We’ve all heard that breakfast is the most important meal of the day, and this saying resonates even more when it comes to planning breakfast while camping. We’ve put together list of some of our favorite Camping Breakfast Recipes – guaranteed to prevent you from eating out of a pre-packaged container all weekend long. From our go-to recipe for homemade camping pancake mix to camping granola bars that you can make ahead of time – this list of camping breakfast recipes will definitely start your day on the right foot. Enjoy!
Easy Camping Biscuit and Pancake Mix
We’ve all been there. The sun has just come up, and fresh pancakes sound like just the right way to start your day. You open up your groceries, take out the box of instant “complete” pancake mix – and get to work.
If you ask us, food tastes better when you make and eat it outdoors, and it’s time to stop short-changing yourself. Check out our recipe for a easy homemade biscuit and pancake mix – and leave the pre-made stuff where it belongs…at home…on a weekday.
- 9 cups Flour,sifted
- 4 teaspoons Salt
- ⅓ cup Baking Powder
- 1¾ cups Vegetable Shortening
- 1 cup Powdered Milk
- Chill shortening.
- Sift all dry ingredients.
- Cut shortening intoflour till mixture resembles coarse cornmeal.
- Store, well covered, in a cool, dry place.
- Use for pancakes, biscuits, shortcake, cobblers or anything that you would make from a packaged biscuit mix. All you need is water.
- For pancakes add 1 tb each sugar and powdered eggs to each cup of mix.
Ultimate Buckwheat Pecan Camping Pancakes
So, you’ve decided to progress past “complete” boxed pancake mixes – and “buttermilk” isn’t really your speed. You’re looking for something more original to serve around your campfire breakfast.
We’ve got the answer right here with our Ultimate Buckwheat Pecan Camping Pancakes. Not only is this recipe delicious directly off the grill, but these also make a great mid-day camping snack!
- 2 cups Buckwheat Flour
- ½ tsp Salt
- ⅔ c Wheat Flour
- 2 tsp Baking Powder
- ⅔ cup Instant Dry Milk
- 3 tbs Dried Eggs (optional)
- 2 tbs Oil
- 2 tbs Molasses
- 2½ cups Water
- ½ cup Pecan Halves
- ¼ cup Butter (optional)
- 1 cup Maple syrup
- Combine Buckwheat flour, salt, wheat flour, baking powder, dry milk and egg in a Ziplock bag, and shake to mix. Pack to bring to campsite.
- Combine oil and molasses in a small, tight jar. Pack to bring to campsite.
- Mix contents of Ziplock bag and jar with the water.
- Let mix sit for a few minutes. If “stiff” add additional water.
- Once mix is set, scoop mix onto hot cast iron griddle.
- Plop 3 or 4 pecan halves onto each cake (rather than mixing them in).
- Serve hot with butter and syrup.
- This is a camping recipe. Assume moderate heat on a campfire or pack stove.
- When ready to cook, mix all ingredients except the butter and syrup and let set a couple minutes. If stiff, add a little more water. If you heat the pan well first, no oil is necessary; however you will need a good, flat metal spatula. If I have time, I plop 3 or 4 pecan halves on
Campfire Breakfast Hash
I love this simple take on basic ingredients. The best part of this breakfast skillet recipe, is that there is no “right” or “wrong” way to prepare it. The hash can be spiced up or down, depending on the cooks taste.
This recipe makes both a great camping breakfast, as well as an excellent dinner around the campfire. Heck – if you make enough, I’d eat it twice in a single day!
- 4 cups Shredded Potatoes
- 1 large Pot With A Lid
- 2 packages Onion Soup Mix
- 1 large Spoon
- 1½ lb Ground Meat (Or Sausage)
- 6 cups Water
- Seasonings to taste
- Brown the meat in the bottom of the pan.
- Break up the meat as it cooks assuring that all the pink (raw) meat is cooked.
- Add the water and soup mix stirring to mix.
- Heat to boiling and simmer a few minutes.
- Add the dry potatoes and stir to mix.
- Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with the water.
- Move the pot back on the heat and stir while cooking the potatoes.
- Cook about 5-10 minutes.
- Serve hot.
The meat may be hamburger, sausage, italian sausage, etc. Different meats do provide a different flavor. This hash can be either a evening or breakfast meal.
Campfire Skillet Cinnamon Coffeecake
- 2 Tbs Butter or margarine
- 1 Package Pillsbury Biscuit Dough
- ⅓ Cup Evaporated milk
- 1 Tbs Prepared cinnamon-sugar
- Cut butter into tiny pieces over biscuit dough in medium bowl.
- Toss lightly with fork until butter is coated. Make a well in center.
- Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet.
- With floured hands, pat down evenly into the skillet.
- Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean.
- For Topping: Spread the coffeecake with 2 Ts butter or margarine.
- Sprinkle 1 ts prepared cinnamon-sugar over all of it.
- Cut into quarters.
- Serve warm.
