We originally shared this dairy-free freezer pancakes recipe several years ago, for the back to school season. This has been a challenging year, so we decided to give this post an update. It’s a Kids Can Cook favorite created by Sarah and her daughter Katherine.
Dairy-Free Freezer Pancakes with Blueberry, Chocolate Chip, and PBJ Options
School started for us last week, which meant a change from our relaxed summer breakfast schedule. For the last few years, cooking breakfast ahead of time has been a part of Katherine’s weekend routine. This makes for calmer school mornings during the week, where even our younger children can fix themselves a hearty breakfast with little assistance.
One of our kids’ favorite breakfasts is pancakes. They love all different kinds of pancakes, pancake bars, even special pancakes with sprinkles on birthday mornings. Katherine makes the pancakes ahead of time and freezes them so they are ready to grab and heat at a moment’s notice. Usually she does a double batch of all one flavor, but today she made a sampler platter of some of our favorite varieties of dairy-free freezer pancakes.
It can be hard to head out the door to school, especially as the weather turns cold and the mornings become dark. However, a warm, comforting pancake breakfast can make it easier to face the day.
Special Diet Notes: Dairy-Free Freezer Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan freezer pancakes, see our Egg Substitute Guide.
For gluten-free dairy-free freezer pancakes, swap your favorite gluten-free flour blend for the flour in Sarah’s Homemade Dairy-Free Baking Mix. Or you can simply use Bisquick Gluten Free in place of the dairy-free baking mix.
- 2 cups Homemade Dairy-Free Baking Mix
- 2 eggs
- 1 cup plain dairy-free milk beverage
- 1 tablespoon white or apple cider vinegar
- Add the baking mix, eggs, milk beverage, and vinegar to a large mixing bowl. Whisk until blended. There will be a few small lumps remaining in the batter.
- Let the batter sit while you preheat a pan or griddle over medium heat.
- Pour the batter by the scant ¼-cupfuls onto your hot, greased skillet or frying pan. If making a flavored variety, sprinkle on the ingredients in one of the variations below. Cook until the pancake edges look dry. If they brown too quickly, turn the heat down to medium-low.
- Flip and cook until golden brown.
- Remove the cooked pancakes to a cooling rack, and repeat with the remaining batter.
- Let the pancakes cool completely.
- Arrange the pancakes in a single layer on a cookie sheet and freeze.
- When frozen, remove the pancakes from the cookie sheet and place in an airtight container or freezer bag. Return the pancakes to the freezer.
- To reheat the dairy-free freezer pancakes, remove two or three pancakes from the freezer, place them on a plate, and microwave for 60-90 seconds or until heated through. Or, you can toast the pancakes individually in the toaster. Larger amounts of pancakes can be reheated on a cookie sheet in a 325ºF oven for 10 to 15 minutes or until heated through.
- Serve the dairy-free pancakes with maple syrup or other desired toppings.
Blueberry Pancakes: ½ cup blueberries, either gently stirred into the batter or added to each individual pancake while cooking. If using frozen wild blueberries, toss them with a bit of the dry baking mix or flour before adding.
Chocolate Chip Pancakes: ½ cup dairy-free chocolate chips, either gently stirred into the batter or sprinkled onto each pancake while cooking.
PB & J Pancakes: ½ cup peanut or other nut butter whisked into the batter (can use sunbutter for nut free). Top with ½ cup jam (wild blueberry is pictured here) mixed with ½ cup maple syrup whisked together in a saucepan over medium heat until warm and blended. (This idea was inspired by a Bisquick pamphlet I read years ago.)