Name: Apple pancakes without yeast: fluffy thanks to beaten egg whites
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 eggs (separate whites and yolks); 1 packet vanilla sugar; 2 tablespoons granulated sugar; 1 cup milk; 1 cup all-purpose flour; 2 pinches of salt; 2 medium apples, coarsely grated (without cores, with or without peel); oil or clarified butter for frying

Apple pancakes without yeast: fluffy thanks to beaten egg whites

Apple pancakes without yeast: fluffy thanks to beaten egg whites recept

Easy to prepare
4 serving
30 minutes

Jan, 17. 12. 2025

When you grate juicy apples into the batter and use stiffly beaten egg whites instead of yeast or baking powder, you get pancakes that smell of childhood and are wonderfully fluffy. The recipe is simple, the ingredients are already at home and the result is guaranteed.

For 4 serving

Ingredients

2 eggs (separate whites and yolks)
1 packet vanilla sugar
2 tablespoons granulated sugar
1 cup milk
1 cup all-purpose flour
2 pinches of salt
2 medium apples, coarsely grated (without cores, with or without peel)
oil or clarified butter for frying

Preparation procedure

Basic batter Beat the yolks with the vanilla sugar and granulated sugar, pour in the milk. Gradually stir in the flour with the pinches of salt until a smooth, medium-thick batter forms.
Apples Coarsely grate the apples, lightly squeeze out the excess juice and fold them into the batter.
Beaten egg whites Whip the egg whites to stiff peaks. Fold one-third of the whites into the batter to lighten it, then gently fold in the rest with a spatula so the volume doesn't collapse.
Frying Lightly grease the pan and heat to medium. Place smaller pancakes (about 2 tablespoons of batter each) and fry 1.5–2 minutes, until bubbles form on the surface. Flip and fry another 1–1.5 minutes until golden. Occasionally lightly grease the pan.
Serving Serve immediately – with jam, quark, yogurt, cinnamon sugar, honey or nuts.

Total preparation time: 30–35 minutes (10–15 minutes preparation + 15–20 minutes frying)

Number of servings: 4 (approx. 12–16 pancakes)

Note: 1 cup = 250 ml

Tips and guaranteed results

The batter should be thicker than for crepes, but still pourable. If it’s too thin (juicy apples), add 1–2 tablespoons of flour.
For a fresh flavor add a pinch of cinnamon or a little lemon zest.
Fry over medium heat; too high a temperature will brown the pancakes quickly but leave them undercooked inside.
A gluten-free version works with a plain gluten-free flour mix of the same weight; optionally add 1 tablespoon of starch for better elasticity.

Conclusion

Apple pancakes without yeast are proof that you don’t need dough rising for a fluffy result. A good stiff meringue of egg whites, juicy apples and a gentle heat are enough. Save this recipe as a quick weekend classic – vary the flavorings and accompaniments to taste and by season.

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