Family-Favorite Easy Camping Pancake Mix in a Jar

How to Cook Perfect Pancakes at Camp

Heat your skillet over medium heat on a camp stove, or set a grate about 4 inches above medium-hot coals. You want a steady heat – flames licking the pan will burn the outside before the inside cooks. Test with a few drops of water: they should dance and sizzle, not evaporate instantly or sit still.

For each batch of 4 pancakes, measure 1 cup of mix into a bowl. Add 1/2 cup cold water (plus 1 tablespoon if you packed the oil separately). Stir just until combined – a few lumps are fine. Overmixing develops gluten and makes pancakes tough. Let the batter rest for 2 minutes while the skillet heats. This gives the baking powder time to activate.

Lightly grease the hot skillet with a thin smear of oil or butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set – about 2 minutes. The bottom should be deep golden brown. Flip and cook 1–2 minutes more. The pancake should spring back when pressed gently.

If the first pancake comes out too dark, your heat is too high. If it’s pale and dense, the heat is too low or the batter was overmixed. Adjust and try again – that’s why we always make a test pancake.

Campfire Cooking Notes

Using a campfire? Let the wood burn down to glowing coals, not flames. Spread the coals into an even layer and set your grate about 4 inches above. Cook in batches, moving the skillet to a cooler spot if the pancakes brown too quickly. Keep a spray bottle of water nearby to tame any flare-ups. Never leave hot oil or a hot skillet unattended.

Make-Ahead and Storage Tips

Assemble the jars at home up to 3 months before your trip. Store them in a cool, dry pantry. Once opened, use the mix within a month. At camp, keep the jar sealed in a dry bin or inside a sealed plastic bag – moisture is the enemy. If the mix smells stale or looks clumpy, discard it.

For food safety: since this is a dry mix, no refrigeration is needed. Once you add water, cook the pancakes immediately. Do not let batter sit at room temperature for more than an hour. Cooked pancakes can be kept warm in foil near the fire for up to 20 minutes, but for best texture, serve right away.