Easy Camping Pancakes

A stack of pancakes, maple syrup, and blueberries on a plate with blueberries and bacon in the background.

Angie Zoobkoff

These fluffy camping pancakes, made on your cast-iron skillet or griddle, are soft and buttery, with crisp edges. Top them with plenty of maple syrup for the ultimate breakfast treat.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings to 6 servings

Calories 309 kcal

Equipment

Cast iron skillet (or griddle)

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 large eggs
½ teaspoon vanilla optional
1 cup buttermilk plus more if needed
Butter for the pan
Maple syrup for serving

Instructions

If you'll be cooking over a campfire, prepare a fire and let it burn down to hot coals.
In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a large measuring cup, whisk the eggs, 1 cup buttermilk, and vanilla, if using.
Pour the wet ingredients into the dry, and mix until combined. Don't overbeat the mixture; a few lumps in your batter is ok. The batter should be thick but pourable. Drizzle in extra buttermilk, 1 to 2 tablespoons at a time if the batter is dry or too thick to pour.
Heat a large cast iron skillet or griddle over medium heat. You can do this on your camp stove, grill, or over hot coals.
Melt 1 tablespoon butter in the skillet. Add ¼-cup scoops of pancake batter to the skillet.
Let the pancakes cook until bubbles begin to form on the top of each pancake, about 4 minutes. Flip and cook until set, about 2 minutes more. Transfer the pancakes to a plate.
Repeat with the remaining batter, adding a little more butter to the skillet each time.
Serve the pancakes warm, drizzled with maple syrup.

Video

Notes

To get ahead, mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
Let your skillet or griddle heat up completely before cooking your pancakes.
For the fluffiest pancakes, keep your wet and dry ingredients separate until just before cooking. After mixing the wet and dry ingredients, let the mixture sit for 5 minutes, to allow the buttermilk and baking soda to react.
Only flip your pancakes once during cooking.

Nutrition

Serving: 1portionCalories: 309kcalCarbohydrates: 57.6gProtein: 11.1gFat: 3.5gCholesterol: 95mgFiber: 1.8gSugar: 8.9g

Keyword camping pancakes, cast iron cooking, pancakes, skillet pancakes

Tried this recipe?Let us know how it was!