2 Easy Camp Cooking Recipes for the Whole Family

Recipes for grilled peach pancakes and fresh fish tacos
Christine Peterson Avatar

Fresh fish tacos, made from your most recent catch. Christine Peterson

We all have our camp meal standbys—oatmeal for breakfast, sliced hotdogs mixed with baked beans for dinner. But what about those times when you’re camping for more than one or two nights? What about when you’re just plain bored with the usual and want to give the kids a little variety?

We’re here to help. Try these easy recipes. You’ll love them, and the kids will, too.

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Blueberry Pancakes, with Grilled Peaches (serves 4)

You could use a baggie of premade pancake mix for the usual camping fare, or you could try these for the perfect amount of sweet and filling. The pancake recipe is an adaptation from SACO buttermilk. Add grilled peaches and leave the syrup at home.


  • ¼ c SACO Cultured Buttermilk Blend

  • ¾ c all-purpose flour

  • ¼ c buckwheat flour

  • 1 tbs granulated sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 egg

  • 1 c water

  • 2 tbs vegetable oil

  • 1 c blueberries

  • 2 fresh peaches, cut in half and pitted


Place peach halves on a wire rack over your campfire. Cook until charred for 1 to 3 minutes. Mix dry ingredients together at home in a Zip-lock bag for quicker assembly in camp. In a bowl or pot, add egg, oil and water to the dry ingredients. For thinner pancakes, add more water. Fold in the blueberries. Heat oil in a frying pan. Add spoonful of pancake dough. Slice peaches and serve on top of finished pancakes.

Fresh fish tacos, made from your most recent catch. Christine Peterson

Tropical Fish Tacos (serves 4)

Stop messing with a pan full of hot oil and breading while fishing and camping. It’s messy and a hassle to clean. Try these easy fish tacos with your catch of the day for a dinner that’s filling and refreshing.

  • 1 pound fish filets, whatever you catch

  • 1 tsp Cajun seasoning

  • 1 tbs oil

  • 1 tbs lime juice

  • 1 c refried beans

  • 2 avocados, chopped

  • Cheddar cheese, grated

  • Corn tortillas


  • Half of a fresh pineapple, diced

  • ¼-inch slice red onion, diced

  • 1 tsp finely chopped jalapeno (more if desired)

  • ¼ c finely chopped cilantro

  • 2 tbs lime juice

  • Salt and pepper to taste


Mix all salsa ingredients in a container before leaving home and throw it in your cooler. Taking the fresh salsa along saves a step in the field and gives the flavors extra time to blend.

Season fish with Cajun seasoning while your oil heats in the pan. Fry fish until flakey. Spread refried beans evenly inside corn tortillas and layer with fish, salsa, cheese and avocado. Garnish with cilantro, if desired, and salt and pepper to taste.