Hassle Free Pancake Perfection!
Have you ever had a Dutch baby Pancake before? This soft, custardy, yet fluffy delight, also known as a German pancake, is cooked to perfection in a cast iron skillet. It’s an incredibly easy recipe, and the batter comes together in just a blender. This high protein Dutch baby is the ultimate healthy indulgence, perfect for breakfast or brunch.
Imagine starting your morning with a delicious cast iron pancake that’s loaded with your favorite toppings. I topped mine off with a high protein yogurt cream to boost the protein content, ensuring you can still hit your daily goals. And let’s not forget the roasted strawberries and blueberries – warm, gooey, and absolutely divine.
Everyone loves a good pancake, and this high protein Dutch baby is no exception. It’s not just about the taste, though the taste is out of this world; it’s about how easy it is to make. Minimal prep time, just a few ingredients, and you’ve got a perfect meal for yourself or to share with family and friends.
The best part? This recipe is versatile. Whether you’re a fan of sweet or savory, you can customize your Dutch baby to your liking. Add some roasted berries for a sweet touch or go savory with some veggies and cheese. The possibilities are endless!
So, if you’re in the mood for something that’s not only delicious but also nutritious, this high protein Dutch baby is the way to go. Try it out, and you’ll see why it’s a favorite. Enjoy your meal, and don’t forget to share your variations with me!
Macros Per Serving
387 Cal | 29g Carbs | 15g Fat | 34g Protein
Recipe Card
High Protein Dutch Baby Pancake
Ingredients
Berries:
- 6 Medium Strawberries (cubed)
- ⅓ cup Blueberries
- 1 tsp Lemon Zest
- 1 tsp Zero Calorie Sweetener (H-E-B)
Batter:
- 100 g Large Brown Eggs (Vital Farms)
- 46 g Egg Whites
- 180 ml Lactose Free Fat Free Milk (H-E-B)
- 30 g All Purpose Flour (King Arthur)
- 30 g Keto Wheat Flour or equal parts AP Flour (King Arthur)
- 1 tsp Vanilla Extract
- ½ tsp Cinnamon
- ½ tsp Lemon Zest
- 21 g Unsalted Butter (Vital Farms)
Yogurt Fluff:
- 170 g Non-Fat Greek Yogurt (Siggi’s)
- ½ tsp Cinnamon
- ½ tsp Vanilla Extract
- 15 ml Sugar Free Syrup (Mrs Buttersworth)
- Splash of Water
To Top:
- Powdered Sugar
- Sugar Free Syrup
Instructions
- Preheat oven to 425° (Ensure your oven gets to the right temp to get that perfect rise. An oven thermometer helps!)
- Add your cast iron to the oven to heat up.
Berries:
- Prep and add berries to a foil lined baking sheet. Mix in some lemon zest and your sugar until combined. Set aside.6 (0.5 cups) Medium Strawberries, 1/3 cup Blueberries, 1 tsp Lemon Zest, 1 tsp Zero Calorie Sweetener
Batter:
- Add all ingredients but the butter to a blender and blend until smooth.100 g (0.5 cups) Large Brown Eggs, 46 g (3 tbsp) Egg Whites, 180 ml (0.75 cups) Lactose Free Fat Free Milk, 30 g (0.25 cups) All Purpose Flour, 30 g (0.25 cups) Keto Wheat Flour or equal parts AP Flour, 1 tsp Vanilla Extract, 1/2 tsp Cinnamon, 1/2 tsp Lemon Zest
- Carefully remove your cast iron from oven and melt in your butter.21 g (1.5 tbsp) Unsalted Butter
- Then quickly pour your batter right into the middle.
- Carefully and quickly add both that and your berries to the oven. Cook for 15 mins.
Yogurt Fluff:
- Meanwhile, prep your fluff by mixing ingredients together in a bowl.170 g (0.75 cups) Non-Fat Greek Yogurt, 1/2 tsp Cinnamon, 1/2 tsp Vanilla Extract, 15 ml (1 tbsp) Sugar Free Syrup, Splash of Water
To Serve:
- Top your pancake with yogurt, berries, powdered sugar, and more syrup. Cut a slice and enjoy!Powdered Sugar, Sugar Free Syrup
- This makes two servings so enjoy with a friend or save the other half for the next day!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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