Griddle Pancakes
A Road Grill Morning in the Pacific Northwest
We woke up to the sound of rushing water and the distant crack of pine cones hitting the mossy forest floor. I crawled out of the tent, started the fire, and dropped the griddle attachment into place on the Road Grill. There’s something deeply satisfying about cooking over a real campfire. The crackling of the fire wood warms more than just your hands. I’d prepped everything at home so our camping breakfast would be easy. Dry ingredients were mixed and stored in a jar, and I’d preloaded the milk with vanilla. By morning, all I had to do was stir in an egg, a splash of lemon juice, and melted butter while the griddle came up to temp.
With a dab of butter sizzling across the hot surface, I ladled on the first round of pancake batter onto the griddle. The sweet smell, with just a little smoky from the hardwood, was exactly why we love campfire cooking. Bubbles started to rise through the batter, and in just a few minutes, we had golden-brown pancakes. Cooking on the griddle attachment is like cooking on a stainless-steel pan only with more room. The pancakes flipped clean and worked just as great as a non-stick pan. We added some fresh fruit and slathered with some true Canadian maple syrup. No cell service, no schedule. Just a couple of forks, two pups politely begging for crumbs, and the river rolling past like it had somewhere to be. This is why we overland. This is why we built the Road Grill. Real food in the outdoors.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon lemon juice or white vinegar (for curdling milk—skip if using buttermilk)
- 1 teaspoon vanilla extract
- 1 cup whole milk or buttermilk
At-Home Prep (Before the Trip)
- Mix dry ingredients in a jar (flour, sugar, baking powder, baking soda, salt)
- Combine 1 teaspoon vanilla extract with 1 cup of milk or buttermilk in a sealed jar
At Camp: Mixing the Batter
1. Acidify the Milk (if not using buttermilk)
Stir 1 tablespoon lemon juice or vinegar into the milk-vanilla mixture. Let it sit 5–10 minutes to curdle and mimic buttermilk.
2. Melt the Butter
Melt 2 tablespoons butter and let cool slightly so it doesn’t cook the egg when mixed in.
3. Mix Wet Ingredients
Beat 1 large egg in a bowl. Add the curdled milk and melted butter. Stir to combine.
4. Combine Wet & Dry
Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until combined. It’s okay if the batter is a little lumpy—don’t overmix or your pancakes may turn out tough.
Cooking Over the Campfire
(Griddle or Stainless-Steel Pan)
1. Preheat the Griddle
Place over medium heat. Flick water to test—if it dances and evaporates, you’re ready.
2. Add Fat to Surface
Swirl in butter or oil to coat the griddle.
3. Cook the Pancakes
Scoop batter (1/4 cup) onto the hot surface. Cook 2–3 minutes until bubbles form and edges dry. Flip and cook 1–2 more minutes until golden.
4. Repeat as Needed
Add more butter or oil between batches.
5. Serve Hot
Cover if needed. Add syrup, fresh fruit, nut butter, or anything your trail-hungry heart desires.
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