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10 Griddle Recipes for Your Next RV Camping Trip: Fire Ban Friendly!

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Cooking outdoors during a fire ban can be a challenge, but it is possible with the right planning and preparation. One of the best ways to cook outdoors during a fire ban is to use a griddle. Griddles are versatile and can cook a variety of foods, making them ideal for camping. Plus, they’re easy to clean up. We’ll share everything you need to know about cooking outdoors during a fire ban, including tips on how to use a griddle, as well as some easy and delicious griddle recipes. So, if you’re planning a camping trip during a fire ban, don’t worry! With a griddle, you can still enjoy delicious meals outdoors.

Can You Cook During a Fire Ban?

You can still cook outdoors during a fire ban, but you won’t be able to over an open fire and will need to follow local restrictions to plan accordingly. Propane appliances, such as grills, stoves, and griddles, are generally allowed because they have a switch to turn off the heat and no open flame. However, fire restrictions can vary by state so it’s important to check them before you go camping. You can find this information on the local government’s website or by calling the fire department. We like to use InciWeb, the Incident Information System, to get up-to-date information on fire activity, which we then cross-reference with the local fire restrictions.

Preparation and Griddle Tips

Griddle cooking is a skill, and like all skills, it takes practice and the right techniques to master. Here are a few tips for preparing and using a griddle:

woman prepping the griddle
  • Prep at home before you go. Prepping at home will simplify the cooking process on the road. Chop and bag vegetables ahead of time to save space and avoid prepping the cramped RV kitchen or with limited resources.
  • Preheat your griddle. Preheat your griddle to medium-low heat before you start cooking to prevent food from sticking.
  • Don’t overcrowd the griddle. Leave enough space between food so that it can cook evenly. If you overcrowd the griddle, your food will steam instead of cook.
  • Create a two-zone system. The benefit of creating a two-zone cooking area is that when certain foods are done cooking, you can slide them over to the cooler area on your grill to keep them warm while you prepare the rest of the meal.
  • Clean your griddle after cooking. After you’re finished cooking, be sure to clean your griddle immediately. This will help to prevent food from sticking to the griddle the next time you use it.

Jump To These Griddle Recipes:

Whether you’re craving a savory breakfast or dinner, there’s something for everyone on this list:

1.      Breakfast Hash

Prep time: 10 mins | Cook time: 20 mins | Serves: 5

breakfast hash
Adapted from Grill On A Dime


  • 1 bag frozen diced hash brown potatoes (32 oz)
  • 1 ground breakfast sausage (16 oz)
  • 6 slices of bacon
  • ½ white onion diced
  • 4 large eggs
  • Green scallions for garnish (chopped)
  • Salt, pepper, paprika, garlic powder to taste.


  1. Heat your griddle to medium-high heat then grease the griddle with oil.
  2. Spread the hash brown potatoes in an even layer on one side of the grill. Cook for 10-15 minutes, turning frequently, until tender.
  3. While the potatoes are cooking, brown the sausage on the other side of the grill, breaking it up with a spatula.
  4. In the center of the grill, sauté the bacon and onions, stirring frequently, until the bacon is cooked through.
  5. Push the potatoes, sausage, bacon, and onions to one side of the grill. Season with salt, pepper, garlic powder, and paprika to taste.
  6. In a large bowl, whisk together the eggs. Pour the egg mixture onto the grill and scramble until almost cooked through.
  7. Mix the eggs into the potato and meat until well mixed then garnish with chopped green scallions.
  8. Remove the breakfast hash from the grill and serve warm.

2.      Sausage, Egg, and Cheese English Muffin

Prep time: 5 mins | Cook time: 15 mins | Serves: 6

sausage, egg, and cheese muffin
Adapted from Home Fresh Ideas


  • 6 frozen sausage patties
  • 6 large eggs
  • 6 English muffins
  • 6 slices of American cheese
  • 5 tbsp of butter
  • Salt and pepper to taste.


