Name: Easy Dutch Baby Pancake Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup oat flour; 1 scoop protein powder; 1 cup cottage cheese (room temp); 6 large eggs (room temp); 2 Tbsps raw honey (or maple syrup, add more to taste); 1 tsp vanilla extract; 2 Tbsps melted unrefined coconut oil; ½ tsp cinnamon; ¼ tsp sea salt; Brush or rub lightly with unrefined organic coconut oil (or ghee, melted ); Coconut whipped cream; Greek yogurt; Sliced strawberries, blueberries, blackberries, diced peaches, or pineapple pieces

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Cottage cheese and protein powder filled Dutch baby slice on a plate.

Get ready for some serious breakfast magic! This easy dutch baby recipe is super fast and simple. We make the thin batter in the blender so it’s quick, then add loads of protein to keep you full all morning. And we’re not just talking about the 6 eggs! This high protein breakfast also contains cottage cheese and a scoop of protein powder, giving it 17 grams of protein!

This Protein Packed Dutch Baby is about to become your new favorite breakfast . . . or brunch, snack, or even dessert (no judgment here!).

High protein Dutch baby filled with cottage cheese, protein powder and eggs on a plate.

Rachel’s Introduction
Dutch Baby Pancakes Video
Why You’ll Love This Recipe
What is a Dutch Baby?
How To Make Oat Flour
Ingredients
Variations And Substitutions
How To Make A Dutch Baby in 4 Easy Steps
Rachel’s Tips For The Best Results
How To Serve
Meal Prep And Storage
Recipe FAQs
More Recipes You’ll Love
Easy Dutch Baby Pancake Recipe
Rachel’s Tips For The Best Results
How To Serve
Meal Prep And Storage

Rachel’s Introduction

If you’ve ever seen those gorgeous, puffed-up Dutch Babies and thought, “Wow, that looks amazing!… But is way too complicated for a Tuesday morning,” then you’re in for a treat.

We’re taking all the difficulty out of the traditional recipe and making it ridiculously easy, thanks to your trusty blender. Just toss everything in, blend until smooth, and pour it into your baking dish.

Then, watch the oven do its thing as it transforms into this golden, puffy cloud of deliciousness. It’s truly beautiful, smells amazing while it’s baking, and it’s ready in under 20 minutes!

But this isn’t just any Dutch Baby; we’ve given it a serious CFC upgrade. We’re sneaking in a protein punch with cottage cheese (don’t worry, you won’t taste it, but you’ll feel that amazing fullness!) and a scoop of your favorite protein powder. Plus, we’re using oat flour for that extra fiber and whole-grain goodness, keeping your blood sugar happy and steady.

Once you try our recipe, you’ll be wondering where this has been all your life. It’s so fun to make, and even more fun to eat!

Dutch Baby Pancakes Video

Why You’ll Love This Recipe

Extra High Protein: Cottage Cheese, 6 eggs, and a scoop of your favorite protein powder give this Dutch baby 17 grams of protein!

Simple Recipe: We took the traditional Dutch baby recipe that involves letting the batter rest and using a hot cast iron skillet, and made it super easy and hands off using a blender and a 9×13 baking dish.

Super Fast: Between the blender and the baking, this recipe only takes 20 minutes from start to finish!

Meal Prep Friendly: This one dish makes 6 servings so make it ahead for a hearty, protein packed breakfast or for serving a crowd!

Gluten Free: Because we’re using oat flour in this, it has the potential to be gluten free as long as you choose to use gluten free oat flour.

Customizable: I made this Dutch baby base recipe vanilla, but there are a ton of combinations you can try like blueberry, lemon, or blueberry lemon! I’ve also seen some savory Dutch babies!

If you’re looking for more high protein breakfasts you can meal prep, then you’ll definitely want to try this Tiramisu Overnight Oats Recipe for another sweet treat in the morning, or this Protein Packed Breakfast Egg Wrap that you can make ahead and freeze for easy mornings!

Dutch babies recipe cooked in a 9x13 cast iron baking dish.

What is a Dutch Baby?

I’m always a little amazed by these German pancakes. It doesn’t use any baking soda, baking powder, or yeast to get that oven puff. It comes straight from the eggs and steam. Think thick crepe meets Yorkshire pudding or popover! YUM!

It’s fluffy, it’s custardy, and you can let everyone add all of their own favorite toppings!

How To Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (organic old fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equals about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

Or you can simply purchase it here:

Purchase Oat Flour

Ingredients

These are the simple ingredients that make this Dutch Baby recipe perfect for a high protein breakfast, lunch, dinner, or dessert.

Oat Flour: I used gluten free oats and then ground them into flour consistency myself. You can find the instructions above or purchase oat flour here.

