When you wake up, crawl out of your tent, and find out that somebody is going to make pancakes, you know it’s going to be a good day. In many ways, pancakes are a statement of optimism. They’re a mini-celebration—a way to greet a brand new day. They’re like saying, “Today is so special I’m going to make cake, for breakfast.” It’s amazing how a little early morning positivity can affect the course of the day.
While all that can be said about most types of pancakes, these Banana Bread Pancakes take things to the next level. By adding in mashed banana, walnuts, brown sugar, and a hint of cinnamon to the batter, these pancakes are filled with a warming, wholesome flavor. Like a warm loaf of banana bread coming straight out of the oven, these pancakes offer a wave of comfort and nostalgia with each bite.
The great thing about these pancakes is that they aren’t that hard to make. At home, you can combine all the dry ingredients together into a sealable container. All you need to do at the campsite is combine it with the milk, eggs, and banana. As with actual banana bread, a slightly kicked-around, over-ripe banana works best (which is probably what will end up happening anyway if you’re camping).
So the next time you want to start the day off right with some pancakes, consider kicking it up a notch with this banana bread version!
↠ Skillet or Griddle: A non-stick skillet or griddle is the key to perfectly browned pancakes that won’t stick to the bottom of the pan. We like to use this GSI skillet, but a well-seasoned cast iron (and lots of butter!) would also work.
↠ Camp Stove: This Camp Chef stove is our go-to camp stove. It has two powerful burners with great heat control so it’s perfect for dialing in the temperature to get your pancakes to juuust the right golden brown color.
↠ Mixing bowl + fork: A medium-large mixing bowl and a fork are all you need to mix the batter together at the campsite.
↠ Spatula: Opt for a silicone or plastic spatula to protect the non-stick coating on your skillet. If you’re using cast iron, a metal spatula will work.
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1cupchopped walnuts, (toasted in a dry skillet if desired)
ghee, butter, or coconut oil for the pan
Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.
Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don't overmix - some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy!
MAKE IT AHEAD
Measure & combine the flour, brown sugar, cinnamon, baking powder, and salt in a resealable bag or container at home. Pack the banana, egg, milk, and walnuts separately.
Nutrition (Per Serving)
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
camping food, pancakes
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This recipe was first published on July 2, 2017 and was updated on August 27, 2020 with new photos and recipe improvements.