It’s a complete myth that going off-grid for an outdoor camping adventure means you need to sacrifice delicious homecooked food.
Whether you are going on a romantic getaway or just want to get out and enjoy the great outdoors with your family, you can have some of the best food cooked right over a campfire.
Yes, burgers, hot dogs, or pie iron grilled cheeses are an essential part of any campfire dinner, but after a few nights, we certainly know how it feels to long for some classic homecooked food that doesn’t rely on a barbecue grill!
Here are some of my absolute favorite recipes that are quick and easy to cook on a campfire and provide a welcome relief to traditional camping cuisine.
These meals are so delicious and packed full of flavor, nearby campers will be convinced you found a local takeaway!
But no matter how complicated these recipes look, we can promise you they’re easy to make, contain ingredients that are simple to store, and are absolutely delicious.
3 Must-Try Recipes on Your Next Camping Adventure
Banana Bread Pancakes
- 3 bananas (the riper, the better!)
- 2 eggs
- 1 ½ cup whole milk
- 2 cups flour
- ¼ cup brown sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 cup chopped walnuts (optional, lightly toasted)
- Ghee, butter, or coconut oil to grease the pan.
- Combine the flour, sugar, cinnamon, baking powder, and salt (you may want to do this at home and bring to the campout in a sealable bag).
- Place 2 bananas in a medium-sized bowl and mash with a fork until smooth.
- Crack 1 egg into the banana mixture and add the milk.
- Beat together the banana, egg, and milk until smooth.
- Add the flour mixture to the banana mash and mix until thoroughly combined – be careful not to overmix: some small lumps are okay! Add more milk if the mixture seems too thick.
- Heat a cast-iron pan on medium with a generous dab of fat, swirling to coat the pan.
- Pour 1/3 of the pancake batter into the center of the pan and scatter over some chopped walnuts.
- Fry for 2-3 minutes until the top begins bubbling and the sides set.
- Flip the pancake using a spatula and cook on the other side until golden.
- Repeat for the remaining batter, adding more fat to the pan as required.
- Serve the pancakes warm and topped with maple syrup or butter, sliced banana, and the last of the toasted walnuts.
- 2 ½ cups all-purpose flour
- 1 packet rapid-rise yeast
- 2 tsp salt
- 1 cup warm water
- 5 tbsp olive oil (divided)
- Whatever toppings you like on your pizza!
- Take a mixing bowl and add the flour, yeast, and salt, briefly stirring with a fork to combine.
- Add the warm water and 2 tbsp oil, mixing with a fork until a dough begins to form.
- Knead the dough with your hands (either in the bowl or on a floured surface), then cover and leave for 20 minutes to rise.
- Once the dough has doubled, turn it onto a cutting board and divide it into 2 equally sized pieces.
- Warm a cast-iron skillet over the campfire and add 1 tbsp of oil.
- Place half the dough into the skillet and use your fingers to press and push it towards the edges.
- Drizzle ½ tbsp oil along the edge of the skillet to stop the crust from sticking.
- Place the skillet on a grate over the campfire at medium-high temperatures and cook for 3-5 minutes, until the bottom is firm and starting to turn golden brown.
- Take the skillet off the heat and use tongs to lift out the crust, flipping it over and replacing it upside-down in the skillet.
- Add your chosen toppings and cover the pan before returning to the heat.
- Cook pizza for an additional 3-5 minutes until the crust is golden brown and any cheese has melted.
- Repeat for the rest of the dough.
- 1 tbsp olive oil
- 2 ½ cups pasta sauce
- 12oz lasagna noodles
- 3 cups fresh baby spinach
- 1 ½ cup cheese, shredded (mozzarella or other Italian cheeses are best)
- 1 tbsp dried oregano or basil
- Preheat oven to 400’F or prepare your campfire coals (you’ll need 25 coals in total).
- Coat the base of your Dutch oven with olive oil, then add ½ cup pasta sauce and spread evenly.
- Add the first set of lasagna noodles to the Dutch oven, then layer over ½ cup pasta sauce, 1 cup spinach, and 1/3 cup cheese.
- Repeat to form lasagna layers until no ingredients remain, ending on a cheese layer. Sprinkle oregano on the top.
- Use 8 coals to create a bed for your Dutch oven and put the lid on.
- Cover the Dutch oven’s lid with the remaining 17 coals and bake for 30 minutes, until noodles are tender and cheese has melted.
- Take the Dutch oven off the heat.
- Leave to rest for a few minutes.
- Cut into wedges and serve.