  1. Heat your griddle to medium-high heat then grease the griddle with butter.
  2. Place frozen sausage patties on the hot griddle.
  3. Cook the sausage for 1-2 minutes or according to package then set aside.
  4. Add more butter to the griddle.
  5. Add one whole egg at a time to the griddle and cook until it starts to set.
  6. Flip the eggs and cook to your desired doneness then set aside.
  7. Melt butter on the griddle and toast the English muffins until browned on both sides.
  8. To assemble the sandwiches, place a cooked sausage patty on a toasted English muffin, top with an egg, and then add a slice of cheese.

Pro tip: Use egg rings, a biscuit cutter, or a mason jar ring for perfectly round fried eggs.

3.      Chorizo and Eggs Burrito

Prep time: 5 mins | Cook time: 15 mins | Serves: 6


  • 2 packages of ground chorizo (20 oz)
  • 8 large eggs
  • ½ cup milk
  • 6 soft flour tortillas
  • 3 cups shredded choice of cheese.
  • Salsa of choice
  • Salt and pepper to taste.


  1. Whisk together the eggs, milk, salt, and pepper in a bowl.
  2. Preheat your griddle to medium heat then add the ground chorizo.
  3. Break apart the chorizo with spatulas and cook for 2-3 minutes.
  4. Add some cooking oil to the other side of the griddle and slowly pour the eggs.
  5. Use the spatulas to keep the eggs contained and scramble the eggs while mixing the chorizo.
  6. Remove the chorizo and eggs from the griddle once they are cooked to your liking.
  7. Assemble the burrito with egg, chorizo, cheese, and salsa (if using) in the center of each tortilla.
  8. Fold the sides in and tightly roll into a burrito.
  9. Preheat the griddle to medium heat then grease with cooking oil.
  10. Place the burritos seam side down on the griddle and cook for 1 minute per side or until toasted. Serve and enjoy!

Pro tip: Make these burritos ahead of time, wrap them in foil, and refrigerate them. To reheat, remove the foil and microwave or griddle them for a minute or two per side. If you’re making these at the campsite, crack your eggs into a water bottle for easy pouring.

4.      Vegetarian Chow Mein

Prep time: 20 mins | Cook time: 10 mins | Serves: 4

chow mein on the griddle
Image and recipe from
Chelseas Messy Apron


  • 3 cups green cabbage (sliced)
  • ½ tbsp ginger (minced)
  • 2 cloves of garlic (minced)
  • 1 large carrot (julienned)
  • 2 stalks of celery (sliced)
  • 1 red pepper (sliced)
  • 1½ cups mushrooms (sliced)
  • ¼ cup green onions (sliced)
  • 1 package chow mein noodles (6 oz)
  • ½ tbsp cornstarch
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp. vegetarian oyster sauce
  • ? cup veggie stock
  • 1 tbsp brown sugar
  • ½ tsp sesame oil
  • Pepper to taste


  1. Get all your ingredients ready before you start cooking:
    • Shred cabbage thinly.
    • Mince ginger and garlic coarsely (don’t over-mince).
    • Peel carrot and julienne into small thin pieces.
    • Slice celery diagonally and thinly.
    • Slice red pepper thinly.
    • Slice mushrooms thinly.
    • Chop green onions, separating whites from greens. Reserve greens for garnish.
  2. In a bowl, whisk together cornstarch and soy sauce until smooth. Then, stir in oyster sauce, stock, brown sugar, and sesame oil. Add pepper to taste and set aside.
  3. Cook the chow mein noodles according to package directions and set aside.
  4. Preheat your griddle to medium-high heat then grease with oil.
  5. Add the whites from the onion and cook for 30 seconds. Add the garlic and ginger and cook for another 20 seconds.
  6. Add the red pepper, carrots, and celery and stir-fry for 1-2 minutes until it’s soften.
  7. Add the shredded cabbage and mushrooms. Stir constantly until the vegetables are crisp-tender and the cabbage is wilted, about 2-3 more minutes.
  8. Stir in the cooked noodles and the sauce mixture. Toss with your spatula for 1 minute until the sauce has thickened and all the ingredients are combined.
  9. Add the green leaves of the green onions and toasted sesame seeds (if desired). Enjoy immediately!

5.      Spam Fried Rice

Prep time: 10 mins | Cook time: 15 mins | Serves: 8

spam fried rice on the griddle
Adapted from Beyond Kimchee


  • 1 can of Spam (chopped)
  • 3 eggs (beaten)
  • 2 cloves garlic (minced)
  • 2 green onions (chopped)
  • ½ cup frozen peas (thawed)
  • ½ cup frozen corn kernel (thawed)
  • 4 cups leftover or day-old white rice
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • White or black pepper to taste.


