This easy breakfast staple is done in five steps and requires minimal ingredients. The perfect blend of sweet and savory pastry and egg!

Few things compare to breakfast over the campfire! There’s something quintessentially summer about that hint of savory smoke that gets baked into a campsite meal. Whether you’re car camping or glamping, this classic Dutch Baby recipe requires minimal prep and cooks up tasty every time. Plus, you can top your Dutch Baby with limitless sweet or savory toppings– making it a repeat recipe and campsite crowd-pleaser! So grab your cast iron skillet and a few eggs because once you try our Dutch Baby recipe, you’ll be going camping just for the food!

Cooking Supplies

• Large mason jar with lid 
• Cast iron skillet or Dutch oven with lid
• Cooking scissors or pizza cutter
• Spatula
• Oven mitt
• Blazing campfire or camp stove

Ingredients

3 large eggs 

½ cup all-purpose flour 

½ cup whole milk (can be substituted with nut milk of choice)* 

1 tablespoon sugar (reduce to ½ tablespoon for a more savory Dutch Baby)

Pinch of nutmeg and cinnamon

Pinch of salt 

4 tablespoons salted butter (can be substituted with coconut oil or vegan butter)*

Toppings (we recommend: syrup, preserves, berries, confectioners' sugar, cinnamon sugar, savory veggies, cheese, or campfire bacon)

*Dairy-free options will reduce the rise in the Dutch Baby. The final result is thinner, but just as delicious.

Cooking Instructions

• Heat your cast iron skillet over the campfire. You’ll know it’s hot enough for cooking when a splash of water evaporates from the skillet immediately.
• While the skillet heats, add eggs, flour, milk, sugar, and seasonings to the mason jar. Secure the mason jar lid and give it an enthusiastic shake until the ingredients are combined and the eggs are emulsified.
• Add the butter to the cast iron skillet and tip the skillet to coat the bottom and sides with the melted butter. (The recipe calls for 4 tablespoons, but you should really follow your heart here– the more butter the better!)
• Once coated, add the mason jar mixture to the skillet and cover with a lid. Cook over the campfire for 20-25 minutes (time will vary depending on campfire heat and outdoor temps.) Rotate the skillet at least once halfway through cooking. You’ll know the Dutch Baby is done when it puffs up and the edges are golden brown. 
• Carefully remove the skillet from the campfire and slice the Dutch Baby like a pizza before adding dollops of your favorite sweet or savory toppings! (And don’t forget to tag us in your campsite food photos– extra points if you’re wearing Landmark swag!)

Cast Iron Cleaning Tip

The best way to clean and sanitize cast iron is with salt and heat. Bring some old rags or biodegradable paper towels along with some table salt to clean your skillet. Once the skillet has cooled, pour a couple of tablespoons of salt into the skillet and wipe down the base and sides until all of the debris is gone. Once cleaned, put your cast iron skillet back over the fire/stove to sanitize it before your next use. 

When cleaned with salt, your cast iron skillet will only need to be oiled approximately every ten uses. Plus, cleaning with salt is much better for the local ecosystem!