It doesn’t need to be National Pancake Day (#nationalpancakeday) to enjoy some fresh hotcakes at the campsite. Pancakes are a hearty breakfast staple that gets the gang moving in the morning and keeps their bellies full throughout the morning’s activities. Moms, you know what we’re talking about!

Make-Ahead Pancake Recipes – Courtesy of Kid Friendly Things to Do

If you’re looking for an easy breakfast that isn’t cereal, then follow this simple, homemade pancake recipe. Of course, you can buy pancake mixes from the grocery store, but sometimes it’s nice to make it from scratch. Prep the dry ingredients before leaving home and add the wet ingredients when it’s time to make breakfast. Store dry ingredients at room temperature for up to three months.

INGREDIENTS

Dry – make ahead

  • 1 cup of all-purpose flour
  • 1/4 cup of sugar
  • 1/4 cup of dry milk powder
  • 4 tsp. of baking powder
  • 1/4 tsp. of salt

Wet – add at the campsite

  • 3/4 cup – 1 cup of water
  • 1 large egg
  • (optional) 1 tsp. of vanilla extract
  • Butter

INSTRUCTIONS

  1. In a large bowl, mix the dry ingredients.
  2. Pour mixed dry ingredients into a zip-tight bag and use a Sharpie to write the wet ingredients onto the bag.
  3. When ready, melt a dab of butter on your iron skillet or griddle.
  4. Whisk the wet ingredients and add to the dry.
  5. If you want, transfer to a container for pouring or just snip a corner out of the zip-tight bag for pouring.
  6. Pour a small amount on your warm skillet to form a pancake and cook until air bubbles form and the bottom is golden brown.
  7. Flip and cook through.
  8. Serve with butter and maple syrup.

 

Oatmeal Raisin Camping Pancakes – Courtesy of Backroad Ramblers

A twist that unites the flavors of your favorite cookies with a breakfast staple makes this pancake recipe irresistible. Honestly, you don’t even need syrup to top it off.

INGREDIENTS

  • 2 cups basic camping pancake mix
  • 2 cups water
  • 1 or 2 eggs (optional)
  • ½ cup raisins
  • 1 teaspoon cinnamon

INSTRUCTIONS  

  • Put your basic camping pancake mix in a bowl and add the cinnamon.
  • In another bowl, soak the raisins in 2 cups of water.
  • Add optional eggs and beat with a mix or fork.
  • Add the wet ingredients to the dry.
  • Fry pancakes in a sizzling hot, oiled pan or iron skillet, and serve with maple syrup.

 

Buckwheat Pancakes with Fresh Berries – Courtesy of WV Tourism

Buckwheat is a staple in Appalachia and adds a nuttiness to your breakfast palate. Buckwheat is also a healthier option than white flour, so you’ll feel full and better invigorate your body to be ready for the day. Top it all off with fresh seasonal berries (Michigan has TONS of berries in the summertime).  

INGREDIENTS

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 2 large eggs or egg substitute
  • 1 cup milk or filtered water
  • 1 tablespoon oil, plus more for pan
  • ½ cup berries, if in season
  • Syrup, if wanted

INSTRUCTIONS

  • Mix flour and baking powder in bowl or pot.
  • Add eggs, liquid and oil, and beat until just mixed.
  • Fold in berries.
  • Heat pan over fire and add small amount of oil.
  • Pour about 2 tablespoons of batter onto pan and let fry until bubbles form on top, then flip and cook for another minute.
  • Repeat process until batter is gone. Garnish with maple or berry syrup and serve warm.

 

Bananutella Crepes – Courtesy of Backpacker

Looking for something lighter for the wee hours of the morning? Crepes are simply thin pancakes with added richness from eggs. Leftover crepes can be used as wraps for sandwiches later. You can prepare the crepes completely at home and simply warm them up for breakfast, or you can make them at the campsite; however, you will need to mix everything at the time you’re planning to make them.

INGREDIENTS

  • 3 large eggs
  • 1 1/3 cups whole milk
  • ¾ cup unbleached, all-purpose flour
  • ¾ teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2 bananas
  • 1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)
  • 4 crepes
  • ½ cup walnuts, chopped

INSTRUCTIONS

  1. Mix all ingredients together and blend until smooth.
  2. Pour ¼ cup at a time into a buttered 8″ skillet over medium heat. When the edges are noticeably crispy, flip the crepe. Lift the edge with a spatula, then flip with your hands to avoid tearing.
  3. Cook until golden brown.
  4. Spread approximately ¼ cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle with walnuts. Roll up. Serves four for dessert, two as an entrée.

(If preparing ahead of time) Let the crepes cool, then stack them (separated with pieces of wax paper) and put into a large zip-lock bag. Store flat like a stack of tortillas in the fridge. Makes 8 to 10 crepes. Crepes last up to 3 days on the trail.