Protein Dutch Baby

Name: Protein Dutch Baby
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: 3 Egg; 30 g Protein powder; 120 ml Milk; 40 g Flour; 20 g Butter; 6 g Sugar; 2 g Salt

Protein Dutch Baby · ready in 26 min · 2 servings · 361 kcal per serving · easy · 7 ingredients

A dramatic puffed oven pancake boosted with protein powder, crisp at the rim and tender in the center, best served the moment it leaves the skillet.

Prep: 8 min
Cook: 18 min
Total: 26 min
Serves: 2
kcal: 361
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

3Egg
30 gProtein powder
120 mlMilk
40 gFlour
20 gButter
6 gSugar
2 gSalt

Equipment

oven, bowl, blender, oven safe skillet, spatula, oven mitts, knife, plate

Instructions

Gather Equipment
Gather eggs, protein powder, milk, flour, butter, sugar, salt, blender, scale, bowl, oven safe skillet, spatula, and oven mitts. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Heat Skillet
Heat the oven to 204°C / 400°F with the skillet inside for 10 minutes, so the metal is fully hot before the batter goes in. · 10 min
What to look for: The skillet is very hot and the oven is fully preheated.
Blend Batter
Blend eggs, milk, flour, protein powder, sugar, and salt for 20 seconds until smooth and pourable, then rest while the skillet heats. · 3 min
What to look for: The batter is thin, smooth, and lightly foamy.
Melt Butter
Add butter to the hot skillet and swirl carefully until melted, foaming, and coating the bottom and sides. · 1 min
What to look for: The butter foams and coats the skillet in a shiny layer.
Bake Pancake
Pour batter into the sizzling butter and bake at 204°C / 400°F until puffed high, golden at the edges, and just set in the center. · 16 min
What to look for: The pancake rises dramatically with browned edges and a softly set center.
Serve Immediately
Serve immediately from the skillet before the puff settles, cutting into 2 portions while the edges are crisp and the center is tender. · 2 min
What to look for: The pancake is still puffed, glossy in the center, and crisp around the rim.

Nutrition (per serving)

kcal	361
Protein	26 g
Carbohydrates	23 g
of which sugars	7 g
Fat	19 g
of which saturated	9 g
Fibre	1 g
Sodium	558 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat on a tray until warm and lightly crisp, though the original puff will not return.

Ingredient substitutions

Protein powder

Flour: The pancake will be less protein dense and slightly more tender.

Milk

Water: The pancake will be lighter in dairy flavor and less rich.

Flour

Protein powder: Use less than the flour weight to avoid a dense or dry pancake.

Butter

Olive oil: Use a little less oil because it is pure fat and does not brown like butter.

Sugar

Honey: Honey adds moisture and a more floral sweetness.