How to Make Bacon Bourbon Pancakes

One of our all-time favorite camp recipes is easy to prep, loaded with butter, and makes a damn-good hangover cure
July 8, 2018Words by Lyndsay HarperPhotos by Alex Souza

We love dehydrated camp food about as much as anyone else (so — not a whole lot), but every now and then, oatmeal and stale granola bars just don’t cut it after a night of beer and whiskey around the campfire. So if we’re heading out on a car-camping adventure, we’re not afraid to pack a few extra tools and ingredients that make sleeping on the ground a bit more indulgent.



This drool-worthy pancake recipe is the perfect combination of savory and sweet — topped off with whiskey-flavored syrup for the ultimate bourbon-bacon bliss. With the right stove setup and pre-trip prep, you’ll be servin’ up world-class flapjacks around your next morning campfire. We suggest the Cast Iron Skillet and the Campfire Table to make things as easy as possible in the camp kitchen.






Quick tip: Before heading out on your camping adventure, you’ll want to make the batter at home for minimal cook-time and easy cleanup. 
 



Ingredients

(Makes two servings.)

Batter

• 2 cups of flour

• 4 teaspoons light brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon tea salt

• 1 pinch of cinnamon

• 6 tablespoons melted butter

• 1 1/2 cup milk

• 2 eggs
 

Add ons

• 1 pack of bacon (we go for thick-cut)

• Pappy Van Winkle Bourbon Maple Syrup
 



Directions

Pre-trip prep

1. Mix all of the dry batter ingredients together in a 1-gallon zip block bag.

2. Mix all of the wet batter ingredients together in a mixing bowl.

3. Pour the wet mix into the dry mix bag and thoroughly massage until batter is fully blended (small lumps are fine). Refrigerate in camp cooler until meal time.
 

Morning camp

4. First thing’s first, cook up the bacon until it’s your preferred level of crispy. Once the bacon is done, tear it up into tiny bits and set aside.


5. Heat up the skillet and throw some butter on — wait until the butter has spread over the entire pan.



6. Cut one corner of your ziploc bag to create an easy-squeeze dispenser for the batter.

7. Squeeze sand-dollar-sized dollops onto the medium-heat pan (one at a time for best results).





8. Sprinkle bacon bits onto the pancake before it begins to solidify.

9. Flip only after bubbles have started to form and cook until golden brown on both sides.

10. Once off the skillet, drizzle with Pappy Syrup and enjoy your decadent breakfast.




 


 

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