Make Ahead Pancake and Waffle Batter

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#8837

Make-ahead batter takes the headaches out of pancake mornings. Or waffle mornings, for that matter. This double duty batter keeps a few days in the fridge, and keeps mornings calm.

photo of Make Ahead Pancake and Waffle Batter

serves/makes:

ready in:
under 30 minutes

ingredients

4 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
1 envelope (.25 ounce size) active dry yeast
4 cups milk
1/2 cup butter
6 eggs

directions

Combine the flour, sugar, salt, and yeast in a large mixing bowl. Stir gently.

Combine the milk and butter in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is heated to about 120 degrees F.

Add the warm milk mixture to the flour and beat on low speed with an electric mixer until combined. With the mixer running, add the eggs and beat until smooth, about 2 minutes.

Cover the bowl and refrigerate up to 4 days. Because the yeast will lose potency the longer the mixture refrigerates, stir in an additional 2 tablespoons of sugar after the second day to help "feed" it.

To use the batter:

For pancakes, heat and lightly grease a griddle. Pour the batter in 1/4 cup increments onto the griddle. Cook until bubbles form and the underside is lightly browned then flip the pancakes over. Cook until browned. Keep the pancakes warm while making the rest. Makes approximately 32 4-inch pancakes.

For waffles, heat and lightly grease a waffle iron. Add the amount of batter as recommended by the waffle iron manufacturer. Close the waffle iron and cook until it is no longer steaming or as directed by the manufacturer. Remove the waffle(s) and keep warm while making the remaining waffles. Makes approximately 32 4x4-inch waffles.

Serve the pancakes and/or waffles with butter, syrup, fruit sauce, or any desired toppings.

recipe tips

Measure the ingredients accurately for consistent results.

Stir the batter gently before using it after refrigeration.

Preheat the griddle or waffle iron.

Use a measuring cup or ladle to pour the batter for uniform pancakes or waffles.

Flip the pancakes when bubbles form on the surface and the edges look set.

Don't overmix the batter to avoid tough pancakes or waffles.

Serve the pancakes or waffles hot for the best taste and texture.

Experiment with different toppings like fresh fruit, whipped cream, or nut butter.

common recipe questions

Can I use a different type of flour?

Yes, you can use whole wheat flour for a healthier option, but it may change the texture.

Is it necessary to use active dry yeast?

Yes, the yeast helps the batter rise and creates a light texture. Instant yeast can be a substitute (same amount).

Can I substitute the milk?

You can use non-dairy milk like almond or soy milk, but it may slightly alter the flavor.

How do I know when the milk and butter mixture is at the right temperature?

Use a kitchen thermometer to check that it's around 120 degrees F, which is warm but not too hot.

Can I make this batter gluten-free?

You can use a gluten-free all-purpose flour blend, but the results may vary.

What can I do if I don't have an electric mixer?

You can mix the batter by hand with a whisk, but make sure it's well combined.

Can I freeze this batter?

Freezing is not recommended as it can affect the yeast's ability to rise.

Can I add mix-ins to the batter?

Yes, you can add ingredients like blueberries, chocolate chips, or nuts for variety.

tools needed

Electric Mixer: For combining the ingredients in the initial step of making the batter.

Large Mixing Bowl: To combine the flour, sugar, salt, and yeast before adding the warm milk mixture.

Saucepan: To heat the milk and butter until the mixture reaches 120 degrees F before adding it to the dry ingredients.

Griddle: To cook the pancakes. It should be heated and lightly greased before pouring the batter onto it.

Waffle Iron: To cook the waffles. It should be heated and lightly greased before adding the recommended amount of batter.

Measuring Cups and Spoons: For accurately measuring the ingredients such as flour, sugar, salt, milk, and sugar.