Family-Favorite Easy Camping Pancake Mix in a Jar

The first sound of a campsite morning is often the sizzle of batter hitting a hot skillet. That aroma of golden pancakes drifting through the pines – it’s the kind of moment that makes the whole trip feel like home. But nobody wants to haul a bag of flour, a carton of buttermilk, and a dozen eggs just for one breakfast. That’s where a jar of pancake mix changes everything.

This camping pancake mix in a jar is my go-to for family trips. It’s shelf-stable, needs no refrigeration, and takes up almost no space. Just shake, add water, and cook. The trick that makes these pancakes truly fluffy? I keep the ratio of buttermilk powder to flour at exactly 1:4 – that’s half a cup of buttermilk powder for every two cups of flour. That balance gives you a tangy, tender crumb without weighing down the batter. Most jar mixes skip the buttermilk powder altogether, but it’s the secret to that diner-quality texture at camp.

Why a Jar Works Best for Camping

A wide-mouth quart jar holds exactly two batches of mix – enough for a family of four with a few leftovers. The wide opening lets you scoop out mix easily with a measuring cup, and the seal keeps out moisture, bugs, and curious raccoons. Unlike a plastic bag, the jar doesn’t crush in the cooler or get punctured. Plus, you can see exactly how much mix you have left.

If you’re packing for a longer trip, multiply the recipe and fill multiple jars. Each jar is a complete breakfast unit – just add water and heat.

The Ratio That Makes It Work

Here’s the specific breakdown for one jar (makes about 8 servings / 16 medium pancakes):

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk powder
• 2 tablespoons vegetable oil (or pack separately)

The buttermilk powder is the key. It adds tang and tenderness without needing fresh dairy. If you can’t find buttermilk powder, substitute 1/2 cup dry milk powder plus 1 tablespoon lemon juice or vinegar added to the liquid at camp. The acid reacts with the baking soda to create lift.

I add the oil directly to the jar before sealing. It coats the flour particles, which helps prevent clumping and keeps the mix fresh longer. Just pour the oil into the bottom of the jar, add the dry mix, and shake well. At camp, you only need to add water – no extra oil required.