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Apple Souffle Pancake

This Souffle Pancake with Caramelized Apples could be dessert instead of breakfast! 
Course Breakfast, Dessert
Cuisine American
Keyword #apples, pancakes, souffle


  • 2 large egg yolks
  • 1/2 cup milk
  • 1/3 cup all purpose flour
  • 1 1/2 Tbsp butter melted and cooled
  • 1 tsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 tsp sugar

Caramelized Apples

  • 6 Tbsp unsalted butter
  • 1/3 cup sugar
  • 2 pounds Golden Delicious Apples peeled, cored, cut into 1/2-inch cubes


  • Preheat your oven to 400. Place a rack in the upper third part of your oven
  • In a large bowl, whisk the egg yolks with the milk. Slowly add the flour while whisking.  Whisk in the butter, sugar, salt, and extract. Set the batter aside.
  • Place the egg whites and the 1/2 teaspoon of sugar in the bowl of a stand mixer. Beat the whites with the whisk attachment until they form soft peaks.  Fold a small amount of the egg whites into the batter to lighten it up a bit.  Fold the remaining whites into the batter.
  • Butter an 8-inch saute pan (make sure it has an oven proof handle) and place over medium high heat for about a minute.  Pour the batter into the pan and reduce the heat to medium. Cook for 5 minutes.  Place the fruit on top of the pancake.  Place the pan in the pre-heated oven and cook for 5-7 minutes until the middle is just set. Ovens are different so after 5 minutes keep an eye on your pancake.  Turn your oven up to broil. Broil for about 2 minutes to brown the top. Do not take your eye off of the pancake during this step, it will burn very quickly!

Caramelized Apples

  • Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)