This classic mini pancake recipe is perfect for a quick breakfast or a fun kid lunch for school!
If I had to be completely honest, these pancakes aren’t anything crazy and I think that is what we need to feed our kids right?! The recipe itself isn’t unique at all, but what I am planning to do with them is!
School starts in approximately 3 weeks, and we are already getting prepared for back to school. Oliver isn’t much of a morning person, so we have been practicing getting up earlier so we can have relaxing mornings.
I can remember the struggle when he would wake up less than 20 minutes before school started, grabbed a drinkable yogurt and he was off to school. A yogurt is NOT enough for a growing boy. Oliver loves waffles, but I was worried about how much sugar was in them, and what type of preservatives they had. I always had the intention to make him waffles or pancakes, but sometimes the morning gets away from you.
Preparing this Pancake Recipe In Bulk
I had the perfect idea to make smaller pancakes in bulk, freeze them, and warm them up quickly in the skillet. These pancakes are not too big, but big enough that he will only need 2 or 3 paired with some fresh fruit. If you have a toddler you can go even smaller and portion accordingly.
The one special thing about this pancake recipe is I added vanilla. Oliver LOVES anything vanilla so I thought it would act as a little surprise for him. Since this recipe is meant for bulk purposes it will make A LOT of pancakes!
- 3 cups all-purpose flour
- 7 teaspoons baking powder
- 2 teaspoon salt
- 2 tablespoons white sugar
- 3 cups milk
- 2 egg
- 3 tablespoons butter, melted
- 1 tablespoon vanilla
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter, and mix until smooth.
- Heat a lightly oiled frying pan over medium-high heat. Scoop the batter with a tablespoon onto the pan, I can get about 3 on the pan at a time. Brown on both sides and put on a plate.
- Continue the steps until all the pancakes are cooked. Serve immediately while warm or continue to the next steps to freeze.
How to Freeze Pancakes
- To freeze these pancakes for later you will need a large freezer bag, scissors, and wax paper
- Label the freezer bag with the description and date made.
- Once the pancakes have cooled, lay the freezer bag flat on the counter and line 3 rows of 3 pancakes.
- Cut the wax paper to fix the inside of the freezer bag and carefully place the wax paper on top of the bagged pancakes.
- Continue with your second row, and repeat if necessary for a 3rd row.
- I was able to freeze 27 pancakes per freezer bag.
More Breakfast Recipes:
- 20-25 pounds of tomatoes (about 40-50 medium-sized tomatoes)
- 2 tablespoons of salt
- 2 tablespoons of lemon juice (for acidity)
- Optional: Fresh herbs (such as basil, oregano, or thyme) for added flavor
Prepare Your Canning Jars & Water Bath Canner
- Soak your jars in a clean sink in hot soapy water for 30 minutes.
- Scrub and rinse the jars to sterilize. You may also run your jars through your dishwasher on the sanitize setting.
- Fill your water bath canner with hot water. Don’t turn your water bath canner on yet, you will have lots of time to prepare your canner while your sauce is cooking.
Cook Your Tomatoes
- In a large pot add 5-10 pounds of chopped tomatoes over medium-high heat. Add just enough water to cover to bottom of the pot to avoid burnt tomato skins.
- Let simmer for 10-15 minutes, stirring to avoid sticking, until soft.
- Transfer the tomatoes to your tomato mill and process through the mill. Repeat this step 2-3 times to ensure all of the meaty-goodness is captured through the food mill.
- Discard the seeds and skins in a separate bowl.
- Pour the tomato sauce into a large stockpot on medium heat.
- Repeat the above steps until you have processed all of your tomatoes and it is all simmering in your large stockpot.
- Add in your salt and stir.
- Let the sauce simmer for 2-4 hours, stirring occasionally.
- The sauce is ready once it has thickened up to your desired consistency.
Prepare to Process in a Hot Water Bath
- While the sauce is simmering, prepare your canning jars by sterilizing them. You can do this by placing the jars in a boiling water bath for about 10 minutes. Also, sterilize the lids and bands in a separate pot of simmering water.
- Carefully place the hot jars on a kitchen towel and pour a tablespoon of lemon juice in the bottom of the jar.
- Once the sauce is ready, carefully ladle it into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the jar rims clean to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight (not overly tight).
- Place the filled jars in a water bath canner or large stockpot filled with boiling water. Make sure the jars are covered with at least 1-2 inches of water.
- Process the jars in the boiling water bath for about 35-40 minutes. Adjust the processing time based on your altitude if necessary (refer to canning guidelines for altitude adjustments).
Cooling & Storage
- After processing, carefully remove the jars from the water and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
- Check the lids to ensure they have sealed properly. The lids should be slightly concave and not pop back when pressed in the center.
- Label the sealed jars with the date and contents.
- Store the cooled jars in a cool, dark, and dry place. Properly sealed jars can be stored for up to a year or more.
Store the cooled jars in a cool, dark, and dry place. Properly sealed jars can be stored for up to a year or more.