How to Make Pancakes While Camping

Pancake in a pan on top of logs.

Pancake in a pan on top of logs.

Here at Regatta we have put together the perfect pancake recipe for camping, read on for tips on how to make quick and easy pancakes around a campfire. Breakfast doesn’t have to be boring when you’re in the great outdoors, you can still enjoy great food from the comfort of your tent. You shouldn’t have to miss out on pancakes just because you’re camping. To conquer camping cooking you have to plan in advance, and prep your ingredients at home, by doing this you’ll have fresh campfire pancakes in minutes. If you follow our easy camping pancake recipe not only will you have yummy pancakes to enjoy for breakfast, the warmth from the campfire will also help dry out any dampness around your campsite, as well as keep any bugs away - not to forget keep you warm and cosy on a chilly morning. 

Tip: For the perfect camping pancakes we recommend pre measuring your dry and wet ingredients whilst at home and placing them in small containers, that can easily be slotted into your rucksack. This means you won’t need to worry about storing all of the ingredients or take items to measure them, and they will be much quicker to make as everything will already be measured out. All you’ll need to do is mix the wet and dry ingredients and think about your topping of choice!

Camping Utensils - What you'll need:


Camping Pancake Recipe

Prep Time: 5 mins
Cook Time: 15 mins
Serves: 12 Pancakes

Dry Ingredients:

  • 240g of plain flour
  • 1 tsp baking powder
  • A pinch of salt

Wet Ingredients:

  • 475ml of milk
  • 2 eggs
  • 12 tbsps of butter (to cook with)

Method: 

  1. Measure out all of the ingredients (easier to do at home - put all the dry ingredients in one container). 
  2. Combine the dry ingredients (flour, baking powder and salt) with the wet ingredients (eggs and milk) in a bowl. Do this with a fork, make sure you don’t over whisk the batter - don’t worry if there are a few lumps.
  3. Heat your pan over your campfire or camp stove on a medium/low heat. 
  4. Add a teaspoon of butter to the pan and swirl it around - to coat the pan.
  5. Pour your desired amount of batter into the pan and let it cook until you see bubbles and the edges crisp (2-3 mins). Then flip until the other side is golden.
  6. Repeat these steps until the batter is over, make sure you add 1 teaspoon of butter into the pan before each pancake.
  7. Serve with toppings of your choice.

Vegan/GF Pancake Recipe

Prep Time: 5 mins

Cook Time: 15 mins

Serves: 10 Pancakes

Dry Ingredients:

  • 210g of rolled oats
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • A pinch of salt

Wet Ingredients:

  • 375 ml of plant based milk of your choice (I recommend oat milk)
  • ½ juice of a lemon
  • 5 tbsps of vegan butter/oil (for cooking - if you don’t have a non-stick pan)

Method:

  1. Measure your ingredients at home and blend the oats until they form a fine flour (30/40 seconds). Then combine all the dry ingredients in one container, and the wet in another.
  2. Combine the dry ingredients (blended oats, sugar, baking powder and salt) with the wet ingredients (plant milk and lemon juice) in a bowl. Do this with a fork, this should form an even thicker batter - don’t worry if there are a few lumps.
  3. Heat your pan over your campfire or camp stove on a medium/low heat. 
  4. Pour your desired amount of batter into the pan and let it cook until you see bubbles and the edges crisp (2-3 mins). Then flip until the other side is golden.
  5. Repeat these steps until the batter is over. The oats will gradually absorb more and more liquid as time passes, if you find that your batter is too thick just add a splash of plant milk to thin it out again.
  6. Serve with toppings of your choice.

Stack of pancakes at breakfast table outside.

Stack of pancakes at breakfast table outside.

Camping Pancake Toppings:

  • Maple Syrup (gf): you can’t go wrong with maple syrup on your pancakes, a classic topping and a favourite by all.
  • Berry compote (ve/gf): a compote is very easy to make and it’s extremely quick. All you need to do is grab any berries you have in your fridge or freezer (300g/3 cups worth) (raspberries, cherries, strawberries etc) a tablespoon of sugar and 3 tablespoons of orange juice. Place it on the heat until it bubbles and then mash up the fruit, once done you just have to leave it to cool. You can either prepare this at home or do it before you make your pancakes.
  • Bacon and maple syrup (gf): sweet and savoury and only takes minutes. Fry up your bacon and then cook your pancakes in the same pan to get more of a savoury flavour (not for vegans of course!)
  • Lemon and sugar (ve/gf): a classic British combination, tart and sweet, yet not sickly. Simply squeeze the juice of a lemon and sprinkle some sugar on top, yum.
  • Grilled peaches and pecans (ve/gf): whilst the pancakes are cooking, chop up some pecans and cut a peach in half. Place the peach in the same pan cut side down and remove when it starts to caramelise. Then cut into slices and place on top of your pancakes with the pecans and some maple syrup.
  • Nutella and strawberries (gf): you can never go wrong with strawberries and nutella. Cut up your strawberries and put them on your pancakes, then slather the nutella on top. If you’re feeling adventurous you can even put the nutella in the middle of your pancakes.
  • Cheese (and ham) (gf): if you’re craving something savoury then why not try topping your pancake with cheese and ham (or just vegan cheese).

 

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