Puffed Skillet Pancake Souffle

Puffed Skillet Pancake Souffle

This oven Puffed Skillet Pancake Souffle puffs up and tastes just like a turnover using fresh fruit slices, such as apples, bananas, berries or peaches.

Making pancakes from scratch is one of the simplest recipes I’ve ever made. It’s always a hit with the family and they’re not just for breakfast.

I find it easier with my schedule to make a lot of my breakfast mixes ahead of time and freezing them. When I’m ready to make, I pull the bag from the freezer and add the wet ingredients. It may only save 10 or 15 minutes, but it allows me to work on another project.

 I did a lot of recipe testing over the weekend and came up with this easy recipe for Puffed Skillet Pancake Souffle. Although once you eat it, you might say it’s more like french toast or a dessert. Either way, it’s delicious.

Normally, you see this dish made in a round skillet. But I found these individual cast iron oval skillets brand new at a thrift store in town and I thought individual souffle might be nice and they puffed perfectly so my plan to add sautéed apples settled right in the middle.

Puffed Skillet Pancake Souffle

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients: (serves 4)

  • 6 eggs
  • 1 1/2 cups milk
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 6 Tablespoons (3/4 stick) unsalted butter
  • 2 medium-sized apples, peeled, cored and sliced
  • 1 Tablespoon butter to sauté apples
  • Jam, syrup, or honey, for serving (optional)


  • Preheat oven to 425 degrees.
  • In a blender on medium speed, mix together the eggs, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be slightly bumpy.
  • Melt 1 Tablespoon of butter in a 12-inch skillet or 4 individual oval baking skillets (if using individual skillets, divide  2 Tablespoons of the butter into equal portions in each one) by putting them in the hot oven for about 30 seconds.
  • Remove the skillet(s) from the oven, spread the remaining butter to coat the bottom and sides of the skillet(s), and pour the batter in the skillet(s) (1/2 cup batter for each individual skillet).
  • Return skillet(s) to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly brown. (Do not check before 17 minutes have passed, and close the oven door slowly and carefully after checking.)
  • While the pancake souffle is baking, sauté sliced apples in 1 Tablespoon butter, 1/2 teaspoon sugar and 1/4 teaspoon cinnamon for about 3-5 minutes (or until desired tenderness). You will have somewhat of a syrup made from the juice of the apples and sugar.
  • Once pancake souffles are done, remove from oven and place on a cooling rack. Spread apple mixture evenly over pancake souffle(s).

Variations: This Puffed Skillet Pancake Souffle is nice accompanied by fresh fruit slices, such as apples, bananas, berries or peaches.


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