Skip to Content

Racuchy z Jablkami (Polish Apple Pancakes)

Crispy on the outside, sweet and fluffy on the inside, these Polish Apple Pancakes are sure to become a favorite fall treat!

Crispy on the outside, sweet and fluffy on the inside, these Polish Apple Pancakes are sure to become a favorite fall treat! | Polish Apple Pancakes: Racuchy z jabłkami

When we first stepped off of the plane in Poland, we were hit with major language shock.

I know French and Tim knows enough German to get us by. So, in any Latin or German-based languages we’re at least comfortable enough with the sounds, and can do a decent job making our way around.

Poland was another story.

The letters looked (mostly) familiar, but the way they were put together and the sounds that we heard turned our idea of pronunciations on its head.

By the end of our few weeks in Poland, we were just starting to wrap our mind around some of the sounds and letter combos.

So, let’s get this pronunciation thing out of the way first.

Racuchy = (RAH-tzoo-hee) = pancakes

Jabłkami = (jabw-KAH-mee) = apple

Racuchy z jabłkami = (RAH-tzook-eh ZEE jabw-KAH-mee) = pancakes with apples

I think jabłkami is quite a fun word to say. But for now, we’ll just call these little pillows of apple delight Polish Apple Pancakes.

Crispy on the outside, sweet and fluffy on the inside, these Polish Apple Pancakes are sure to become a favorite fall treat! |

Polish pancakes with yeast

It is quite unusual to see a pancake recipe that uses yeast.

And, you will find many variations of apple pancakes in Poland that don’t use yeast at all. Those versions quite closely resemble what we would think of in the States for “apple pancakes.”

However, we were intrigued that some versions called for yeast, and we wanted to give this unique (to us) take on pancakes a try.

The yeast in this recipe creates a super thick pancake, that is almost like a cross between a super fluffy pancake and a fritter.

The yeast also adds a wonderful depth of flavor that, when paired with the apples, makes theses pancakes so flavorful you don’t really need a topping!

Apple pancakes for dinner

Since these yeast-raised pancakes do need a little bit of rising time, they don’t make the best early morning breakfast food.

Plus, breakfast in Poland is more on the savory side: bread, cheese, cold cuts, etc.

So, we weren’t surprised when we found out that it is quite common for racuchy z jabłkami to be served for dinner or as a snack.

We’re all about pancakes for dinner or as an afternoon snack!

These pancakes do make the perfect snack.

They’re best eaten hot and crispy, nearly right out of the pan.

Not a lot of ceremony or meal-time pomp and circumstance, these guys shine all on their own. Give them a little dusting of powdered sugar, and that’s all the topping you need. 

We’re pretty sure your family will be clamoring for Polish apple pancake dinners all the time!

(For another Polish apple dish that we absolutely love, check out our version of Polish Apple Pie!)

More pancake recipes from around the world

Nearly every culture loves pancakes in one form or another. Try these other pancakes from around the world! 


Crispy on the outside, sweet and fluffy on the inside, these Polish apple pancakes are sure to become a fall treat! |
Print Recipe Pin Recipe
4.71 from 31 votes

Racuchy z Jablkami (Polish Apple Pancakes)

The batter for these yeast-raised pancakes need to rise in a warm, draft-free place for 1 - 1 1/2 hours before making your pancakes.
Yield: 20 (3 inch) pancakes
Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Polish
Servings: 5 - 6 people
Author: Sarah | Curious Cuisiniere


  • 2 ½ c unbleached all purpose flour
  • 1 Tbsp sugar
  • 2 tsp active dry yeast
  • 1/4 tsp salt
  • 1 ½ c milk, warmed to 80-90⁰F
  • 2 eggs, lightly beaten
  • 1 Tbsp salted butter, melted and cooled slightly
  • 2 large apples (Gala or Fugi work well)
  • ½ c canola oil (for frying)
  • Powdered sugar (to serve)


  • In a large bowl, mix together flour, sugar, yeast, and salt. Add the warm milk, egg, and melted butter. Mix until the mixture is moistened; your batter will be thick. Cover the batter and place it in a warm, draft-free place to rise for 1 - 1 ½ hours.
  • Near the end of the rising time, peel, core, and dice the apples. Once the dough has risen, mix in the diced apples.
  • Add enough oil to barely coat the bottom of 12” sauté pan (roughly 1 ½ - 2 Tbsp. Heat the oil over medium high heat, until the oil sizzles when small bit of batter dropped in. Drop the batter by large spoonful into the hot oil, spreading it out as thin as possible with the thick chunks of apples until you have a roughly 3 inch pancake. Fry the pancakes for 2-3 minutes over medium to medium high heat, until the bottom is golden and the top is just starting to dry out. Then, flip the pancakes and cook on the second side for 2-3 minutes, until golden. Remove the pancakes from the pan to a paper towel lined plate.
  • Repeat the process with the remaining dough, adding more oil as necessary. (You can keep the finished pancakes on a plate in a 200⁰F oven to stay warm while you cook the rest. But, the pancakes are best crisp and fresh from the pan. So if you can serve them straight from the pan, do so.)
  • Sprinkle with powdered sugar and serve.



Love it? Share it!

Bring a touch of Hungary to your next appetizer spread with Liptauer, a seriously addicting, paprika-infused cheese spread. It's perfect for game day! |
Liptauer (Slovakian Cheese Spread)
Give fried chicken an Austrian flair with easy to make Backhendl. If you love Schnitzel, this Austrian fried chicken will soon become a favorite too! |
Backhendl (Austrian Fried Chicken) and Grüner Veltliner Wine Pairing
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 11th of May 2021

being Italian I must add, delicioso to the mix---just delicious, thanks for the recipe

Marlena Means

Saturday 21st of November 2020

I am Polish and racuchy sound like ra-tzoo-hee but you were close with z jabłkami- zee jabw-kah-mee, no one says ya-bil-kah-mee in common Polish as letter ł is pronounced as English letter W not L. I am making that tomorrow for my half Polish half American kids! :)

Sarah Ozimek

Sunday 6th of December 2020

Thanks so much for your help with the pronunciation Marlena! Hope you enjoy!

Formerly a Pucilowski

Tuesday 5th of May 2020

I grew up speaking Polish and my mother would make these. However, your pronunciation of racuchy is incorrect. "CH" makes an "H" sound in polish. The word sounds more like Rah-TZOO-hee. (Accent on the 2nd syllable.)

And the word for apple is more like ya-bil-KAH-mee.

Sarah Ozimek

Tuesday 5th of May 2020

Thanks for that clarification!


Friday 24th of April 2020

Thank you for posting this recipe! I am Polish and think it's one of the best I've tried (and I've tried ones written in Polish). This is my second time using this recipe and it's definitely become my go to.

Sarah Ozimek

Friday 24th of April 2020

So glad you’re enjoying these Polish pancakes!


Monday 6th of April 2020

This looks fantastic! Thanks for the recipe.

But I have to warn you... you're a little off on your pronunciation of "jabłkami." There's definitely no "boo" sound in there (although I can see how you'd think so). ;) However... as someone who speaks Polish (weakly), I know that saying a "b" sound next to a "w" sound (you gotta say that w sound for the ł!) next to a "k" sound is NOT an easy one to pull off for English speakers. We want our vowels!!!

Sarah Ozimek

Tuesday 7th of April 2020

Thanks Patricia and thanks for you input on the pronunciation. Polish pronunciations can be tricky to spell out phonetically in a way that people will understand.

This site uses Akismet to reduce spam. Learn how your comment data is processed.