Pumpkin Walnut Pancakes With Mascarpone Drizzle (Almost-Gourmet Camp Recipe)
When you are looking for camping breakfast ideas for your autumn trips, you’ve gotta try this one! These Pumpkin Walnut Pancakes With Mascarpone Drizzle will satisfy your craving during the pumpkin spice season.
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Prep To Make This Recipe
This recipe has an almost-gourmet taste but is not too difficult for campsite cooking. You can do much of this prep at home or take a few extra minutes at the campsite.
To Prep At Home: If you want to do as much work as possible at home, you can mix the ingredients for the mascarpone drizzle and just seal them in a plastic freezer bag and refrigerate it (up to a week) until you are ready to make this meal at camp. You can also mix all of the dry ingredients for the pancake mix, you’ll see those ingredients marked with * in the ingredient list.
To Make The Entire Recipe At The Campsite: You won’t have to do any chopping if you buy walnut pieces. I prefer slightly larger chunks of nuts so I just use whole walnuts and give them a rough chop myself.
Methods Of Cooking These Pancakes
If you are making this as one of our easy campfire recipes, you’ll need to get your fire going in order to place your cast iron pancake griddle or skillet over coals (not flames) so you can control the heat so the pancakes don’t cook too quickly.
If you prefer cooking with propane, you can also make this as one of our camp stove recipes so get your stove ready for cooking on a level surface. 3-burner propane stoves work best if you are using a pancake griddle. You can also use a non-stick skillet if you are cooking on a propane camp stove or RV stovetop.
Steps To Make Pumpkin Pancakes With Walnuts
Step 1. Prepare your ingredients as directed.
Step 2. Prepare your heat source and cooking equipment as needed.
Step 3. Make the mascarpone cheese mixture. This is a quick mix of some mascarpone cheese, powdered sugar, milk, salt, vanilla extract and cinnamon. You’ll mix it in a bowl then put it in a sealable plastic food bag for piping onto the pancakes.
If you’re making this sweet mascarpone cheese mixture at home, you can refrigerate it for up to a week. At camp, get it to room temperature while you are making the pancakes.
Alternatively, you can make the mixture at the campsite, just let it sit at room temperature while you cook the pancakes.
Camp Cooking Tip: Take the mascarpone cheese mixture out of the refrigerator and let soften a bit before trying to pipe it through the plastic bag.
Camp Cooking Tip: Make sweet frosting, drizzle and glaze mixtures at home, place them in a plastic food bag and keep them refrigerated until you are ready to use them. At the campsite, let the mixture get to room temperate before spreading or drizzling on your baked goods.
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Step 4. Combine the dry and wet pancake ingredients. If you mixed the flour, walnuts, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt at home, get out the mixture. If not, combine them in a medium bowl at the campsite.
You’ll mix the milk, pumpkin puree, egg, oil and vinegar in a separate large bowl, then you’ll slowly add the dry ingredients to mix everything together.
If you are making pumpkin flavored recipes on your Fall camping trips, be sure to follow the recipe regarding the type of pumpkin you need.
Camp Cooking Tip: Use plain pumpkin puree and NOT pumpkin pie filling with pre-added spices so you can control the flavors in your recipes.
Step 5. Prepare the pan for cooking. You need to pre-heat a cast iron pancake griddle or non-stick skillet over medium heat. Then add a light layer of cooking spray or vegetable oil to the surface.
Step 6. Pipe and cook the pancakes. I recommend piping the batter out of a plastic food bag onto your griddle. Here’s how: Pour the batter into a large plastic freezer food bag, remove the air and twist the top of the bag. You’re forcing the batter to the bottom of the bag. Snip off a corner of the bag to pipe the batter onto the cooking surface. Pipe the batter to form about 12 pancakes.
Camp Cooking Tip: When you pipe the batter, try to spread it out so it does not form a mound in the center. If a mound does form in the middle of the pancakes, they will cook unevenly creating a cooked edge but a raw center. Just use the bag to push down the center to smooth out the batter so the cakes cook evenly.
Camp Cooking Tip: Make sure you cut the corner off the bag at a point to create the right-sized hole. If the hole is too small, the batter will not flow easily out of the bag and it will try to come out through the top of the bag … especially if you have chunky ingredients, like walnuts, in your batter. If the hole is too large, the batter will glob out of the bag and it will be hard to control the amount of batter you are piping onto the griddle. Start with a small opening to test, continue cutting more off of the bag at the corner making the opening wider until you have the right sized hole.
Step 7. Cook the pancakes. Let the pancakes cook and brown before flipping them to cook the second side.
Camp Cooking Tip: Pancakes will form bubbles in the batter, don’t turn the pancakes to cook the second side until the bubbles burst. Once the bubbles burst, the first side will be firm enough to flip and they will be a nice golden-brown color.
Step 8. Drizzle with mascarpone cheese mixture & serve hot. Remove the pancakes from the griddle. Snip off a corner of the bag of mascarpone cheese mixture and pipe onto the pancakes.
What To Serve With These Pancakes
These pancakes are only slightly sweet (you won’t get a cavity from them LOL). I like serving some breakfast meat on the side, a few slices of bacon or sausage patties are an nice addition to this meal.
