Mesquite Pancakes & Gluten-Free Mesquite Pancakes
Prep time: 
Cook time: 
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Serves: Many
Pancakes are a classic western camping dish and use of mesquite flour. Use this recipe as a starting point, but don’t be afraid to experiment to find out how much of the mesquite flavor you like in your flapjacks. To be really authentic, seek out a supply of prickly pear syrup or agave nectar to replace the maple syrup you might reach for first.
  • For dry mix:
  • 2 cups mesquite flour
  • 2 cups wheat flour (enriched, bleached, or buckwheat)
  • 1 Tbs. baking powder
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • To add at camp:
  • Brown sugar
  • Vanilla
  • Eggs
  • Cooking oil
  • Milk (milk, buttermilk, or evaporated milk)
  1. Make up as much dry mix to these proportions as you want. Store in a jar with a tight light in a cool and dry place for later use.
  2. At camp, in a large mixing bowl stir or whisk together 1 egg, 2 Tbs. cooking oil, 1 ¾ cup milk, 1 Tbs. brown sugar, and 1 tsp. vanilla.
  3. Add one cup of dry mix and stir until just combined. Don’t over mix.
  4. Stir in more water or dry mix as needed to get the right consistency for the batter.
  5. Heat cast iron skillet or griddle to medium-low temp.
  6. Oil well with additional vegetable oil or fry some bacon first.
  7. Spoon enough batter onto surface for a medium-size pancake.
  8. Check underside for the right color and watch for bubbles to just begin appearing on surface of pancake. (Work with lower temps and check often until you get used to cooking with mesquite flour.)
  9. Flip when it’s just right and cook until done. (Like all pancakes, consider the first a “test” batch.”)
  10. Serve with prickly pear syrup, agave nectar, or honey – or ladle on some fruit.
Recipe by 50 Campfires at