2 Quick & Easy Back-to-School Freezer Breakfast Ideas

Ingredients for pancakes and muffins

I’m using a regular pancake mix. We’ll make some muffins with blueberries, chocolate chips, and brown sugar crumbles topping. Let’s start making blueberry muffins.

Blueberry muffin freezer recipe

1. Combine dry ingredients

In a large bowl, combine the dry ingredients:

• 1¾ cups of whole wheat flour
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ¼ teaspoon of cinnamon

Whisk the ingredients together to combine.

2. Add wet ingredients

Now for the wet ingredients. In a medium-sized bowl, add:

• ⅓ cup of oil
• ⅓ cup of honey
• 2 eggs
• 2 teaspoons of vanilla
• 1 cup of plain Greek yogurt

Mix the wet ingredients with the whisk to combine.

3. Combine dry and wet ingredients

Pour all of the wet ingredients into the bowl with the dry ingredients. Whisk all the ingredients together to make the batter.

4. Add blueberries and chocolate chips

Add about 1 cup of blueberries into the bowl. We used frozen blueberries. Then, fold in about ¼ cup of chocolate chips into the bowl.

5. Scoop into muffin tin

Use a cookie scoop to put one scoop of the dough into each of the mini-muffin tins.

6. Add crumble topping

I mixed some brown sugar and cinnamon in a separate bowl as a topping. Add a pinch of the topping to the top of the dough in each muffin tin.

7. Bake

Put the tin into the oven. Bake for 13 minutes at 400 degrees Fahrenheit.

Freezer pancakes recipes

1. Make the pancakes

Pour 2 cups of pancake mix into a bowl, then add 1½ cups of water into the bowl with the mix. Whisk pancake mix and water together. 

2. Scoop onto the griddle

I am using a tablespoon to measure the batter to put on the griddle. I usually use a ¼ cup to measure the batter for regular-sized pancakes. This mix is watery so if you want thicker batter, add a little less water. The pancakes will be a little thinner. Smaller pancakes don’t cook for as long as larger, thicker ones. 

3. Flip pancakes

When you see bubbles form, it’s time to flip the pancakes.

How to make freezer breakfasts

Here are the finished muffins. I baked them for 13 minutes instead of what the recipe said since they are mini muffins.

Here are the finished pancakes. Let everything cool down before freezing.

1. Flash freezing method

Flash freezing is when you take your food and put them on a baking sheet that’s lined with parchment paper. Make sure they are not touching each other. Put them in the freezer this way which will end up freezing separately and not together. Keep them in the freezer this way overnight or for a few hours. Check after a few hours to see if they are frozen. 

2. Freezer bags

Then put them in a labeled gallon-sized freezer bag. Label the bag with the date when you froze them. Freezer meals stay fresh for up to three months. After three months, they are still safe to eat, but you risk getting freezer burn on the food. It doesn’t affect the safety of the food, just the quality and taste of the food. 

Freezer hack

If you don’t have enough room on your baking sheet for all the pancakes and muffins that you baked, here’s a great hack to fit more. Take a cooling rack and place it on the sheet to create a second layer where you can put pancakes and muffins. Now the pancakes won’t freeze in one giant clump.

These are not the only items I’ll give my daughter for breakfast. The pancakes and muffins are full of carbs. She’ll need some protein. I’ll pair these with yogurt and scrambled eggs, string cheese, or something else to make the breakfasts a little more balanced so she’s not starving by lunchtime. 

Back-to-school freezer breakfasts

These freezer breakfasts will last us a while, at least through a couple of weeks. It’ll save a lot of time during those crazy mornings. What types of back-to-school breakfast ideas do you have for this year? Do you have any freezer breakfast ideas that include protein? Let me know in the comments below!