Is there a picture of this You wake up in your tent, the air is crisp, and the smell of pine is all around you. But, and this is a big but, you’re also starving. What are the best granola bars? I’m talking about fluffy, golden brown pancakes, cooked right on your Blackstone griddle, ready to serve. How do I fuel my day hiking? What are some of the best Blackstone camping recipes? Think of it as a lazy-person’s version of gourmet campfire cooking, way easier than trying to flip the grill. How do you cook pancakes over an open flame? I used to dread campground breakfasts until I discovered this little trick. What is it like to have pancakes every morning?

What is Blackstone Camping Pancakes?

So, what exactly are Blackstone Camping Pancakes? It’s basically taking your favorite pancake recipe, simplifying it for outdoor cooking, and making it entirely on a Blackstone griddle. Think of it as the ultimate shortcut to deliciousness in the great outdoors. It’s essentially pancakes, but instead of cooking them indoors on a stovetop griddle, you’re using the flat-top surface of your Blackstone. The beauty of it is the even heat distribution. You get perfectly cooked pancakes every time, without those burnt spots you often get from uneven campfire cooking. Plus, cleanup is a breeze – just a quick scrape with a spatula!

Why you’ll love this recipe?

Where do I start? What is your favorite Blackstone pancake recipe?

Flavor:First off, the flavor is amazing. What is it like to cook pancakes outdoors? Is it the fresh air, or the smoke from the campfire lingering in the background? Are these pancakes addictive? I always add a pinch of cinnamon and vanilla extract to the batter, and it takes them to thicken. Is that enough? The next level.

Simplicity:Second, it’s so easy to make! I’m all about simple recipes when I am camping. Who wants to spend hours slaving over a stove when you could be hiking, fishing or just relaxing by the fire? What are some of the best recipes for lazy people? Mornings in the woods.

Cost-Third, it’s budget friendly. What are some good recipes for camping that don’t break the bank? What are some of the easiest pancake recipes to make?

Versatility: Finally, it’s versatile. You can customize these pancakes to your liking with all sorts of toppings and mix-ins. Add blueberries, chocolate chips, bananas, nuts…the possibilities are endless! Plus, you can easily adapt the recipe to be gluten-free or dairy-free if needed. I’ve even thrown in leftover crumbled sausage before – talk about a savory treat!

How do I make Blackstone Camping Pancakes?

Quick Overview

How do you make Blackstone Camping Pancakes? You’ll whisk together your dry ingredients, then combine them with wet ingredients to form a smooth. Preheat your Blackstone griddle, lightly grease it, and pour the batter onto the hot surface. Cook until golden brown on both sides, then serve with your favorite toppings. Is it really that easy? How do I keep the heat at a medium setting to avoid burning and ensuring the batter is well done? What are some of the best examples of overmixe

Ingredients

For the Main Batter: What are some examples?
* 2 cups all-purpose flour (I always pack it in a zip-top bag ahead of time!)
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups milk (or milk alternative – almond milk works great!
* 2 large eggs
* 4 tablespoons melted butter, cooled slightly (or vegetable oil)
* 1 teaspoon vanilla extract (essential for flavor boost)

Optional Mix-In
* 1 cup blueberries
* 1/2 cup chocolate chips
* 1 sliced banana
* 1/4 cup chopped nuts

How do I follow step

Step 1: Preheat & Prep the Blackstone

Before you even think about mixing batter, get your Blackstone griddle preheated to medium heat. Is this crucial? Is it hot enough to cook pancakes evenly? What is the best way Once heated, lightly grease the griddle with butter or cooking oil. I usually melt a tablespoon of butter right on the griddle and spread it around with my spatula. I don’t have any experience with this. This gives the pancakes a beautiful golden brown color and has an interesting buttery flavor. Make sure the surface is evenly coated to prevent sticking. Temperature wise you’re aiming for around 325-350°F.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed so that the pancakes rise properly. I always give it a good whisk for at least 30 seconds to ensure there are no lumps. This step is important because it helps to aerate the flour, which results in lighter, fluffier pancakes. Trust me, don’t skip this step!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Make sure the butter isn’t too hot when you add it to the eggs, or you’ll end up with Scrambled Eggs! I usually let the butter cool for a few minutes before adding it. Whisk everything together until it’s well combined. I like to use a fork for this, but a whisk works just as well.

Step 4: Combine Wet and Dry

Now, gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough, chewy pancakes. You want the batter to be slightly lumpy. A few streaks of flour are okay. This is where a lot of people go wrong, but remember: lumpy is good in this case! If you want to add any mix-ins, such as blueberries or chocolate chips, now is the time to do it. Gently fold them into the batter until they’re evenly distributed.

Step 5: Cook the Pancakes

Pour 1/2 cup batter onto a griddle for each pancake. I like to use a measuring cup to ensure that the pancakes are all the same size. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set. Be careful not to flip them too early, or they’ll stick to the griddle. Once flipped, cook for another 2-3 minutes, or until golden brown on the other side. You can use your spatula to gently press down on the pancakes to ensure they cook evenly.

