Pancakes are a tried-and-true breakfast dish, but they aren’t a common dish for backpacking. While I typically opt for oatmeal when on my backpacking trips, from time to time I like to add some variety by starting off my day with pancakes. Since this dish requires a skillet and spatula, I usually plan to make it when I’m having quesadillas for dinner during the same trip as I will need the skillet for that meal. Before or after the pancakes, the skillet can also be used for making scrambled eggs to round out this meal. Given the extra time needed to make this meal, I usually reserve it for when I’m at a basecamp, or otherwise on a leisurely trip like an overnight at a backcountry cabin or lookout. It’s especially wonderful when ripe berries – like fresh-picked huckleberries, blueberries, or raspberries – can be added!

Trail pancakes can certainly elevate any backcountry breakfast.

At Home

Serves 2 people (2 large pancakes each), or 3 small-medium pancakes. Choose which "just-add-water" mix you want to use. I typically use the pre-made mix from Kodiak Cakes since they have more protein. You could certainly experiment with making your own mix (and when cooking pancakes at home I generally make my own mix), but I’ve found the pre-made mixes are best when creating something where you just need to add water. I also like the Kodiak Cakes mix because 1 cup of mix needs 1 cup of water – a simple ratio to remember. I bring 1 cup of mix to serve 2 and approximately 2 tablespoons of butter, plus the skillet and spatula. A small food-safe container for syrup is also a great addition – storing this in a Ziploc just in case is a good idea. 1-2 ounces of syrup is plenty. Pack all this along with a backpacking skillet as well as a lightweight backpacking spatula, in addition to your standard backpacking and cooking setup. For a complete backcountry cooking accessory kit that includes the spatula, you can also take a look at the MSR Alpine Deluxe kitchen set.

When it comes to pancakes on the trail, you’ll need your ingredients plus a backpacking skillet and spatula.

In Camp

I’ve often either added water directly into a Ziploc bag, if using a large enough bag, or mixed the pancakes in a separate bowl. Mixing in the bag and then cutting off one of the corners to create a spout is the easiest option and results in the least mess. Heat the skillet over medium heat and then add a thin slice of butter. Then pour in a portion of the mix that expands to cover most of the pan in a round shape. When using this over backpacking stoves, I keep the skillet moving with one hand in an expanding and contracting circular direction over the flame to prevent it from scorching the center. This takes a bit of trial and error but is easy to get the hang out of.

When the pancake mix starts to have small bubbles it is a good time to add berries, slices of banana, or chocolate chips. Then simply flip when edges seem solid and the mix in the middle has started to firm up. Cook 1-2 minutes on the other side. Then repeat until the mix is gone!

If you’re looking to add some fun and extravagance on more leisurely backpacking trips, this is a great meal and pancakes just make every breakfast better.

Editor’s Note: This recipe originally appeared in Issue 50 of TrailGroove Magazine. You can read the original article here.