This bulk-size recipe makes more than 40 small pancakes that can be frozen for quick breakfasts. Perfect for families, these pancakes can be customized with chocolate chip, blueberry, or funfetti flavors, and are easy to prepare and store.
1: In a large bowl, whisk together the dry ingredients.
2: Add the buttermilk, vanilla, and eggs, and stir until mostly incorporated.
3: Pour in the melted butter and stir until pancake batter is fully mixed, adding a splash of buttermilk if needed to reach the desired consistency.
4: Cook pancakes in a pan or on a griddle, adding your favorite toppings.
5: To store in the freezer: let the pancakes cool completely, then store in a gallon-sized freezer bag in a single layer with parchment paper in between each layer.
6: Pop them in the freezer and microwave when ready to enjoy.