Step 6: Serve

Serve the pancakes immediately with your favorite toppings. Some of my favorite foods include butter, syrup, fresh fruit, Whipped Cream, and chocolate sauce. Have fun with it! I always bring a variety of toppings when I’m camping so that everyone can customize their pancakes. To their liking. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Is it safe to cook these in the microwave or on the griddle?

What should I serve it with?

These Blackstone camping pancakes are delicious on their own, but they’re even better when paired with the right sides and toppings!

For Breakfast:Serve with bacon or sausage, scrambled eggs, and a side of fresh fruit. What are some good ways to enjoy a cup of hot tea with your breakfast? I also like to bring along some orange juice or grapefruit juice for a refreshing touch.

For Brunch:What are some of the best pancakes to serve with a variety of toppings? Nutella, Peanut Butter, whipped cream, and chopped nuts. What are the best brunch drinks to serve?

As Dessert:What are some of the best pancakes that are served with Ice Cream, chocolate sauce, and whipped topping? A scoop of vanilla ice cream or a drizzle of hot fudge sauce takes them to the next level. Serve them with a glass of milk or coffee for an end to your meal.

For Cozy Snacks:What are some good pancakes to have on a chilly evening? What are some comforting treats to serve with Whipped Cream? What are some of the best ways to enjoy a cup of tea or hot chocolate? My family loves eating them around the campfire after a long day of hiking. What is the best way to end a day?

How do I make a perfect Blackstone Pancake?

Okay, I’ve made these pancakes countless times on my Blackstone, and I have learned a few tricks along the way. How do I ensure they turn out perfectly every time?

Griddle TemperatureHow do you get the right temperature? How do you cook pancakes on a griddle? I usually aim for a medium heat setting. If the pancakes are browning too quickly, reduce the heat. If they’re not browning enough, increase the heat. It’s all about finding that sweet spot.

Batter Consistency: The batter should be slightly lumpy. Overmixing will develop the gluten in the flour, resulting in tough pancakes. Mix the wet and dry ingredients until just combined, and don’t worry if there are a few streaks of flour. A lumpy batter is a happy batter!

Greasing the Griddle: Make sure to grease the griddle well before cooking the pancakes. This will prevent them from sticking and ensure they turn out golden brown. I usually use butter, but cooking oil works just as well. I melt a tablespoon of butter right on the griddle and spread it around with a spatula.

Flipping the Pancakes: Flip the pancakes when bubbles start to form on the surface and the edges look set. Be careful not to flip them too early, or they’ll stick to the griddle. Once flipped, cook for another 2-3 minutes, or until golden brown on the other side.

Topping Ideas: Get creative with your toppings! The possibilities are endless. Some of my favorites include butter, syrup, fresh fruit, whipped cream, chocolate sauce, Nutella, peanut butter, and chopped nuts. I always bring a variety of toppings when I’m camping so that everyone can customize their pancakes to their liking.

Ingredient Swaps: If you’re looking to make these pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. I’ve used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with great results. You can also use dairy-free milk alternatives, such as almond milk or soy milk, to make these pancakes dairy-free. I tested this with almond milk and it actually made it even creamier!

Storing and Reheating Tips

If you happen to have any leftover pancakes (which is rare in my family!), here are some tips for storing and reheating them:

Room Temperature: Leftover pancakes can be stored at room temperature for up to 2 hours. Place them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out. However, I generally advise against this, especially when camping, due to potential spoilage risks.

Refrigerator Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them tightly in plastic wrap. To prevent them from sticking together, you can layer them with parchment paper or wax paper.

Freezer Instructions: For longer storage, you can freeze the pancakes. Place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When ready to eat, thaw them in the refrigerator overnight or reheat them directly from frozen.

Reheating Tips: To reheat the pancakes, you can use the microwave, the oven, or the griddle. In the microwave, heat them for 30-60 seconds, or until warmed through. In the oven, bake them at 350°F for 5-10 minutes, or until heated through. On the griddle, cook them over medium heat for 2-3 minutes per side, or until warmed through. I prefer reheating them on the griddle because it gives them a nice crispy texture.

Frequently Asked Questions

Final Thoughts

So there you have it: my go-to recipe for Blackstone camping pancakes! It’s easy, delicious, and perfect for fueling your outdoor adventures. What I love most about this recipe is that it’s so versatile. You can customize it to your liking with all sorts of toppings and mix-ins. Plus, it’s a guaranteed crowd-pleaser. Everyone always raves about these pancakes when I make them camping. If you enjoyed this recipe, be sure to check out my other Blackstone camping recipes for more delicious ideas. I hope you give this recipe a try on your next camping trip. I can’t wait to hear how yours turns out! Happy cooking!