Fluffy, golden, and packed with protein, this High-Protein Dutch Baby Pancake is the ultimate cozy breakfast! It’s so easy to make and comes together in just one pan—perfect for busy mornings or a slow, intentional start to your day.
I love starting the day with a nourishing, scratch-made breakfast that feels special but doesn’t require a ton of effort. As a busy homeschooling mama, I need recipes that come together quickly while still being wholesome and satisfying. This Dutch baby has become a staple in our home because it’s so simple to make—just blend, bake, and enjoy! Plus, there’s something magical about watching it puff up in the oven, making breakfast feel a little extra special without any extra work. Whether it’s a slow morning with my family or a busy day ahead, this is the kind of meal that makes everyone happy and is constantly asked for by my boys.
Why You’ll Love this Recipe
High-Protein & Satisfying: This Dutch Baby is so delicious you will want to make it all the time. Another great thing about this recipe is eggs are a good source of protein- I have also added collagen and protein powder to make this recipe even more protein-rich.
Quick & Easy: This recipe comes together so fast. It takes longer for the oven to preheat then to mix up the ingredients making it a great option for those busy mornings.
One-Skillet Wonder: All you need is a mixing bowl, whisk and a pan to cook in. Making less dished to wash and clean-up a breeze.
Perfectly Puffy & Golden: The poof when you pull this dutch baby out of the oven and its golden perfection will make you excited to dig right in! Top it with some powdered sugar and take a big bite!
Ingredients Breakdown
Eggs: Provide structure, fluffiness, and extra protein.
Whole Milk: Adds richness and helps create a smooth batter.
Flour: Provides just the right texture to get that classic puff.
Maple Syrup: The perfect touch of natural sweetness.
Vanilla & Cinnamon: For warmth and flavor.
Butter: Essential for that crispy, golden crust.
Tools You’ll Need
- 12 inch Cast-Iron Skillet
- Whisk
- Mixing Bowl
- Measuring Cups and Spoons
- Oven Mitts
How to Make the Perfect Dutch Baby Pancake
1. Preheat your Oven
Preheat the oven to 425°F and place your cast iron skillet inside to heat for at least 10 minutes. The hotter the skillet the more golden and puffy your pancake will get.
2. Blend the Batter
Mix the eggs, milk, flour, maple syrup, vanilla, salt, and cinnamon until smooth. This may take a little effort but make sure it is whisked together well. If you want you can add all the ingredients to a blender for easy mixing. Then let it sit for 5 minutes for an even better texture.
3. Melt the Butter
Melt the butter in the hot skillet, swirling to coat. Make sure you melt it all the way down to really get the golden color.
4. Pour in the Batter and Bake
Pour the batter into your cast-iron skillet and bake for 18–22 minutes until puffed and golden.
5. Serve Immediately
Add your favorite toppings and Enjoy!
Tips for the Best Dutch Baby
- Use a hot skillet to help the pancake puff up.
- Rest the batter after mixing to improve the texture.
- Keep the oven closed while baking to keep your pancake from deflating.
- You can use browned butter for an even richer flavor.
Frequently Asked Questions
Can I make this gluten-free?
Yes, Swap out the all-purpose flour with a 1:1 gluten free flour option or you could choose an oat flour. The gluten free flour will give the closest consistency to the all-purpose flour. If you choose to use oat flour you may need to add a bit more milk for the consistency to be right.
Can I make this dairy-free?
This can easily be made dairy-free by using almond milk, coconut milk, or another dairy-free milk of choice instead of regular milk. Then swap out the butter for coconut oil.
Why did my Dutch baby deflate?
Your Dutch baby will begin to deflate a bit once you take it out of the oven. This is normal. If you open the oven too soon or throughout cooking it may not rise as much as it is suppose to causing it to collapse even more quickly.
Serving Suggestions
Drizzle your Dutch Baby Pancake with maple syrup or raw honey. Top with fresh fruit or a berry compote. Add a dollop of Greek yogurt for extra creaminess and added protein. Sprinkle with powdered sugar and a squeeze of lemon for a classic touch. Don’t forget to pair with a coffee or hot chocolate for a perfect breakfast.
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Easy Dutch Baby Pancake
Ingredients
Method
- Preheat oven to 425°F. Place a 12-inch cast iron skillet inside to heat for at least 10 minutes.
- In a blender or mixing bowl, whisk together eggs, milk, flour, maple syrup, vanilla, salt, and cinnamon until smooth. Let it rest while the skillet heats.
- Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet and return it to the oven. Bake for 18–22 minutes, until puffed and golden brown.
- Dust with powdered sugar, drizzle with maple syrup, or top with fresh fruit and Greek yogurt.
Notes
- Resist the urge to open the oven while baking—this helps it stay puffy!
- For a richer flavor, try browning the butter before adding the batter.
- This Dutch baby will naturally deflate slightly after coming out of the oven.
Leave a Reply