I only need a few pancakes at a time .I would rather cook fresh than freeze cooked pancakes. 
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. 