I only need a few pancakes at a time. I would rather cook fresh than freeze cooked pancakes.
2Does this answer your question? Storing cake batter. Pancake batter or cake batter it's the same thing with the same answer.– GdDMar 1 at 17:33
What type of pancake? There’s an older question about British pancakes– JoeMar 2 at 13:25
American pancakes: cooking.stackexchange.com/q/13287/67 ; British pancakes : cooking.stackexchange.com/q/12933/67 ; when it’s probably too long : cooking.stackexchange.com/q/52153/67– JoeMar 2 at 13:29
You will lose leavening and the batter will make tough pancakes after a day. A better option is to cook a bunch and refrigerate them, they'll keep for several days and they microwave well. Freezing makes them tough.– GdDMar 2 at 15:32
You could mix the dry ingredients and mix the wet ingredients, but store the mixes separately. When you want to cook some pancakes, take (e.g.) 1/3 of each of the mixes, mix them together, and then cook them. This means you don't lose the leavening power and your main time constraint is how long an egg-milk mixture will last in the fridge.
The question @GdG linked to has an answer suggesting something similar for cakes, but it doesn't work for many cakes since there isn't a clear wet-dry separation up to the last step.
Also storing wet and dry separately helps avoid gluten development in the batter, which can make pancakes tough. Mar 1 at 21:44
As long as you refrigerate, it will be fine for 3 or 4 days, though the leavening power will likely reduce over time.