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–+ servings
A baked Dutch baby pancake topped with whipped cream, sliced strawberries, blueberries, raspberries, and a dusting of powdered sugar on a white plate.
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4.92 from 24 votes

protein dutch baby recipe

When you need a quick and delish breakfast that feels fancy but you know everyone will love, you need this protein dutch baby! It's all blended up and then poured into a pan and baked. That's literally it! It's so decadent (without a bunch of added sugar), topped with Skyr yogurt, and it packs 30 grams of protein (yes, without protein powder)! It's a standout in our full list of 30g protein breakfast recipes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: German
Servings: 4
Calories: 426kcal
Author: Mika Kinney

Ingredients

  • 1 cup all-purpose flour or 1:1 gluten free flour, see post for oat flour ntoes
  • 1 cup cottage cheese blended (full-fat plain Greek or Skyr yogurt works too)
  • 6 eggs
  • 1 teaspoon vanilla
  • 4 teaspoon salted butter unsalted is fine
  • 1 pinch salt

Toppings

  • 3 cups frozen mixed berries or fresh
  • 1.5 cups Skyr yogurt plain or Greek
  • powdered sugar optional

Instructions

  • Preheat the oven to 425 degrees F.
  • Butter an 8x14 inch pan by placing 4 tsps of butter in 4 squares. I like to slice off in 1 tsp-ish squares and put one in each quadrant of the pan. Put it in the oven for 3 minutes to heat up when the temperature reaches around 415 degrees.
  • Blend the 1 cup all-purpose flour, 1 cup cottage cheese, 6 eggs, 1 tsp vanilla, and 1 pinch salt in a blender for about 45 seconds.
  • Pour the batter into the pan and return to the oven to bake for 17-20 minutes.
    Thick yellow dutch baby batter being poured into a white rectangular baking dish, with sunlight casting soft shadows on the surface.
  • Remove from the oven. Optionally, spread a little more butter on top (it’ll melt as you spread. Then top with 3 cups frozen mixed berries and 1.5 cups Skyr yogurt, and enjoy! Skyr yogurt is less tangy than Greek, which is great for a sweet breakfast like this.
    A close-up of a baked dish with a golden-brown surface, featuring a noticeable crack and uneven texture in the center—reminiscent of a classic Dutch baby. The lighting highlights its smooth and airy top.

Video

Notes

Storage: The pancake is best stored in the fridge without toppings. This way, you can reheat it and then top with cold yogurt and berries. You can store it for up to 5 days in an airtight container in the fridge or 3 months in the freezer. 
Just be sure to let it cool completely before storing!
 

Nutrition

Serving: 1slice | Calories: 426kcal | Carbohydrates: 40g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 254mg | Sodium: 416mg | Potassium: 269mg | Fiber: 6g | Sugar: 15g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 3mg