How Long Does Pancake Batter Last In The Fridge? (Find Out Now!)

Is there anything better than getting a stack of pancakes for breakfast? Those sweet and fluffy treats often covered in butter and syrup are regarded as breakfast favorites all over the world.

The only real downside to having pancakes for breakfast is that preparing them can take a while. You have to get the batter ready before you can start cooking up flapjacks. Of course, you can get around that issue by preparing the batter ahead of time.

Pancake batter will last anywhere from 2 to 4 days in the fridge. The amount of time it lasts depends on if you used milk or eggs in the batter, as this will shorten the lifespan of your pancake batter. Make sure you store it correctly, in an airtight container for the best outcome.

Pancake mix, whether homemade or store-bought, can last for a long time. Most of the time, pancake mix can stay in storage for several months without the need for refrigeration.

Do note though that we’re referring to pancake mix. Pancake mix is the combination of dry ingredients needed to make our favorite flapjacks. Once you add the wet ingredients such as milk and eggs, you’re now dealing with pancake batter.

While pancake mix can stay on your shelf for months with no issue, pancake batter is different. Those wet ingredients will change the longevity of your pancake mix.

Technically, yes, all types of pancake batter can be made ahead of time and stored in the refrigerator. The batter remains safe to cook as long as the ingredients haven’t expired and you haven’t exceeded the timeframe noted previously.

All that said, there is a downside to storing certain types of pancake batter in the refrigerator. Depending on the ingredients used, the pancakes made with refrigerated batter may be of lesser quality. Let’s discuss how the ingredients you use can affect how well your pancake batter holds up in the fridge below.

Baking soda is an ingredient commonly found in pre-made pancake mixes. The baking soda helps create the light and fluffy pancakes that so many of us absolutely adore.

The problem with baking soda is that it gets to work as soon as it’s added to a mixture. That’s not an issue if you intend to cook the pancakes right away. However, it is a problem if you’re storing the batter overnight.

By the time you pull the batter out of the fridge in the morning, it will already be flat. The pancakes may still taste fine, but they won’t feature the light and fluffy texture many people like.

In contrast to baking soda and baking powder pancakes, the ones made with yeast actually fare well in the fridge. The reason is that yeast does not stop working.

Once activated, the yeast continually works to add volume and texture to your pancakes. The pancakes will still feature good height and fluffiness after their stay in the refrigerator.

You can even find people who say that storing a yeast-infused pancake batter in the fridge is a smart move. They say that doing so leads to more flavorful pancakes.

We’re combining these two types of pancake batters here because you have to approach cooking them the same way. If you want to add buttermilk or whipped egg whites to the batter, you should avoid including them ahead of time.

Adding either the buttermilk or whipped egg whites the night before will result in flat pancakes. The flavor may be there, but the texture will be less than desirable.

What you have to do instead is to wait until the morning to add the buttermilk or egg whites. Of course, that will take more time and that may make cooking the pancakes tougher if you’re in a rush.

Don’t stress out if you made too much pancake batter. There’s a way to store it safely so you can use it weeks or even months later. What you want to do here is freeze the pancake batter.

Grab an airtight container or a vacuum seal bag and pour the batter in there. After the container is filled, place it neatly in the freezer so it can be used at a later date. The squeeze bottle isn’t really recommended here because getting the frozen batter out of there will be difficult.

Frozen pancake batter can remain edible for a long time. It will remain safe to eat for up to three months.

Many of us don’t have the luxury of time in the morning. Even so, serving pancakes is possible because they cook quickly enough. Still, you may be wondering if cooking the batter straight from the refrigerator is a good idea.

Ideally, you do want to give the pancake batter some time to get to room temperature before cooking with it. Doing so makes it easier to stay in control of the temperature. You won’t have to worry about some spots of the pancake being undercooked while others get close to burning.

It would be great if you could pull out the refrigerated batter earlier and let it chill out on a countertop. Using cold batter is still fine if that’s your only option though. Just pay closer attention to the pancakes as they cook to avoid any mishaps.

Related Questions

How Do You Store Cooked Pancakes?

Pancake batter is not the only thing you can store overnight. Leftover cooked pancakes can also be stored properly and consumed on a different day.If you’re storing multiple pancakes in one container, remember to put wax paper between each individual pancake. Those using individual containers can just place the wax paper on the bottom of the container.

How Do You Reheat Cooked Pancakes?

Cooked pancakes can be reheated using an oven, an oven toaster, a microwave, or your stovetop. Choose whichever reheating appliance you prefer and start chowing down on those pancakes.