A warm pancake breakfast always feels like a treat, but making individual pancakes for a hungry group can leave you standing over the skillet while everyone else is already eating. This giant cast iron campfire pancake solves that problem beautifully.
Instead of flipping pancake after pancake, you pour the batter into one skillet and cook it as a single thick pancake. Once it is golden and cooked through, slice it into wedges and let everyone add their favorite toppings. It is simple, cozy, and exactly the kind of breakfast that makes a slow camping morning feel special.
Fresh blueberries add a little sweetness, while melted butter and warm maple syrup make every slice taste like classic comfort food. You can prepare it over a camp stove or a campfire grate, and because everything cooks in one skillet, cleanup is easy.
Why You’ll Love This Recipe
- One large pancake feeds the whole group.
- There is no need to stand over the skillet flipping individual pancakes.
- It uses simple ingredients that are easy to pack.
- You can customize it with berries, chocolate chips, bananas, or nuts.
- Everything cooks in one cast iron skillet for easier cleanup.
This giant cast iron pancake brings all the comfort of a classic pancake breakfast without requiring you to spend the entire morning flipping batches. Slice it up, pass around the syrup, pour another cup of coffee, and enjoy a camping breakfast that gives everyone a delicious start before heading out to Create. Explore. Thrive.
Easy Blueberry Campfire Pancake Made in One Skillet
Equipment
- 10- or 12-inch cast iron skillet
- Campfire grate or camp stove
- Mixing bowl
- Whisk or sturdy spoon
- Measuring cup
- Cast iron lid or heavy-duty aluminum foil
- Heat-resistant spatula
Ingredients
- 2 cups complete pancake mix
- 1½ cups water or the amount listed on the pancake-mix package
- 2 tablespoons melted butter plus more for greasing the skillet
- 1 teaspoon vanilla extract optional
- ½ teaspoon ground cinnamon optional
- 1 cup fresh blueberries divided
- Butter for serving
- Maple syrup for serving
- Powdered sugar optional
Instructions
Step 1 Prepare the campfire or stove
- Prepare a campfire with a steady bed of glowing coals and position a cooking grate over the heat. You can also use a camp stove set to medium-low heat.
- Avoid placing the skillet over tall, direct flames. A lower, more even heat will help the pancake cook through without burning on the bottom.
Step 2 Preheat the skillet
- Place the cast iron skillet over the heat and allow it to warm for about 3 minutes.
- Add enough butter to coat the bottom and sides of the skillet. Carefully swirl the melted butter around the pan to help prevent the pancake from sticking.
- The skillet should be warm but not smoking. If the butter immediately burns or turns dark, move the skillet to a cooler area before adding the batter.
Step 3 Make the pancake batter
- Combine the pancake mix and water in a mixing bowl. Add the melted butter, vanilla extract, and cinnamon, if using.
- Stir just until the ingredients are combined. A few small lumps are perfectly fine. Overmixing can make the finished pancake dense instead of light and fluffy.
- Gently fold about three-quarters of the blueberries into the batter. Save the remaining berries for the top.
Step 4 Add the batter to the skillet
- Pour the batter evenly into the prepared cast iron skillet. Use the back of a spoon or spatula to gently spread it toward the edges.
- Scatter the remaining blueberries across the top.
- Cover the skillet with a cast iron lid or a tightly fitted piece of heavy-duty aluminum foil. The cover traps heat and helps the top cook while the bottom becomes golden.
Step 5 Cook the pancake
- Cook the covered pancake over medium-low heat for approximately 12–15 minutes.
- Rotate the skillet a quarter turn every few minutes so the bottom cooks evenly. Campfires often have hot spots, and rotating the pan reduces the chance of one section burning.
- Check the pancake after about 10 minutes. The edges should look set, and small bubbles should appear across the surface.
Step 6 Finish cooking
- Continue cooking until the center is set and a toothpick or thin knife inserted near the middle comes out clean.
- Depending on the heat of your fire and the depth of your skillet, the pancake may need another 3–5 minutes.
- There is no need to flip the pancake as long as you keep the skillet covered. Trapped heat works almost like an oven and finishes cooking the top.
- If the bottom is browning too quickly but the center is still wet, move the skillet farther from the heat and keep it covered until the pancake is done.
Step 7 Rest and serve
- Remove the skillet from the heat and let the pancake rest for about 3 minutes. Remember that the cast iron handle will be extremely hot.
- Cut the pancake into wedges directly in the skillet. Serve each slice with butter, warm maple syrup, additional blueberries, or a dusting of powdered sugar.
Serving Suggestions
- Serve the skillet pancake with:
- Crispy bacon or breakfast sausage
- Fresh berries or sliced bananas
- Yogurt
- Warm maple syrup
- Whipped cream
- Peanut butter or almond butter
- Hot camp coffee or cocoa
Notes
Camp Cooking Tips
- Keep the heat low and steady. Pancake batter contains sugar and can burn quickly over direct flames.
- Covering the skillet is essential because it allows the center and top of the pancake to cook without flipping.
- Rotate the skillet regularly to compensate for uneven campfire heat.
- Use a 12-inch skillet for a thinner pancake that cooks more quickly. A 10-inch skillet will produce a thicker pancake and may require additional cooking time.
- Do not overfill the skillet. The batter needs room to rise as it cooks.
- For even easier cleanup, wipe the skillet while it is still slightly warm after serving. Do not pour cold water into a very hot cast iron skillet because the sudden temperature change can damage it.
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