Caramel Apple Pancake Souffle Recipe

If you're looking for something special to cook up and serve for breakfast, then we have just the right recipe for you. This caramel apple pancake soufflé is exactly what it sounds like — a cross between a pancake and a soufflé — and it tastes absolutely amazing. The dish has the perfect amount of sweetness and a hint of fruit, making you feel good about what you are putting into your body. It's a great recipe to serve for several occasions, but a few things come to mind for us, including a brunch or something you would serve for breakfast when you have overnight guests. If you're looking to impress family or friends, then this recipe is a must-try.

Recipe developer Jessica Morone of Jess Loves Cooking came up with this drool-worthy breakfast dish that will seriously knock your socks off. She shares that she loves the presentation. "I love this recipe because it's pretty simple to make, but it looks really impressive and fancy," she gushes. We would have to agree, because it looks downright amazing. Keep scrolling to find out how to make this delicious dish. 

To start the process, make sure that you have everything necessary to throw this dish together. You will need unsalted butter and brown sugar to start. It comes as no surprise that the recipe also requires two Granny Smith apples because, duh. To add a little sweetness, add ground cinnamon and lemon juice to your list.

You will also need eggs, all-purpose flour, and heavy cream. To complete your shopping list, add granulated sugar, salt, and caramel syrup for topping. Hopefully you have a few of those items at home already. Now it's time to get down to the nitty-gritty.

Before you do anything else, preheat the oven to 500 F. Why do you set the oven to get so hot, you ask? "The temperature is so high because the heat (plus the beaten egg whites in the batter) is what makes the pancake get so puffed up and fluffy," Morone shares. "Without the high heat, the pancake would be much flatter, and soufflé pancakes are meant to be thick."

While you're waiting for the oven to heat up, take out a 10-inch cast-iron skillet or an oven-safe sauté pan. Lightly grease the pan using butter or nonstick spray, and then set it aside.

Next, take out a separate pan, and combine 2 tablespoons of butter and the brown sugar. Set the heat to medium-high, and cook until it gets nice and bubbly. Then you need to add in the chopped apples, cinnamon, and lemon juice. Stir everything well so that you have a little bit of mixture on each apple. Then, reduce the heat to medium-low, and continue to cook for about five minutes. By the end of that time, the apples should be lightly browned. Lucky for you, your kitchen should also be smelling really incredible right about now.

Grab a medium bowl, and add in the egg whites. Remember that you should have separated the egg whites from the egg yolk ahead of time, making this step a total breeze. Beat the eggs with a mixer until soft peaks form. Don't worry, because this shouldn't take more than a few seconds.

Then, melt the remaining 2 tablespoons of butter in the microwave. Take out another separate large bowl, and whisk together the flour, egg yolks, heavy cream, melted butter, granulated sugar, and salt. Once you whisk those together, add the egg whites into the batter until it's all combined.

Here's where your pre-greased pan comes into play. Take it out, and pour the batter in first. Next, put the prepared apples on top of the batter. Stick it into your preheated oven, and set the timer for eight to 10 minutes. You can tell it's done when the pancake gets lightly browned and the center is set.

Take the pancake out of the oven, and top with the caramel sauce. "You could use regular syrup on top instead of caramel if you want it to be more like a regular pancake," Morone notes.

As for leftovers? Morone says, "[They] should be kept covered in the fridge, and should last about 2 days. Make sure you heat it up again before serving the leftovers, this definitely tastes better warm." Note that it's best when served hot, hot, hot!