[amomof4]

For the most part, pancake batter cannot be stored. I don't even have much success in doubling the recipe because it must be used before all the leavening bubbles out. The reason is it uses baking soda & baking powder. Once the liquid ingredients are added to the dry ingredients, it causes a reaction (bubbling). This is what make the pancake rise. If you double the recipe, you'll notice that the last pancakes either don't raise or don't raise as much. You are much better off making all the pancakes & storing them. They even freeze well. You can freeze them on a cookie sheet & then put in a freezer bag. That way you can take out the amount that you need.