If you’ve made too much pancake batter and want to use the rest the next day, it can be stored in the refrigerator for one to four days, according to the National Center for Home Food Preparation. If you plan to make pancake batter ahead of time, make sure the milk, eggs and buttermilk are as fresh as possible.

Things You'll Need

Place a funnel into the top of the clean ketchup bottle. Pour batter into the bottle through the funnel, allowing it to drain completely. Place cap on the bottle tightly and place in the refrigerator.

Pour batter into the bowl of an air-tight container if you don’t have an empty ketchup bottle. Cover tightly and refrigerate.

Shake container well before use. If the batter is too thick, add milk and shake or beat with a whisk until it thins to the desired consistency.