These racuchy (pronounced rahtz-oo-hih) are a wonderfully simple pancake recipe. Traditional Polish apple pancakes, they use yeast rather than baking powder, which gives them a light, fluffy texture and a slightly tangy, doughnut-like character. Warm racuchy with a hint of cinnamon and fresh apple are delicious served with raspberry compote, softly whipped cream and a dusting of icing sugar — ideal for breakfast, brunch or dessert, and perfect for Shrove Tuesday.
Making racuchy is straightforward and requires no special equipment: a good non-stick frying pan is all you need. If you want to cook more at once, use a large pan, but avoid overcrowding. Each pancake needs room to puff up; too many in the pan will prevent proper rising and produce flattened, uneven results.
Toppings are where you can get creative. I include a quick raspberry compote below, but you can warm jam, pile on fresh berries, drizzle melted chocolate or use spreads like Nutella, Biscoff, homemade pistachio cream or lemon curd. Serve warm and enjoy the contrast of crisp edges and a pillowy center.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and Variations
- How to make perfect racuchy
- Cooking Tips
- Frequently Asked Questions
- More FAQs
- Other recipes you might enjoy
- Racuchy (Polish Apple Pancakes) Recipe
Why you will love this recipe
- Simple to make with minimal prep and budget-friendly ingredients.
- Perfect for sweet breakfasts, brunch, light desserts or Shrove Tuesday.
- A tasty alternative to classic pancakes and doughnuts.
- A real crowd-pleaser that’s great for sharing.
- Versatile — try many different toppings and flavor swaps.
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post.
Plain (all-purpose) flour
Milk — full-fat gives the best texture. It should be lukewarm to activate the yeast but not hot enough to kill it.
Fast-action instant yeast — this creates the light, fluffy texture typical of racuchy.
Eating apples — grated or very finely chopped; if grating, peeling is optional.
Substitutions and Variations
Sugar: Granulated or caster sugar works well. Use soft light brown sugar for a caramel note that pairs nicely with apple and cinnamon.
Spices: Swap cinnamon for mixed spice or ground ginger, or omit spices entirely if you prefer.
Fruit: Any eating apple is fine (avoid cooking apples as they are too tart). Pears can be used instead of apples for a different flavor and texture.
Cream: Serve with clotted cream or mascarpone for richness, or choose sour cream, crème fraîche or yogurt for tang.
Chocolate: Drizzle melted dark, milk or white chocolate over the finished racuchy.
Toppings: Try jam, honey, maple syrup, Nutella, Lotus Biscoff, pistachio cream or lemon curd for variety.
How to make perfect racuchy
This is a step-by-step overview; the full recipe card below contains exact quantities and timings.
1: Combine lukewarm milk, yeast and sugar in a jug and leave for 10 minutes until frothy and bubbly.
2: Add flour and salt to a bowl, pour in the milk mixture and the egg, then whisk to a smooth batter.
3: Whisk until smooth.
4: Cover and rest in a warm place for 45–60 minutes, until bubbly and roughly doubled.
5: For the raspberry compote, simmer raspberries with a little sugar, lemon zest and a tablespoon of water until softened, then finish with lemon juice to taste.
6: Adjust sweetness and set the compote aside.
7: Grate the apple. Knock the air out of the batter, stir in the grated apple until evenly distributed.
8: Heat a large non-stick pan over medium heat, lightly grease, and transfer batter into a jug or squeezy bottle for easier portioning.
9: Drop large spoonfuls of batter into the pan, spaced well apart. Cook about 3 minutes until golden underneath, then flip and cook another 2–3 minutes until puffed and golden. Keep cooked racuchy warm while you finish the batch.
10: Serve warm with whipped cream, raspberry compote and a dusting of icing sugar.
Cooking Tips
Milk temperature: Lukewarm milk helps the yeast activate. Aim for 38–46°C if you have a thermometer. Too hot will kill the yeast; too cold will slow proving.
Taste the compote: Adjust sugar and lemon to balance sweetness and acidity. Taste as you go so you end up with a bright, balanced sauce.
Proofing time: Proofing depends on room temperature — warmer rooms shorten the time, cooler rooms lengthen it. Don’t over-proof or the batter can turn sour.
Apple size: If you chop apples, make them very fine so they distribute evenly and don’t leave hard bits in the batter.
