Oven-Baked Dutch Apple Pancakes

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This was the first time I made this. It was very good! I used a 12-in cast iron skillet because that's all I had. Since it's only my husband and me, I only used 1 20-oz can of apple pie filling. I also used Bisquick pancake mix for the topping since I didn't have the sour cream or lemon. I baked it for 20 minutes @ 350 and it came out perfectly! Next time, I think I'll use 2 cans. If Paula can fit it in a 10-in skillet, then I can definitely fit it in a 12-in one.

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I dont know if it was the cast iron skillet or just the batter but i thought the pancake tasted to eggie. will try again . Paula you should specify the amount of apples in oz. but that is not my issue the batter was mine. the recipe says the batter should be smooth and i made it smooth. One of the reviews I read said the batters should be lumpy....no way there is to much liquid and not enough flour for this to be lumpy.

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HI- First time reviewer here. Ok- I'm a guy, but that said the recipe did not say the size of the cans to use. If it was 2 cans of 8OZ or what my store had 21OZ cans? This makes a BIG difference. I used my common sense to at least try to save this so it would be eatable. I quickly deduced I needed more pancake, so I added another 1/2 portion of the pancake recipe. I did not have a pan big enough since there was soo much pie filling, so I split it into 2 roll pans that are 8" diam. That said, still too much apple filling, but I took a chance since pie filling is still yummy. So too much filling was mistake #1 which lead to needing to cook it for at least 45+ minutes, since after 20-25 it was still flat. I am very familiar with a Dutch Baby pancake so I knew the taste is very egg dominant. All said and done, pancake did rise after 45 minutes+ time and it tasted great. Again, way too much pie filling, but my son and I are apple lovers so not much complaints there.

My suggestion in the end is to use 2x 8OZ cans or 16OZ total of pie filling and you should have a great Dutch Apple pancake. I am looking forward to trying again with this in mind.
Happy cookiing

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Mine turned out flavorless and it had a sponge like texture. I followed the directions completely and didn't overcook. I've never eaten an apple pancake before but surely it wasn't supposed to taste this way.

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I had been looking forward to the opportunity to make this dish for over a year. It turned out to be a complete waste of apple pie filling. The pancake did not rise and was tasteless. Should have made an apple pie instead.

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I have enjoyed apple pancakes for years. I have always used a Vermont Apple Pancake recipe that I found in a Pancake and Waffle cookbook that is now at least 15-20 years old. I saw the show where Paula made this recipe and copied it for something to try some day. After reading some of the reviews I was somewhat hesitant, but soon realized that many of the low review ratings were due to people not being familar with apple pancakes. My recipe uses fresh apples and this recipe calls for apple pie filling. I was pleasantly surprised with the apple pie filling version of an apple pancake. I will be using the apple pie filling more in the future. With this version I didn't need or even want the maple syrup that is suggested in my Vermont Apple Pancake recipe. This was fabulous.

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Delicious. So easy to make. Everyone loved it.

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I made this for Christmas morning breakfast for family and friends along with Paula's oven baked french toast Everyone loved it. Will deifintely make this again

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Unfortunatly I made this Christmas morning for visiting relatives. I followed the directions exactly and it was a hugh flop. I used AP flour as the recipe didn't call for anything different. Luckly we had an assortment of Christmas breads. This tasted like apple pie with scrambled eggs.

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Make sure when you use this recipe you are using self rising flour NOT ALL PURPOSE (typo in the recipe or you will have a flat raw looking eggy mess on top of your apples, other than that, this recipe is delicious!