This study aimed to mitigate the quality deterioration of highland barley leavened pancakes during frozen storage at −18 ℃. The effects of incorporating soluble soybean polysaccharide (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, based on dry flour weight), sodium alginate (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, based on dry flour weight), and xanthan gum (0%, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%, based on dry flour weight) on the texture, specific volume, frying loss, and water migration of the pancakes were systematically evaluated. Results demonstrated that all three polysaccharides improved the textural properties by significantly reducing hardness, gumminess, and chewiness, while enhancing resilience and springiness, effectively inhibiting quality deterioration. 0.5% Xanthan gum exhibited the most pronounced effect. It significantly increased gas retention capacity, leading to a 53% higher specific volume and a 27.23% reduction in frying loss after three freeze-thaw cycles. After 30 days of frozen storage, the specific volume remained 30.67% higher than that of the control. Low-field NMR analysis revealed that during frozen storage, the 0.5% xanthan gum group exhibited no significant changes in the relaxation times of T₂₁ and T₂₂ peaks, while the T₂₃ peak shifted slightly to the left. Furthermore, the area proportion of the T₂₁ peak in this group was significantly higher than that in other groups, indicating reduced water mobility and enhanced water-holding capacity. Additionally, this group maintained a high sensory score even after 30 days of frozen storage. In conclusion, 0.5% xanthan gum demonstrated the optimal comprehensive performance in improving the specific volume, textural stability, water-holding capacity, and sensory quality of hulless barley leavened pancakes, and thus could serve as a preferred modifier to enhance the frozen storage quality of hulless barley leavened pancakes.