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–+ servings
A hand holds a slice of freshly baked blueberry cake, dusted with powdered sugar, while a High Protein Dutch Baby and more bread appear in the blurry background.
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4.75 from 4 reviews

High Protein Dutch Baby

My High Protein Dutch Baby has a whopping 26 grams per serving 💪. Dutch babies are giant, puffed up, baked pancakes. They don't require any flipping or babysitting (😉) on the stove.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast, high protein, high protein breakfast
Servings: 2 portions
Author: The Modern Nonna

Equipment

Ingredients

  • 3 eggs
  • ⅓ cup milk
  • ¼ cup cottage cheese
  • 3 tablespoons all purpose flour
  • 2 tablespoons protein powder (I like vanilla)
  • ½ teaspoon vanilla extract
  • pinch salt
  • ½ tablespoon honey
  • 1 tablespoon ghee
  • ¾ cup berries (fresh, not frozen)

Instructions

  • Preheat the oven to 425F (220C).
  • To a blender, add the eggs, milk, cottage cheese, flour, protein powder, vanilla extract, salt, and honey and blend until smooth.
    Milk is being poured into a glass blender cup containing egg yolks and egg whites, perfect for making a High Protein Dutch Baby, with a sunny kitchen and pastries visible in the blurred background.
  • To a cast iron pan, add the ghee. Place the pan in the hot oven to preheat, for at least 15 minutes.
    A small dollop of yellow butter or ghee sits in the center of a black, empty cast iron skillet on a stovetop, ready to be melted for cooking a High Protein Dutch Baby.
  • Using an oven mitt, carefully remove the hot pan from the oven. Add the blended pancake batter and the berries. The mixture should sizzle when it touches the pan. Carefully return the pan to the oven.
    A creamy high protein Dutch baby batter is being poured into a pan full of fresh blueberries, preparing a dessert on a stovetop.
  • Let the Dutch baby bake for 15 to 20 minutes, until brown around the edges and no wet batter is visible. Enjoy warm, in slices.
    A High Protein Dutch Baby, golden-brown and baked with blueberries, is presented in a round black Staub baking dish on a wooden surface, sunlight casting soft shadows across the scene.
  • Tip: Scroll up the post or take a look at the notes below for substitutions, frequently asked questions, and serving suggestions.

Notes

  • Gluten Free: Use a 1:1 gluten free flour. You can also experiment with almond or coconut flour, but because of their density, the Dutch baby may not puff up as much as it does with an all purpose flour. 
  • Berries: You can use any berries here. My favorite is blueberries, but blackberries and raspberries work well too.
  • Oil/fat: Instead of ghee, you can use any cooking fat with a high smoke point. (Butter and olive oil will burn). 
  • Protein flavors: Use any flavor of protein powder you like. I love vanilla, but chocolate or berry work well too.
  • Preheating tip: Let the pan preheat with the oven for at least 15 minutes. If the batter does not sizzle when it hits the pan, the Dutch baby won't be as fluffy, but it will still be edible.

Nutrition

Serving: 1 serving | Calories: 356kcal | Carbohydrates: 25g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 297mg | Sodium: 214mg | Potassium: 269mg | Fiber: 2g | Sugar: 13g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg
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