First pancake: The first racuchy may look rustic. Use it as your tester to adjust pan heat and timing — you’ll improve quickly as you go.
Frequently Asked Questions
Racuchy are thick Polish pancakes that resemble small, fluffy doughnuts. They’re golden and crisp outside, tender and airy inside. Apple and cinnamon are a popular combination, folded into the batter after proving.
The name is linked to the Polish verb meaning ‘to treat’ or ‘to indulge’, which fits since racuchy make a delightful treat.
Racuchy use yeast, not baking powder, so they have a tangier, airier crumb and are smaller and thicker than British pancakes or American-style pancakes.
No—an excellent non-stick frying pan is all you need.
More FAQs
They’re great any time of day — breakfast, brunch, dessert or afternoon treat. In Poland they’re enjoyed throughout the day and sometimes served on special occasions.
Yes. Omit vanilla and cinnamon, reduce the sugar to a teaspoon or two, and add herbs or savoury fillings like grated potato. Serve with cheese, smoked salmon and crème fraîche, or as an accompaniment to soup.
Other recipes you might enjoy
If you like racuchy you might also enjoy Norwegian crepe-style pancakes, Finnish oven pancake, apple beignets, fluffy banana pancakes, chocolate chip pancakes or berry crepes with cheesecake cream.
Easy Dessert Recipes
Easy Glazed Applesauce Fritters
Puddings
Salted Caramel Bread and Butter Brioche Pudding with Nutella
Pancake Recipes
Poffertjes (Dutch Mini Pancakes)
Pancake Recipes
Aumônières de Crêpes (French Pancake Parcels)
If you try this Racuchy recipe, please leave a comment to let us know how it turned out!
Racuchy (Polish Apple Pancakes)
Ingredients
For the racuchy:
- 250 g plain flour
- 240 ml full-fat lukewarm milk
- 7 g fast-action dried yeast
- 50 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- A generous pinch of ground cinnamon
- A generous pinch of salt flakes
- 2 medium eating apples, grated (peeling optional)
- Oil or butter, for frying
For the raspberry compote:
- 300 g fresh or frozen raspberries
- About 1–2 tsp caster sugar, to taste
- Zest of ½ lemon and about 1 tbsp lemon juice, to taste
To serve:
- Softly whipped cream
- Raspberry compote
- Icing sugar, for dusting
Instructions
- Warm the milk until lukewarm (about 38–46°C). Combine milk, yeast and sugar in a jug and leave for about 10 minutes until frothy.
- Add flour and salt to a bowl, pour in the milk mixture and the eggs, then whisk to a smooth batter.
- Cover and let the batter rest in a warm place for about 45–60 minutes until bubbly and roughly doubled in size.
- While the batter proves, make the compote: simmer raspberries with sugar, lemon zest and 1 tbsp water for about 5 minutes until softened. Remove from heat, add lemon juice to taste and set aside.
- Deflate the batter gently, stir in the grated apple until evenly distributed.
- Heat a large non-stick pan over medium heat and lightly grease with oil or butter.
- Transfer batter to a jug or bottle and drop large spoonfuls into the pan, leaving space between each pancake.
- Cook about 3 minutes until golden underneath and edges are set, flip and cook another 2–3 minutes until golden and puffed. Repeat with remaining batter to make around 12 racuchy.
- Serve warm with whipped cream, raspberry compote and a dusting of icing sugar.
Notes
Storage: Cooked racuchy keep in an airtight container in the fridge for up to 2 days. Raspberry compote can be refrigerated for up to 5 days.
Reheating: Reheat in short microwave bursts (15 seconds), in a buttered non-stick pan over low heat, in a preheated oven at 180°C for about 6 minutes, or in an air fryer at 180°C for about 4 minutes.
Freezing: Freeze cooked racuchy and compote separately for up to 2 months; defrost before reheating.
Make ahead: You can prepare the batter the day before and keep it covered in the fridge overnight; proving slows down in the cold so it’s safe to leave overnight.
Greasing the pan: Use neutral oil, coconut oil or butter depending on the flavour you want.
Patience: Allow each racuchy time to turn golden before flipping so they puff up well.
Serving suggestions: Serve with raspberry compote and whipped cream, fresh berries, jam, honey, maple syrup, melted chocolate, Nutella, lemon curd or pistachio cream.
Nutrition
Nutrition information is an approximation.