Eggs: Make sure your eggs are room temperature so you get that full Dutch baby rise in the oven.

Protein Powder: I try to use the best ingredients in everything I make, and the brand I trust for my protein powder is Just Ingredients. You can purchase it here: Purchase Just Ingredients Protein Powder

Cottage Cheese: Cottage cheese adds another layer of protein in this Dutch baby bake. Look for cottage cheese with probiotics like Good Culture or Nancy’s.

Raw Honey: The raw honey I used was Nates, making a sweet Dutch baby using natural sugar. You can find it in some grocery stores or order it here if that’s easier: Purchase Nate’s Honey

Vanilla: That classic vanilla flavor in the base means you can customize the other flavors and toppings.

Coconut Oil: The coconut oil I use is refined oil by Nutiva, and is just to help the Dutch baby not stick to the sides of the 9×13 dish and also to help keep the baked pancake moist.

Cinnamon: I love cinnamon for its taste, but also its health benefits like being anti-inflammatory and supporting immune health.

Sea Salt: Use a high quality sea salt like this fine sea salt by Redmond.

See the recipe card for full information on all ingredients and quantities.

Variations And Substitutions

Flavor Variations: This recipe base is flavored with vanilla, but just like pancakes, you could make any flavor you like such as blueberry, lemon, or blueberry lemon like with this Mini Lemon-Blueberry Pancake Skewers.

Protein Powder: Use the brand you like or leave it out completely. Its entirely up to you, however if you don’t use the protein powder, you may need to either add a bit more oat flour to the mixture to get the correct consistency.

Vegan Option: To make this vegan opt for a vegan cottage cheese and protein powder, then use maple syrup instead of honey.

How To Make A Dutch Baby in 4 Easy Steps

Step 1: Preheat your oven to 400 degrees f and brush a 9×13-inch baking dish with your melted coconut oil or ghee.

Step 2: In a blender add your oat flour, protein powder (if using), cottage cheese, eggs, honey, vanilla, melted coconut oil, cinnamon, and sea salt.

Step 3: Blend just until completely smooth, (but do not over blend) and pour into your prepared baking dish.

Step 4: Bake for 16-18 minutes, or just until nicely puffed and golden.

Let stand for 5 minutes. The Dutch baby pancake will naturally settle a bit, this is normal, then cut into 6 equal portions.

Top each serving with any toppings you desire.

Enjoy!

Love, Rachel

Rachel’s Tips For The Best Results

Make sure all of your ingredients are room temperature so you get a good rise in the oven.
Be sure to not over-blend the Dutch baby batter in the blender. You want everything to just come together.
The consistency should be more like a runny pancake batter or crepe batter than a traditional American pancake batter.
Keep the oven door closed throughout cooking so the steam and heat do not get out.
After removing the Dutch baby from the oven, it’s normal for the middle to shrink back down.
Use a thick pan that holds heat well like this ceramic casserole dish.
Make the batter smoother and faster with a powerful blender.
Adjust the sweetness to your liking by adding more or less maple syrup or honey in this recipe.

Don’t you just love sweet high protein breakfasts in the morning to keep you full and satisfied? Me too! That’s why we have so many great breakfast recipes on the site…even sweet ones. Because healthy, clean eating isn’t about taking away all the things you love, it’s about making better ingredient choices. Take our sweet potato good morning waffles for instance. A healthy complex carbohydrate (sweet potatoes) allows us to still have waffles! You can’t beat that!

How To Serve

Serve these Dutch babies with the toppings you love. For ours we chose homemade coconut cream and fresh berries, but you could also add homemade granola, Greek yogurt, and any in-season fresh fruit you love. Peaches and pineapple are some of my favorites on this breakfast dish!

I also love the idea of drizzling these with a raspberry puree like the one we made in this chia pudding recipe.

Meal Prep And Storage

This high protein breakfast is completely meal prep friendly! Make it ahead, slice it, and store in individual, airtight containers for up to 4 days in the refrigerator.

You can also freeze the individual slices. I recommend wrapping them tightly in parchment paper and freezing them individually so you can pull one out and eat it when you want. The slices will last up to 2 months in the freezer.

slice of Dutch baby pancake on a plate and topped with coconut cream and fresh berries.

Recipe FAQs

Do you have to preheat the baking dish?

While the traditional recipe requires you to preheat the pan, we didn’t for this recipe because we wanted it to be super easy. The Dutch baby recipe still turned out delicious without the extra step of a preheated pan.

What type of pan works best for a baked dutch baby?

You want to make sure the pan you’re using is thick and can hold enough heat for the batter to rise. We used this ceramic baking dish because its sides are thick and sturdy, but I also like this nonstick pan because the pancake removes easily..