Warm up those iron skillets! Easy Apple Dutch Baby Pancake with only a blender, a can of apple pie filling and an iron skillet. A delicious breakfast for brunch or when you’re serving a crowd.
I love quick and easy breakfasts and ones that I can make easily for a crowd. This Apple Dutch Baby Pancake is just that and it’s so delicious you’ll probably find yourself making it even when you have all the time in the world.
I first made a Dutch pancake for my daughter, who is gluten-free, and then decided to try my hand at making it the standard way but with a twist for fall. And what’s better for fall than apples! This can be made with fresh apples, cinnamon and sugar but using a low sugar apple pie filling was a quick and easy way to get this pancake put together.
I also had an ulterior motive. I wanted to use my new iron skillet and put it to the test. I have to say that I am really enjoying using my new skillet and don’t know why I never thought of buying one prior to this month. Duh, it really is the best thing going. So far I’ve made my Bacon Mac & Cheese Skillet, One Skillet Shepherds Pie, remade my Sausage & Tortellini Skillet and a new recipes coming soon, Garlic Skillet Rosemary Bread. I know, who knew, you can make bread in an iron skillet and it comes out fabulous!
By the way, this dish is also delicious reheated in case you want to grab a piece on the way to work. Of course, reheating it at work might make your co-workers drool a bit, but that’s the price you have to pay for something this good. Hope you enjoy!
- 4 eggs
- 1/2 cup milk (I used almond milk)
- 1/2 cup apple cider
- 2/3 cup flour
- 2 Tablespoons granulated sugar
- 1/4 cup + 1-1/2 Tablespoon butter, divided
- 1/2 teaspoon vanilla extract
- 1 can apple pie filling
- Confectioners sugar
Preheat oven to 375.
Place 10” iron skillet in oven with 1-1/2 tablespoons butter. Remove when butter has melted.
Combine eggs, milk, cider, flour, sugar and ¼ cup melted butter in blender. Blend until smooth, about 30-45 seconds.
Spread apple pie filling in bottom of buttered skillet.
Pour batter over top.
Place skillet back in oven for 30-35 minutes or until top is golden brown.
Remove and dust with confectioner’s sugar.