Tag: Dutch Baby Pancake

Mini Pumpkin Dutch Baby Pancakes

Mini Pumpkin Dutch Baby Pancakes

Posted on by Amy MS, RD, LDN

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Mini Pumpkin Dutch Baby Pancakes

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Mini Pumpkin Dutch Baby Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12
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Description

Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.

Ingredients

Units Scale
  • 2 tbsp Butter, melted
  • 3/4 cup Milk
  • 1/4 cup Pumpkin Puree
  • 3 Eggs
  • 3 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 cup All Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Ground Cinnamon
  • Pinch Salt

Instructions

  1. Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
  2. Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
  3. Blend until batter is smooth and no lumps remain.
  4. Pour the batter evenly into the 12 muffin cups.
  5. Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
  6. Dust with powdered sugar (or your favorite toppings) and enjoy warm!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German, American

Nutrition

  • Serving Size: 2 Mini Pancakes
  • Calories: 164
  • Sugar: 7g
  • Sodium: 119mg
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 113g

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten Free)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten-Free)
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Apple Cinnamon Dutch Baby (Gluten-Free)

Apple Cinnamon Dutch Baby (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 26 minutes
  • Yield: 6 Servings
  • Diet: Gluten Free
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Description

This gluten-free dutch baby will fill your kitchen with the warming smell of apple and cinnamon.

Ingredients

Units Scale
  • 3 tbsp Butter, unsalted
  • 3 Eggs
  • 1/2 tsp Ground Cinnamon
  • 2 Apples, thinly sliced
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 2/3 cup Almond Milk (or milk of your preference)
  • 2/3 cup Gluten-Free Flour
  • 1/4 tsp Xantham Gum

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a cast iron pan or large saute pan to medium heat. Add the butter and melt.
  3. Add the sliced apples and 1/2 tsp cinnamon to the pan. Cook for 3-5 minutes until the apples are softened, stirring occasionally.
  4. While the apples are cooking make your batter.
  5. In a large bowl add 3 eggs and whisk vigorously. (This incorporates air into the eggs and helps your dutch baby rise!)
  6. Next, add the sugar, milk, salt, flour and Xantham gum. Whisk until all ingredients are incorporated.
  7. Pour the batter over top of the apples in the pan, spreading it evenly in the pan.
  8. Place the pan into the oven and bake for 18-22 minutes until golden brown.
  9. Remove from the oven and bask in the glory of your puffed dutch baby! (It will deflate quickly after you remove it from the oven.
  10. Sprinkle with powdered sugar if desired, slice and enjoy!

Equipment

  • Prep Time: 8
  • Cook Time: 18
  • Category: Breakfast, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1/6
  • Calories: 204
  • Sugar: 14g
  • Sodium: 101mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Blueberry Dutch Baby

Blueberry Dutch Baby

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Blueberry Dutch Baby

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Blueberry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.

Ingredients

Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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