Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Mini Pumpkin Dutch Baby Pancakes
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 6%
CARBS 18G53% OF CAL
1G FIBER5G OTHER12G TOTAL SUGAR
FAT 6G37% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puffy mini Dutch baby pancakes flavored with pumpkin and warm fall spices. Ideal for feeding a crowd at breakfast or brunch.
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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 12- 2 Tablespoons butter (melted and slightly cooled)
- 3 large eggs
- 3/4 cup milk (whole or 2% milk recommended)
- 5 Tablespoons pure pumpkin puree (not pie filling)
- 3/4 cup all-purpose flour
- 1 Tablespoon white granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt (or 1/8 tsp. fine salt)
- Generous pinch of cinnamon
- Small pinch of allspice and nutmeg
- 2 Tablespoons butter (melted)
- Icing/confectioners sugar
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 6%
CARBS 18G53% OF CAL
1G FIBER5G OTHER12G TOTAL SUGAR
FAT 6G37% 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
- 20m
- Cook
- 20m
- Sodium
- 89mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 68mg
- Calcium
- 29mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.