Fluffy Skillet Pancakes from a Make-Ahead Mix
Mix the dry ingredients at home, then at camp whisk in milk, eggs and melted butter. Cook on a camp stove over medium-low heat in a buttered skillet, about 2 to 3 minutes per side, until golden and set in the center. Plan on 30 minutes total for 4 people.
If you want a simple, easy camp recipe, start with something you already know how to make. Pancakes need one pan, one bowl and a handful of ingredients. The only real prep is a zip-top bag of dry mix you fill at home.
The trick is a gentle hand with the batter and a skillet that isn't too hot. Do that and you get tall, fluffy pancakes instead of pale or burnt ones. Add blueberries if you have them. Plain is just as good with real maple syrup.
Fluffy Skillet Pancakes from a Make-Ahead Mix
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron or nonstick skillet
- Single-burner camp stove
- Large mixing bowl
- Whisk or fork
- Spatula
- 1/4-cup measuring scoop
- Small pot or mug for melting butter
- Foil and a plate
Steps
-
Set up the stove
Put your skillet on the camp stove over medium-low heat. Set a plate, foil and a spatula within reach. Let the pan warm for 3 to 4 minutes.
-
Melt the butter
Melt 3 tablespoons of butter in a small pot or mug set near the heat. Pull it off once it's liquid. Let it cool a minute so it doesn't scramble the eggs.
-
Whisk the wet
In a large bowl, whisk the milk, eggs, melted butter and vanilla. Wash your hands with soap after cracking the eggs, and keep the carton in the cooler.
-
Combine gently
Pour the dry mix into the wet. Stir just until no dry flour shows. Lumps are fine. Fold in the blueberries if using.
-
Pour the batter
Add a little butter to the skillet and swirl it. Pour 1/4 cup of batter per pancake and leave room between them. A 12-inch skillet fits about 3 or 4.
-
Flip once
Cook 2 to 3 minutes, until bubbles form and the edges look set. Flip once and cook another 2 minutes. Both sides should be golden and the center firm, with no wet batter.
-
Keep batches warm
Stack finished pancakes on the plate and tent with foil. Add a little butter to the pan and repeat with the rest of the batter. Lower the heat if the pancakes brown too fast.
-
Serve hot
Serve right away with maple syrup and a pat of butter. Eat any leftovers within 2 hours, or keep them in a sealed bag in the cooler.
Trail Notes
At home, stir the flour, sugar, baking powder, salt and cinnamon in a bowl. Pour the mix into a zip-top bag or jar. Label it and keep it dry. It holds for weeks.
Swap the milk and eggs for 1/2 cup dry milk powder and 1/4 cup egg powder added to the dry mix. At camp, stir in about 1 3/4 cups of water and 3 tablespoons of oil. Skip the blueberries or use dried ones.
Keep eggs and milk at 40°F or colder until you cook. Don't set the batter out in the sun, and cook it within about an hour of mixing.
Wipe the skillet with a paper towel and pack it out. Strain dishwater and scatter it at least 200 feet from water and camp. Pack out syrup drips, wrappers and any leftover butter.
Round out your camp day
Picked to work with the same kit as this recipe.
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Snack or treatCast Iron Blistered Shishito Peppers with LimeMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
What makes a camp recipe simple and easy?
It uses one pan, a short ingredient list and prep you can do at home. Pancakes are a good example: one bag of dry mix and three wet ingredients at camp.
Can I cook pancakes at camp without a griddle?
Yes. A regular 10- or 12-inch skillet on a camp stove works fine. Keep the heat medium-low and butter the pan between batches.
How far ahead can I mix pancake dry mix for camping?
Keep the dry mix in a sealed bag and it holds for several weeks. Add the milk, eggs and butter only at camp, right before cooking.
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