Pancakes are my love language. I make pancakes at least every other weekend, if not every weekend. They are so easy to throw together and you really don’t need a lot of ingredients. Steven is lactose intolerant, so we usually make dairy-free pancakes, but if you’re interested in a great buttermilk pancake, this one is my favorite.
While we were camping this past weekend, I made it my mission to still keep up my weekly weekend pancake tradition. And I’m happy to report that it really was a lot more manageable than one might think!
So how do you successfully make pancakes in the middle of the woods? Let’s talk about it. Also, scroll down to the bottom of the post for the recipe I used!
Prepare The Dry Ingredients At Home
Dry ingredients are only activated once you add liquid to them, so it’s 100% safe to mix them ahead of time. Find a tupperware container that has a secure lid and store the mixture in there.
Store Your Milk In A Mason Jar
Mason jars are used for canning because they are so secure. Pre-measure out your milk and keep it in a mason jar in a cooler! I didn’t do this because I used a dairy-free milk that hadn’t been opened yet (thus could keep at room temperature).
Alternately, you could definitely assemble ALL of the wet ingredients in a large mason jar. Just make sure to keep it in a cooler so nothing spoils.
Find A Small Canister to Store Your Eggs
Eggs are probably the trickiest part of making pancakes while camping. You don’t want your egg to crack and get all over everything. There are two main options: 1) Get a Coghlan Egg Holder that is specifically made for this exact reason. 2) Find a small canister (see mine above) that fits the egg without much wiggle room. You could even crack the egg and keep it in this canister. Either way, make sure to store it in a cooler!
Bring A Mixing Bowl With You
Find a small mixing bowl (with a whisk or fork) that will fit your finished batter. This is really the most crucial step because you actually need to assemble the ingredients once you’re there. I also brought a 1/3 cup measuring cup to transfer the batter to the skillet.
This recipe is adapted (see original recipe here) from the blog Simply Whisked. Melissa from Simply Whisked is my go-to for dairy-free recipes. She’s the best! For this recipe, I just changed the milk to oat milk (I prefer oat milk because I think it makes the pancakes taste creamier).
- 1 1/2 cup all-pupose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- 1 1/4 cup oat milk
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
- In a large bowl, whisk together the dry ingredients.
- Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
- Pour ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
- Repeat until all batter has been used. Enjoy!
What’s your dream breakfast while camping?