Apple yeast pancakes

by | May 20, 2022 | Desserts

In this recipe apples are not cut into rings, but they are diced and simply folded into a thick pancake batter, which contains yeast. The yeast creates a super fluffy pancake and also adds a wonderful depth of flavor, which emphasizes the apple’s sweet-sourish taste. These apple yeast pancakes can be either eaten plain or sprinkled with powdered sugar.

Apple yeast pancakes
Apple yeast pancakes – photo:


  • 250 g (~2 cups) flour
  • 150 ml (~2/3 cup) milk, lukewarm
  • 20 g fresh yeast (2 tsp dry yeast)
  • 2 eggs
  • 30 g (~2 tbsp) butter, melted
  • 50 g (~1/4 cup) sugar
  • 1 tbsp vanilla sugar
  • 2-3 big apples
  • oil or lard for frying

Dissolve yeast and a teaspoon of sugar in lukewarm milk.

Place flour in a bowl, add sugar, vanilla sugar, eggs, melted butter and activated yeast, and mix them into a thick batter. Peel and dice the apples and stir into the batter. Cover and let it rise for 30-35 minutes.

In a frying pan heat 4-5 tbsp lard or oil, with a tablespoon scoop batches of the pancake batter into the pan and fry until golden brown on both sides. Serve hot.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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