There’s a certain kind of quiet that settles over camp at breakfast—steam curling off a mug, pine needles underfoot, and that first warm whiff of cinnamon when the griddle hits its stride. Cinnamon Apple Campfire Pancakes lean into that moment: tender, fluffy rounds with little pockets of diced apple that soften and caramelize as they cook, turning the edges golden and lightly crisp.
For campfire cooking, a flat griddle or wide cast-iron skillet works best—steady heat, room to flip, and a surface that browns evenly once it’s properly preheated. Keep the fire to a bed of glowing coals instead of tall flames, and you’ll get pancakes that cook through without scorching. The cinnamon perfumes the whole campsite, and the apples add a gentle sweetness and a bit of bite, especially if you leave a few pieces slightly larger.
They’re a smart car-camping breakfast because the batter comes together fast and cleanup is simple: one bowl, one spatula, and a quick wipe-down while the pan is still warm. Stack them high, pass the syrup, and let the morning take its time.
Cinnamon Apple Campfire Pancakes
Equipment
- cast iron griddle or skillet
- Spatula
- Mixing bowl
- measuring cups
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup milk or oat milk
- 2 eggs large
- 2 tbsp melted butter plus more for griddle
- 1 apple peeled and diced
- 1 tsp vanilla extract
Instructions
- Heat a griddle or skillet over medium campfire heat and grease lightly with butter.
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and mix until just combined.
- Fold in diced apple.
- Drop batter onto hot griddle by 1/4 cupfuls. Cook until bubbles form and edges look dry, about 2–3 minutes. Flip and cook another 2–3 minutes until golden.
- Serve hot with extra butter or syrup.