Make Ahead Camping Pancake Mix That Actually Works
Food Safety and Storage Tips
The dry mix is shelf-stable for up to a month at home in a cool, dry place. At camp, keep it in a sealed bag away from moisture and direct sun. Once you add water and oil, cook the pancakes immediately. Do not let the batter sit out for more than 30 minutes. Cooked pancakes can be kept warm in a foil packet near the fire for up to 20 minutes, but don’t leave them out longer. If you’re making a big batch, serve them right away or keep them in a cooler if you plan to eat them later.
For those with dietary concerns: this recipe contains wheat and may contain dairy from the buttermilk powder. For a dairy-free version, omit the buttermilk powder. For gluten-free, use a 1:1 gluten-free flour blend. If you have specific health or dietary needs, consult a qualified professional for personalized advice.
The Takeaway
A make ahead camping pancake mix isn’t just about saving time—it’s about making mornings at camp effortless. With the right ratio and a few simple techniques, you get fluffy, golden pancakes with minimal gear and zero fuss. Mix it at home, pack it in a bag, and let the smell of breakfast do the rest.
Frequently Asked Questions
Can I make this pancake mix without buttermilk powder?
Yes, absolutely. The buttermilk powder adds a slight tang and tenderness, but you can omit it and use regular water. The pancakes will still be fluffy and delicious.
How do I cook pancakes over a campfire?
Use a cast iron skillet or a griddle placed on a grate over medium-hot coals. Wait until the pan is hot (a drop of water sizzles), then cook as directed. Avoid direct flames to prevent burning.
Can I add mix-ins like chocolate chips or blueberries?
Yes! Stir in 1/4 cup of chocolate chips, blueberries (fresh or frozen), or chopped nuts into the batter just before cooking. For frozen blueberries, do not thaw them first.
How long does the dry mix last?
Stored in an airtight container in a cool, dry pantry, the mix will keep for up to 1 month. For longer storage, keep it in the freezer for up to 3 months.
Recipe: Family-Favorite Make Ahead Camping Pancake Mix
Equipment
- mixing bowl
- whisk
- airtight container or ziplock bag
- measuring cups and spoons
- cast iron skillet or non-stick pan
- spatula
- camp stove or grill
- cooling rack (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 (optional, for richer flavor)
- 1/4 cup vegetable oil (added at camp)
- 1 cup water (added at camp)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and buttermilk powder (if using) until evenly combined.
- Transfer the dry mix to an airtight container or a heavy-duty ziplock bag. Seal tightly and store at home for up to 1 month.
- At camp: In a separate bowl, combine 1 1/4 cups of the dry mix with 1/4 cup vegetable oil and 1/2 cup water. Stir until just combined—small lumps are fine. Let rest for 2 minutes.
- Preheat your skillet or griddle over medium heat (about 350°F on a camp stove or medium-low on a grill). A drop of water should sizzle and dance on the surface.
- Lightly grease the pan with a bit of oil or butter. Pour about 1/4 cup of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately, or keep warm in a foil packet near the fire.