Family-Favorite Easy Camping Pancake Mix in a Jar
Variations to Keep It Interesting
Once you have the base mix, you can customize at camp. Add a handful of chocolate chips or freeze-dried blueberries to the dry mix before sealing. For cinnamon pancakes, stir 1 teaspoon cinnamon into the dry mix. For whole-grain pancakes, replace 1/2 cup of the all-purpose flour with whole wheat flour – add 1 tablespoon more water to the batter.
This mix also works for pancake “sandwiches” – cook two pancakes, layer with peanut butter and banana slices, and press together for a portable breakfast. Or make silver-dollar pancakes for little hands.
Common Mistakes and How to Avoid Them
- Overmixing: Stir only until the flour disappears. Lumps are your friend. Overmixed batter = rubbery pancakes.
- Wrong heat: Too hot burns the outside; too low makes them pale and dense. Medium heat is the sweet spot.
- Skipping the rest: Letting the batter sit for 2 minutes after mixing allows the baking powder to start working. Don’t skip this.
- Not measuring water precisely: Too much water makes thin, flat pancakes. Too little makes them dry. Use a measuring cup.
Takeaway
A jar of camping pancake mix is one of the simplest ways to make a camp breakfast feel special without the hassle. The buttermilk powder ratio gives you fluffy, tangy pancakes that taste like they came from a diner – not a backpack. Make a few jars before your next trip, and you’ll have one less thing to think about in the morning. Just add water, cook, and enjoy that first sizzle.
Frequently Asked Questions
Can I use this mix for waffles?
Yes. For waffles, add 1 extra tablespoon of oil to the batter (per cup of mix). The batter will be slightly thinner. Cook according to your waffle iron's instructions.
How do I keep pancakes warm at camp?
Stack cooked pancakes on a plate, cover with a clean kitchen towel, and place near the heat source (but not directly over it). Or wrap in foil and set on a warm rock near the fire. Serve within 20 minutes for best texture.
Can I add chocolate chips or blueberries to the jar?
Add dry add-ins like chocolate chips or freeze-dried blueberries directly to the jar when layering. For fresh fruit, add it to the batter at camp – do not add fresh fruit to the jar as it will spoil.
Recipe: Camping Pancake Mix in a Jar
Equipment
- 1-quart wide-mouth mason jar
- whisk
- camp stove or campfire grate
- nonstick skillet or well-seasoned cast iron
- spatula
- measuring cups and spoons
- funnel (optional)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk powder (see note for substitution)
- 2 tablespoons vegetable oil (add to jar before sealing, or pack separately)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and buttermilk powder until evenly combined.
- If adding oil to the jar: pour the vegetable oil into the bottom of a clean, dry 1-quart mason jar. Use a funnel to add the dry mix on top. Seal tightly and shake gently to distribute the oil. Label the jar with the date and instructions.
- If packing oil separately: simply funnel the dry mix into the jar, seal, and label. Pack a small bottle of oil in your camp kitchen bin.
- At camp: heat your skillet over medium heat (or over medium-hot coals). A drop of water should sizzle on contact.
- For each batch of 4 pancakes: shake the jar well, then measure 1 cup of mix into a bowl. Add 1/2 cup cold water (plus 1 tablespoon if you didn't add oil to the jar). Stir just until combined – a few lumps are fine. Overmixing makes pancakes tough.
- 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. Flip and cook 1–2 minutes more, until golden brown and cooked through.
- Serve immediately with your favorite toppings.