Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast

by Jan Vasil
Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast

As the leaves begin to change color and there’s a crispness in the air, my kitchen becomes a haven of warmth and the comforting aroma of familiar dishes.

Among these, my autumn go-to recipe has to be the Polish Apple Pancakes, or ‘Racuchy z Jabłkami’. This dish is not just a personal favorite, but a beloved treat for my entire family. Every bite encapsulates the essence of fall – the tartness of the apples juxtaposed with the sweetness of the batter, all harmoniously melded together in a delightful pancake.

It’s a recipe passed down through generations, and over the years, it has become synonymous with our family’s autumn gatherings. Whether it’s a Sunday brunch or just a cozy evening snack, these pancakes have a way of bringing everyone together, making our moments even more special. I hope that as you try this recipe, it brings the same warmth and joy to your home as it does to ours.

What is Polish Apple Pancakes (Racuchy)?

Racuchy (pronounced ra-choo-khy) are traditional Polish pancakes that are typically yeast-leavened, making them puffier and airier than the typical American pancake. The name “racuchy” can be loosely translated to “fluffy cakes” or “fritters.” They can be made plain or, more commonly, with ingredients like apples, blueberries, or even savory items. They’re crispy on the outside and soft on the inside, often served sprinkled with powdered sugar, drizzled with honey, or accompanied by a dollop of jam or yogurt.

Where did Racuchy Originate?

Racuchy has deep roots in Polish culinary traditions. It is believed to have been a staple in Polish kitchens for centuries. The exact origins of racuchy are a bit murky, much like many traditional dishes that evolve over time and are passed down through generations.

Regardless of its beginnings, racuchy has become a beloved dish in Polish households and is a testament to the country’s rich and diverse culinary history.

What is the difference between Racuchy and American pancakes?

Both Racuchy and American pancakes are delightful morning indulgences, yet they boast unique characteristics that set them apart:

  • Composition and Crafting: At its core, Racuchy incorporates ingredients like eggs, milk or its tangier counterpart, buttermilk, and sweeteners, and often leans on yeast or baking powder for that rise. Apples might make a guest appearance, either finely grated or as small cubes. American pancakes, in contrast, usually call upon baking powder as their primary rising agent, and fruits within the batter aren’t a conventional choice.
  • Form and Feel: Racuchy varies in thickness based on individual taste, oscillating between a pancake’s plumpness and a crepe’s slenderness. However, they consistently retain a smaller diameter than crepes. The end product delights with a crispy shell encasing a soft, stretchy heart. American pancakes, meanwhile, are synonymous with a soft, cloud-like consistency throughout.
  • Presentation and Pairings: When it comes to the finishing touches, Racuchy often gets a dusting of granulated or powdered sugar. They can stand alone or be paired with a comforting mug of warm milk. In the American corner, pancakes, often piled high, are typically adorned with a pat of butter and generously doused in maple syrup.

Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast Recipe

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Recipe by Jan Vasil


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  • 250 g 250 (2 cups) all-purpose flour

  • 25 g 25 (0.88 oz) fresh yeast

  • 250 ml 250 (1 cup) lukewarm milk

  • 2 large 2 eggs

  • 2 tbsp 2 granulated sugar

  • 1 pinch 1 salt

  • 2 2 -3 large apples (preferably tart ones like Granny Smith), either grated or cut into small cubes

  • Sunflower oil or butter, for frying

  • Powdered sugar, for sprinkling (optional)

  • Cinnamon, for sprinkling (optional)


  • Yeast Mixture
  • Combine sugar and lukewarm milk in a small container.
  • Add crumbled fresh yeast to the milk-sugar blend.
  • Set aside for approximately 10-15 minutes until bubbles form on the surface.
  • Batter Creation
  • In a spacious bowl, mix the salt with the flour.
  • Pour the bubbly yeast concoction into a well in the center of the flour mixture.
  • Incorporate eggs and blend until achieving a smooth consistency. Adjust with more milk if the mixture appears overly thick.
  • Allow the batter to rest in a temperate spot, covering with a cloth. Wait for around an hour or until its volume has doubled.
  • Apple Preparation
  • Depending on preference, either grate the apples or dice them into small cubes.
  • If desired, season the apple pieces with a touch of cinnamon.
  • Frying Process
  • Warm up the butter or oil in a skillet over a medium flame.
  • Mix the apple pieces into the batter.
  • Spoon portions of the apple-infused batter into the skillet, ensuring space in between each.
  • Cook until the underside turns a golden hue (typically 2-3 minutes). Flip over to brown the other side.
  • Once cooked, transfer to a plate with paper towels to drain any excess grease.
  • Serving Suggestions
  • It’s best to serve the apple pancakes while they’re still hot.
  • Optionally dust with powdered sugar or a hint of cinnamon.
  • Complement with honey, yogurt, or a jam of your choice for an added touch.


  • For a twist in flavor, consider adding vanilla essence or the zest of a lemon to the batter. Raisins or other dried fruits can also be a delightful addition.

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Can I use instant yeast instead of fresh yeast?

Absolutely! If you can’t find fresh yeast, you can use instant yeast. The general rule of thumb is to use one-third of the amount of fresh yeast in instant yeast. So, if a recipe calls for 25g of fresh yeast, you’d use about 8g of instant yeast.

Can I add other fruits to Racuchy?

Definitely! While apples are a popular choice, many people also add blueberries, raspberries, or even bananas. Feel free to get creative!

How do I store leftover Racuchy?

Store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in the oven or on a skillet to get the crispiness back.

Can I make a vegan version of Racuchy?

Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) and use a plant-based milk alternative like almond or soy milk.

Why are my Racuchy not fluffy?

There could be several reasons. It’s essential to ensure that your yeast is still active. If your yeast mixture doesn’t get frothy, it might be expired. Additionally, avoid overmixing the batter as it can knock out the air, leading to denser pancakes.

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