Polish apple pancakes, or racuchy z jabłkami, are fluffy little pancakes (fritters) packed with fresh apples and fried until golden. This quick version is made with kefir and baking powder, so there’s no yeast and no waiting for the dough to rise.
Growing up in Poland, racuchy were a simple breakfast or sweet dinner that everyone knew. And yes, I said "dinner" because in Poland sweet dishes are often served for dinner, such as sweet cheese naleśniki (crêpes), or blueberry or strawberry pierogi.
There are several ways to make them, including the traditional yeast version, but this easy kefir version comes together much faster and is perfect when you want warm apple pancakes without much planning.
Dust them generously with powdered sugar and serve them warm—or grab one straight from the plate once they’ve cooled.
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Recipe at a glance
🇵🇱 Cuisine: Polish
🥞 What it is: Racuchy z jabłkami are fluffy Polish apple pancakes (fritters) made with fresh apples and pan-fried until golden. This is a quick, no-yeast version made with kefir and baking powder.
⏱️ Time: About 30-40 minutes from start to finish.
🍎 Key ingredients: Kefir, all-purpose flour, eggs, apples, sugar and baking powder.
🥛 No kefir? Buttermilk is the best substitute and can be used in the same way.
⭐ Difficulty: Easy. There is no yeast, proofing or special equipment required.
🍽️ Serving: Serve warm or at room temperature, traditionally dusted with powdered sugar.
What are racuchy?
Racuchy are Polish-style pancakes that are thicker and fluffier than regular American pancakes. When made with apples, they’re called racuchy z jabłkami—literally, racuchy with apples.
Traditional Polish racuchy are often made with yeast, which gives them their characteristic fluffy texture. But yeast isn’t the only way to make them.
This is my mom's recipe that I grew up with. Instead of yeast, she uses kefir and baking powder. The acidity of the kefir helps create soft, tender pancakes without any rising time.
Ingredient notes
- Kefir: Use plain, unsweetened milk kefir (I buy Lifeway kefir in the US). If you can’t find kefir, use buttermilk instead.
- All-purpose flour: Regular unbleached all-purpose flour works best for this recipe.
- Eggs: You’ll need two large eggs. I like Vital Farms eggs.
- Sugar: Granulated sugar lightly sweetens the pancake batter.
- Baking powder: Gives the racuchy their fluffy texture.
- Vanilla: natural vanilla extract or vanilla bean paste.
- Salt: A pinch helps balance the sweetness.
- Apples: Use firm, sweet-tart apples such as Honeycrisp, Pink Lady or Granny Smith.
- Oil: Use a neutral oil such as vegetable, canola or avocado oil for pan-frying.
See recipe card for quantities.
How to make authentic Polish racuchy
- Step 1: Add the kefir, eggs, vanilla, flour, baking powder, sugar and salt to a large mixing bowl.
- Step 2: Whisk until everything is combined and the batter is mostly smooth.
- Step 3: Add sliced or diced apples to the batter and gently stir until they're evenly distributed.
- Step 4: Heat oil in a large skillet and drop batter using a ¼ cup measuring cup to make 3-4 pancakes.
- Step 5: Cook until the bottoms are golden and the pancakes are beginning to set around the edges.
- Step 6: Flip and cook the other side until golden and cooked through.
How to serve Polish apple pancakes
The simplest—and most Polish—way to serve racuchy z jabłkami is with a generous dusting of powdered sugar.
You really don't need syrup. The apples and sugar make the pancakes sweet enough, and powdered sugar lets that apple flavor shine.
Pancakes for dinner?
Heck yes! Racuchy are one of those Polish foods that don't fit neatly into the American idea of when pancakes should be eaten. They can be breakfast, an afternoon snack, dessert or even a sweet dinner (yes, dinner!).
Expert Tips
- Don't crowd the pan - make sure to leave lots of space between pancakes.
- Make sure you have about 2 teaspoons of oil in the skillet when frying - you'll need to add a little more with every batch.
- The flame shouldn't be too high or you might burn them quickly.
- The apples should be sliced or diced small. That way they get incorporated in the batter and soften quickly during pan frying.
- To speed up the process, use 2 large skillets at the same time.
Storage and reheating
Store leftover apple pancakes in an airtight container in the refrigerator for up to 4 days.
You can enjoy them cold or at room temperature, or warm them briefly before serving. For the best texture, reheat them in a skillet over low heat until warmed through. You can also microwave them for a quick option, although they will be softer.
Recipe FAQs
Unlike American pancakes, racuchy are typically fried in a little oil rather than cooked on a dry griddle. This gives them those deliciously golden, slightly crisp edges while keeping the inside soft and fluffy.
If you can't find plain milk kefir, substitute buttermilk or plain yogurt (not Greek). Buttermilk's acidity and consistency make it the closest substitute for kefir in this recipe.
Yes. Let the pancakes cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Place parchment paper between the layers to prevent sticking. Thaw overnight in the refrigerator or reheat them straight from frozen in a skillet, oven or air fryer. Dust with powdered sugar just before serving.
You can, but I recommend using a neutral oil because butter burns more quickly and the pancakes are fried in several batches. If you prefer the flavor of butter, use clarified butter (ghee), which has a higher smoke point and is less likely to burn.
More sweet Polish recipes
Looking for other recipes like this? Try these:
Recipe
Polish Apple Pancakes
Ingredients
- 2 cups milk kefir full or low fat, buttermilk will also work
- 1.5 cup all-purpose flour
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla
- 2 apples peeled, cored and sliced or diced small
- 2 tablespoon vegetable oil or other neutral tasting oil (canola, avocado), for pan frying
Instructions
- In a large bowl combine together: kefir, eggs, vanilla, flour, baking powder and salt.
- Whisk together until mostly smooth (small lumps are fine).
- Add thinly sliced or diced apples.
- Heat 2 teaspoons of oil in a large skillet.
- Using a ¼ cup measuring cup, drop batter into the pan leaving room around each pancake. Make sure you get bothe the batter and apples in each pancake.
- Pan fry until golden on both sides in batches. Add more oil, as needed, as the pancakes will absorb some.
- Serve dusted with powdered sugar.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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