Similar Recipes
Here are some winter camping recipes that have similar warm and spicy flavor profiles:
This Camping Dutch Oven Campfire French Toast features warm spices including cinnamon, nutmeg and cloves. You bake it in a camp Dutch oven then top it with a drizzle of sweet powdered sugar glaze.
Try these Peanut Butter Chocolate Chip Camping Pancakes when you want something that tastes AMAZING! You start with just-add-water pancake mix and jazz it up. The real secret to this delicious meal is the peanut butter topping!
This easy homemade recipe for Sweet Cream Pancakes is simple and makes fluffy restaurant-quality cakes.
I can’t think of anything more warm and hearty than Campfire Stew. You keep yourself warm when cooking it over the campfire and get fork-tender beef with potatoes and veggies at the end!
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Pumpkin Walnut Pancakes With Mascarpone Drizzle Camping Recipe
Ingredients
Mascarpone Drizzle Ingredients
- 1 4 oz container mascarpone cheese
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Pumpkin Walnut Pancakes Ingredients
- 2 cups all-purpose flour*
- 1/2 cup walnuts rough chopped*
- 3 tablespoons brown sugar*
- 2 teaspoons baking powder*
- 1 teaspoon baking soda*
- 1 teaspoon ground allspice*
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/2 teaspoon salt*
- 2 cups milk
- 1 cup canned pumpkin puree make sure you get the plain pumpkin and NOT pumpkin pie filling with spices in it
- 1 egg beaten
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- Cooking spray
Instructions
- Prepare your ingredients as directed.
- Prepare your cooking equipment and heat source, as necessary.
- In a medium size bowl, mix the mascarpone cheese, powdered sugar, milk, salt, vanilla extract and cinnamon thoroughly then transfer it into a sealable plastic bag. If you are making this sweet mascarpone cheese mixture at home, refrigerate it until you are ready to use it, then remove it from the refrigerator about 30 minutes before cooking so it can get to room temperature. If you are making it at the campsite, just let it sit at room temperature while you prepare the pancakes.
Camp Cooking Tip: Take the cheese mixture out of the refrigerator and let soften a bit before trying to pipe through the plastic bag.
Camp Cooking Tip: Make sweet frosting, drizzle and glaze mixtures at home, place them in a plastic food bag and keep them refrigerated until you are ready to use them. At the campsite, let the mixture get to room temperate before spreading or drizzling on your baked goods. - Mix the flour, walnuts, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a medium size bowl.
Camp Cooking Tip: Ingredients marked with * can be measured and mixed at home. - In a separate large bowl, mix the milk, pumpkin puree, egg, oil and vinegar until they are well combined.
- Slowly add the dry ingredients to the wet ingredients in the large bowl and mix just until the wet and dry are combined.
- Heat a cast iron pancake griddle to medium heat, over a camp stove, grill or campfire. If you prefer to use a non-stick skillet, that works well too.
- Add a light layer of cooking spray or vegetable oil to prevent the pancakes from sticking.
- Pour the batter into a large plastic freezer bag, let the air out and twist the top of the bag to force the batter to the bottom of the bag. Snip the corner of the bag to pipe the batter onto the griddle. Pipe the batter to form small-ish sized pancakes, this recipe should makes about 12 pancakes.
Camp Cooking Tip: When you pipe the batter, try to spread it out so it does not form a mound in the center. If a mound does form in the middle of the pancakes, they will cook unevenly creating a cooked edge but a raw center. Just use the bag to push down the center to smooth out the batter so the cakes cook evenly.
Camp Cooking Tip: Make sure you cut the corner off the bag at a point to create the right-sized hole. If the hole is too small, the batter will not flow easily out of the bag and it will try to come out through the top of the bag … especially if you have chunky ingredients, like walnuts, in your batter. If the hole is too large, the batter will glob out of the bag and it will be hard to control the amount of batter you are piping onto the griddle. Start with a small opening to test, continue cutting more off of the bag at the corner making the opening wider until you have the right sized hole. - Brown the pancakes on one side and flip to brown the other side.
Camp Cooking Tip: Pancakes will form bubbles in the batter, don’t turn the pancakes to cook the second side until the bubbles burst. Once the bubbles burst, the first side will be firm enough to flip and they will be a nice golden-brown color. - Remove the pancakes to a plate. Snip a corner off the plastic bag containing the mascarpone cheese mixture and pipe it onto the pancakes.
Notes
Nutrition
More Yummy Meal Ideas
If you need some help getting a bit more creative with your camping menu, we can help!
If you’re looking for awesome ideas for yummy camping food, you’re in the right place! Here’s our entire camping recipes list.
See This Recipe On The GFGN TV Show
The “pumpkin frenzy”…you know what it is! It begins in the fall when everyone starts ordering pumpkin lattes, pumpkin pies, pumpkin milkshakes etc. Because I enjoy the frenzy just as much as the next fall-loving foodie, I created this Pumpkin Walnut Pancakes With A Mascarpone Drizzle Recipe to celebrate the season at the breakfast table. It was so good that I had to share it with the world on the season premiere of the Great Food Good Neighbors (GFGN) TV show.
See the GFGN TV episode where I made this Pumpkin Walnut Pancakes With A Mascarpone Drizzle recipe here
We filmed this episode at a campsite in the Usery Mountain Regional Park.
How to get there
Watch the entire Great Food Good Neighbors (GFGN) show here:
What do you think?
Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.