking soda or eggs.

The taste and the rise will only improve with time, and you don’t need to fuss over mixing the ingredients when you’re in desperate necessity of breakfast.

The only exception to this is if you like pancakes that are flat Scandinavian kinds of pancakes and crepes In this case, it’s not a matter of concern the baking soda or powder loses its lifting ability with time.

The final ingredient to be aware of includes milk. If the recipe you’re making requires milk, you shouldn’t need to keep the batter for your pancakes for more than one week at one time so that it doesn’t turn sour.

Interesting Facts & Questions

Why Does A Pancake Recipe To Let It Rest?

It’s not unusual for pancake recipes to require the need to rest. When mixing flour, the constant mixing could cause the gluten to become tough. Resting your dough or batter can loosen the gluten making it less likely to create a sticky pancake.

The most important thing to do to make a perfect pancake is to not overmix the batter. The lumps are good, but a sloppy batter can be thin and, as this is a sign it’s sticky.

Can You Freeze Pancake Batter?

Yes, you can. In keeping the previous advice regarding refrigerating your batter in your head, you can put it into a liquid container and a freezer-safe Ziploc bag for freezing it for up to three months.

It is important to get rid of as much air as you can before putting it inside your freezer.

For thawing your batter, just take it out of the freezer and let it be at the temperature of the room on your kitchen counter. You can also put the batter in bowls of warm (not cold!) water to allow it to defrost faster.

Can I Store Cooked Pancakes?

Yes, you can! Actually, many people prefer to cook a huge amount of pancakes, then freeze them for later eating rather than making the pancake batter in advance. When your pancakes are done cooking let them be cool before wrapping them inside the plastic wrap.

To provide them with extra protection to protect them, place the cakes individually wrapped in one freeze-safe Ziploc bag. Or, you can place them in a Tupperware container. Mark the bag with the day it was of freezing and make sure you eat your pancakes within three months.

For eating, you can put the pancakes frozen in your oven or toaster or oven, or let them cool on your counter, and then reheat in a pan of frying or the oven in larger quantities.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.