Emily Bites · by Emily Bites
Mini Dutch Baby Pancakes
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 10%
CARBS 8G30% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 6G51% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puffy pancake cups baked in a muffin tin, crispy at the edges and custardy in the center. A fun twist on Dutch baby pancakes for breakfast, served with fruit toppings.
mainamericanbaked goodeggs🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup fat free milk
- 1 cup flour (I used white whole wheat flour but all-purpose flour is fine)
- 6 eggs
- ¼ cup butter (melted)
- dash of salt
- 1 teaspoon vanilla
- 1 teaspoon orange zest (lemon zest would also work)
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 10%
CARBS 8G30% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 6G51% OF CAL
3G SAT3G 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
- 15m
- Sodium
- 106mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 40mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.