Save yourself a bit of time and mess in the mornings by making your pancake batter the night before and storing it in the fridge. Let me show you how I do it.

I shared the idea of make-ahead pancake batter on Instagram and people loved it… which made me think I should share a little more in-depth post on it here on the blog.
But I have to apologize in advance because you know I am the Queen of Non-Pinterest Pictures.

In fact, I posted the above photo on Instagram earlier this week and said: “I have no idea how people get those amazing magazine-worthy food prep photos. I can ooh and ahh over them, but let’s be honest: when I cook, it looks more like the cupboards threw up.” #reallife
All that aside, the tip was this: I make up pancake batter the night before and stick it in the fridge. Then, in the morning, we can have freshly-made pancakes with almost zero work or mess.
It’s so simple, but it’s one little trick I keep up my sleeve and have used over and over again.

You can also make up a huge batch of batter and then use it multiple times throughout the week.
This is the Pancake Batter recipe I always use — from my very favorite and well-loved cookbook, the Better Homes & Gardens cookbook that my mom got me as a wedding present.
I just mix up the batter and stick it in the fridge. Then, in the morning, I will sometimes add a little extra milk, stir, and cook on a griddle.

This week, I had a little helper for the actual making of the pancakes… and he decided to add some yummy chocolate chips to the batter. He’s a child after my own heart. 😉

By the way, if you can tell by his face, Silas is very meticulous about getting the pancakes “just right”. And I’m all about working myself out of a job… even if the training process requires cleaning up lots of spilled pancake batter (see floor for evidence).

Breakfast is served… and it only took me a few minutes of prep work the night before. Well, and cleaning up pancake batter off the floor after the pancakes were made. 🙂

























