Pancakes have always been a popular breakfast item for camping. Although there are a variety of decent pancake mixes available, nothing tastes as good as buttermilk pancakes built from scratch.
It’s surprisingly easy to prepare scratch made pancakes for your guests, and you can even do some of the preparation from home.
For easy cleanup I prefer to mix the batter in a 1 gallon zipper bag, then dispense onto the griddle through a snipped corner.
For the best results, keep the wet and dry ingredients separate until you are ready to cook. I highly recommend using cast iron if you have it for the crispy edges that it creates on the pancakes. My vintage Wagner griddle provides the smooth cooking surface I prefer, but a properly seasoned Lodge Cast Iron Griddle will also give you good results.
Pro Tip: Baking powder is what makes the magic in a pancake, but it has a short shelf life. If you’ve had it for more than 6 months, replacing it will give you much better results.
If you love a little sweetness in the morning, you may also want to try the French Toast Casserole
Homemade Buttermilk Pancakes
- In a large bowl or plastic zipper bag, mix the flour, sugar, salt, baking powder, and baking soda
- in a separate container, lightly beat the eggs and add the buttermilk and melted butter blending it all together. (if possible, let this mixture rest for about 30 minutes to warm a bit)
- Lightly oil your skillet or griddle surface and heat to a medium temperature. (I prefer Canola oil, but this is a personal preference)
- When you are ready to start making the pancakes, combine the wet and dry ingredients until well mixed. (Some lumps are ok).
- Use a ladle or pitcher to pour about 1/3 to 1/2 cup batter for each pancake. Flip each pancake when you see bubbles breaking the top surface of the pancake.