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Camp Pancakes

10 - 15 minutes cooking

6 - 8 Servings


Pancakes and camping go together like peanut butter and jelly. Here's an easy recipe to help guide you on making pancakes from scratch at your campsite.

Camp Pancakes

How To

Prep tips at home:

  • Measure dry ingredients and place in plastic bag – label

  • Measure and place liquids, oils, maple syrup in reusable containers – label

  • Pack a whisk and spatula

Campsite Prep:

  • Whisk eggs and buttermilk in medium bowl, add cool, melted butter to a bowl.

  •  Blend liquid and dry ingredients together until no obvious dry bits remain. Some lumps OK. Pancake batter should never be overmixed. This develops gluten, making a tough pancake. A few lumps are OK. They will take care of themselves.

Cooking methods: This works equally well on a campfire or a cookstove.  The first three bullets below are tips if cooking over a fire.  

  • Prepare the campfire before starting to cook to produce hot coals. 

  • Spread the coals evenly under the pan to prevent burning or hot spots. Cooking over a fire pit with an adjustable grate over the fire is another option. Some cooks prefer using a heat diffuser to distribute the heat more evenly across the pan. 

  • Pre-heat a flat-bottom cast iron skillet or griddle over coals. Test the skillet by sprinkling a drop or two of cold water on it. If the water sputters and bounces, the pan is ready. If it evaporates instantly, the pan is too hot. 

  • Add butter, vegetable oil or spray with cooking spray to the skillet or griddle. 

  • Measure ¼ to ½ cup of batter and ladle into the hot skillet.

  •  Leave at least an inch around each pancake to make flipping easier. Add the desired of fruit, nuts or chocolate chips at this point. 

  • Cook until tiny bubbles appear 3 to 4 minutes and edges browning, 2 to 3 minutes each side. Cook until golden brown. 

  • Flip the pancake with a spatula and complete the cooking. If the pan seems dry, add a bit more oil or cooking spray. 

  • Lift the pancake to a serving platter, cover to keep warm. Repeat with the remaining batter.

To serve:

  • Place pancakes on plates. 

  • Serve with butter and maple syrup or a drizzle of honey. 

  • Garnish with blue berries, sliced fruit, or mini chocolate chips.  

Optional: Serve a side of bacon or sausage. Add a mug of campfire coffee and start the day!


To change up the pancakes, try adding any of the below ingredients, or choose from other favorites that you have on hand. 

  • Chocolate chips (mini chips are great to mix in the batter)

  • Fresh Blueberries

  • Currants

  • Chopped pecans

  • A teaspoon of cinnamon or nutmeg

  • For a really chocolate experience, spread Nutella on the pancakes

  • A dollop of whip cream can be a treat for a special occasion.

  • If you are feeling creative, recycle an old squeezable ketchup bottle for your pancake batter and draw fun shapes on the griddle for your pancakes.

  • 2 eggs, beaten

  • 1 1/2 cups buttermilk

  • 2 T melted butter (cooled - not hot)

  • 1 1/2 cups all purpose flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking power (to make the pancakes fluffy)

  • 3 T sugar


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