Fluffy soufflé pancake, inspired by Bette’s Oceanview Diner in Berkeley, California, topped with sautéed cinnamon apples.

Soufflé Pancake with Cinnamon Apples

This isn’t my first rodeo with soufflé pancakes! However, this Soufflé Pancake is a true soufflé pancake. 

There is very little flour in this soufflé pancake recipe (a quarter cup total). The bulk of the pancake batter consists of eggs and milk.

With that said, I think I’ve officially given up on photographing anything that involves the word “soufflé.” These raspberry soufflés and this soufflé pancake might be the end of the road for me.

Honeycrisp Apples

It is similar to a Dutch baby pancake batter, but much lighter and fluffier in texture. Today’s recipe makes one massive 8-inch diameter pancake that is wonderfully fat and fluffy. 

Like these pumpkin soufflé pancakes, whipped egg whites are folded into the pancake batter. The batter is poured into a hot skillet and cooked briefly over the stove before being transferred under the oven broiler. 

How to make a Soufflé Pancake

This recipe is inspired and lightly adapted from the famous soufflé pancakes at Bette’s Oceanview Diner in Berkeley, California. See how fluffy? That is how fluffy these pancakes are in real life. 

The diner is a Berkeley institution and has been around for over thirty years. Naturally my oldest sister, Alessandra, the family pancake fanatic, took us there immediately. Literally, it was our first stop off of the plane.

It really was one of the best pancake experiences of my life.

Sautéed Cinnamon Apples

So, how did I make said pancake, three years later, in the comfort of my own kitchen? Well, Bette’s sells a little Pancake Handbook brimming with their specialty pancake recipes.

It is a teeny tiny cookbook that contains absolutely no pictures, but I adore it. It is one of my most loved cookbooks and if I’m feeling pancake deprived, it is my go-to resource.

This soufflé pancake comes straight out of their cookbook, but I’ve added cinnamon apples to give it a fall twist. The apples are chopped and sautéed in butter, brown sugar, and cinnamon over the stove top, and spread on the top of the pancake just before placing it under the broiler.

Soufflé Pancake with Cinnamon Apples

Although this pancake recipe is not complicated or hard, it does require a bit of finesse during cooking. Or, in better terms, a watchful eye. Although I’ve listed estimated times in the recipe, it is really important to use your own judgement for this dish and adjust as necessary, as different broilers and cooking equipment will vary. 

If the pancake is browning faster than you would like, turn down the heat. If the pancake is finished in the broiler before the time allotted, take it out. Watch it carefully and you’ll be fine!

Soufflé Pancake with Cinnamon Apples

Soufflé Pancake with Cinnamon Apples

Soufflé Pancake with Cinnamon Apples

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Yield: 2 Servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Fluffy soufflé pancake, inspired by Bette's Oceanview Diner in Berkeley, California, topped with sautéed cinnamon apples for a fall breakfast treat.
If you don’t want to buy half and half or don't have it on hand, you can make your own by combining equal parts heavy cream and whole milk. Although this pancake recipe is not complicated or hard, it does require a bit of finesse during cooking. Or, in better terms, a watchful eye. Although I've listed estimated times in the recipe, it is really important to use your own judgement for this dish and adjust as necessary, as different broilers and cooking equipment will vary. 

Ingredients

Cinnamon Apples:

  • 1½ tablespoons (22g) unsalted butter
  • 1 tablespoon packed dark brown sugar
  • 2 Honeycrisp apples peeled, cored, and chopped
  • ½ teaspoon ground cinnamon

Souffle Pancake:

  • 2 large egg yolks
  • ½ cup (120 mL) half and half see recipe notes
  • ¼ cup (30g) unbleached all-purpose flour
  • 1½ tablespoons (22g) unsalted butter melted
  • ½ teaspoon (4g) granulated sugar
  • ¼ teaspoon kosher salt
  • 3 large egg whites
  • warm maple syrup for serving

Instructions 

  • Set the oven broiler to medium-high. Meanwhile, prepare the cinnamon apples by combining the butter and brown sugar in a medium skillet. Place over medium heat and stir until the sugar dissolves and the butter begins to bubble slightly. Add the chopped apple and ground cinnamon and stir the mixture together until the apples are evenly coated with the butter-sugar mixture. Reduce heat to low and continue to sauté for 2 to 3 minutes or until the apples are slightly translucent, yet still hold their shape. Remove from the heat and allow to cool slightly while you prepare the soufflé pancake batter.
  • Prepare Soufflé Pancake: In a large bowl, beat the egg yolks and half and half together until smooth. Add the flour, stirring until just combined, then add the melted butter, sugar, and salt.
  • In the bowl of a stand mixer (or separate clean bowl), fitted with a whisk attachment, whip the egg whites until they form soft peaks. Using a spatula, gently fold the egg whites into the wet batter. Do not over mix.
  • Lightly butter a 10-inch (oven and broiler safe) non-stick or cast-iron skillet. Note: if using cast-iron, make sure it is very clean and watch cook time carefully as the pancake has a tendency to cook faster. Place the skillet over high heat on the stove until it is almost smoking. Immediately add the pancake batter to the pan and decrease the heat to low. Cook for an additional 4 to 5 minutes. Watch closely, if the pancake is starting to brown too quickly on the bottom, reduce the heat or transfer to the oven ahead of time.
  • Once the bottom of the pancake is lightly brown and the batter has firmed slightly, top the pancake with the cinnamon apple mixture, distributing it evenly among the pan.
  • Place the pan 4 to 5 inches below the oven broiler and cook for an additional 2 to 4 minutes (watch carefully during this step to avoid burning) or until the pancake is very fluffy and tall. The center of the pancake should still be a little soft. Remove from the oven and slide the pancake onto a warmed plate. Serve immediately with warm maple syrup.

Tips for Success:

  • If you don’t want to buy or never have half and half on hand (i.e. me), you can make your own by combining equal parts heavy cream and whole milk.
Souffle pancake from The Pancake Handbook: Specialties from Bette’s Oceanview Diner.
Serving: 1serving, Calories: 417kcal, Carbohydrates: 29g, Protein: 12g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 11g, Cholesterol: 251mg, Sodium: 397mg, Fiber: 1g, Sugar: 15g
Author: Laura / A Beautiful Plate
Course: Waffles and Pancakes
Cuisine: American