Pumpkin Pancake Mix
A whole wheat pumpkin pancake mix that only needs hot water and oil at camp.
- calories
- 520
- weight
- 4.4 oz
- cal / oz
- 118
- protein
- 14 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 270 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Backpacking
- Vegetarian
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole wheat pastry flour | 1 1/2 cups | pastry grind keeps them from turning into hockey pucks |
|---|---|---|
| Buttermilk powder | 1/3 cup | regular milk powder works |
| Freeze dried pumpkin powder | 1/4 cup | dehydrated pumpkin powder is the same thing for this purpose |
| Powdered egg | 3 tbsp | freeze dried or store-bought egg powder |
| Brown sugar | 3 tbsp | |
| Baking powder | 2 tsp | |
| Baking soda | 1/2 tsp | |
| Cinnamon | 1 tsp | |
| Nutmeg and ground ginger | 1/4 tsp each | |
| Sea salt | 1/2 tsp | |
| Oil | 2 tbsp | melted butter at home, neutral oil on trail |
| Chocolate chips | 2 tbsp | optional |
Method
- At home, whisk every dry ingredient together and bag it. That is the whole mix.
- In camp, heat 270 ml of water to a boil and let it sit off the flame for a minute.
- Pour the hot water and 1 tbsp of the oil into the bag or pot with the mix. Stir until it is just combined, then leave it alone for five minutes.
- Wipe the remaining oil around a pan and get it hot over a low flame. Water flicked in should hiss, not vanish.
- Pour rounds of batter. Scatter chocolate chips on top now if you brought them.
- Flip when holes open across the surface and the edges look dry, about three minutes. Give the second side two or three more.
Hot water is not a preference here. The mix has powdered egg and buttermilk powder in it, and cold water leaves both of them grainy and the batter thin. Boiled water, rested a minute so it does not cook the egg outright, hydrates everything inside five minutes and gives you a batter that holds its shape in the pan.
The source version is a home griddle recipe, so a few things changed. Butter became oil, which does not need a cooler and pours from a bottle. The batch is scaled to two servings so you are not carrying three cups of flour for one breakfast. Pumpkin powder is doing real work beyond flavor: it is starch and fiber, and it makes a pancake that sits heavier than a white-flour one, which is the point on a cold morning.
Packing
One bag of dry mix per two servings. Oil rides in a leakproof bottle, chocolate chips in their own bag so they do not melt into the flour.
Variations
- Skip the pan and cook it as one thick cake in a covered pot over a very low flame.
- Powdered milk in place of the buttermilk powder if that is what the pantry has.
- Add a spoon of milk powder and extra water for a thinner, crepe-style batter.
https://www.theseasonalhomestead.com/pumpkin-pancake-mix-recipe