If your recipe is as given, you're making a crêpe, or something akin to it (as it's not risen). That's important here, I feel, as crêpes freeze much better than risen pancakes. The lack of a risen texture means one less thing to go wrong in the freezer.
We freeze both kinds of pancakes for our children, and have had great success particularly with the crêpe variety by following a few simple rules:
- Freeze as soon as they are not steaming anymore (so they are not too dried out)
- Wrap each pancake individually in plastic wrap
- Put those wrapped pancakes in a larger freezer zip top bag
Then, we remove one at a time as we use them and toast them in a toaster oven (or any similar oven will work; not sure about a vertical-style toaster, if they'll keep together well enough or not, as I don't have one).
If you do it this way, crêpes seem to keep about six to eight months, and american (risen) pancakes seem to keep about three months, before the texture of the risen pancakes becomes too chewy and unappetizing (from drying out, I assume?). Crêpes might even last longer, I'm just unwilling to go beyond that for anything in the freezer that's not specifically designed for it.