I had such success with making a large batch of french toast, and then freezing it for a quick breakfast option, that I used the same method for pancakes.
The pancakes are a bit more involved because the main part of the pancake isn't already made for us like the bread is for french toast, but that's ok because not only are these pancakes easy to make, but you get to control exactly what goes into them.
In this recipe, traditional pancakes get a cleaner and healthier makeover by using whole-wheat flour instead of white, organic no-sugar-added applesauce in place of the oil, and bananas as opposed to sugar.
The result is delicious.
A couple tips:
Use the ripest bananas you can find. Over-ripe is perfect. They're sweeter, easier to mash, and the flavor is the most intense.
Mix your eggs right into your milk, then add the milk/egg mixture to the banana/applesauce mixture. That way you can be sure your eggs get nicely blended.
I like to add A LOT of cinnamon and vanilla, that way you can eat them without any added syrup because they're favorable enough by themselves.
This recipe makes 22 pancakes. So go ahead and freeze them! Pop them in the toaster when you're ready to eat. I usually put them through two toaster cycles so they're nice and warm.