Combine the flour, powdered milk, baking powder, and salt in a bowl (this can be done at home ahead of time and stored in a resealable bag or container). Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are OK),
Heat a skillet over your campfire or camp stove over medium low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan. Pour 1/3 cup of the pancake batter into the center of the skillet and cook for a few minutes until the top begins to bubble and the edges have set (about 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
Repeat with the rest of the batter, adding 1 teaspoon ghee into the pan for each pancake as needed.
While the pancakes are cooking, place the peaches cut side down on the grill and cook until the fruit is just beginning to caramelize in places. Remove from the heat and slice.
To serve, stack the pancakes, top with the grilled peach slices, chopped pecans, and maple syrup. Enjoy!