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Weight-conscious backpackers may eschew them, but the fact remains: pancakes are the ultimate classic camp breakfast. Part of that is how easy they are to make. But like many things that are seemingly simple, mastering the art of pancake-making is surprisingly difficult. Our experts share a from-scratch recipe that produces perfect flapjacks every time. —The Editors
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12-ounce can of beer (mild lagers are best)
- 1/4 cup canola oil
Combine flour, sugar, baking powder, and salt in a zip-top bag.
Place dry ingredients in a medium-size bowl; mix in beer and oil. Heat a lightly greased skillet over medium flame. To make one pancake, spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned. Note: Substitute root beer for a non-alcoholic breakfast.
Prep time: 5 min
Cook time: 6 min
Price: $.53 per serving
Weight: 8 ounces per serving
Fat 19 g
Carbs 74 g
Protein 9 g
Originally published 2018; last updated March 2022