  1. Mix soy sauce, oyster sauce, and sesame oil in a small bowl and set aside.
  2. Preheat your griddle to medium-high heat then grease the griddle with oil.
  3. Add the beaten eggs and stir until they are half-cooked. Transfer the eggs to a bowl and set aside.
  4. Add another tablespoon of oil to the griddle.
  5. Add Spam pieces and fry until they are crisp and slightly browned for about 2-3 minutes.
  6. Add garlic, and green onion and stir fry for 30 seconds.
  7. Add peas and corn and continue to fry for another 30 seconds. Move all ingredients on the griddle to the side.
  8. Add a generous amount of oil to the empty side of the griddle then add rice. Stir fry the rice for 1 minute.
  9. Toss the rice with spam and vegetables until rice grains are separated and well incorporated.
  10. Pour the sauce over and toss well with fried rice. Add the reserved scrambled egg and continue to toss to heat through. Serve hot. 

6.      Animal Style Burgers

Prep time: 15 mins | Cook time: 15 mins | Serves: 4

burgers with melted cheese on the griddle
Adapted from Blackstone


  • 1 yellow onion (diced)
  • 1 large tomato (sliced)
  • ½ head iceberg lettuce (torn into burger-sized pieces)
  • 1 lb ground beef, formed into 4 oz balls
  • 4 slices American cheese
  • 4 hamburger buns
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tbsp sweet pickle relish
  • 1 tsp sugar
  • 1 tsp distilled white vinegar
  • Salt, pepper, garlic, and onion powder to taste.


  1. In a medium bowl, combine the mayonnaise, ketchup, relish, sugar, and vinegar to make the burger sauce. Stir until well incorporated.
  2. Preheat your griddle to medium-low heat then grease the griddle with vegetable oil.
  3. Add the diced onions and cook for 15-20 minutes, stirring occasionally, until the onions are deeply caramelized.
  4. Remove the onions from the griddle and set aside.
  5. Increase the griddle heat to medium-high heat.
  6. Place the beef balls directly onto the griddle.
  7. Top each one with a piece of parchment paper and smash until very thin.
  8. Remove the parchment paper and season the burgers with salt, pepper, garlic, and onion powder to taste.
  9. Cook the burgers for 2-3 minutes per side, or until cooked through.
  10. Top the burgers with American cheese and cook for another minute, or until the cheese is melted.
  11. Place the buns directly on the griddle and toast for 2 minutes.
  12. To serve the burgers, spread the mixed burger sauce onto each side of the buns. Place the burgers on the buns and top with the caramelized onions, sliced tomatoes, and lettuce. Serve immediately and enjoy!

7.      Hawaiian Garlic Shrimp

Prep time: 20 mins | Cook time: 20 mins | Serves: 4-5

shrimp on the griddle
Image and recipe from Chefanie


  • 3 lbs jumbo shrimp, shell-on (deveined)
  • ½ cup garlic (minced)
  • 1 ½ sticks butter
  • 2 tbsp brown sugar
  • 1 ½ tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • ½ tbsp seasoning salt
  • ½ tbsp garlic powder
  • ½ tbsp paprika
  • 1 tsp black pepper
  • ½ tbsp cayenne pepper
  • Flour Dredge:
    • 1 cup all-purpose flour
    • ½ tbsp salt
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp black pepper
  • 1 tbsp parsley (minced)
  • Lemon wedges


  1. In a saucepan over medium heat, melt butter with a bit of cooking oil.
  2. Add minced garlic and cook until softened and fragrant, about 3-4 minutes.
  3. Stir in oyster sauce, soy sauce, seasoning salt, garlic powder, paprika, black pepper, cayenne pepper, and brown sugar. Cook on low until everything is well combined.
  4. Squeeze in fresh lemon juice and mix thoroughly. Remove from heat and set aside.
  5. In a bowl, combine all-purpose flour, salt, garlic powder, paprika, and black pepper to make the dredge.
  6. Generously coat each shrimp with the dredge mixture, tapping off any excess.
  7. Preheat your griddle to medium-high heat and oil lightly.
  8. Cook shrimp for 2-3 minutes on each side, or until cooked through and light golden.
  9. Drizzle the prepared sauce over the cooked shrimp and toss well to coat.
  10. Garnish with finely minced parsley and lemon wedges. Serve and enjoy!

