Breakfast just got ten times better. And easier!

The next time you find yourself standing at the stove flipping pancakes, do yourself a favor and make an extra batch (or two) to tuck away in the freezer. Cooked pancakes freeze beautifully and can be reheated in the oven or microwave at a moment’s notice—for quick weekday breakfasts or whenever a pancake craving strikes. Here’s how to flash freeze them for the best results:

1. Make the pancakes

Just about any pancake recipe will freeze well—even pancakes with fruit, whole grains, or nuts inside them. We’re partial to “Pam-Cakes”, the classic buttermilk pancake by our test kitchen pro Pam Lolley, are the best you’ll ever taste. And we have plenty of letters from readers to back us up on that. Arrange the cooked pancakes in a single layer (not touching) on parchment paper-lined baking sheets.

2. Freeze and store

When the pancakes are cool, place the baking sheets in the freezer and freeze until the pancakes are frozen solid, about 30 minutes. Transfer the frozen pancakes to ziplock freezer bags. Because they have been flash-frozen, they should not stick together, but you can place a piece of waxed or parchment paper between each pancake if you wish.

3. Reheat

If using the microwave, place up to four pancakes on a microwave-safe plate and microwave in 20-second increments until the pancakes are hot and fluffy. If using the oven, preheat it to 350˚F and arrange the pancakes on a baking sheet. Cover the baking sheet with a layer of aluminum foil (this will keep the pancakes from drying out) and bake for about 10 minutes.

You can also use defrosted pancakes to make our irresistible Pancake Bake with Cinnamon Streusel. This breakfast casserole is a snap to assemble and bake if you’re starting with ready-made pancakes.