Freezer Pancakes

Whisk ⅔ cup all-purpose flour, ⅔ cup whole-wheat flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1 teaspoon baking soda in a medium bowl. In a separate medium bowl, whisk 1⅓ cups buttermilk, the melted butter and 2 eggs. Add the buttermilk mixture to the flour mixture; stir just until combined. Do not overmix.

To freeze: Spoon the batter into the wells of 2 (16-well) ice cube trays (about 2 tablespoons per well; it’s OK if some wells are empty). Top with blueberries, chocolate chips, bananas or nuts, if desired. Loosely cover with foil; freeze until firm, at least 4 hours or up to 1 month. (If freezing longer than 1 day, wrap the trays tightly with foil or plastic wrap.)

To cook from frozen: Brush a large nonstick skillet with ½ teaspoon oil. Remove 4 batter cubes, using a butter knife or small offset spatula. Arrange the cubes in the skillet about 1½ inches apart, with the largest flat surface against the skillet. Cover and cook over low heat, undisturbed, until the edges are set, the bottoms are golden brown and the batter cubes are almost completely melted, 5 to 6 minutes. Flip the pancakes and cook until golden brown and cooked through, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining oil and batter cubes, wiping the skillet clean between batches as needed.