Pancakes (North American)

Name: Pancakes (North American)
Total time: 15 min
Yield: 3 servings
Cuisine: Camping
Ingredients: 120 g (1 cup or 8 oz ) wheat flour (white, whole grain or 1:1 mix of white and whole grain); 1 ½ tsp baking powder; 1 pinch salt; 250 ml (1 cup or 8 fl oz ) milk (substitute buttermilk or 1:1 mix of milk and buttermilk); 1 egg , separated; 1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)

Pancakes (North American): a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating

Added October 9, 2026

Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Brandon Martin-Anderson, CC BY-SA 2.0; https://commons.wikimedia.org/wiki/File:Banana_on_pancake.jpg; https://creativecommons.org/licenses/by-sa/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.

Photo: Brandon Martin-Anderson · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 3

Difficulty: Medium

Ingredients

•120 g (1 cup or 8 oz ) wheat flour (white, whole grain or 1:1 mix of white and whole grain)
•1 ½ tsp baking powder
•1 pinch salt
•250 ml (1 cup or 8 fl oz ) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
•1 egg , separated
•1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)

Instructions

1In a large bowl, mix dry ingredients together until well-blended.
2Add milk and mix well until smooth.
3Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.
4Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
5Pour ladles of the mixture into a non-stick pan , one at a time.
6Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden.

Camp tips

• Serve with butter , maple syrup , fruit, chocolate spread, melted chocolate , jam , or cheese .
• Many variations of this recipe use a whole beaten egg instead of the yolk and whipped whites. In these variations, all wet ingredients are mixed together with the dry ingredients to make the batter before moving on to the cooking.
• Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product—whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want.
• Try adding sliced fruit such as banana and apple , or broken crispy bacon to the batter after pouring into the skillet and before flipping.
• Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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