8.      Carne Asada Street Tacos

Prep time: 10 mins | Cook time: 10 mins | Serves: 8

street tacos
Recipe from Whatever You Do


  • 4 lbs beef skirt steak
  • 2 limes (juiced)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tbsp chile lime rub
  • Bunch of corn tortillas
  • 1 small white onion (diced)
  • 1 bunch cilantro (chopped)
  • Salsa of your choosing


  1. Sprinkle the steak evenly with salt, pepper, garlic powder, and chile-lime rub.
  2. Marinate the steak in the refrigerator uncovered for 1 hour.
  3. Preheat your griddle to medium-high heat then grease the griddle with oil.
  4. Warm the tortillas on both sides and wrap the tortillas in foil to keep them warm.
  5. Drizzle a little more oil on the griddle and add the steak in a thin layer. Be careful to not overcrowd them.
  6. Let the steak cook for a couple of minutes until it starts to develop a crust on the bottom. Remove the steak from the griddle and let it rest for 3-4 minutes.
  7. On a cutting board, slice the steak across the grain into thin strips, then cut across the strips to dice the steak into bite-sized pieces.
  8. Squeeze lime juice over the steak.
  9. Serve the steak on warm tortillas with onions, cilantro, and salsa. Enjoy!

9.      Smashed Cinnamon Rolls

Prep time: 5 mins | Cook time: 15 mins | Serves: 8

cinnamon rolls on the griddle
Image and recipe from Glamper Life


  • 1 package of cinnamon rolls
  • Non-stick cooking spray


  1. Set your griddle to low or medium heat then spray with non-stick cooking spray.
  2. Place the cinnamon rolls on the griddle, leaving plenty of space between them.
  3. Use a spatula to press down on each cinnamon roll, flattening it like a pancake. If the spatula sticks to the roll, spray it with cooking spray.
  4. Cover the griddle with a lid and cook the cinnamon rolls for several minutes on each side, or until they are browned and cooked through. Check the bottom often to make sure they are not burning.
  5. When the cinnamon rolls are browned on the bottom, flip them over.
  6. Once both sides are browned and cooked through, frost the cinnamon rolls.
  7. Transfer the cinnamon rolls to a cooling rack and enjoy them while they are still warm.

10.  PB&J French Toast

Prep time: 10 mins | Cook time: 15 mins | Serves: 5

pj&j toast
Recipe from Peanut Butter & Co.


  • 10 ½ inch-thick slices of bread 
  • ½ cup of your favorite peanut butter
  • ½ cup of your favorite strawberry jam
  • 3 beaten eggs 
  • ¾ cup milk 
  • ½ tsp vanilla 
  • ½ tsp cinnamon 
  • 3 tbsp butter

Optional Toppings

  • Strawberries (sliced)
  • Bananas (sliced)
  • Syrup
  • Whipped cream


  1. Spread peanut butter on 5 slices of bread and strawberry jam on the other 5 slices.
  2. Make 5 sandwiches by putting a slice of bread with peanut butter on top of a slice with strawberry jam.
  3. In a bowl, beat together eggs, milk, vanilla, and cinnamon.
  4. Dip each sandwich in the egg mixture.
  5. Set your griddle to low to medium heat and melt butter in a pan.
  6. Cook the sandwiches for 2-3 minutes per side, or until golden brown.
  7. Serve with optional toppings.

More RV Recipes for Your Next Adventure

Looking for more RV recipes for your next camping trip? We have you covered! Our RV Recipes section is full of recipes for all kinds of outdoor adventures, from grilling to satisfying a sweet tooth. If you try one of our recipes, be sure to tag us on Instagram! We’d love to see your creation.

The information in this article is obtained from various sources and is offered for educational purposes. Furthermore, it should not replace manuals or instructions provided by the manufacturer or the advice of a qualified professional. No warranty or appropriateness for a specific purpose is expressed or implied.