Meaningful Eats · by Erin Collins★ 5.0 (2)
Gluten-Free Lemon Blueberry Dutch Baby
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 23%
CARBS 28G41% OF CAL
3G FIBER16G OTHER9G TOTAL SUGAR
FAT 14G45% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This gluten-free Dutch baby pancake is fluffy in the center with crispy edges, brightened with fresh blueberries and lemon zest. A quick and impressive brunch dish.
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View the full recipe on Meaningful Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 tablespoons (85g) butter
- ¾ cup (180ml) whole milk
- 6 large eggs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- zest of 1 lemon
- ¾ cup (112g) gluten-free measure-for-measure flour
- 1 cup (140g) fresh blueberries
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 23%
CARBS 28G41% OF CAL
3G FIBER16G OTHER9G TOTAL SUGAR
FAT 14G45% OF CAL
3G SAT11G 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
- 187mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.