How long can you keep pancake batter in the fridge?
In this article, we will answer the question “How long can you keep pancake batter in the fridge?”, and how to make the perfect pancakes?
How long can you keep pancake batter in the fridge?
For a regular pancake batter that comprises flour, milk, and eggs, pancake batter can last between 2 – 4 days in the fridge. It is mainly the expiry date of milk and eggs that determines how long the pancake batter can last. The shelf life of pancake batter depends on the expiry date mentioned on the ingredients that are used to make the batter.
Refrigerating pancake batter
If you like thin pancakes like crepes, It is preferred to make it ahead of time and store it in the fridge. When the dry ingredients are whisked with the wet ingredients, a lot of air is incorporated into the pancake batter.
For thin pancakes, we want these bubbles to collapse. You can spread jam, peanut butter, or place a dollop of whipped cream atop the thin pancake.
Refrigerating pancake batter that contains baking soda
Due to the leavening action of baking soda, the pancakes turn out light and fluffy. It starts its action as soon as it gets in contact with the wet ingredients. The pancake batter that contains baking soda should ideally be cooked right away to get the desired texture.
If your pancake batter relies solely on baking soda for leavening, making it ahead of time for refrigeration is a big no.
Refrigerating pancake batter that contains baking powder
Unlike baking soda, baking powder performs leavening in two steps. First, when It comes in contact with the wet ingredients. Second, when It is exposed to heat.
Therefore, pancake batter with baking powder will refrigerate well. But It won’t be as fluffy as the pancake made with the fresh batter.
To solve this problem, you can add more baking powder to the batter before cooking. Only add 25-50% baking powder of the amount called for in the original recipe.
Refrigerating pancake batter that contains yeast
The pancake batter that contains yeast refrigerates quite well. It not only refrigerates well but also enhances the flavor of the batter overnight.
Before using this batter, let it come to room temperature before cooking.
Refrigerating pancake batter that contains buttermilk
Pancake batter that has buttermilk is not recommended to refrigerate overnight. If the buttermilk will sit too long, It will make the batter flat.
Your best bet is to mix the dry ingredients and wet ingredients beforehand and keep them stored separately.
Dry ingredients will be kept in the pantry while wet ingredients will go in the fridge.
Use before you are ready to cook the pancakes, whisk the dry and wet ingredients together.
If you are adamant to store the pancake batter with buttermilk, your best bet is to look for a recipe that also uses yeast with buttermilk.
Refrigerating pancake batter that contains egg whites
Do not refrigerate the pancake batter with the egg whites overnight. The egg whites will lose the air they have incorporated and the pancakes won’t come out fluffy.
Instead, mix the dry ingredients and store them separately. Just before you are ready to cook the pancakes, whip up the egg whites to soft peaks and incorporate the dry ingredients gently for nice and fluffy pancakes.
Other FAQs about Pancake that you may be interested in.
Can you make pancakes with Almond milk?
Can you make Aunt Jemima’s pancakes without eggs?
Can I use almond milk in pancakes?
How to store pancake batter overnight?
To store any type of pancake batter, you have to make sure the air doesn’t come in contact with the batter. To ensure this, adopt the following storage methods.
- Pour the batter into a Tupperware container with a tight seal.
- For bonus points, cover the surface of the batter with a plastic sheet before you seal the lid.
- Alternatively, pour the pancake batter into a liquid-safe Ziploc bag.
- Before sealing, make sure to remove as much air as possible by squeezing it.
- When you are ready to make pancakes, cut the zip-lock bag from a corner and use it as a piping bag to pour the batter onto the pan.
How to make the perfect pancakes?
Ingredients
- 2 cups all-purpose | plain flour, (290 g | 10 oz)
- 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups milk, (440ml)
- 1/4 cup butter, (60g | 2 oz)
- 2 tsp pure vanilla extract
- 1 large egg
Instructions
- Whisk the dry and wet ingredients separately.
- Fold the dry ingredients into the wet ingredients.
- Pour ¼ cup pancake batter onto a hot and greased non-stick pan.
- When the surface of the pancake bubbles and the bottom is golden. Flip it over and cook the other side.
- Serve with maple syrup.
Conclusion
In this article, we answered the question “How long can you keep pancake batter in the fridge?”, and how to make the perfect pancakes?
