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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.
Cooking tips:
- 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!
Other great recipes for camping:
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
- Foil Packet Potatoes on the Grill
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Equipment
Ingredients
- 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
Instructions
- Using a 12 inch (8 quart) Dutch oven, prepare 24 charcoals.
- In a large bowl, combine the 9 eggs, 1 1/2 cups milk, 1 tablespoon vanilla, and zest from one lemon (this can be done ahead of time). When you're ready to cook, add the 1 1/2 cups flour and 1/2 teaspoon salt and whisk together until well blended.
- When the coals are nice and hot, place 8 coals directly under the dutch oven. Add 1/2 cup 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 4 cups berries, 1/4 cup powdered sugar, and a squeeze of lemon. Replace lid and allow the berries to warm before serving. Cut into 6 slices and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Is there a way to make this dairy free and still have it turn out light and fluffy?
Sorry for the late reply. I’ve only ever made this using the recipe as written, but pancakes in general are pretty forgiving and I would think using something like oat milk would work.
My wife hates lemon anything can I use somthing else?
You can definitely leave out the lemon.
How would I make this recipe at home? As far as time and temp and oven vs stove. Thanks!
You can use the same dutch oven method but place it in a preheated 400°F oven and it should cook pretty much the same.
We made this last summer while camping as a family! It’s delicious! Even my picky, egg-hating daughter gobbled it up. I’m going to an adult Girl Scout camping trip this weekend and was wondering if you think this could be adapted to be gluten free?
I’ve found Bob’s Red Mill 1:1 Gluten Free flour blend works fantastic as a GF substitution.
I’ll try his at home now and camping once the weather warms up. My tip for mixed ingredients prep on camping trips is large gallon mason jars. I use them for pancakes, French toast, and even marinating meat when camping. Prepping ahead makes meals easier to make and less dishes to clean. Stays sealed and doesn’t go bad even if the ice in your cooler melts!
Ours is a 12″, 6 quart dutch oven. Any modifications?
If you’re cooking over the campfire, you might need to just check on it sooner since it sounds like yours is a bit more shallow. Otherwise, no modifications needed.
How would you scale the ingredients for a 10-inch 4 qt. dutch oven?
I would cut it in half
I’m thinking about using this for a Scout Leader training session I’m teaching next month, How much powdered sugar do you use?
That’s totally a matter of preference! If I’m adding tart berries and lemon juice, I’ll sprinkle on as much powdered sugar as it takes to balance everything out.
I haven’t seen a recipe with so many eggs. I’ve seen it with 2, 3 and 4. But 9 seems like a lot. Is this a double batch?
It makes a HUGE Dutch baby.
Can you make this with cherries? are fresh or frozen better?
Sure can! I would either use fresh or frozen that has been thawed.
Does this work in a 14 inch dutch oven?
I think it should work fine! It might be a wee bit thinner but should still work.