Prepping · Recipes

Meals In A Jar: Prepper Pancakes

Pancakes are an easy breakfast option, especially if you only need to grab a mason jar and add water. Make a few up, seal them, and you’ll always have a quick breakfast on hand. There’s no need to worry about milk or eggs; freeze-dried ingredients are a star here.

I paired the pancakes with shelf-stable bacon (usually sold in the meat department and is pre-cooked bacon; all it needs is to be sizzled on a grill for a minute or two, and it crisps up) and scrambled eggs for a hearty breakfast.

Prepper Pancakes



Whisk the flour, dry milk, sugar, baking powder, baking soda, and salt in a mixing bowl.

Transfer to a 1-quart mason jar using a canning funnel.

Place the freeze-dried eggs in a zip-top sandwich bag and mark “Add 6 Tablespoons water”.

Place on top of the flour mixture. Cover with a lid and ring and seal for short-term storage. Use a Food Vacuum with a mason jar sealer to remove the air for long-term storage.

To Make:

Rehydrate the eggs in a bag with 6 Tbsp cool water, seal the bag, and shake until mixed. Let sit for 5 minutes to rehydrate fully.

Whisk the dry ingredients with the eggs and 2 cups water.

Cook on a lightly oiled griddle on medium-low, flipping when the pancakes have lots of bubbles on top.

I fry up the pre-cooked bacon first to get the grill oiled.

Serves 4.