Saturday, August 6, 2011

Pancakes on the Dutch Oven lid

If you talk about doing breakfast with a dutch oven, two things immediately jump to my mind:  The Mountain Man Breakfast and Pancakes on the Lid.  These two dishes are about as common as cobblers and biscuits in the dutch oven world.  They’re both pretty easy, too, so you can do it while you’re still groggy-headed and haven’t had much time for caffiene-laden drinks and waking up.

Here’s my take on the pancakes.

Apple Cinnamon Pancakes on the Dutch Oven lid

12” dutch oven lid, inverted on a trivet
20 coals underneath, with more in a side fire

  • 3 cups all-purpose flour
  • 1 ½ Tbsp baking powder
  • 1 teaspoon salt
  • 3 Tbsp white sugar
  • 2 1/2 cups milk, with as much as an additional cup to the side
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1 apple, finely chopped
  • 1-2 tsp cinnamon
  • 1 tsp of nutmeg

First of all, I lit up some coals, and when they were getting white, I put about 20 of them under a Dutch Oven Lid Trivet.  This is a little metal device, like a stand that can hold the lid up by about 2-3 inches.  The lid should be inverted, with the handle down.  Now you can use it like a griddle.  I spritzed it with a little bit of oil

Then, I mixed the other ingredients.  The dry ingredients went into the bowl first, then the wet, and finally, I chopped the apples and added the spices.  How much cinnamon you put in depends on your taste.  I like a more edgy flavor, so I put in more.

Then I whisked it all together.  I like to have my pancakes be a little thinner.  I think it cooks more evenly.  So, I make the batter thinner with the extra milk.

Once the griddle-lid was well heated, I poured about a cup’s worth of batter onto it.  I was using my Lodge lid, so it was concave, forming a shallow bowl in the center.  Since all of the batter flowed toward the center, I couldn’t cook more than on pancaked at a time, so I decided to make it a big one.

The idea is to cook it almost all the way on one side, then flip it over for just a few minutes on the second side.  If I’d had a second lid stand, I would have gotten two lids going at the same time.  As it was, it took quite a while to finish the batter.  They sure tasted great, though!


Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.


  1. I recently bought a 12" deep lodge ditch oven, but haven't used it yet. These sound really good. I'll have to try them once I let my dutch oven out to play.

  2. I stumbled on this blog today for the first time. I had never heard of cooking pancakes on a dutch oven lid before and your recipe was intriguing. I've got to get a dutch oven and start following your blog on a regular basis.



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