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Storing pancake batter is both easy and convenient. The batter benefits from a resting period, which allows the leavenings time to process and mature. Pancake batters with stiff egg whites folded into the batter are the exception: the eggs will separate in the batter, resulting in a less than tasty pancake. The best type of pancake batters to store are those made with baking powder or soda, or a yeast based batter such as sourdough.

How to Store Pancake Batter

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Place leftover pancake batter in a tightly covered container.

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Place the container in the back of the fridge. Pancake batter can last this way in your refrigerator up to five days.

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Freeze the batter in smaller containers for individual meals. Batter frozen in a yogurt cup will yield approximately two pancakes.

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Thaw frozen batter by removing it from freezer and placing it anywhere in the refrigerator. The batter may separate a bit, but it can be stirred back together without any loss of quality.


Pancake batter may thin as it sits in the refrigerator. Stir it up and add flour a teaspoon at a time until it's the correct consistency.


If your pancake batter turns gray, it needs to be thrown away.

About the Author

Whitney Donohue

Whitney Donohue is a freelance writer who writes for many different venues, including her local newspaper, The Moapa Valley Progress. Donohue earned a Bachelor of Arts in English and a professional writing certificate from the University of Nevada, Las Vegas.