Originally Posted by
CDTraveler
On Sunday night I whisk up a bowl of pancake batter which keeps 3 or 4 days in the fridge, and once the batter is ready it takes only a few minutes to actually cook the pancakes.
For my kids, especially when I'm traveling that week, I will make a large batch of pancakes* on Sunday morning--both plain and chocolate chip. I put them into a large ziplock bag between layers of wax paper and store it in the freezer. When demanded for breakfast, they can be reheated in a toaster.
* - vegan variety; I use a powdered egg replacer and unsweetened soy milk