Protein Blueberry Dutch Baby Pancake
Tina BevkThis Protein Blueberry Dutch Baby Pancake is an easy breakfast recipe, packed with a little extra protein and just the right amount of sweet. My toddler and I share it straight from the skillet most days. This pancake recipe became our go-to—it's light, slightly custardy, and gets a golden edge that's just so satisfying to slice into.
I make this recipe most days when I’m busy. It’s made with simple ingredients and ready in under 30 minutes—that’s why it’s such a great choice. You don’t need an hour to make a family breakfast they’ll love!
If you're looking for more breakfast recipes like this, I have a couple of other pancake favorites for you: these Fluffy Blueberry Pancakes and Fluffy Sourdough Banana Pancakes with Discard.
Important Ingredients
- Eggs: Help the Dutch baby puff up and give it a soft, custardy texture.
- Milk: Adds moisture and helps create a smooth, pourable batter.
- All Purpose Flour: The base that gives structure and a slightly chewy bite.
- Whey Protein Powder: Boosts the protein and adds a little fluff to the pancake.
- Blueberries: Add natural sweetness and bursts of juicy flavor in every bite.
- Sugar: Also optional—adds a light touch of sweetness if you like it a bit sweeter.
- Butter: Used to grease the skillet and gives the edges a rich, golden finish.
See recipe card for quantities.
Substitutions & Variations
- For flour, you can use whole wheat flour for a nuttier flavor, or a gluten-free blend if needed.
- For the whey protein option, any unflavored or vanilla whey protein works. Plant-based protein can be used, though the texture may be slightly different.
- For milk, regular milk, almond milk, oat milk, or soy milk all work here.
- You can swap blueberries for sliced strawberries, raspberries, or even banana slices. Frozen berries are fine—just don’t stir them into the batter.
- The sugar and vanilla are totally optional. Skip the sugar for a lower-sugar version or add a little cinnamon for extra flavor.
How to Make Protein Blueberry Dutch Baby
Step 1: Preheat your oven to 220°C or 425°F (no fan). Place your 8-inch cast iron skillet inside so it can heat up along with the oven (Image 1).
Step 2: In a blender (Image 2) or mixing bowl, add the eggs, milk, flour, whey protein, salt, and any optional ingredients like vanilla or sugar. Blend or whisk until the mixture is completely smooth (Image 2). Let the batter rest for 5 to 10 minutes
Step 3: Once the oven is fully preheated, carefully take the skillet out. Add the butter and tilt the pan to coat the bottom and sides evenly (Image 3).
Step 4: You should hear a slight sizzle when it hits the pan (Image 4)—that helps it puff up nicely. Sprinkle about ⅓ cup of blueberries over the top of the batter (Image 5). Do not stir them in, especially if they’re frozen, as that can cool the batter too much and prevent it from rising properly.
Step 5: Bake:
- 8-inch skillet: 18 to 20 minutes
- 10-inch skillet: 17 to 19 minutes
- 12-inch skillet: 15 to 17 minutes
Step 6: Bake until the Dutch baby is puffed and golden brown around the edges (Image 6). Avoid opening the oven door while baking, as it needs steady heat to rise properly.
Step 7: Dust with powdered sugar (Image 6) or add your favorite toppings like fruit, syrup, Greek yogurt, or nut butter. It’s best enjoyed warm while it’s still puffy.
Hint: Make sure your skillet is hot before pouring in the batter—that quick sizzle when the butter hits the pan really helps it rise. And don’t open the oven while it bakes.
💭Crucial Success Tips
- Let the batter rest: Give it at least 5 minutes to rest before baking—it helps create a better texture.
- Use a hot pan: A preheated skillet gives the Dutch baby its signature puff.
- Don’t overfill: Stick to the 8-inch skillet if you're using these exact quantities. A bigger pan will spread it too thin.
- No peeking! Keep the oven door shut until it’s done baking to avoid collapsing.
FAQ
Yes! Just leave it out and increase the flour by 1 tablespoon.
Yes—use a 10- or 12-inch skillet and adjust the baking time accordingly.
Protein Blueberry Dutch Baby Pancake
Ingredients
- 2 eggs
- ⅓ cup milk
- ⅓ cup all-purpose flour
- 1 scoop whey protein powder
- ⅓ cup blueberries
- Pinch of salt
- ½ teaspoon vanilla extract optional
- ½ tablespoon sugar optional
- 1 tablespoon butter for greasing the pan
Instructions
- Preheat your oven to 220°C or 425°F (no fan). Place your 8-inch cast iron skillet inside so it can heat up along with the oven.
- In a blender or mixing bowl, add the eggs, milk, flour, whey protein, salt, and any optional ingredients like vanilla or sugar. Blend or whisk until the mixture is completely smooth. Let the batter rest for 5 to 10 minutes.
- Once the oven is fully preheated, carefully take the skillet out. Add the butter and tilt the pan to coat the bottom and sides evenly.
- You should hear a slight sizzle when it hits the pan—that helps it puff up nicely. Sprinkle about ⅓ cup of blueberries over the top of the batter. Do not stir them in, especially if they’re frozen, as that can cool the batter too much and prevent it from rising properly.
- Bake:8-inch skillet: 18 to 20 minutes10-inch skillet: 17 to 19 minutes12-inch skillet: 15 to 17 minutesBake until the Dutch baby is puffed and golden brown around the edges. Avoid opening the oven door while baking, as it needs steady heat to rise properly.
- Dust with powdered sugar or add your favorite toppings like fruit, syrup, Greek yogurt, or nut butter. It’s best enjoyed warm while it’s still puffy.
Notes
- For flour, you can use whole wheat flour for a nuttier flavor, or a gluten-free blend if needed.
- For the whey protein option, any unflavored or vanilla whey protein works. Plant-based protein can be used, though the texture may be slightly different.
- For milk, regular milk, almond milk, oat milk, or soy milk all work here.
- You can swap blueberries for sliced strawberries, raspberries, or even banana slices. Frozen berries are fine—just don’t stir them into the batter.
- The sugar and vanilla are totally optional. Skip the sugar for a lower-sugar version or add a little cinnamon for extra flavor.
Nutrition
If you gave this Protein Blueberry Dutch Baby a try, I'd love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Protein Blueberry Dutch Baby
Let it cool completely, then store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for about 5–7 minutes until warm and lightly crisp again. It’s not quite the same as fresh, but still tasty!
More Breakfast Recipes You'll Love
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
