In a large mixing bowl, sift together the two flours with the baking powder and salt.

In a separate bowl, stir together milk, egg and shortening until well combined.

Add wet ingredients to dry ingredients and stir until well mixed.

Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.

Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.


Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor.

Mr Breakfast would like to thank MellonHead for this recipe.

Recipe number 1747. Submitted 5/22/2006.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From Kate

Recipe Rating (out of 5):

These are great pancakes. I have made them several times and they are always very fluffy. I like to add cinnamon, nutmeg and a touch of sugar.

Comment submitted: 7/26/2012 (#14192)



From B. Alexander

Recipe Rating (out of 5):

I loved it. Kids not so much. The rye flour has a distinct taste that you either like or don't like. Made fluffy pancakes.

Comment submitted: 5/9/2010 (#10471)



From pancanuck

Recipe Rating (out of 5):

This recipe makes nice fluffy pancakes, even fluffier (over 1") if you whip the eggs whites separately and fold them in.

Comment submitted: 8/4/2007 (#3315)

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