Foodie Crush · by Heidi Larsen★ 5.0 (14)
Dutch Baby Pancake Recipe
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 25%
CARBS 24G33% OF CAL
3G FIBER0G ADDED3G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 16G49% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy, custardy Dutch baby pancake made with four eggs for richness and a delicate interior. Serve warm with jam, fruit, or powdered sugar for a special breakfast.
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View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons unsalted butter
- 4 large eggs (, at room temperature)
- 1 cup milk (, at room temperature (whole, 2%, 1%, or skim are fine))
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1-2 tablespoons granulated sugar ((use just 1 tablespoon or feel free to omit if you're making a savory Dutch baby))
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 25%
CARBS 24G33% OF CAL
3G FIBER0G ADDED3G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 16G49% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 310mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.