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After lots of practice and experiments, we learned that buttermilk is it when it comes to pancakes. This recipe has the added-bonus of being camping-friendly. Just pre-mix the dry ingredients and throw into a baggie and bring the wet stuff along in the cooler.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 4 tablespoons butter melted
  • 2 large eggs
  • 2 cups buttermilk

Instructions

  • Mix all the dry ingredients together. If not using right away, you can store in a zipper lock bag or a storage container with a lid. This mix will last around 3 months.
  • Melt the butter and combine it with the eggs and buttermilk (regular milk will do in a pinch, but buttermilk is by far the best for this breakfast recipe).
  • Whisk this mixture very well, and then add this to the Pancake mix from above. Whisk well if you don’t like lumpy pancakes. If you like the lumps, then whisk just well enough to form a lumpy batter (this is the way we like it).
  • Pre-heat the pan or griddle. You will know the pan is ready when a couple of drops of water “skittle over the griddle.” Grease the pan or griddle lightly with butter.
  • Spoon or pour the batter onto the hot pan or griddle. Add fruit, nuts, or chocolate chips if you want to. Do NOT try to flip them until bubbles are formed around the edges. When you see the bubbles, then flip them gently and cook for 2 more minutes or so