High Protein Dutch Baby with Greek Yogurt
This high protein Dutch baby gets a full cup of Greek yogurt blended into the batter and bakes in a 9x13 glass dish over browned butter, giving you crisp puffed edges, a custardy center, and about 12 grams of protein in every slice.
Servings: 6
Calories: 251kcal
Equipment
- 9x13 glass baking dish 12" cast iron pan
- Food processor or blender
- kitchen scale
- - Microwave-safe bowl
Ingredients
- 250 g eggs room temperature (5 large)
- 245 g nonfat Greek yogurt 1 cup plus 1 heaping tablespoon
- 120 g whole milk 1/2 cup
- 120 g bread flour 1 cup
- 30 g pure maple syrup 1 1/2 tablespoons
- 4 g vanilla extract 1 teaspoon
- 3 g fine salt 1/2 teaspoon
- 57 g butter for the pan (4 tablespoons)
Instructions
- Preheat the oven to 425°F (220°C) and let it come fully up to temperature before the glass dish goes in.
- As soon as the oven starts preheating, warm the Greek yogurt, milk, and maple syrup together in a microwave safe bowl for 30 seconds, then stir until smooth.
- Add the warm yogurt mixture to a food processor or blender along with the eggs, flour, vanilla, and salt, and blend for about 30 seconds until completely smooth with no streaks of flour, scraping down the sides once if needed. Let the batter sit on the counter while the oven finishes preheating and the butter browns.
- Cut the butter into pieces, place them in the 9x13 glass baking dish, and set the dish in the hot oven until the butter melts and the milk solids turn golden brown, about 8 to 10 minutes, watching closely near the end so it browns without burning.
- Carefully pull out the oven rack and slowly pour the batter into the center of the dish, letting it spread toward the edges on its own rather than pouring it against the hot sides.
- Bake for 20 to 25 minutes without opening the oven door, until the edges are deeply golden and puffed up the sides of the dish and the center is set.
- Set the hot dish on a dry towel or trivet, never a wet or cold surface, then drizzle with maple syrup, slice into 6 pieces, and serve right away while it is still puffed.
Notes
Flour
Bread flour gives the batter more structure for a taller puff and adds a little more protein. All purpose flour can be swapped in at the same 120g, but expect slightly less height.
Warming the Dairy
Warming the yogurt, milk, and maple syrup takes the chill off the batter so it puffs higher, and it is gentler on a hot glass dish than batter straight from the fridge. Make the batter as soon as you start preheating so it has the whole preheat and butter browning time to finish warming on the counter, then pour it in slowly.
Glass Dish Safety
Always preheat the oven fully before the glass dish goes in, pour the batter slowly into the center rather than against the hot sides, and set the hot dish on a dry towel or trivet, never on a wet or cold surface
Cast Iron Skillet
A 12 inch cast iron skillet holds the full amount of batter at nearly the same depth as the 9x13 glass dish and gives you the tallest rim and the crispiest edges. Brown the butter in the skillet in the hot oven for about 6 to 8 minutes, pour the batter slowly into the center, and bake as written. A 10 inch skillet is too small for this amount of batter, and a 14 inch skillet will work but bakes a little flatter and finishes sooner.
Cast Iron vs Glass
Cast iron heats quickly and holds that heat, which gives a taller rim and crisper edges, while glass heats more slowly and gives a slightly wider, flatter puff with a softer, more custardy center. Both are delicious, so choose the texture you prefer.
Hot Skillet Safety
The skillet handle stays hot long after it leaves the oven, so slip an oven mitt or silicone handle cover over it right away and set the skillet on a trivet or dry towel. Once it has cooled, wash it by hand, dry it completely, and rub it with a thin layer of oil to keep it seasoned.
Browned Butter
Ovens vary, so start checking the butter at 7 minutes. Pull it as soon as the milk solids turn a toasty golden brown, since it can burn quickly at this temperature.
Why It Falls
Every Dutch baby deflates a little a few minutes out of the oven as the steam escapes. Keep the oven door closed while it bakes so the edges set before they have a chance to fall.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 5 to 8 minutes or microwave a single slice for 30 to 45 seconds.
Nutrition
Each serving has about 12g of protein and 251 calories, including the butter for the pan. The exact numbers depend on the brands of yogurt and flour you use, and toppings are not included.
