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Campfire Raspberry Double Dutch Baby

Total Time
1 hr

Over the years, we’ve published many versions of the golden, custardy pancake called Dutch baby, but this is the first one we’ve done in a dutch oven in camp (it’s easy). The Dutch baby puffs way up as it cooks, then sinks down when you cut into it.

Camping breakfast: Campfire Raspberry Double Dutch Baby (0513)

Photo by Thomas J. Story
 6 large eggs
 1 cup flour
 1 cup milk
 1 teaspoon kosher salt
 2 tablespoons sugar
 1/4 cup butter
 2 cups raspberries, divided
  Raspberry or maple pancake syrup
Step 1


Step 2

Prepare a fire (see "How to Bake in a Dutch Oven," below).

Step 3

Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.

Step 4

Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes.

Step 5

Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.

Step 6

How to Bake in a Dutch Oven

Step 7

Lewis and Clark brought one to the wilderness. So did the early pioneers to Utah (it's now the official state cooking vessel). And so should you, because it means you'll get to bake--and eat--carbs in camp. All you need is a 6-qt. camp dutch oven (one with legs and a flanged lid;, some regular (not competition-style) charcoal and a chimney or hot embers from a wood campfire, and a heatproof spot like a fire ring or bricks set flat on an area free of flammable material; check your campground's fire rules.

Step 8

Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn till they're spotted gray, 15 minutes. If using a campfire: Scrape the fire to the side, level out a space the size of the dutch oven, and mound the hot embers nearby (2 to 3 qts. worth).

Step 9

Lay a bottom ring of hot coals. The area of the coals should be slightly smaller than the circumference of the dutch oven. Put the oven on top and set the lid in place.

Step 10

Lay a top ring of hot coals. Use metal tongs to arrange a single ring on top of the lid around the lip. Evenly space a few more coals across the lid. Set any extra heated fuel aside. To check the food and temperature, lift the lid occasionally.

Step 11

Tweak the temperature. To decrease heat, scrape away some fuel. To increase heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top and the bottom of the dutch oven (touching lit ones so they'll ignite) about every 30 minutes.

Nutrition Facts

Amount Per Serving
Calories 278Calories from Fat 46
% Daily Value *
Total Fat 14g22%

Saturated Fat 7.2g36%
Cholesterol 236mg79%
Sodium 396mg17%
Total Carbohydrate 27g9%

Dietary Fiber 3.2g13%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.