Pancakes are a British favourite, with a YouGov study revealing that nearly half of people surveyed plan to indulge. Those who do typically eat at least two pancakes each — an amount that, nationwide, calls for 52 million eggs, 22 million more than any other day in the year (National Geographic Kids).
But what happens when you’ve made more batter than you can eat? Instead of letting it go to waste, there are plenty of creative ways to repurpose it. According to Scott Hawthorne, Managing Director at SkipsAndBins.com, “Batter is one of those magical, versatile ingredients that can be used for so many things, from Yorkshire puddings to fried chicken. Plus, although it only lasts a few days in the fridge, it freezes well.”
Here are five ideas to make your leftover pancake batter go further:
1. Freeze It
Standard pancake batter made with fresh eggs, flour, and milk lasts about three days in the fridge. Divide into portions and freeze in bags or lidded tubs. Defrost overnight and use promptly — never refreeze once thawed.
2. Reuse It in New Recipes
Your batter can be transformed into:
- Blinis topped with salmon and cream cheese
- Fluffy American-style pancakes by adding baking powder or bicarbonate of soda
- Corn dogs (hot dogs dipped in batter)
- Takoyaki-style balls, filled with savoury or sweet ingredients
3. Bake It
Batter works perfectly in the oven. Pour it into hot, oiled tins to make Yorkshire puddings — ideal for mid-week roasts. Or try toad-in-the-hole with sausages. Add a splash of milk if your batter is thick.
4. Deep Fry It
Turn your batter into a crispy coating for fried chicken, fish, or vegetables. No deep fryer? A pan or skillet works just as well with a light spray of oil.
5. Share It With Your Dog (Carefully)
Basic pancake batter is safe for dogs in small amounts. Avoid chocolate, blueberries, or raisins. Instead, use plain cooked chicken, tuna, or peas as dog-friendly toppings.
“Batter isn’t just for pancakes,” says Scott. “It’s versatile, freezes well, and can be repurposed in countless ways. By getting creative, we can reduce food waste while still enjoying delicious meals.”
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