I love outdoor cooking, especially when I'm camping, and waking up to a Dutch Oven Dutch Baby smothered in sweet berries is such a treat for my family!
Why this recipe works:
One of the best parts of camping is enjoying all the food that you might not typically eat at home. Finding a good breakfast recipe to cook over the campfire can be tricky, but this tried and true Dutch baby is perfect!
A Dutch baby, also known as a German pancake, is just a very egg-y pancake. I consider the taste and texture similar to a crepe.
- This recipe is made using a cast iron dutch oven with hot coals
- The wet ingredients can be mixed at home and stored in a cooler to make cooking and clean up easier when you're camping
- The sweet dutch oven Dutch baby pancake puffs up to a beautiful golden brown and is delicious when topped with sweetened fresh berries
Here's how to make it:
- The first step is to prepare the hot coals. A third of them are placed under the Dutch oven and the remaining two thirds of them are placed on top of the lid. Prepare the batter while the cast iron Dutch oven is heating. You will then melt an entire cube of butter in the hot Dutch oven - aw yeah.
- The batter is then poured on top of the hot melted butter.
- The piping hot lid is set on top and you will rotate the lid a quarter turn every few minutes to ensure even cooking.
- Those dutch oven lids are pretty darn heavy, and my super puffy pancake was actually strong enough to lift the lid right off the base! Of course, it sinks as soon as you take the lid away, but it was fun to watch at the time.
- Instead of cooking directly over a campfire, I like to set the dutch oven in a large disposable aluminum pan. This allows the coals to stay where you put them. Also, you won't get any additional heat from the fire, thus allowing you to have control over the exact amount of heat.
- The best way to heat the coals is to use a charcoal chimney starter.
- While the butter is melting, set the remaining coals on the lid off to the side. That way it is already piping hot when the lid is set on the pot.
- Before leaving the house, combine all of the wet ingredients in a large container. Also prepare the dry ingredients in a separate container. Then, when you're ready to cook, dump the dry ingredients into the large container with the wet ingredients for an easy clean up.
- While its cooking, you can also make all the other campers around you jealous by wafting the wonderful aroma of bacon and breakfast sausage in their direction.
You can cover this fluffy German pancake with syrup if you want. I much prefer fresh berries and some powdered sugar along with a squeeze of lemon.
Slice it up into six good sized portions and watch them disappear!
Everyone loves a good hot dog or hamburger when camping. If you want a little variety in your outdoor cooking, try these recipes!
- Dutch Oven Roast Chicken
- Ultimate Breakfast Burritos
- Loaded Breakfast Biscuits
- Baked Bananas
- Steak Foil Packs
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
Dutch Oven Dutch Baby
- 1/2 cup butter
- 9 eggs
- 1 1/2 cups milk
- 1 tablespoon vanilla
- zest from one lemon
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 4 cups berries
- 1/4 cup powdered sugar (amount varies based on preference)
- lemon juice (to squeeze on berries, if desired)
- Using a 12 inch (8 quart) dutch oven, prepare 24 charcoals.
- In a large bowl, combine the eggs, milk, vanilla, and lemon zest (this can be done ahead of time). When you're ready to cook, add the flour and salt and whisk together until well blended.
- When the coals are nice and hot, place 8 coals directly under the dutch oven. Add the cube of butter and allow to melt. Once melted, add the batter to the pot, cover, and add remaining 16 coals to the lid.
- Rotate the lid 1/4 turn every 5 minutes and allow the dutch baby to cook until set, about 25 minutes. It should puff up all the way to the lid and once the lid is removed it will fall. Remove from heat.
- Cover with berries, powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!
This recipe was originally published in September 2014 and has been updated with helpful information and cooking tips. Don't worry - the recipe hasn't changed!