Fluffy, golden and loaded with tender apple slices, these Polish apple pancakes (racuchy) are what fall tastes like in a Polish kitchen. The batter is thick, tangy and lightly sweet, and it comes together in one bowl with ingredients you probably already have. Fry them in a skillet until crisp at the edges, dust with powdered sugar, and watch them vanish while they're still warm.
Racuchy (pronounced rah-TSOO-hee) are a classic in Polish homes from late summer through fall, when apples are at their best. My mom made these every fall, and they still show up on my table the day we get home from apple picking. They're served for breakfast, as an afternoon snack with tea, or even as a light sweet dinner, which is how a lot of Polish families enjoy them.
If you love a weekend pancake project, you'll also want to try my maple oat pancakes or this oven-baked Finnish pancake with berries. And for more recipes from my family's kitchen, browse my Polish-inspired recipes.
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Ingredients
Traditional racuchy are made with kefir, but buttermilk works just as well and is easier to find in most American grocery stores. Its acidity reacts with the baking soda to give the pancakes their signature puff, and it adds a gentle tang that balances the sweet apples. Choose apples that are both tart and sweet and hold their shape when cooked, like Honeycrisp or Jonagold.
- Buttermilk, at room temperature
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (optional)
- Apples
- Neutral oil, for frying
- Powdered sugar, for dusting
See recipe card for quantities.
Instructions
The key to great racuchy is a thick batter and steady, medium heat. Here's how it comes together.
- Step 1: Peel and core the apples, then cut them into thin slices or small dice so they cook through in the pan.
- Step 2: Whisk the buttermilk, eggs, sugar and vanilla in a large bowl until smooth.
- Step 3: Add the flour, baking soda, baking powder, salt and cinnamon. Stir just until no dry flour remains. The batter should be thick, like thick sour cream.
- Step 4: Fold in the apples and let the batter rest for 10 minutes so it can puff up.
- Step 5: Heat about ¼ inch of oil in a skillet over medium heat. Drop in heaping spoonfuls of batter and fry for 2 to 3 minutes, until the bottoms are deep golden.
- Step 6: Flip and fry the second side for about 2 minutes, until golden and cooked through. Drain on paper towels and dust with powdered sugar.
Hint: test your oil with a small drop of batter before you start. It should sizzle right away. If the pancakes brown before the centers cook through, turn the heat down slightly. A thicker pancake needs a little more time at a gentler heat.
Kefir or Buttermilk?
In Poland, racuchy are traditionally made with kefir. Buttermilk is a great stand-in and gives you the same tangy flavor and fluffy rise. It's a little thinner than kefir, so this recipe uses slightly more flour to keep the batter thick. If you have kefir, use the same amount and add flour only as needed.
Substitutions
These swaps keep the classic texture and flavor while working with what you have on hand.
- Kefir - use kefir in place of buttermilk for the traditional Polish version. Start with a little less flour and add more until the batter is thick.
- Apples - any firm, tart-sweet apple works. Granny Smith gives a tangier pancake, while Gala makes a sweeter one.
- Pears - swap the apples for firm, ripe pears for a softer, more delicate fruit flavor.
Variations
Every Polish family has its own way of making racuchy. Here are a few ways to make them your own.
- Cinnamon sugar - toss the warm pancakes in cinnamon sugar instead of dusting with powdered sugar.
- Raisins - fold a handful of raisins into the batter with the apples, the way many Polish grandmothers do.
- Toppings - serve with a spoonful of sour cream, Greek yogurt or whipped cream for a richer finish.
Equipment
A heavy skillet, like cast iron, holds steady heat and gives you evenly golden pancakes without hot spots. If you use a thinner nonstick pan, keep the heat at medium and fry fewer pancakes at a time so the oil temperature doesn't drop.
A fine-mesh sieve is the easiest way to get an even, snowy layer of powdered sugar on top.
Storage
Let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low heat or in an air fryer for a few minutes to bring back the crisp edges. Add powdered sugar after reheating.
To freeze, layer the cooled pancakes between sheets of parchment paper in a freezer bag for up to 2 months. Reheat straight from frozen.
Top Tip
Don't skip the 10-minute rest, and don't overmix. The rest gives the baking soda time to react with the buttermilk, which is what makes racuchy light and fluffy. A few small lumps in the batter are completely fine.
FAQ
Racuchy are Polish pancakes made with a thick, tangy batter, usually with kefir or buttermilk, and often filled with sliced apples. They're thicker and fluffier than American pancakes and are fried in a shallow layer of oil until golden.
Yes. Kefir is the traditional choice for racuchy. Use the same amount, start with a little less flour, and add more until the batter is thick enough to fall slowly off a spoon.
The oil is likely too hot, so the outside browns before the center can cook. Lower the heat to medium or medium-low, and make the pancakes a little smaller or slice the apples thinner.
It's best to fry the batter within about 30 minutes of mixing. The baking soda starts working as soon as it meets the buttermilk, so batter that sits too long will lose its lift. You can slice the apples ahead and toss them with a squeeze of lemon juice to keep them from browning.
Related
Looking for other recipes like this? Try these:
Polish Apple Pancakes (Racuchy)
Equipment
- Large mixing bowl, Whisk, Cast iron or heavy skillet, Fine-mesh sieve
Ingredients
- 2 cups buttermilk room temperature
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour 280 g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
- 3 medium apples such as Honeycrisp or Jonagold
- 1 cup neutral oil for frying
- 2 tablespoons powdered sugar for dusting
Instructions
- Peel and core the apples, then cut into thin slices or small dice.
- In a large bowl, whisk the buttermilk, eggs, sugar and vanilla until smooth.
- Add the flour, baking soda, baking powder, salt and cinnamon. Stir just until no dry flour remains. The batter should be thick, like thick sour cream, and fall slowly off a spoon. If it's runny, add more flour 1 tablespoon at a time.
- Fold in the apples and let the batter rest for 10 minutes.
- Heat about ¼ inch of oil in a skillet over medium heat. The oil is ready when a small drop of batter sizzles right away.
- Drop heaping spoonfuls of batter into the oil, leaving space between them. Fry for 2 to 3 minutes, until the edges are set and the bottoms are deep golden.
- Flip and fry for about 2 minutes more, until golden and cooked through. If they brown too quickly, lower the heat slightly.
- Drain on paper towels. Dust with powdered sugar and serve warm.
Notes
Make ahead: Fry the batter within about 30 minutes of mixing so the pancakes keep their lift.
Storage: Refrigerate cooled pancakes in an airtight container for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a dry skillet or air fryer, then dust with powdered sugar.
