Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)
Dutch Baby with Berries
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 26%
CARBS 81G54% OF CAL
6G FIBER14G OTHER60G TOTAL SUGAR
FAT 26G39% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy, eggy Dutch baby pancake topped with fresh summer berries and powdered sugar. Light, crispy at the edges, and an impressive yet simple summer dessert.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 Tablespoons unsalted butter (DIVIDED)
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt (or pinch of table salt)
- 3 oz raspberries
- 3 oz blackberries
- 3 oz blueberries
- 1/2 lb strawberries (halved )
- Vanilla Ice Cream
- Icing/confectioners' sugar
- Fresh mint leaves
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 26%
CARBS 81G54% OF CAL
6G FIBER14G OTHER60G TOTAL SUGAR
FAT 26G39% OF CAL
12G SAT13G 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
- 10m
- Cook
- 20m
- Sodium
- 235mg
- Total sugar
- 60g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 215mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.