Nutella Peanut Butter Pancakes

Posted on by

Quick and easy camp meals are my favorite.  I like doing as much as possible in advance, and I do not like having to spend time cleaning up when I could be outside reading in the hammock, practicing shooting, or hiking!  When we camp, we usually cook breakfast and dinner.  Lunches are not usually planned; there is food if you’re hungry, so a big, filling breakfast is important!

This weekend, I planned on making premixed pancake mix to take with us, but life got out of hand and I just did not get to.  Aunt Jemima makes this great buttermilk pancake mix that needs nothing but water.  It makes pancakes relatively easy since I do not need to remember to pack eggs or milk.  It is still one extra dish to clean though.  Lucky for me I ran out of time!  Saturday our campfire got rained out a little early and we all turned in with the sounds of the raindrops pattering on the roof.  Sunday, the rain still hadn’t given up.  Instead of running out the door to get ready for a day in the woods, we decided to have a decadent breakfast. 

Everyone picked their favorite mix-ins for pancakes.  We made M&M, Nutella, dark chocolate chip, and peanut butter.  The best ones of the lot were the Nutella-peanut butter pancakes my husband requested.  He couldn’t pick just one!  The way they cooked, they looked as though two batters were swirled together.  They were sweet and salty.  The Nutella was a very light taste; I think they tasted best with a little more Nutella spread on top instead of syrup.  They were definitely filling.

The pancake mix calls for 1.5 c of water to 2 c of pancake mix.  When you stir pancake batter, you do not want to overmix it.  You’ll know it’s overmixed if your batter does not have any lumps in it or if your pancakes start to spread really thin on the griddle.

For approx. 10 pancakes:

1 c water

2 c complete pancake mix

½ c peanut butter (I used Skippy with honey because it is what I had open)

¾ c Nutella

I mixed the peanut butter, Nutella and water together first to avoid overmixing my batter.  It would have been easier to do with my mixer at home, but it did not take too long.  I then slowly added the pancake mix.  You may need to add a little more water if your mix is too stiff or your first pancake is so thick it will not cook.

  1. Spray or butter your pan. Let it warm up to med-high heat or about 350 degrees.
  2. Pour about 1.5 oz or one ladle of batter onto the cook top. Do not try to spread it out more with your ladle or spatula, it will take care of itself.
  3. Wait for holes to appear in the top side of the batter. When it is dotted with holes, flip the pancake.
  4. Do not press down on the pancake. You get fluffy pancakes because of the air in them!
  5. In about two more minutes, your pancakes should be done. You can check by looking at the underside to see if they look golden-brown, or by cutting into one cake.  If any of the batter still looks like it is a different color, they are not quite done.

Top with Nutella, butter, whipped cream or syrup to taste.  I hope they fuel your adventures!